柑橘果皮中类黄酮组成与抗氧化能力研究

Study on composition of flavonoids and antioxidant capacity of citrus peels

采用高效液相色谱测定了15个柑橘品种果皮中的6种主要类黄酮的含量,并用4种抗氧化方法(DPPH法、FRAP法、金属螯合能力法、TBARS法)对其提取液的抗氧化能力进行分析。结果显示,椪柑果皮中多甲氧基黄酮含量最高(川陈皮素为9.01 mg/g DW,橘皮素为5.10 mg/g DW),普通温州蜜桔果皮具有最高含量的柚皮芸香柑(10.83 mg/g DW)、橙皮苷(56.74 mg/g DW)与总黄酮(六种类黄酮之和为68.26 mg/g DW)。大部分柑橘品种的果皮提取液有较强的抗氧化能力,FARP法与DPPH法的测定结果相关性显著(p<0.05),而与金属螯合能力法、TBARS法测定结果相关性不显著(p>0.05)。

Six major fiavonoids in 15 citrus varieties＇ peels were determined by HPLC（High Performance Liquid Chromatography）, as well as their antioxidant capacity by 4 antioxidant methods （DPPH assay, FRAP assay, metal chelating capacity assay,and TBARS assay）. The results showed that PMFs（Polymethoxylated Flavones） were richest in Ponkan（nobiletin was 9.01 mg/g DW,and tangeretin 5.10 mg/g DW）,and Satsuma mandarin had the highest content of narirutin （10.83 mg/g DW）, hesperidin （56.74 mg/g DW）, and total flavonoids （sum of the 6 flavonoids=68.26 mg/g DW）. Meanwhile,most citrus peel extract exhibited high antioxidant capacity determined by 4 different antioxidant assays. The result of FRAP assay and DPPH assay had significant correlation （p〈0.05）, and no significant correlation were observed with metal chelating capacity assay and TBARS assay（p〉0.05）.