Wang Siwei, Li Yuxin, Qu Ying, Guo Ding, Luo Shuai, Wang Jingxia, Peng Chaorong, Zhang Xiaobin, Jiang Hezhong
School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, PR China.
Sichuan Traditional Chinese Medicine Group Co. Ltd, Chengdu 610046, PR China.
Food Chem. 2023 Aug 15;417:135919. doi: 10.1016/j.foodchem.2023.135919. Epub 2023 Mar 9.
In this study, the impact of Co-γ ray irradiation treatment on the content of active chemicals and their functions in Citri Sarcodactylis Fructus (CSF) was assessed. Scanning electron microscopy, Fourier transform infrared spectroscopy, and γ-ray diffraction revealed physical structure changes in CSF powder. According to the findings, the content of total flavonoids in the ethanol extract of CSF increased by 9.5%-21.62%, 7-hydroxycoumarin, hesperidin, 5,7-dimethoxycoumarin, and 5-methoxypsoralen increased by 5.31%-51.8%, 10.07%-99.81%, 6.6%-62.29%, and 3.03%-300%, respectively, when the irradiation dosage was raised, and the antibacterial, anti-inflammatory, antioxidant, and anticancer properties were all raised considerably. These results imply that the principal components and activity changes are proportional to the irradiation dosage. At present, the findings of this study serve as a reference for the use of irradiation technology in assisting extraction and enhancing the effects of functional foods.
本研究评估了钴-γ射线辐照处理对佛手果实中活性成分含量及其功能的影响。扫描电子显微镜、傅里叶变换红外光谱和γ射线衍射揭示了佛手粉末的物理结构变化。研究结果表明，随着辐照剂量的增加，佛手乙醇提取物中总黄酮含量增加了9.5%-21.62%，7-羟基香豆素、橙皮苷、5,7-二甲氧基香豆素和5-甲氧基补骨脂素分别增加了5.31%-51.8%、10.07%-99.81%、6.6%-62.29%和3.03%-300%，其抗菌、抗炎、抗氧化和抗癌性能也显著提高。这些结果表明主要成分和活性变化与辐照剂量成正比。目前，本研究结果为辐照技术辅助提取和增强功能性食品功效的应用提供了参考。
