微波处理对胡柚皮酚酸、黄烷酮糖苷含量及抗氧化性的影响

Effect of Microwave Treatment on the Phenolic Acids and Flavanone Glycosides Contents and Antioxidant Capacity in Huyou Peels

目的:研究微波处理对胡柚皮中酚酸、黄烷酮糖苷含量及其抗氧化能力的影响。方法:高效液相结合紫外-可见光二极管阵列检测器测定胡柚皮中7种主要酚酸和4种黄烷酮糖苷含量;分别采用福林酚法、ABTS法和FRAP法对胡柚皮提取液的抗氧化能力进行评价。结果:微波处理后,游离酚酸部分增加(P<0.05),但总酚酸含量减少(P<0.05),且总黄烷酮糖苷含量也有所减少(P<0.05);微波处理可以提高其抗氧化能力(P<0.05)。其原因是:自由酚酸部分增加;黄烷酮糖苷分解为对应的抗氧化能力更强的黄烷酮糖苷配基。结论:微波处理可以显著提高胡柚皮的抗氧化能力。

Objective:This paper probed into the effect of microwave treatment on the phenolic acids and flavanone glycosides contents and antioxidant capacity of Huyou peels.Methods:Seven main phenolic acids and four flavanone glycosides were determined by HPLC-PDA.Folin-Ciocalteu method,ABTS free radical-scavenging assay and FRAP assay were adopted to evaluate the antioxidant capacity of methanol extract of Huyou peels.Results:After microwave treatment,the content of free phenolic acid portion increased(P<0.05),while the content of total phenolic acids decreased(P<0.05),and the content of total flavanone glycosides also reduced(P<0.05).Besides,after microwave treatment,the antioxidant capacity of methanol extract of Huyou peels increased(P<0.05),perhaps because of the increase of free phenolic acid portion and flavanone glycosides'decomposition to the corresponding flavanone aglycons with higher antioxidant capacity.Conclusion:Antioxidant capacity of Huyou peels can be obviously elevated by microwave treatment.