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)。

Determination of Phenolic Acids in Citrus Peels of Fifteen Varieties

The 7 kinds of phenolic acids in 15 different citrus varieties peels were detected by RP-HPLC method.Based on the analysis,the remarkable significance of each kind of phenolic acids and total phenolic acids content in these citrus peels were analyzed statistically,aiming to find new source for phenolic acids ex- traction and utilization.The results showed that in citrus peels,the phenolic acids were mainly present in soluble form,and the contents of cinnamics were higher than benzoics'.Ferulic and sinapic acids dominated in soluble phenolic acids.The content of ferulic acid was the highest in insoluble fraction,while the content of protocachuic acid was the lowest.The highest(6857.88μg/g DW)and lowest(549.62μg/g DW)content of total phenolic acids were present in Zhuhong and Huyou citrus peels,respectively.