期刊论文

中文

农产品加工

1671-9646

2016

1

33-36,40

10.16693/j.cnki.1671-9646(X).2016.01.010

武汉轻工大学***科研启动项目（2013RZ03）；

本校为第一机构

研究酸橙果实不同部位酚类物质在含量及抗氧化贡献上的差异。在单因素试验的基础上,建立以多酚提取率为响应值的四因素回归模型,优化酸橙果肉酚类物质的提取工艺。提取测定酸橙不同部位酚类物质含量,采用HPLC-MS法分析其酚类物质组成,并评价其DPPH自由基清除能力、ABTS自由基清除能力和FRAP总抗氧化能力。酸橙果肉多酚提取最佳工艺参数为料液比1∶16（g∶mL）,乙醇体积分数46%,p H值2.5,浸提温度39℃,此条件下的多酚提取率达0.45%。酸橙中酚类物质主要以游离态存在,其中游离酚含量从大到小依次为橙肉〉橙皮〉橙籽,而游离黄酮含量从大到小依次为橙皮〉橙籽〉橙肉;酸橙的DPPH自由基清除能力、ABTS...

This work aims to investigate the differences in the content and antioxidant activity of phenolic compounds from various parts of mature Citrus aurantium L. fruits. Base on signal-factor experiment,the extraction yield of phenolic compounds is used as response value to establish a regression model with four factors. Phenolic compounds from various parts of fruit are extracted for content measurement. Their compositions are detected by HPLC-MS method,and then DPPH and ABTS free radical scavenging capacities and FRAP total antioxidant capacity a ...