柑橘皮油胞层提取物的抗氧化活性与抑菌活性

Study on antioxidant and antibacterial activity of extracts from flavedo of citrus peel

[目的]提高柑橘皮的深加工和高值化利用。[方法]利用不同溶剂提取酢橘、代代酸橙和河内晚柑果皮油胞层活性成分,测定提取物的DPPH自由基和ABTS自由基清除率,并通过抑菌圈、微量肉汤稀释法和抑菌动力学3个指标综合评价柑橘皮油胞层提取物的抑菌活性。[结果]甲醇提取物的得率、活性物质含量、抗氧化活性和抑菌活性均优于石油醚提取物和正己烷提取物。提取物的抗氧化活性大小为酢橘>代代酸橙>河内晚柑,酢橘皮油胞层甲醇提取物的DPPH自由基和ABTS自由基清除率分别为83.86%,69.14%。各提取物均能有效抑制4种食源性致病细菌生长,其中对金黄色葡萄球菌的抑制作用最显著(P<0.05);3种柑橘皮油胞层的抑菌活性大小为酢橘>代代酸橙>河内晚柑,酢橘皮油胞层甲醇提取物对大肠杆菌、沙门氏菌和金黄色葡萄球菌的抑菌圈为10~15mm,属于中度敏感抑制作用。[结论]柑橘皮油胞层中的活性物质具有较强的体外抗氧化活性和抑菌活性,甲醇是柑橘皮油胞层活性物质提取的较优提取剂。

[Objective]To improve the deep processing and high-value utilization of citrus peels.[Methods]The active components of the peel flavedo(C.aurantium var.daidai Tanaka,C.Kawachiensis and C.Sudachi)were extracted with different solvents,the antioxidant activity was determined by DPPH and ABTS free radical scavenging rate,and the antibacterial activity was determined by inhibition zone,microbroth dilution method and antibacterial kinetics.[Results]It was showed that the yield,active substance content,antioxidant activity and antibacterial activity of methanol extract were better than those of petroleum ether and n-hexane.The order of antioxidant activity of the extracts was C.Sudachi>C.aurantium var.daidai Tanaka>C.Kawachiensis,and the DPPH and ABTS free radical scavenging rates of methanol extract of C.Sudachi were 83.86%and 69.14%,respectively.Extracts could inhibit four foodborne pathogenic bacteria,among which had the most significant the inhibitory effect on Staphylococcus aureus(P<0.05).The order of antibacterial activity of flavedos extracts was C.Sudachi>C.aurantium var.daidai Tanaka>C.Kawachiensis,and the methanol extracts of C.Sudachi had the strongest antibacterial effects,of which the diameters of the inhibition zone against Escherichia coli,Salmonella and Staphylococcus aureus were 10~15 mm.[Conclusion]The flavedo of citrus peel has strong in vitro antioxidant activity and antibacterial activity,methanol is the best extraction agent for the extraction of the flavedo’s active substances.