湖南省16种柑橘陈皮加工适宜性分析

Suitability Analysis of 16 Citrus Varieties for Processing Pericarpium Citri Reticulataein Hunan Province

为探究湖南16个柑橘品种的陈皮加工适宜性,建立陈皮加工品质综合评价方法,采用UPLC法、比色法、GC-MS法对16种柑橘果皮主要功能成分、抗氧化能力和挥发性香气成分等果皮营养品质进行比较。采用主成分分析方法综合评价果皮品质,同时分析16种柑橘的陈皮加工品质。结果显示,16种柑橘果皮的主要功能成分含量和抗氧化能力具有显著差异。其中,温州蜜柑总酚(28.91 mg/g DW)、总黄酮(17.61 mg/g DW)、橙皮苷(98.64 mg/g DW)、辛弗林(12.71 mg/g DW)含量最高,椪柑中甜橙黄酮(2.29 mg/g DW)、川陈皮素(5.26 mg/g DW)、橘皮素(6.20 mg/g DW)、挥发油(8.95%)含量最高。克里曼丁红橘的DPPH自由基清除能力最强(30.81μmol Trolox/g DW)、油良的ABTS自由基清除能力最强(43.27μmol Trolox/g DW),辛女椪柑的FRAP铁离子还原力(47.46μmol Trolox/g DW)和综合抗氧化活性(96.52%)最强。从16种柑橘果皮中共检出81种挥发性香气成分,不同样品中含有多种独有的挥发性香气成分。柑橘果皮的主体香气成分为芳樟醇、β-月桂烯、D-柠檬烯。通过主成分分析提取5个主成分,累积方差贡献率达88.824%,结果显示主要功能成分对陈皮的加工综合品质影响最大,其次是抗氧化能力和香气成分。椪柑、温州蜜柑的果皮营养品质综合得分最高。通过K-means聚类分析,将16种柑橘陈皮加工特性分为适宜和不适宜,温州蜜柑、椪柑的加工品质最好。研究结果可为寻找既适宜加工又具有高生物活性的陈皮原料提供参考。

This study aimed to investigate the suitability of tangerine peel processing for 16 citrus varieties in Hunan Province and to establish a comprehensive evaluation method of tangerine peel processing quality.The nutritional qualities of the main functional components,antioxidant capacity and volatile aroma components of 16 kinds of tangerine peel were analyzed by UPLC,colorimetric and GC-MS methods,and the processing qualities were comprehensively evaluated by principal component analysis.The results showed that there were significant differences in the contents of main functional components and antioxidant capacity of 16 kinds of tangerine peel.The contents of total phenol(28.91 mg/g DW),total flavonoid(17.61 mg/g DW),hesperidin(98.64 mg/g DW)and synephrine(12.71 mg/g DW)in the peel of Wenzhou mandarin were the highest.The contents of sinensetin(2.29 mg/g DW),nobiletin(5.26 mg/g DW),tangerine(6.20 mg/g DW)and volatile oil(8.95%)in Ponkan were the highest.The scavenging ability against DPPH radical of Clementinen radical was the strongest(30.81μmol Trolox/g DW),and the scavenging ability against ABTS radical of Yura radical was the strongest(43.27μmol Trolox/g DW).The reducing power of FRAP and APC of Ponkan was the strongest,respectively 47.46μmol Trolox/g DW and 96.52%.A total of 81 volatile aroma components were detected in 16 kinds of tangerine peel,and different samples contained a variety of unique volatile aroma components.The main aroma components of tangerine peel wereβ-laurene,Linalool and D-limonene.Five principal components were extracted by principal component analysis,and the cumulative variance contribution rate reached 88.824%.Results showed that the main functional components had the greatest influence on the processing integrated quality of Chenpi,followed by aroma components and antioxidant capacity.Ponkan and Wenzhou mandarin had the highest comprehensive scores of peel quality.Finally,the processing characteristics of 16 citrus peels were classified as suitable and unsuitable by K-means cluster analysis,and the processing quality of Wenzhou mandarin and Ponkan was the best.This study can provide reference for the search of high bioactive citrus peel suitable for processing and the use of both medicine and food,and provide reference for the development and utilization of tangerine peel products,raw material selection and quality evaluation.