Lipophilic phenols partially explain differences in the antioxidant activity of subfractions from methanol extract of camellia oil

The crude methanol extract (ME) from camellia oil was fractionated by serial benzene, ether, EtOAc and n-BuOH, divided into five subfractions designated as SF1–5. The obtained fractions as well as ME were evaluated for their antioxidant activities using DPPH assay, and their phenolic constituents were isolated using silica gel column chromatography and analysed by TLC, RP-HPLC–PDA, UPLC-ESI–MS and GC–MS. Results showed that the content of total phenolics (TPs) of ME, determined by the Folin–Ciocalteu method, was estimated to be 79.5?±?10.2?mg of p-hydroxybenzoic acid equivalent/kg oil, while that of the total flavonoids was 8.98?±?0.54?mg of rutin equivalent/kg oil. ME exhibited pronounced radical-scavenging activity against the stable DPPH radical (with an antioxidant capacity IC₅₀ value of 52.37?μg/mL), and three subfractions (SF1–3) separated from ME contributed the most significant activity with IC₅₀ of 28.41, 17.42 and 43.17?μg/mL, respectively. Consistent with the different capacity of scavenging DPPH radicals, the subfractions from ME showed different composition and contents of phenolic compounds as detected by TLC, RP-HPLC–PDA, UPLC-ESI–MS and GC–MS. Kaempferol, as well as a number of volatile phenolic compounds, was first identified from camellia oil. Results showed that the presence of phenolic compounds and flavonoids in each extracts may be responsible for its individual antioxidant activity, and the lipophilic phenolic fractions would likely account for a great part of the antioxidant properties of the oil.     

金佛手总黄酮的超声提取工艺研究

通过单因素以及正交实验对金佛手总黄酮进行了超声波提取的工艺研究,采用氢氧化钠-亚硝酸钠-硝酸铝法测定了金佛手总黄酮的含量。结果表明,超声波辅助提取金佛手总黄酮的最佳工艺条件为:60%乙醇水溶液(v/v)、料液比1:10(g/mL)、超声温度35℃、超声时间15min,此条件下佛手总黄酮的含量为36.753mg/g。该方法简单、快速、经济,可作为金佛手总黄酮提取的一种有效手段。     

单花蜂蜜多酚类物质的抗氧化活性

以5种中国单花原蜜,不同产地的42个样本通过Amberlite XAD-2吸附树脂得到的多酚提取物为原料,采用分光光度法,测定总酚酸和总黄酮含量、还原能力、抗氧化活性(清除DPPH自由基、O2－ ·能力),评估蜂蜜多酚类物质抗氧化活性及蜂蜜品种、颜色和地域差异对清除自由基的影响。结果表明：样本总黄酮含量为(9.41±0.18)～(92.76±0.13)mg/kg;总酚酸含量为(9.10±0.05)～(149.57±0.14)mg/100g;深色枣花蜜抗氧化能力最强,对DPPH自由基、O2－ ·清除作用分别为EC50＝(0.042±0.014)g/mL和EC50＝(0.038±0.009)g/mL。提示蜂蜜的多酚类物质影响抗氧化活性,酚酸、黄酮含量与抗氧化能力呈现正相关系;色深原蜜的酚酸、黄酮含量高于色浅原蜜,抗氧化能力也强于浅色原蜜。     

Aroma,Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design

In the present study, bioactive properties of black mahlab fruit and seed were investigated. Simplex lattice mixture design was used to determine the best solvent composition for the extraction of bioactive compounds of the samples. The content of total phenolics, total flavonoids, condensed tannins, total anthocyanins, and antiradical efficiency of mahlab fruit and seed extracts were investigated by spectrophotometric methods. Moreover, major sugar composition, individual anthocyanins, fatty acids, and aroma profile of the samples were determined by chromatographic methods. Effect of temperature on degradation of anthocyanins was also investigated, and degradation kinetic model parameters were calculated. Finally, the constructed simplex lattice mixture design model was optimized to estimate the optimum solvent mixtures that would yield maximum total phenolic content. The best solvent mixture was found to be 36 % of acetone and 64 % of water. It was concluded that the experimental and predicted values were in good agreement. Total phenolics and flavonoids of the fruit were 2,266 mg gallic acid equivalent/100 g of dry sample and 946.57 mg catechin equivalent/100 g of dry sample, respectively. Total anthocyanin content of the fruit was 505.7 mg/100 g of dry sample. Temperature showed a significant degradation effect on the anthocyanins.     

The effect of microwave and conventional drying on antioxidant activity,phenolic compounds and mineral profile of date fruit (<Emphasis Type="Italic">Phoenix dactylifera</Emphasis> L.) flesh

In this study, the effect of microwave and conventional drying on antioxidant activity, phenolic compounds, mineral and total phenolic contents of date fruit meat (Silifke and Anamur) were determined. Both microwave (360, 540 and 720 W) and conventional (70, 90 and 110 °C) drying caused the reduction of phenolic compounds although there can not considerably variation in antioxidant activity of date flesh. Total phenolic contents of date flesh changed between 114.640 mgGAE/100 g (Silifke 540 W) and 133.484 mg GAE/100 g (Silifke 720 W) compared with control sample (156.128 mg GAE/100 g). While P contents of date fruit change between 86.00 mg/Kg (control) and 704.420 mg/Kg (360 W), P contents of Anamur samples ranged from 79.430 mg/Kg (Control) to 1288.780 mg/Kg (360 W). Mineral contents of date fruits dried in microwave oven were found higher than those of observed in conventional dried fruits (especially Ca and Mg contents of date fruits).     

Flavonoids profile and antioxidant activity in flowers and leaves of hawthorn species (Crataegus spp.) from different regions of Iran

This study was undertaken to determine the total quantity of phenolic and flavonoids, as well as to find out about the HPLC quantification of some individual phenolic compounds (i.e. chlorogenic acid, vitexin 2”-O-rhamnoside, vitexin, rutin, hyperoside, quercetin, and isoquercetin) in flowers and leaves of 56 samples of different hawthorn species (Crataegus spp.) collected from different geographical regions of Iran. The amount of total phenolics ranges from 7.21 to 87.73 mg GAE/g in dry weight of the plant, and the total amount of flavonoids varied amongst species and in different plant organs ranging from 2.27 to 17.40 mg/g dry weight. Chlorogenic acid, vitexin, and vitexin 2”-O-rhamnoside were found to be the most abundant phenolic compounds in the extracts of hawthorn leaves. Meanwhile, chlorogenic acid, hyperoside, and rutin were the most abundant phenolic compounds in the extracts of hawthorn flowers in most genotypes. The antioxidant activity widely varied in species and in different organs of each individual plant, ranging from 0.9 to 4.65 mmol Fe⁺⁺/g DW plant, calculated through the ferric-reducing antioxidant power (FRAP) method. Thus, this could provide valuable data for developing breeding strategies and plans; it can also help us in selecting genotypes with high phenolic contents for producing natural antioxidants and other bioactive compounds beneficial for food or the pharmaceutical industries.     

Investigation of antibrowning activity of pine needle (Cedrus deodara) extract with fresh-cut apple slice model and identification of the primary active components

Cedrus deodara is a large evergreen tree of the family Pinaceae and widely distributed to the west of Himalayas. Its pine needles are consumed as a traditional food and perceived as a valuable source for bioactive compounds. A recent study has demonstrated Cedrus deodara pine needle extract (CDE) can inactivate tyrosinase. However, possible action mechanism and application of the extract have not been elucidated. In the present study, the application of CDE in food industry was explored using a fresh-cut apple slice model. Through evaluating the variation in a*, b* and L* values, the browning extent of apple slices was found to be inhibited by CDE. Moreover, in order to explore the antibrowning mechanism, we investigated the antioxidant and antibrowning capacities, total phenolic and flavonoid contents and the major bioactive constituents of the extract. It was found CDE showed strong antioxidant activity to scavenge ABTS (SC₅₀, 24.33 μg/mL) and DPPH (SC₅₀, 35.94 μg/mL) radicals, inhibited monophenolase (IC₅₀, 0.76 ± 0.08 mg/mL) and diphenolase (IC₅₀, 1.01 ± 0.09 mg/mL) activities and contained high content of phenolics (76.39 ± 2.27 mg gallic acid equivalent/g extract) and flavonoids (33.23 ± 3.25 mg rutin equivalent/g extract). Furthermore, according to the bioassay-guided isolation and the analysis of high-performance liquid chromatography–mass spectrometry and nuclear magnetic resonance, methylconiferin and ferulic acid-β-d-glucoside were determined to be the main active compounds. The current results provided the possible antibrowning mechanism of CDE and confirmed C. deodara pine needles might be a natural resource for preparing antibrowning agents of vegetables and fruits in food industry.     

雪松松针乙醇提取物的抗氧化活性及构效关系研究

研究雪松松针乙醇提取物的抗氧化活性及构效关系。通过体外化学分析法,测定雪松松针乙醇提取物的抗氧化活性;采用福林酚法和三氯化铝法,测定其总酚和总黄酮含量;利用高效液相色谱-质谱联用(HPLC-MS)与核磁共振(NMR)技术,鉴定其主要成分,并对其抗氧化作用的构效关系进行初步探讨。结果表明,雪松松针乙醇提取物对实验体系中的ABTS(EC₅₀:0.48±0.01 mg/mL)和DPPH(EC₅₀:32.40±0.76 μg/mL)自由基有很好的清除作用,能够高效地清除羟自由基(EC₅₀:1.73±0.01 mg/mL)和过氧化氢(EC₅₀:89.48±0.54 μg/mL)中的活性氧,抑制脂质过氧化(EC₅₀:9.85±0.14 mg/mL)并具有较高的还原能力,展现出显著的抗氧化活性;提取物拥有较高的总酚(40.30±2.13 mg没食子酸当量/g提取物)和总黄酮(56.62±1.53 mg芦丁当量/g提取物)含量;甲基松柏苷、阿魏酸-β-D-吡喃葡萄糖苷、荛花酚、断氧化马钱苷、(E)-1-O-对香豆酰-α-D-吡喃葡萄糖苷和天竺葵素-3-O-葡萄糖苷是松针乙醇提取物的主要成分,这些化合物结构中大量存在的具有氢原子转移或单电子转移能力的酚羟基、甲氧基、苄基等基团,是其展现良好抗氧化活性的重要原因。     

木贼醇提物不同萃取部位总酚酸、黄酮含量测定及抗氧化活性研究

目的:对木贼的乙醇提取物不同萃取部位进行总酚酸、黄酮含量测定及抗氧化活性比较,以探知木贼抗氧化活性物质基础。方法:木贼经70%乙醇超声提取浓缩后,采用有机溶剂萃取法依次得到石油醚、乙酸乙酯、正丁醇、水相4个部位萃取物;利用紫外-分光光度法比较各萃取部位总黄酮、酚酸含量差异;以抗坏血酸为阳性对照,比较不同萃取部位还原能力、羟自由基(·OH)、1,1-二苯基-2-三硝基苯肼(DPPH·)、2,2'-联氮-双(3-乙基苯并噻唑-6-磺酸)二铵盐(ABTS⁺·)清除率的差异,评价各部位抗氧化能力强弱。结果:木贼各萃取物总黄酮含量在5.70~61.55 mg/g 范围内,总酚酸含量在4.07~19.10 mg/g 范围内,乙酸乙酯萃取物总黄酮与酚酸含量明显高于其他萃取物,其还原能力、羟自由基、DPPH·、ABTS⁺·清除率也明显高于正丁醇、石油醚和水相萃取物,乙酸乙酯萃取物对羟自由基、ABTS⁺·、DPPH·清除能力IC₅₀值分别为:(0.321±0.0026)、(0.213±0.0010)和(0.169±0.0014) mg/mL。结论:经各相溶剂萃取后木贼有效成分得到初步分离,乙酸乙酯相萃取部位总黄酮和酚酸相对含量及抗氧化活性明显强于总提物和其他萃取部位,且其抗氧化能力呈量效关系。实验发现木贼中黄酮和酚酸类成分与其抗氧化能力密切相关。     

Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull‐less barley or maize

As an ancient low‐alcohol beverage, Za wine (ZW) is very popular in the Qiang ethnic minority areas of China. Za wine has been claimed to possess health‐promoting effects, which may be associated with its antioxidant (AO) activity in vivo. In this study, the total AO capacity, DPPH radical and hydroxyl radical scavenging activity, and reducing capacity for two traditional Za wines (TZW‐L and TZW‐W) produced from hull‐less barley and two commercial Za wines (CZW‐H and CZW‐M) produced from hull‐less barley and maize, respectively, were determined. Total phenolics (TP) and total flavonoids (TF) of ZW were measured, and the phenolic compounds were identified and quantified by high‐performance liquid chromatography (HPLC). A Chinese yellow wine (YW) produced from rice and wheat was used as a reference. The results indicated that ZW had effective antioxidant activity, with CZW‐H exhibiting the greatest AO activity amongst the wines analysed. Significant differences were also observed between TZW‐L, TZW‐W, CZW‐M and YW in some of the AO assays (p < 0.05). The results also showed that TP (TF) content varied from 137.15 µg gallic acid equivalent/mL (34.12 µg/ mL; CZW‐M) to 177.85 µg gallic acid equivalent/mL (56.38 µg/mL; CZW‐H), and that TP positively correlated to AO activity, suggesting that phenolic compounds could be major contributors to the AO activity of ZW. HPLC results indicated that protocatechuic acid and ferulic acid were the major phenolic compounds in TZW‐L, TZW‐W and CZW‐H, whereas syringic acid and p‐hydroxybenzoic acid were the dominant phenolic compounds in CZW‐M. Copyright © 2013 The Institute of Brewing & Distilling     

Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annuum) Cultivars

Flavonoid, ascorbic acid and total phenolic content and antioxidant activity of “jalapeño” (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalapeño), “yellow wax” [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], “Chile” (New Mexico-6, Green Chile), “ancho” (San Luis Ancho), and “serrano” (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 mg/kg after hydrolysis. “Chile”, “yellow wax” and “ancho” peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than “jalapeño” peppers. Sep-Pak C₁₈(tm) bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r²=0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis.     

不同花色芸豆种皮酚类化合物组成及抗氧化活性

利用化学萃取法提取7种不同花色芸豆种皮的自由态、结合态酚类化合物,分析其总酚、总黄酮、总花青素和酚类化合物组成,同时利用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)法、2,2’-联氮双-(3-乙基苯并噻唑林-6-磺酸)二胺盐(2,2’-azinobis (3-ethylbenzothi azoline-6-sulfonic acid) ammonium salt,ABTS)法和铁离子还原法测定提取物的抗氧化活性。结果表明:7种芸豆种皮中总酚含量为0.76～48.73 mg/g,总黄酮含量为2.93～201.2 mg/g,总花青素含量为0～2.57 mg/g。黑芸豆种皮的总酚、总花青素最高,红花芸豆种皮的总黄酮最高;没食子酸、绿原酸、儿茶素、3,4-二羟基苯甲酸和对羟基苯甲酸是芸豆种皮中的主要酚类化合物,槲皮素只存在红芸豆种皮中(48.64μg/g),对香豆酸在白花芸豆种皮中最高(65.40μg/g);黑色芸豆皮的抗氧化能力最强(DPPH自由基清除能力、ABTS阳离子自由基清除能力、铁离子还原能力以每克干基中所含Trolox当量表...     

Folin-Ciocalteu比色法测定蜂蜜中总酚酸的含量

采用Folin Ciocalteu比色法 ,测定了 17种不同种类的中国蜂蜜总酚酸的含量 ,结果表明 ,总酚酸浓度在 0 0 0 2～ 0 0 12mg/mL范围内与吸光度值有良好的线性关系 ,样品平均回收率 (n =3 )分别为 98 6% ,98 4%和 10 1 8% ,RSD分别为 0 64 % ,0 81%和 0 5 8%。测定结果显示 :中国蜂蜜总酚酸含量为 (13 3 0± 8 3 )～ (14 84 6± 67 0 ) μg/g ,其中荞麦蜜总酚酸含量最高     

Phenolic acid composition and antioxidant properties of Malaysian honeys

Abstract: The phenolic acid and flavonoid contents of Malaysian Tualang, Gelam, and Borneo tropical honeys were compared to those of Manuka honey. Ferric reducing/antioxidant power assay (FRAP) and the 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) radical‐scavenging activities were also quantified. All honey extracts exhibited high phenolic contents (15.21 ± 0.51– 42.23 ± 0.64 mg/kg), flavonoid contents (11.52 ± 0.27– 25.31 ± 0.37 mg/kg), FRAP values (892.15 ± 4.97– 363.38 ± 10.57 μM Fe[II]/kg), and high IC₅₀ of DPPH radical‐scavenging activities (5.24 ± 0.40– 17.51 ± 0.51 mg/mL). Total of 6 phenolic acids (gallic, syringic, benzoic, trans‐cinnamic, p‐coumaric, and caffeic acids) and 5 flavonoids (catechin, kaempferol, naringenin, luteolin, and apigenin) were identified. Among the Malaysian honey samples, Tualang honey had the highest contents of phenolics, and flavonoids, and DPPH radical‐scavenging activities. We conclude that among Malaysian honey samples, Tualang honey is the richest in phenolic acids, and flavonoid compounds, which have strong free radical‐scavenging activities.     

Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical Plants

ABSTRACT:  Free radical scavenging activity of 21 tropical plant extracts was evaluated using 1,1-diphenyl-2-picrylhydrazyl assay (DPPH). Total phenolic compounds and flavonoids were determined using Folin–Ciocalteu and HPLC, respectively. Results of the study revealed that all the plants tested exhibited excellent antioxidant activity with IC₅₀ in the range of 21.3 to 89.6 μg/mL. The most potent activity was demonstrated by  Cosmos caudatus  (21.3 μg/mL) and  Piper betle  (23.0 μg/mL) that are not significantly different than that of     -tocopherol or BHA.  L. inermis  extract was found to consist of the highest concentration of phenolics, catechin, epicatechin, and naringenin. High content of quercetin, myricetin, and kaempferol were identified in  Vitex negundo ,  Centella asiatica , and  Sesbania grandiflora  extracts, respectively. Luteolin and apigenin, on the other hand, were found in  Premna cordifolia  and  Kaempferia galanga  extracts. Strong correlation ( R  = 0.8613) between total phenolic compounds and total flavonoids ( R  = 0.8430) and that of antioxidant activity of the extracts were observed. The study revealed that phenolic, in particular flavonoids, may be the main contributors to the antioxidant activity exhibited by the plants.
Practical Application: Potent antioxidant from natural sources is of great interest to replace the use of synthetic antioxidants. In addition, some of the plants have great potential to be used in the development of functional ingredients/foods that are currently in demand for the health benefits associated with their use.     

Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition

Seven primocane fall-bearing raspberry (Rubus idaeus L.) cultivars, Nova (red), Dinkum (red), Heritage (red), Autumn Britten (red), Josephine, Anne (yellow), Fall Gold (yellow) were analysed for potential health promoting properties including their inhibitory effect on starch and fat digestive enzymes, antioxidant activities, and phenolic composition. The tested raspberry extracts showed no detectable inhibition of pancreatic α-amylase and lipase. However, all the extracts exhibited potent inhibition of α-glucosidase with IC₅₀ from 16.8 to 34.2 μg/mL. Four phenolic compounds, ellagic acid, cyanidin-diglucoside, pelargonidin-3-rutinoside, and catechin were identified as the active α-glucosidase inhibitors. The raspberry extracts also possessed significant antioxidant activities with oxygen radical absorbance capacities (ORAC) ranging from 136.7 to 205.2 μmol Trolox equivalents (TE)/g dry weight fruit and DPPH radical scavenging activities from 305 to 351 μmol TE/g. The total phenolic content of raspberry cultivars varied significantly from 40.9 to 98.5 mg of gallic acid equivalents/g dry weight. The anthocyanin content varied widely from 0.1 to 9.5 mg cyanidin 3-glucoside equivalents/g. Nine phenolic acids were quantified in raspberries and their total amounts varied from 157.3 to 713.5 μg/g. The enzyme inhibition and antioxidant properties of raspberry cultivars were not correlated with their total phenolic, anthocyanin, and phenolic acid content. Overall, ‘Dinkum’ and ‘Josephine’ raspberry varieties possess higher total phenolic content, ORAC, DPPH radical scavenging activity, and α-glucosidase inhibitory activity than other five cultivars.     

温州蜜柑、椪柑采后酚类物质及抗氧化活性比较研究

通过研究温州蜜蜂柑、椪柑两个常见柑橘品种贮藏期间类黄酮、酚酸类物质及抗氧化活性的变化规律,评价其采后的营养品质。结果表明：贮藏60d后温州蜜柑较好地保持了抗坏血酸含量,而椪柑损失较大。类黄酮类物质较稳定,温州蜜柑中黄烷酮含量贮藏后有所增加,椪柑中则呈缓慢下降趋势,2种柑橘中酚酸类物质贮藏后都有所增加。总酚含量在贮藏前期呈下降趋势,贮藏后期温州蜜柑中总酚含量增加而在椪柑中进一步下降。抗氧化能力与抗坏血酸的变化趋势类似。与椪柑相比,贮藏期间温州蜜柑能更好地保持果实的营养品质及酚类物质,从而保持较高的抗氧化活性。     

Enhancement of Bioactive Compounds and Antioxidant Activities of Olive (<Emphasis Type="Italic">Olea europaea</Emphasis> L.) Leaf Extract by Instant Controlled Pressure Drop

In this work, the effect of Détente Instantanée Contrôlée (DIC) (French for instant controlled pressure drop) on the total polyphenol, flavonoids, α-tocopherol contents, and antioxidant activities of olive leaves was studied. Olive leaf extracts were pre-treated at one cycle DIC under 0.1 MPa pressure for 11 s and followed by an extraction with 95% ethanol at 55 °C during 3 h. The phenolic compounds, flavonoïds, oleuropein, and α-tocopherol contents were determined, showing 66.63 mg gallic acid equivalent (GAE)/g db, 12 mg catechin equivalent (CE)/g db, 43.9 mg/g db, and 0.15 mg/g db for the untreated leaves against 239.37 mg GAE/g db, 28 mg CE/g db, 70.3 mg/g db, and 0.59 mg/g db for DIC-treated leaves, respectively. Therefore, DIC allows more availability of bioactive compounds contributing to a high antiradical activity (DPPH) compared to a synthetic antioxidant butylated hydroxytoluene (BHT). Both extracts showed a total antioxidant capacity (method of phosphomolybdenum) greater than that of the standard BHT. Likewise, both extracts have a reducing power (FRAP test) significant concentration-dependent. The DIC-treated leaves showed a higher antioxidant capacity compared to that of untreated leaves. Thus, DIC could be an effective treatment to promote the extraction of bioactive molecules of high antioxidant activities from olive leaves.     

Screening of the phenolic profile and their antioxidative activities of methanol extracts of <Emphasis Type="Italic">Myrica rubra</Emphasis> fruits,leaves and bark

The phenolic composition in dried Myrica rubra fruits, leaves and bark were investigated for evaluation of its contribution to the antioxidant activity. The fruits, leaves and bark have the abundant phenolic compounds with the total phenolic content of 0.673, 0.276 and 0.136 mg/g (GA equivalents/FW), respectively. Ten phenolic compounds were isolated and identified in methanol extracts of Myrica rubra fruits by GC–MS analysis. Less phenolic compounds were found in leaves and bark than in fruits. However, the leaves and bark contain much higher concentrations of the trans-resveratrol over 100 μg/g than in fruits. The total antioxidant activities against the ·DPPH radical of those three samples were 0.438, 0.184 and 0.092 mg/g (Trolox equivalents/FW), respectively. The quantitative results indicated that a good correlation between the total antioxidant activity, total phenolic contents, and abundance of individual phenolic compound in Myrica rubra plants.     

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。