椪柑、温州蜜桔果皮中酚类物质组成及抗氧化能力研究

目的:研究椪柑、温州蜜桔果皮中酚酸与黄烷酮糖苷组成及其抗氧化能力。方法:高效液相法测定椪柑、温州蜜桔果皮中九种酚酸和两种黄烷酮糖苷的组成与含量。用福林酚法、ABTS法和FRAP法对椪柑、温州蜜桔果皮甲醇提取液抗氧化能力进行评价。结果:柑橘果皮中可溶酯化酚酸部分所占比例最大,肉桂酸型酚酸是柑橘皮中的主要酚酸,且主要以酯化形式存在,其含量排列顺序一般为:阿魏酸>对香豆酸>芥子酸>咖啡酸。温州蜜桔果皮中有较高总酚酸含量(p<0.05)。椪柑果皮主要含橙皮苷,温州蜜桔果皮含橙皮苷和少量柚皮芸香苷。温州蜜桔果皮中总黄烷酮糖苷含量高于椪柑(p<0.05)。总的来说椪柑果皮提取液抗氧化活性略高于温州蜜桔。结论:HPLC测定柑橘皮中酚酸与黄烷酮糖苷可取得良好结果,抗氧化实验表明柑橘皮具有一定的抗氧化能力。     

15种柑橘果皮中酚酸的含量测定

采用反相液相色谱法(RP-HPLC)测定了15种柑橘果皮中7种酚酸的含量,并用数学统计的方法分析了各种酚酸含量和总酚酸含量的差异性,旨在寻找酚酸提取的新来源,为柑檑资源的合理开发利用和抗氧化活性的研究提供参考。结果表明:酚酸在柑橘果皮中主要以可溶性酚酸形式存在,且肉桂酸类酚酸的含量要高于苯甲酸类酚酸的含量。在可溶性酚酸中,阿魏酸和芥子酸是柑橘果皮中最主要的酚酸;而不可溶性酚酸则以阿魏酸含量最高,原儿茶酸含量最低。对于总的酚酸含量而言,朱红果皮柑橘含量最高为6857.88μg/g(干重);胡柚果皮中最低,仅为549.62μg/g(干重)。     

不同晚熟柑橘中酚类物质的含量检测及分析

采用超高效液相色谱(ultra-performance liquid chromatography,UPLC)对9种晚熟柑橘(沃柑、春见、大雅柑、不知火、默科特、红肉脐橙、伦晚脐橙、红翠2号和塔罗科血橙)中的主要酚类物质(13种类黄酮和7种酚酸)进行测定,分析比较不同品种柑橘果皮、果肉和果汁(柑橘原汁)中酚类物质种类和含量的差异。结果表明:9个柑橘品种的果皮、果肉、果汁中,类黄酮均以橙皮苷为主,酚酸以阿魏酸为主,且果皮中多甲氧基黄酮含量丰富。在9个柑橘品种果汁中,春见的橙皮苷、咖啡酸含量最高。果肉中,沃柑中阿魏酸、咖啡酸、芥子酸含量最高,塔罗科血橙的橙皮苷、对香豆酸含量最高。果皮中,默科特的芸香柚皮苷、川皮苷、阿魏酸含量最高。杂柑果皮中咖啡酸、阿魏酸及川皮苷含量高于橙类。晚熟柑橘含有丰富的酚类物质,并呈现显著的多样性。     

柑橘果肉、果皮中酚类物质含量差异性研究

采用高效液相色谱法(high performance liquid chromatographic,HPLC)对8种橙类和杂柑中10种酚类物质含量进行测定,探讨不同柑橘品种果肉和果皮中酚类物质种类和含量的差异,分析其规律。结果表明,10种物质能在55 min内分离,线性范围为0.25~200 mg/L,相关系数达0.999 1~1,精密度(RSD≤1.90%)、重复性(RSD≤3.52%)和稳定性(RSD≤4.22%)较好,平均回收率为90.26%~118.85%(RSD为0.96%~3.01%),表明方法的准确度较高。在橙类和杂柑中,橙类果皮中芥子酸含量显著高于杂柑,杂柑果皮中芦丁含量显著高于橙类;果肉中酚类物质含量低于果皮;果实中酚酸以咖啡酸和绿原酸为主,类黄酮以芦丁和柚皮苷为主;在8个柑橘品种果肉中,金诺的阿魏酸、没食子酸和芦丁含量最高。在8个柑橘品种果皮中,口之津32号的咖啡酸、阿魏酸、对羟基苯甲酸含量最高,沃柑的新橙皮苷、柚皮苷、没食子酸和绿原酸含量最高。     

超高效液相色谱-串联质谱法测定红美人中8种酚酸化合物

建立超高效液相色谱－串联质谱（ultra performance liquid chromatograph tandem mass spectrometry,UPLC-MS/MS）同时测定红美人中没食子酸、原尔茶酸、对羟基苯甲酸、绿原酸、香草酸、对香豆酸、阿魏酸、芥子酸8种酚酸化合物的方法,分析各酚酸在红美人中的组成和含量。选用2 mol/L氢氧化钠水解提取样品中游离型酚酸、游离酯型酚酸和结合酯型酚酸,提取液经固相萃取小柱净化后,采用Waters ACQUITY UPLC HSS T3色谱柱、乙腈/0.01%甲酸水流动相梯度分离,UPLC-MS/MS多反应监测模式进行测定,外标法定量。结果显示：8种酚酸在5 μg/L～5 000 μg/L浓度范围内线性关系良好（r≥0.999 1）,检出限为 0.05 μg/L～0.73 μg/L,定量限为 0.17 μg/L～2.44 μg/L,回收率为 85.7%～103.9%,重复性为0.92%～5.28%。6个产地红美人中8种酚酸均有检出,总酚酸含量在68.82 μg/g～98.96 μg/g之间,其中阿魏酸含量最高,在 38.02 μg/g～53.79 μg/g之间,绿原酸含量次之,在 15.84 μg/g～25.90 μg/g 之间;各产地红美人中的酚酸组成比例基本稳定,其中阿魏酸占比均在51.10%～57.51%,绿原酸占比均在22.29%～27.86%。     

4种柠檬不同组织的酚类物质分布及其抗氧化特性

采用分光光度计法评价4种柠檬(尤力克黄柠檬、小青柠、青柠檬、香水柠檬)中果皮与果肉的总酚含量与抗氧化活性(清除ABTS+自由基能力、铁离子还原能力和清除DPPH自由基能力),并用超高效液相色谱对其酚类物质进行定性和定量。结果表明:4种柠檬果皮中的总酚含量及抗氧化活性均显著高于果肉(P0.05),其中尤力克果皮与果肉的总酚、抗氧化活性均显著高于其余3个品种(P0.05),而香水柠檬果皮与果肉中总酚、清除ABTS+自由基能力均最低。不同品种柠檬中酚酸、类黄酮种类及含量差异较大。从4种柠檬中共检出21种酚类物质,其中酚酸6种,黄酮6种,黄烷酮6种,多甲氧基黄酮3种。柠檬中的酚类物质主要是黄烷酮,占类黄酮总量61.82%～91.61%,其中青柠檬果皮中酚酸总量最高(535.62 mg/100 g DW),尤力克果皮中类黄酮总量最高(1 506.33 mg/100 g DW),果肉规律与果皮基本一致,然而其含量显著低于果皮含量(P0.05)。从尤力克果皮与果肉中共检出15种酚类物质,其中圣草枸橼含量最高,而新绿原酸是含量最高的酚酸。从小青柠、青柠檬和香水柠檬的果皮与果肉中分别检测出19,16,15种酚类物质,其中橙皮苷含量均最高,而香草酸是含量最高的酚酸。不同品种柠檬的总酚和总类黄酮含量与ABTS+呈极显著的正相关性,同时总酚含量与DPPH呈显著性的正相关性。     

八月瓜叶、果皮和果肉中酚类、VC含量及其抗氧化能力分析

为了解八月瓜的活性组分及综合抗氧化活性,以贵州省遵义县八月瓜为试材,分别测定其叶、果皮和果肉中总酚、总黄酮、抗坏血酸及9种酚类成分含量。用总还原力(total reducing assay power,TRPA)、铁离子还原能力(ferric ion reducing antioxidant power,FRAP)和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid)diammonium salt,ABTS)]法进行体外抗氧化活性评价,采用皮尔森相关性分析对八月瓜叶、果皮和果肉中各项指标进行分析。结果显示:供试八月瓜叶、果皮和果肉中主要酚类成分为没食子酸、儿茶素、绿原酸、阿魏酸、鞣花酸、芦丁和槲皮素;活性成分含量差异显著(P<0.05),叶片中没食子酸、儿茶素、p-香豆酸、阿魏酸、鞣花酸、芦丁、槲皮素、抗坏血酸和总酚含量明显高于果皮和果肉,而果皮中绿原酸、表儿茶素和总黄酮含量相对较高,果肉中各成分含量低;八月瓜叶、果皮和果肉中抗氧化活性差异显著(P<0.05),八月瓜叶的抗氧化活性指数最高;相关性分析发现:儿茶素、阿魏酸、总酚和总黄酮对TRPA值贡献极强,阿魏酸、总酚和总黄酮对FRAP值贡献极强,儿茶素、p-香豆酸、阿魏酸、抗坏血酸和总酚对ABTS+自由基清除能力贡献极强,说明八月瓜叶和果皮是一种具有较高开发价值的药食同源资源。     

七种谷物麸皮中酚酸类成分分析

利用反相高效液相色谱法(RP-HPLC)测定7 种不同种类及品种的谷物麸皮中8 种酚酸类成分的含量,并利用数学统计的方法对不同种类谷物、各类酚酸及总酚酸含量间的差异性进行分析。分析结果表明：所分析谷物种类所含酚酸的含量顺序为玉米>小麦>荞麦>燕麦,谷物麸皮中酚酸主要以束缚型酚酸形式存在,且肉桂酸类酚酸含量明显大于苯甲酸类酚酸,游离型及可溶共价结合型酚酸中4- 羟基苯甲酸、香草酸含量较高;而在束缚型酚酸中阿魏酸的含量在各类谷物中均最高,玉米品种中可达到6527.86μg/g 麸皮。     

蔬菜及其制品中不同形态酚酸成分分析

采用超高效液相色谱-串联质谱法对10?种蔬菜及其制品,包括豇豆、西兰花、黄豆芽、茄子、番茄、黄瓜、菠菜、白菜、马铃薯和番茄酱中的游离型、游离酯型和结合型酚酸进行测定和分析。结果表明不同种类蔬菜酚酸含量差异较大,游离型酚酸以白菜中含量最高;游离酯型酚酸在豇豆中含量最高,其次是菠菜;结合型酚酸在菠菜中含量最高。主成分分析表明,对香豆酸是豇豆中的特征性物质,阿魏酸和异阿魏酸是菠菜区别于其他种类蔬菜的特征性组分,而芥子酸是白菜中的特征性物质。本研究可以为蔬菜中功能性成分的开发利用提供有益参考。     

南丰蜜桔幼果功能性成分的分析及酚酸的检测

南丰蜜桔幼果的功能成分中,除了VC、VE、类胡萝卜素等以外,黄酮与酚酸等酚类物质也具有重要生物活性,为了深入了解南丰蜜桔幼果的价值,以6种不同产地的南丰蜜桔幼果样品为原料,对其总酚含量、总黄酮含量进行分析。酚酸具有多种生理功能,并广泛存在于植物组织中,采用HPLC-MS测定了南丰蜜桔幼果中6种酚酸的含量,即咖啡酸、对香豆酸、阿魏酸、芥子酸、没食子酸和对羟基苯甲酸。结果显示:南丰蜜桔幼果中以肉桂酸型酚酸为主,苯甲酸型酚酸含量较少;南丰蜜桔幼果中阿魏酸是所测6种酚酸中含量最高的,其次主要是咖啡酸,且可溶性酚酸含量要远远大于束缚酚酸的含量。     

不同品种梨果实酚类物质和抗氧化性能分析

以我国北方11 个主栽梨品种黄冠、绿宝石、雪梨、鸭梨、丰水、南水、圆黄、黄金、华山、五九香和早酥的果实为试材,分别测定了果皮、果心和果肉中可溶性酚的含量,并对酚类物质进行了高效液相色谱（highperformance liquid chromatography,HPLC）分析。通过分别测定果皮、果肉、果心的乙醇提取液对DPPH自由基和羟自由基的清除能力,对其所含酚类物质的抗氧化性能进行了评价。结果表明：1）梨果心酚类物质含量高于果皮,果肉最低;2）在果心和果皮中均检测出熊果苷、没食子酸、儿茶素、绿原酸、咖啡酸、表儿茶素、香豆酸和芦丁8 种酚类物质,而在果肉中检测出熊果苷、没食子酸、绿原酸、表儿茶素和芦丁5 种物质;3）熊果苷、绿原酸和表儿茶素都为果肉和果皮的主要酚类物质,果肉中绿原酸的含量高于熊果苷,果皮则反之,果心所含酚类物质以绿原酸和熊果苷为主,且绿原酸的含量高于熊果苷;4）果皮、果肉、果心不同部位的酚类物质的含量与1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力和羟自由基清除能力间均分别呈显著正相关关系,表明酚类物质与自由基清除能力的关系密切。     

不同品种苹果果实主要酚类物质含量的研究

用高效液相色谱仪测定了不同品种苹果果实绿原酸、儿茶素、表儿茶素、根皮素和槲皮素等主要酚类物质的含量。结果表明,不同品种苹果果肉酚类物质总量以富士和新红星最高,金冠最低。富士苹果果肉酚类物质以绿原酸为主,新红星和王林苹果果肉以表儿茶素为主。不同品种苹果果皮酚类物质总量以新红星最高,各品种苹果果皮酚类物质总量均高于果肉。果皮中酚类物质以黄烷-3-醇类为主。     

货架温度结合1-甲基环丙烯处理对采后‘乔纳金’苹果酚类物质的影响

苹果含有多种功能性酚类物质,但对其采后货架期间的变化规律尚无系统研究。本实验以‘乔纳金’苹果 为材料,研究1-甲基环丙烯（1-methylcyclopropene,1-MCP）处理后贮藏3 个月,货架时间和温度对果皮和果肉中 5 种单体酚含量的影响。结果表明：‘乔纳金’苹果果皮中金丝桃苷含量最高,果肉中绿原酸含量最高,随着货架时 间的延长,‘乔纳金’果实中金丝桃苷、绿原酸、槲皮素、芸香叶苷及总酚含量均呈现下降趋势,而根皮苷含量呈上 升趋势。1-MCP有效地延缓了贮藏期和货架期果皮、果肉中金丝桃苷、总酚含量的下降和根皮苷含量的上升。     

Monomeric phenolics in different parts of high‐acid apple (Malus sieversii f. niedzwetzkyana (Dieck) Langenf): a promising source of antioxidants for application in nutraceuticals

The high‐acid apple (Malus sieversii f. niedzwetzkyana (Dieck) Langenf) possessing deep red peel and light red flesh is widely distributed in China. To determine if a useful apple variety is being ignored, the monomeric phenolic profiles and antioxidant activities of peel, flesh, pomace, whole fruit and juice were evaluated. The results were compared to those of ‘Fuji’ and ‘Granny Smith’ apples. The high‐acid apple possessing the highest total phenolic and anthocyanin contents among three apple varieties contained the most chlorogenic acid, phloridzin, epicatechin, ferulic acid, catechin, vanillic acid, p‐coumaric acid and caffeic acid. The extraction yields of phenolics (64%) and anthocyanins (89%) from the high‐acid apple to juice were the highest. The high‐acid apple possessing the greatest antioxidant activity had the strongest antihaemolysis activity, indicating that it could be used to produce juice and value‐added ingredient to assist in the prevention of chronic disease.     

Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study

The phenolic profile and the antioxidant activity of Rocha pear, a Portuguese pear cultivar, were determined and compared with the commercially available pear varieties Comice, Abate, General Leclerc and Passe Crassane. Phenolic composition of the methanolic extracts of these pears was determined by high performance liquid chromatography with diode array detection (HPLC-DAD), while antioxidant activities were evaluated using three complementary test systems: DPPH radical scavenging activity, ferric reducing power capacity and β-carotene/linoleic acid bleaching assay. When compared to the studied varieties, Rocha pear (peel and flesh) presented the highest content of total phenolics. Among them, chlorogenic, syringic, ferulic and coumaric acids, arbutin and (?)-epicatechin were detected as major components. In addition, among the tested varieties, Rocha pear presented the best antioxidant activities in the DPPH and ferric reducing power assays.     

Traditional walnut liqueur – cocktail of phenolics

The phenolic composition in walnut husks of the Slovenian cultivar Elit, which is a basic material for the traditional making of walnut liqueur, was investigated by HPLC with a PDA detector. Four different samplings of green husks were performed on different dates in order to compare the contents of phenolic compounds. The 2nd sampling coincided with the picking time of walnut fruits intended for the making of liqueur. Phenolic composition of walnut liqueur was investigated as well. Thirteen phenolic compounds were identified in walnut husks: chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, gallic acid, ellagic acid, protocatechuic acid, syringic acid, vanillic acid, catechin, epicatechin, myricetin, and juglone. In walnut liqueur, 1,4-naphthoquinone was also identified. The major phenolic in the husks was juglone with the highest content in the 2nd sampling; its content in walnut liqueur was low. The concentrations of individual phenolics in the liqueur were quite low compared with the contents in the green husks, due to the traditional way of making the liqueur.     

Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits

Abstract: The phytochemical content and the antioxidant activity (AA) of physiological drop of the main citrus species grown in China were investigated. Among the flavonoids, hesperidin was found mostly in mandarin and sweet orange, naringin was found mostly in sour orange, pummelo, grapefruit and a hybrid (Gaocheng), narirutin was found in most varieties, neohesperidin was found in Gaocheng and Huyou, and nobiletin and tangeretin were found in most varieties. Hydroxycinnamic acids were the main phenolic acids present, ferulic acid and caffeic acid were the dominant in most cases. There was a greater amount of free (extractable) than bound (insoluble) phenolic acids. Levels of limonoids were higher in Foyou, Eureka lemon, and Gaocheng than those in the other cultivars. The highest level of synephrine was found in Ponkan and Weizhang Satsuma. AA was highest in Ponkan and Weizhang Satsuma and lowest in Huyou, pummel, and lemon. These results suggest that physiological drop of citrus fruits have good potential as sources of different bioactive compounds and antioxidants. Practical Application: Physiological drop of citrus fruits may be a good resource of bioactive compounds including flavonoids, phenolic acids, limonoids, synephrine, and a good material of nutraceuticals.     

Fatty acids,tocopherols, phenolic and antioxidant properties of six citrus fruit species: a comparative study

Citrus fruit is a rich source of bioactive phytochemicals. Information on the fatty acid and tocopherol composition of locally grown citrus fruits in Korea is elusive. This work was aimed to study fatty acid, tocopherols, ascorbic acid, antioxidant potential, and selected phenolics from peel and pulp of six citrus species. The most dominant fatty acid was linoleic acid (15–45%), followed by linolenic, palmitic, and oleic acid. Stearic acid was highly abundant in yuzu peel (14.45%) and pulp (15.88%) compared to the other fruits. Unsaturated fatty acids (54–74%) contributed higher composition than saturated fatty acids (25–46%). Peel exhibited better antioxidant potential and contained higher phytochemicals than pulp. The concentrations of α-tocopherol and γ-tocopherol were ranged from 22.96 (yuzu) to 86.93 (cheonhyeyang) and 38.59 (yuzu) ~83.03 (tangerine) μg/g DW, respectively. J-Redhyeyang peel exhibited highest total flavonoids (4.17?±?0.10 mgQE/g DW) and DPPH radical scavenging activity (6.17?±?0.03 mgTE/g DW). FRAP values were highest (20.05?±?0.64 mgTE/g DW) in yuzu peel, while peel of cheonhyeyang was superior in total phenolic contents. Tangerine (3.02?±?0.05 mg/g DW) and yuzu (7.49?±?0.38 mg/g DW) had higher hesperidin concentrations in pulp and peel, respectively. Naringin was found in an appreciable amount in yuzu pulp (2.04?±?0.09 mg/g DW) and peel (6.30?±?0.19 mg/g DW) but not detected in all other fruit species. Our results indicate that citrus fruit peel is the rich source of antioxidant compounds, which can be used to prepare antioxidant rich food product.