摘要
采用超高效液相色谱(ultra-performance liquid chromatography,UPLC)对9种晚熟柑橘(沃柑、春见、大雅柑、不知火、默科特、红肉脐橙、伦晚脐橙、红翠2号和塔罗科血橙)中的主要酚类物质(13种类黄酮和7种酚酸)进行测定,分析比较不同品种柑橘果皮、果肉和果汁(柑橘原汁)中酚类物质种类和含量的差异。结果表明:9个柑橘品种的果皮、果肉、果汁中,类黄酮均以橙皮苷为主,酚酸以阿魏酸为主,且果皮中多甲氧基黄酮含量丰富。在9个柑橘品种果汁中,春见的橙皮苷、咖啡酸含量最高。果肉中,沃柑中阿魏酸、咖啡酸、芥子酸含量最高,塔罗科血橙的橙皮苷、对香豆酸含量最高。果皮中,默科特的芸香柚皮苷、川皮苷、阿魏酸含量最高。杂柑果皮中咖啡酸、阿魏酸及川皮苷含量高于橙类。晚熟柑橘含有丰富的酚类物质,并呈现显著的多样性。
In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits,the ultra-performance liquid chromatography(UPLC)was used to determine the main phenolic substances(flavonoied and phenolic acids)in nine Chinese late-maturing citrus.The different phenolic compounds and their contents were analyzed in pulp,juice and peel.The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties,and phenolic acids were mainly ferulic acid,and the content of PMFs in the pericarp was rich.In the juice of nine citrus,the contents of hesperidin and caffeic acid in Chunjian juice was the highest.In the pulp of nine citrus,the highest contents of ferulic acid,caffeic acid and sinapic acid were found in WO,and the contents of hesperidin and p-coumaric acid in tarocco blood orange were the highest.The contents of narirutin,nobiletin and ferulic acid in mercotte peel were the highest.The quantity of caffeic acid,ferulic acid and nobiletin in the peel of the hybrid citrus was higher than that in mandarin orange.Late-ripening citrus was rich in phenolic compounds showing significant diversity,and should be scientifically utilized for their respective characteristics.
作者
张静
朱丽莎
张耀海
赵静
董超
焦必宁
ZHANG Jing;ZHU Li-sha;ZHANG Yao-hai;ZHAO Jing;DONG Chao;JIAO Bi-ning(Citrus Reser ch Institute , Southwest University , Chongqing 400712, China;Laboratory of Risk Assessment for Citrus Quality and Safety , Ministry of Agriculture , Chongqing 400712 , China;Citrus Reser ch Institute , Chinese Academy of Agricultural Sciencesy , Chongqing 400712, China;Quality Supervision and Testing Ceter for Citrus and Seedling , Ministry of Agriculture , Chongqing 400712, China;National Center for Citrus Engineering , Chongqing 400712, China;Chongqing Key Laboratory of Citrus ?Chongqing 400712, China)
出处
《食品与机械》
CSCD
北大核心
2018年第12期27-33,69,共8页
Food and Machinery
基金
农业农村部现代农业(柑桔)产业技术体系建设专项(编号:CARS-26)
国家柑橘及热带作物产品质量安全风险评估专项(编号:GJFP2018004)
作者简介
张静,女,西南大学在读硕士研究生;通信作者:焦必宁(1964-),男,西南大学研究员,本科,E-mail:jiaobining@cric.cn.
