摘要
采用高效液相色谱法(high performance liquid chromatographic,HPLC)对8种橙类和杂柑中10种酚类物质含量进行测定,探讨不同柑橘品种果肉和果皮中酚类物质种类和含量的差异,分析其规律。结果表明,10种物质能在55 min内分离,线性范围为0.25~200 mg/L,相关系数达0.999 1~1,精密度(RSD≤1.90%)、重复性(RSD≤3.52%)和稳定性(RSD≤4.22%)较好,平均回收率为90.26%~118.85%(RSD为0.96%~3.01%),表明方法的准确度较高。在橙类和杂柑中,橙类果皮中芥子酸含量显著高于杂柑,杂柑果皮中芦丁含量显著高于橙类;果肉中酚类物质含量低于果皮;果实中酚酸以咖啡酸和绿原酸为主,类黄酮以芦丁和柚皮苷为主;在8个柑橘品种果肉中,金诺的阿魏酸、没食子酸和芦丁含量最高。在8个柑橘品种果皮中,口之津32号的咖啡酸、阿魏酸、对羟基苯甲酸含量最高,沃柑的新橙皮苷、柚皮苷、没食子酸和绿原酸含量最高。
In order to explore the type and content difference of phenolic acid and flavonoids in different variety of citric,high performance liquid chromatographic（HPLC）was used to determin the content differences of 10 phenols in eight citrus cultivars. The different phenolic compounds type and content were studied in pulp and peel. The results showed that 10 phenols could be separated in 55 minutes,linear range was 0. 25-200 mg/L,and correlation index was 0. 999 1-1. Degree of precision（RSD≤1. 90%）repeatability（RSD≤3. 52%）,and stability（RSD≤4. 22%）were all fine. Average recovery rate was 90. 26%-118. 85%,which indicated a high precision of this method. In orange and hybrid citrus,the quantity of erucic acid in orange peel was significantly higher than that in hybrid citrus,and rutin in hybrid citrus was higher than that in orange. The phenols content in the pulp was lower than in the peel. The main phenolic acid in orange and hybrid citrus were caffeic acid and chlorogenic acid; while the main flavonoids were rutin and naringin. In the pulp of eight citrus,the highest contents of ferulic acid,gallic acid and rutin were found in Jinnuo. In the peel of eight citrus,Kuchinotsu No. 32 had the highest content of caffeic acid,ferulic acid and p-hydroxybenzoic acid; while Wo citrus had the highest on naringin,neohesperidin,gallic acid,and chlorogenic acid.
作者
黄胜佳
叶霜
熊博
刘新亚
徐颖欢
董志翔
汪志辉
HUANG Sheng-jia;YE Shuang;XIONG Bo;LIU Xin-ya;XU Ying-huan;DONG Zhi-xiang;WANG Zhi-hui(College of Horticulture, Siehuan Agricultural University, Chengdu 611130, China;Institute of Pomology ＆ Olerieuhure, Siehuan Agrieuhural University, Chengdu 611130, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第4期241-247,共7页
Food and Fermentation Industries
基金
四川省科技厅项目(16NZ0056)
四川省教育厅项目(14CZ0002)
