不同生长时期玫瑰柑果实品质分析

【目的】研究不同生长时期玫瑰柑果实理化性质及其有机酸、总黄酮、总酚等活性成分含量的变化规律，分析其不同组织部位的活性成分，为玫瑰柑的品质评价及其副产物综合利用提供科学依据。【方法】采用蒽酮—硫酸法测定不同生长时期（2020年9月20日—2021年1月20日）玫瑰柑果汁中总糖含量，总酸含量采用氢氧化钠中和滴定法测定，采用高效液相色谱法分析不同生长时期果皮、果渣和果汁中主要黄酮化合物以及果汁中有机酸和可溶性糖含量，采用Folin-Ciocalteu法测定其总酚含量，并采用DPPH、FRAP和ABTS 3种方法测定其抗氧化能力。【结果】9月—次年1月，随着果实的发育，玫瑰柑果实的单果重、果汁pH、糖酸比及可溶性固形物含量均逐渐增加；果汁中柠檬酸和乙酸含量显著降低（P<0.05，下同），苹果酸含量显著上升；果糖和葡萄糖含量逐渐降低，蔗糖含量则上升了4.03倍；果皮、果渣和果汁中总黄酮、总酚含量及其总抗氧化能力均呈下降趋势，玫瑰柑果实的总酚含量依次为果皮>果渣>果汁，果皮中总酚含量从1.84 mg GAE/g降至0.89 mg GAE/g，橙皮苷、香蜂草苷、桔皮素、甜橙黄酮和川陈皮素5种黄酮类化合物含量显著下降，在果汁和果渣中未检测到甜橙黄酮、川陈皮素和桔皮素，橙皮苷和香蜂草苷含量依次为果渣>果皮>果汁；果皮的总抗氧化能力是果渣的1.34倍，果汁的2.16倍。【结论】随着玫瑰柑果实的成熟，蔗糖含量显著增加，果糖、葡萄糖、总黄酮、总酚含量及抗氧化活性降低。不同生长时期玫瑰柑果实理化性质、主要营养成分及活性成分的变化规律，可为玫瑰柑果实品质调控及不同部位的综合开发利用提供参考依据。

Analysis of rose orange fruit quality during different growth periods

【Objective】The physical and chemical properties and the changes of organic acids,total flavonoids,total phenolics contents and other active components of rose oranges at different growth stages were studied for analyzing the active components in different fruit issues to provide scientific basis for rose oranges quality identification and the utilization of their by-products.【Method】The total sugar content in fruit juice at different growth periods(2020.9.20-2021.1.20) was determined by the anthrone-sulfuric acid method,and the total acid content was determined by the sodium hydroxide neutralization titration method. The contents of main flavonoid compounds in fruit peel,pomace,juice and organic acids and soluble sugars in juice during different growth periods were analyzed by HPLC. The contents of total phenolics contents in fruit peel,pomace and juice was determined by Folin-Ciocalten method. The antioxidant capacity was determined by DPPH,FRAP and ABTS methods.【Result】From September,2020 to January,2021,as the fruits grew and developed, the weight of single fruit,pH,sugar acid ratio and soluble solids of rose oranges increased gradually. The content of citric acid and acetic acid decreased significantly(P<0.05,the same below),while the content of malic acid increased. The content of fructose and glucose decreased gradually,while the content of sucrose increased by 4.03 times. The content of total flavonoids and total phenolics contents and antioxidant capacity in peel,pomace and juice decreased gradually. The total phenolic content of rose orange fruits was in the order of peel>pomace>juice. The content of total phenolics contents in peel decreased from 1.84 mg GAE/g to 0.89 mg GAE/g. The content of tangeretin,didymin,hesperidin,sinensetin and nobiletin significantly decreased. No tangeretin,sinensetin and nobiletin were detected in fruit juice and pomace,and the contents of hesperidin and didymin were in the order of pomace>peel>juice. The total antioxidant capacity of peel was 1.34 times that of pomace and 2.16 times that of juice.【Conclusion】With the ripening of rose orange fruits,sucrose content increases significantly,while the contents of fructose,glucose,total phenolics contents,total flavonoids and antioxidant activity significantly decrease. The changes of physical and chemical properties,main nutrients and active components of rose orange fruits in different growth periods can provide a reference for the quality control of rose orange fruits and the comprehensive development and utilization of different parts.