用体积分数75%的乙醇提取橘皮中的黄酮类化合物,通过DPPH法研究常用食品添加剂对橘皮黄酮类化合物抗氧化性能的影响。结果表明:抗坏血酸、山梨酸、柠檬酸可使桔皮黄酮类化合物的抑制率提高分别为36.5%、6.3%、2.2%。苯甲酸、丙酸钠、乳酸使桔皮黄酮类化合物的抑制率下降。因此,抗坏血酸、山梨酸、柠檬酸对桔皮黄酮类化合物的抗氧化性能有增效作用。

Flavonoids from orange peel were extracted with 75% alcohol.Effect of common food additives on antioxidation activity of flavonoids from orange peel was studied by DPPH method.The result showed that vitamin C, Sorbic Acid and Citric Acid can improve 36.5%,6.3%,2.2% of inhibition rate of flavonoids from orange peel,respectively.Benzoic acid,sodium propionate and lactic acid can reduce inhibition rate of flavonoids from orange peel.Therefore,vitamin C,sorbic acid and citric acid can improve the antioxidation activity of flavonoids from orange peel.