作　　者： (朱凤妮）; (卢剑青）; (陈金印）; (沈勇根）; (周明）; (王强）; (杨洪烨）;

机构地区： 江西农业大学食品科学与工程学院、江西省发展与改革委员会农产品加工与安全控制工程实验室,南昌330045

出　　处： 《果树学报》 2017年第9期1106-1116,共11页

摘　　要： 【目的】对江西省6种主要宽皮柑橘‘南丰蜜橘’大果系、‘南丰蜜橘’小果系、‘南丰蜜橘’早熟系、‘新余蜜橘’、‘三湖红橘’、‘樟头红’中的类黄酮及挥发油成分进行测定分析,为江西省宽皮柑橘资源的充分利用提供依据。【方法】通过高效液相色谱法(HPLC),以新橙皮苷、橙皮苷、柚皮苷为标准品测定江西省6种宽皮柑橘果皮、果肉中类黄酮成分,采用水蒸气蒸馏法提取6种果皮挥发油,利用气相色谱-质谱联用技术(GC-MC)分离鉴定挥发油组分。【结果】6种宽皮柑橘果皮、果肉中类黄酮均只检测到橙皮苷,且果肉中含量均显著低于果皮中橙皮苷含量,果皮中橙皮苷含量顺序为‘南丰蜜橘’大果系>‘南丰蜜橘’早熟系>‘樟头红’>‘南丰蜜橘’小果系>‘三湖红橘’>‘新余蜜橘’,果肉中橙皮苷含量顺序为‘南丰蜜橘’早熟系>‘三湖红橘’>‘南丰蜜橘’小果系>‘新余蜜橘’>‘樟头红’>‘南丰蜜橘’大果系;6种宽皮柑橘果皮中挥发油鉴定出主要风味物质的数量依次为‘南丰蜜橘’大果系20种、‘南丰蜜橘’小果系19种、‘南丰蜜橘’早熟系11种、‘新余蜜橘’19种、‘三湖红橘’13种、‘樟头红’13种,且挥发油中均以萜烯烃类化合物为主要风味物质,除‘南丰蜜橘’大果系以萜品烯含量最多,为38.258%,其余均以D-柠檬烯含量最多,超过80%。【结论】江西省宽皮柑橘中主要类黄酮为橙皮苷,不同品种、部位的橙皮苷含量及果皮中挥发油成分存在显著差异。 [Objective] Flavonoids are important functional components in Citrus reticulata, and have been used to treat cardiovascular disease, cancer and other diseases. There are many kinds of flavonoids in different citrus varieties. Essential oils are extracted from plants with aroma. They are rich in the oil chamber in the citrus peel. They have significant effects of expectorant and analgesia, as well as antitussive and anti-inflammatory effects. ＇Nanfeng＇ tangerine lines, such as small fruit line, large fruit line and early line, ‘Xinyu＇ tangerine, ＇Sanhuhong＇ tangerine and ‘Zhangtouhong＇ tangerine are the primary Citrus retlculata varieties cultivated in Jiangxi province. In the present study we analyzed the chemical com- positions and contents of flavonoids and essential oils in these six varieties. The results would be a good reference for comprehensive use of C. reticulata in Jiangxi province. [Methods] The tangerine samples were all collected at 90% full maturity. An Agilent 1260 high performance liquid chromatography （HPLC） system was used to measure the flavonoids in the samples with neohesperidin, hesperidin and naringin used as standards. The HPLC system included a degasser, an autosampler, a quaternary pump and a col- umn heater with a WATERS C18 column （4.6 mm×250 mm, 5 μm）; the mobile phase was acetonitrile and 2% acetic acid solution; chromatography separation was performed at 40 ℃ with a flow rate of 1.0 mL.min-1, a sample volume of 10 μL and a detection wavelength of 283 nm. The components were identified by re- tention time and quantitated by peak area using external standards. The oven-dried samples were degreased by Soxhlet extraction, and 0.1 g of sample was transferred into a 50 mL centrifuge tube, to which 10 mL 65% methyl alcohol was added, and ultrasonic extraction was performed at 35 ℃ and 170 W for 40 min. The extract was centrifuged at a low speed of 4 000 r. min-1 for 10 min. The procedure was repeated, and the supernatant from the two centrifuges were combine

关 键 词： 宽皮柑橘 类黄酮 挥发油 高效液相色谱法 气相色谱 质谱法