超声波和微波对柑橘杂交种果皮中酚类物质浸提及其抗氧化能力的影响

以柑橘杂交品种葡萄柚、茂谷橘橙果皮为材料,研究超声波和微波对柑橘果皮提取物中酚类物质及其抗氧化活性的影响。结果表明:葡萄柚果皮中含有丰富的柚皮苷、芦丁、橙皮素等酚类物质,茂谷橘橙果皮中含有丰富的槲皮素、川陈皮素、橙皮素等酚类物质。葡萄柚果皮提取液的抗氧化活性高于茂谷橘橙。葡萄柚果皮超声波提取液中酚类物质的含量和抗氧化活性高于微波提取液。柑橘果皮提取物中酚类物质的含量与其DPPH自由基和羟自由基清除能力呈正相关。此结果说明超声波提取法可提高葡萄柚果皮中酚类物质的提取率和提取液抗氧化能力。

Effect of Ultrasonic and Microwave Treatment on Phenolic Content and Antioxidant Capacity of Hybrid Citrus Peel Extract

With scavenging rate of DPPH and hydroxyl radical as the index, we studied the effects of microwave and ultrasonic treatment on the extraction, chemical structure and antioxidation properties of citrus phenolics from grapefruit and Murcott peel. Results showed that naringin, rutin and hesperedin were the predominant phenolics in grapefruit peel. Quercetin, nobiletin, hesperidin were the predominant phenolics in Murcott peel. The content of phenolic compounds and antioxidant activity of ultrasonic extraction was higher than that of microwave extraction. The phenolic content of extraction showed a significantly positive correlation with antioxidant abilities. Ultrasonic treatment obviously improved the phenolic content and antioxidant activity of the grapefruit peel. Grapefruit and Murcott may be used as good natural antioxidants as well as important basic materials of functional foods and biomedicinals.