不同品种、果实组织和发育阶段柑橘类水果中类黄酮成分和抗氧化特性的变化。

Variations of Flavonoid Composition and Antioxidant Properties among Different Cultivars, Fruit Tissues and Developmental Stages of Citrus Fruits.

机构信息

College of Food Science and Technology, Huazhong Agricultural University, Shizishan Road, Wuhan, 430070, Hubei, P. R. China.

Institute of Tropical and Subtropical Economic Crops, Yunnan Academy of Agricultural Sciences, Changqin Road, Ruili, 678600, Yunnan, P. R. China.

出版信息

Chem Biodivers. 2020 Jun;17(6):e1900690. doi: 10.1002/cbdv.201900690. Epub 2020 Jun 4.

DOI:10.1002/cbdv.201900690

PMID:32311206

Abstract

A large number of biologically active compounds are present in ripe citrus fruits. However, few studies have been focused on the changes in flavonoids and the evolution of antioxidant activity during citrus fruit growth. In this study, fruits of five citrus cultivars cultivated in China were sampled at 60-210 days post-anthesis (DPA) at intervals of 30 days. The amounts of main flavonoids in the peel and pulp were analyzed by HPLC and their activities were studied by DPPH, ABTS and FRAP. The results showed that the contents of hesperidin, diosmin, eriodictyol, rutin and nobiletin increased before 90 DPA and then decreased with the growth and development of fruits, but an opposite tendency was observed for naringin and narirutin. The antioxidant activities in citrus peel and pulp were found to be significantly correlated with some flavonoids. The results may be of guiding values in citrus production and utilization of citrus fruit by-products.

摘要

大量具有生物活性的化合物存在于成熟的柑橘类水果中。然而，目前很少有研究关注黄酮类化合物在柑橘果实生长过程中的变化和抗氧化活性的演变。本研究以中国栽培的 5 个柑橘品种为试材，每隔 30d 从花后 60-210d 取果实，采用 HPLC 法分析果皮和果肉中主要类黄酮的含量，用 DPPH、ABTS 和 FRAP 法研究其抗氧化活性。结果表明，橙皮苷、地奥司明、圣草酚、芦丁和诺米林的含量在 90dPA 之前增加，然后随着果实的生长和发育而减少，而柚皮苷和柚皮苷的含量则呈相反的趋势。柑橘果皮和果肉中的抗氧化活性与某些类黄酮显著相关。该结果可能对柑橘生产和柑橘果实副产物的利用具有指导意义。