摘要
以11种柑橘品种为材料,研究不同柑橘品种果汁中的总酚、总黄酮、Vc含量及其抗氧化活性的差异性,探讨抗氧化主导作用成分.研究结果表明:血橙的总酚、Vc含量最高,分别为0.76 mg·m L-1和65.48 mg·100g-1,对DPPH自由基清除率与羟基自由基清除率效果最好,分别为45.87%和89.51%.相关分析和通径分析发现,柑橘果汁中总酚、总黄酮、Vc含量均与DPPH自由基清除率、羟基自由基清除率呈正相关,其中Vc含量与DPPH自由基清除率、羟基自由基清除率呈显著正相关.柑橘果汁的抗氧化作用主要通过Vc直接正效应表现,而总酚、总黄酮均通过Vc的间接效应表现.
The differences in antioxidant activities from 11 species of citrus juice are investigated in relation to antioxidant compounds, such as phenols, flavonoid, vitamin C and antioxidant capacity. The results indicate that the blood orange contains the most contents of total phenols （0.76 mg·mL^-1） and vitamin C （65.48 mg·100g^-1）, and shows the strongest activities against DPPH and-OH free radicals （45.87% and 89.51%, respectively）. Based on the path analysis of the contents of total phenols, flavonoids, vitamin C and their antioxidant activities, it is found that a positively correlated relationship between the antioxidant activity and antioxidant compound of citrus juice exists, which shows the significant correlations between vitamin C and DPPH （R=0.919 1, P〈0.01）, and between vitamin C and hydroxyl free radical （R=0.684 6, P〈0.05）. Furthermore, the vitamin C has a direct effect on antioxidant ability, such as DPPH free radical and hydroxyl free radical scavenging activities, while the total phenols and flavonoid play an indirect role in this process.
出处
《宁波大学学报（理工版）》
CAS
2016年第4期20-25,共6页
Journal of Ningbo University：Natural Science and Engineering Edition
基金
国家科技支撑计划(2015BAD16B03)
宁波市农业科技攻关重大项目(2013C0013)
关键词
柑橘品种
果汁
抗氧化成分
活性
citrus species
juice
antioxidant compound
activity
