橘子不同部位活性成分含量及其体外抗氧化能力研究

Study on the Active Ingredients Contents and Antioxidant Capacity of Different Parts of Tangerine

以临海涌泉蜜橘为试验材料,比较研究橘皮、橘肉、橘络中的总酚、总黄酮、多糖含量及其体外抗氧化能力,并采用统计学软件SPSS分析各部位活性成分含量与其体外抗氧化能力之间的相关性。结果表明,橘子不同部位的总酚、总黄酮及多糖含量分别在(6.38±0.27)mg/g~(10.51±0.36)mg/g、(1.54±0.05)mg/g~(6.13±0.23)mg/g和(18.05±0.24)mg/g~(36.40±0.11)mg/g的范围内,其中总酚含量以橘肉为最高,总黄酮和多糖含量都以橘皮为最高;橘子3个部位对4种自由基的清除能力都比较高,其中对DPPH自由基和过氧化氢的清除率以橘皮为最高,分别为(82.99±0.91)%和(69.61±0.75)%,对超氧阴离子自由基和羟基自由基的清除率以橘肉为最高,分别为(58.27±0.98)%和(89.83±0.96)%;相关性分析表明橘子不同部位总酚含量和O_(2)^(-)·清除能力之间呈显著正相关(P<0.05)。

Total phenol,total flavonoid,polysaccharide content and antioxidant capacity of Linhai Yongquan tangerine peel,tangerine flesh,and tangerine pith were studied.The correlation between the content of active components and their antioxidant capacity in vitro was analyzed by statistical software SPPS.The results showed that total phenol,total flavonoid,and polysaccharide content ranges,encompassing the component tissues of tangerine fruit were(6.38±0.27)mg/g-(10.51±0.36)mg/g,(1.54±0.05)mg/g-(6.13±0.23)mg/g and(18.05±0.24)mg/g-(36.40±0.11)mg/g,respectively.Total phenol content was highest in tangerine flesh,while total flavonoid and polysaccharide contents were highest in tangerine peel.The three parts of tangerine had high scavenging capacity for kinds of free radicals,DPPH free radical and hydrogen peroxide scavenging capacities were highest in tangerine peel[(82.99±0.91)%and(69.61±0.75)%].Superoxide anion free radical and hydroxyl free radical scavenging rates were highest in tangerine flesh[(58.27±0.98)%and(89.83±0.96)%].Correlation analysis showed a significant positive correlation between total phenol contents and O_(2)^(-)·scavenging ability in different tangerine fruit tissues(P<0.05).