Department of Food Science, National Ilan University, 260 Ilan, Taiwan.
Department of Food Science, National Ilan University, 260 Ilan, Taiwan.
Food Chem. 2015 Mar 15;171:356-63. doi: 10.1016/j.foodchem.2014.08.119. Epub 2014 Sep 10.
A seven flavonoids in hot water extract of immature kumquat (Citrus japonica var. margarita) were identified and quantified (mg/100g fresh fruit): 3',5'-di-C-β-glucopyranosylphloretin (DGPP, 285.9 ± 2.9 mg/100g), acacetin 8-C-neohesperidoside (margaritene, 136.2 ± 2.6 mg/100g), acacetin 6-C-neohesperidoside (isomargaritene, 119.1 ± 1.8 mg/100g), fortunellin (acacetin 7-O-neohesperidoside, 28.5 ± 0.7 mg/100g), apigenin 8-C-neohesperidoside (16.9 ± 0.1mg/100g), poncirin (isosakuranetin 7-O-neohesperidoside, 5.1 ± 0.1mg/100g), and rhoifolin (apigenin 7-O-neohesperidoside, 2.0 ± 0.1mg/100g). When immature kumquat was dried at 110 and 130°C for 0.5h, the antioxidant activity, total phenolic content and identified flavonoids increased. The UV absorbance of browning products of immature kumquat dried at 130°C for 1.5h increased dramatically, while the identified flavonoids decreased. Therefore, it was concluded that drying below 130°C for 1.0 h, could release phenolic compounds, which resulted in the increasing antioxidant activity. Drying at 130°C for 1.5h, it might be due to the effect of formed browning products.
从未成熟金橘（Citrus japonica var. margarita）热水提取物中鉴定和定量了 7 种类黄酮（mg/100g 新鲜果实）：3',5'-二-C-β-吡喃葡萄糖基根皮素（DGPP，285.9 ± 2.9mg/100g）、芹菜素 8-C-新橙皮糖苷（margaritene，136.2 ± 2.6mg/100g）、芹菜素 6-C-新橙皮糖苷（异 margaritene，119.1 ± 1.8mg/100g）、福伦汀（芹菜素 7-O-新橙皮糖苷，28.5 ± 0.7mg/100g）、芹菜素 8-C-新橙皮糖苷（16.9 ± 0.1mg/100g）、蓬酸（异圣草素 7-O-新橙皮糖苷，5.1 ± 0.1mg/100g）和 rhoifolin（芹菜素 7-O-新橙皮糖苷，2.0 ± 0.1mg/100g）。当未成熟金橘在 110 和 130°C 下干燥 0.5 小时时，抗氧化活性、总酚含量和鉴定出的类黄酮增加。在 130°C 下干燥 1.5 小时的未成熟金橘的褐变产物的紫外吸光度显著增加，而鉴定出的类黄酮减少。因此，结论是在 130°C 以下干燥 1.0 小时可以释放酚类化合物，从而提高抗氧化活性。在 130°C 下干燥 1.5 小时，可能是由于形成的褐变产物的影响。
