8种可食用柑橘果皮营养品质综合评价  

Comprehensive Evaluation of the Nutritional Quality of Eight Edible Citrus Peels

作　　者：张兴开 邓光环 朱镝 陈迪 唐树爽 曹冠华 贺森 ZHANG Xingkai;DENG Guanghuan;ZHU Di;CHEN Di;TANG Shushuang;CAO Guanhua;HE Sen(School of Traditional Chinese Medicine,Yunnan University of Chinese Medicine,Kunming 650500,Yunnan,China;Kunming Lancang-Mekong Regional R&D Central for the Development Utilization of Traditional Medicine Resources,Yunnan University of Chinese Medicine,Kunming 650500,Yunnan,China;Yunnan Key Laboratory for Dai and Yi Medicines,Yunnan University of Chinese Medicine,Kunming 650500,Yunnan,China)

机构地区：[1]云南中医药大学中药学院,云南昆明650500 [2]云南中医药大学昆明市澜湄区域传统药物资源开发利用研发中心,云南昆明650500 [3]云南中医药大学云南省傣医药与彝医药重点实验室,云南昆明650500

出　　处：《食品研究与开发》2024年第10期157-164,共8页Food Research and Development

基　　金：云南省“万人计划”青年拔尖人才专项(YNWR-QNBJ-2020-279);国家自然科学基金项目(82260743);中央本级重大增减支项目“名贵中药资源可持续利用能力建设项目”(2060302-2101-24);云南省中医药应用基础研究联合专项(202001AZ070001-009、202101AZ070001-014);昆明市国际(对外)科技合作基地(GHJD-2021030);云南省基础研究计划面上项目(202201AT070219、202001AT070109);云南省教育厅科学研究基金项目(2023Y0450)。

摘　　要：通过测定营养指标含量、抗氧化能力,采用皮尔逊相关性分析、主成分分析和聚类分析对8种食用柑橘果皮营养品质进行综合评价,阐明营养指标与抗氧化能力之间的相关性。结果表明,8种柑橘果皮具有较高的营养价值和较强的抗氧化能力。样品总黄酮含量与1,1-二苯基-2-三硝基苯肼自由基清除率呈正相关,相关系数为0.96。主成分分析结果显示8种柑橘果皮间差异较小,分为两大类。综合评价模型显示,橙类柑橘果皮相较于宽皮柑橘果皮具有更优的营养品质,橙类柑橘果皮中又以血橙果皮综合营养品质得分最高。综合结果表明8种柑橘果皮中,血橙果皮营养价值和抗氧化活性最佳。By measuring the nutritional indicator content and antioxidant capacity,employing Pearson correlation analysis,principal component analysis,and cluster analysis,the nutritional quality of eight varieties of edible citrus peels was comprehensively evaluated,elucidating the correlation between nutritional indicators and antioxidant capacity.The results showed that these eight edible citrus peels had high nutritional value and strong antioxidant capacity.The total flavonoid content of the samples was positively correlated with the clearance rate of 1,1-diphenyl-2-pyridyl hydrazine(DPPH)free radicals,with a correlation coefficient of 0.96.The results of principal component analysis showed minimal differences among the eight edible citrus peels which were categorized into two major classes.The comprehensive evaluation model indicated that orange citrus peels exhibited superior nutritional quality compared with broad-skinned citrus peels,with blood orange(Citrus×aurantium“Tarocco”)citrus peels having the highest comprehensive nutritional quality score.The integrated results indicated that among the eight citrus peels,blood orange peel had the best nutritional value and antioxidant activity.

关 键 词：柑橘果皮 营养指标 抗氧化能力 主成分分析 聚类分析 

分 类 号：TS209[轻工技术与工程—食品科学]