食品与发酵工业2011，Vol.37Issue(4)：73-77,5.
不同品种柑橘皮中黄酮化合物含量及抗氧化性分析
Study on the Flavonoids and Their Antioxidant Activities in Citrus Peel of Different Varieties
摘要
Abstract
The total contents and components of flavonoids in 9 different citrus varieties and their DPPH radical scavenging activities and reducing powers were studied in this paper. The results showed that there were significant differences in total contents and components of flavonoids almost among all citrus varieties (P ＜ 0.05 ) ;The content of total flavonoids in NanFeng Miju was 9.68 mg/g, which was highest among all citrus varieties, while the content of total flavonoids in FuJian Migan was 5.28mg/g, which was the lowest; The content of naringin in FuJian Migan was high, while Jiangxi Liucheng, Jiangxi Qicheng, Nanfang Miju and Jiangxi Migan have a high content of hesperidin.There was no linear correlation between the contents of total flavonoids and their DPPH radical scavenging activities and reducing powers, that is, the antioxidant activity of the variety in which the content of total flavonoids was highest wasn't always strongest. The study can offer beneficial reference for establishing fingerprint of flavonoids in different citrus varieties in south China, as well as for the comprehensive utilization of citrus peel.关键词
柑橘/柑橘皮/黄酮/抗氧化Key words
citrus/ citrus peels/ flavonoids/ antioxidant activity引用本文复制引用
万利秀,肖更生,徐玉娟,陈卫东,陈于陇,吴继军,蒋爱民..不同品种柑橘皮中黄酮化合物含量及抗氧化性分析[J].食品与发酵工业,2011,37(4):73-77,5.基金项目
广东省关键领域重点突破项目(2007A020901004) （2007A020901004）
