新会柑胎仔和青皮、陈皮提取物的多酚含量及抗氧化活性比较研究

QUANTITATIVE DETERMINATION OF POLYPHENOL CONTENTS COMPARISON OF ANTIOXIDANT ACTIVITIES OF EXTRACTS OF XINHUI TANGERINE BUDS,GREEN TANGERINE PEEL AND TANGERINE PEEL

为给新会柑产业的发展方向提供理论指导,研究并比较了新会柑胎仔、1年青皮、5年陈皮及10年陈皮4种新会柑产品的功能成分及生理功效的差异。以没食子酸为标准品,采用福林酚比色法测定4种样品中的多酚总含量;以Vc为阳性对照品,采用分光光度计法评估4种样品清除DPPH和ABTS自由基的能力。4种乙醇提取物的多酚含量从高到低依次是柑胎仔(164μg/mg)、10年陈皮(98μg/mg)、1年青皮(66μg/mg)、5年陈皮(58μg/mg);4种样品清除DPPH自由基的能力从强到弱依次是柑胎仔(IC50=91μg/m L)、10年陈皮(IC50=234μg/m L)、5年陈皮(IC50=384μg/m L)、1年青皮(IC50=473μg/m L);清除ABTS自由基的能力从强到弱依次是柑胎仔(IC50=18μg/m L)、1年青皮(IC50=53μg/m L)、10年陈皮(IC50=56μg/m L)、5年陈皮(IC50=90μg/m L)。新会柑胎仔的多酚含量与体外抗氧化活性均远远高于其他3种样品,抗氧化活性结果与多酚含量呈正相关。新会柑胎仔在功能食品的研究和开发中具有较大的应用潜力。

To provide references for the development of Xinhui tangerine industry,we studied the functional components and biological functions of four Xinhui tangerine products,i.e. Xinhui tangerine buds,one-year-old green tangerine peel,five-year-old tangerine peel,and 10-year-old tangerine peel. Using gallic acid asstandard,the polyphenol contents of the four products were determined by folin-phenol colorimetry method. Selecting Vc as positive reference,the DPPH and ABTS radicals scavenging activities of the four products were evaluated by spectrophotometry method. The polyphenol contents of ethanol extracts of the four products were as follows,from high to low: 164 μg/mg(tangerine buds),98 μg/mg(10-year-old tangerine peel),66 μg/mg(1-year-old green tangerine peel) and 58 μg/mg(5-years-old tangerine peel). The DPPH radicalscavenging activities of four samples were as follows,from high to low: tangerine buds(IC50=91 μg/m L),10-year-old tangerine peel(IC50=234μg/m L),5-year-oldtangerine peel(IC50=384 μg/m L),and 1-year-old green tangerine peel(IC50=473 μg/m L).The ABTSradicalscavenging activities of four samples were as follows,from high to low: tangerine buds(IC50=18μg/m L),1-year-old green tangerine peel(IC50=53 μg/m L),10-year-old tangerine peel(IC50=56 μg/m L) and5-year-old tangerine peel(IC50=90 μg/m L). The polyphenol content and antioxidative activity in vitro of Xinhui tangerine buds were much higher than that of other three products; and the antioxidative activity was in positive correlation with the polyphenol content. Xinhui tangerine buds have great potential in the research and development of functional foods.