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。

Comparison of Phenolic Compounds and Antioxidant Activity in Satsuma Mandarin and Ponkan during Storage

The regularity of changes in phenolic compounds (flavonoids and phenolic acids) and antioxidant activity of citrus fruits from two common varieties, satsuma mandarin and ponkan during storage were determined for the evaluation of postharvest functional quality. The results indicated that ascorbic acid content revealed a drastic decrease in ponkan fruits during storage for 60 days while satsuma mandarin maintained a high level. Phenolic compounds in both varieties were stable. Flavanone content increased after storage in satsuma mandarin but decreased in ponkan. Phenolic acids increased in both varieties. The content of total phenolic compounds gradually decreased during the early storage period, and increased in satsuma mandarin in the end of storage. Antioxidant activity and ascorbic acid content showed similar change trends. Satsuma mandarin maintained better fruit quality and higher content of phenolic compounds as well as antioxidant activity when compared with ponkan.