柑橘中类黄酮化合物的提取与检测方法研究进展  

Research Progress on Extraction and Detection Technologies of Flavonoid Compounds in Citrus

作　　者：程洁 李丽丽 刘俊 李央央 朱苗苗 戴伟婷 CHENG Jie;LI Lili;LIU Jun;LI Yangyang;ZHU Miaomiao;DAI Weiting(Comprehensive Technical Service Center of Wenzhou Custom,Wenzhou 325000,China)

机构地区：[1]温州海关综合技术服务中心,浙江温州325000

出　　处：《现代食品》2025年第5期37-43,共7页Modern Food

基　　金：温州市科研项目“温州瓯柑中黄烷酮糖苷检测方法及其含量动态变化的研究”(S20240038)。

摘　　要：柑橘富含多种营养成分,是重要的经济类水果之一。类黄酮作为柑橘中多酚化合物的主要成分之一,具有抗氧化、抗炎抑菌、抗癌等多种生物活性。本文主要介绍了近年来柑橘中类黄酮化合物的新兴提取方法以及色谱技术的应用进展,旨在为柑橘中类黄酮的检测分析提供理论支撑。Citrus is rich in many nutrients and is one of the most economically important fruits.Flavonoids,as one of the main components of polyphenolic compounds in citrus,have a variety of biological activities,acting as antioxidants,anti-inflammatory and antibacterial,and anticancer.This paper focuses on the emerging extraction methods of flavonoid compounds in citrus and the progress of chromatographic techniques for their detection and application in recent years,aiming to provide theoretical support for the detection and analysis of flavonoids in citrus.

关 键 词：柑橘 类黄酮 前处理方法 色谱方法 

分 类 号：R284.2[医药卫生—中药学]