不同柑橘品种果汁中抗氧化成分比较
PDF下载 (472)季 露 1,2,郎 娅 1,2,裘迪红 3,叶兴乾 4,毛培成 5,孙志栋 1,2*.不同柑橘品种果汁中抗氧化成分比较[J].宁波大学学报(理工版),2016,29(4):20-25.DOI:
JI Lu 1,2,LANG Ya 1,2,QIU Di-hong 3,YE Xing-qian 4,MAO Pei-cheng 5,SUN Zhi-dong 1,2*.Comparison of Antioxidant Compounds in Citrus Juice of Different Species[J].Journal of Ningbo University(Natural Science & Engineering Edition),2016,29(4):20-25.DOI:
| Title: | Comparison of Antioxidant Compounds in Citrus Juice of Different Species |
| 作者: | 季 露 1, 2, 郎 娅 1, 2, 裘迪红 3, 叶兴乾 4, 毛培成 5, 孙志栋 1, 2* |
| Author(s): | JI Lu 1, 2, LANG Ya 1, 2, QIU Di-hong 3, YE Xing-qian 4, MAO Pei-cheng 5, SUN Zhi-dong 1, 2* |
| 关键词: | 柑橘品种; 果汁; 抗氧化成分; 活性 |
| Keywords: | citrus species; juice; antioxidant compound; activity |
| 分类号: | TS20 |
| 文献标识码: | A |
| 摘要: | 以11种柑橘品种为材料, 研究不同柑橘品种果汁中的总酚、总黄酮、Vc含量及其抗氧化活性的差异性, 探讨抗氧化主导作用成分. 研究结果表明: 血橙的总酚、Vc含量最高, 分别为0.76mg?mL-1和65.48mg?100g-1, 对DPPH自由基清除率与羟基自由基清除率效果最好, 分别为45.87%和89.51%. 相关分析和通径分析发现, 柑橘果汁中总酚、总黄酮、Vc含量均与DPPH自由基清除率、羟基自由基清除率呈正相关, 其中Vc含量与DPPH自由基清除率、羟基自由基清除率呈显著正相关. 柑橘果汁的抗氧化作用主要通过Vc直接正效应表现, 而总酚、总黄酮均通过Vc的间接效应表现. |
| Abstract: | The differences in antioxidant activities from 11 species of citrus juice are investigated in relation to antioxidant compounds, such as phenols, flavonoid, vitamin C and antioxidant capacity. The results indicate that the blood orange contains the most contents of total phenols (0.76 mg?mL-1) and vitamin C (65.48 mg?100g-1), and shows the strongest activities against DPPH and -OH free radicals (45.87% and 89.51%, respectively). Based on the path analysis of the contents of total phenols, flavonoids, vitamin C and their antioxidant activities, it is found that a positively correlated relationship between the antioxidant activity and antioxidant compound of citrus juice exists, which shows the significant correlations between vitamin C and DPPH (R=0.9191, P<0.01), and between vitamin C and hydroxyl free radical (R=0.6846, P<0.05). Furthermore, the vitamin C has a direct effect on antioxidant ability, such as DPPH free radical and hydroxyl free radical scavenging activities, while the total phenols and flavonoid play an indirect role in this process. |
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| 备注/Memo: | 收稿日期: 2016－03－14. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家科技支撑计划（2015BAD16B03）; 宁波市农业科技攻关重大项目（2013C0013）. 第一作者: 季露（1988－）, 女, 重庆人, 在读硕士研究生, 主要研究方向: 农产品加工. E-mail: 1016175260@qq.com *通信作者: 孙志栋（1962－）, 男, 浙江宁波人, 教授级高工, 主要研究方向: 农产品加工与贮藏. E-mail: zdsun.cn@163.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
