不同品种柑橘果皮的抗氧化能力研究

本文以5类（宽皮橘类、甜橙类、柚类、柠檬类和金柑类）柑橘共5个品种的果皮提取液为原料,评价各品种的抗氧化能力。实验采用DPPH法和ABTS法测定柑橘果皮的抗氧化能力,用IC₅₀值来评价柑橘的抗氧化性,并综合分析了各品种柑橘果皮的抗氧化能力强弱。结果表明,供试柑橘的果皮均具有良好的抗氧化性,不同样品柑橘果皮的抗氧化能力不同,综合抗氧化能力由高到低为：太田椪柑>金弹>北京柠檬>纽荷尔脐橙>坪山柚,即在5类柑橘品种中,宽皮橘类的抗氧化能力最强,金柑类次之,柠檬类和甜橙类较弱,柚类最弱。

Antioxidant Capacity of Different Varieties of Citrus Peels

In this paper, five kinds of peel extracts of five varieties (wide-skin orange, sweet orange, pomelo, lemon and kumquat) were used as the raw materials to evaluate the antioxidant capacity of each variety. The anti-oxidation ability of Citrus peel extracts was determined by the DPPH method and ABTS method respectively. The antioxidant capacity of IC₅₀ was used to evaluate the antioxidant activity of Citrus, and the antioxidant capacity of Citrus peel of various varieties was comprehensively analyzed. The Citrus peel had strong antioxidant activity and there were some differences between the varieties. The antioxidant capacities of the peels were different, and the comprehensive antioxidant capacities were from high to low: Ota citrus, Jindan, Beijing lemon, Newhall navel orange, Pingshan pomelo. Among the five citrus varieties, the broad-skin orange had the strongest antioxidant capacity, followed by the kumquat, the lemon and sweet orange, and the pomelo had the weakest antioxidant capacity.