食品与发酵工业 >

2023 , Vol. 49 >Issue 10: 251 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031844

分析与检测

不同生长时期茶枝柑果实品质分析

  • 陈玉婷 ,
  • 傅曼琴 ,
  • 吴继军 ,
  • 余元善 ,
  • 温靖 ,
  • 徐玉娟
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  • 1(广东海洋大学 食品科技学院,广东 湛江,524000)
    2(广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东 广州,510610)
第一作者:硕士研究生(徐玉娟研究员为通信作者,E-mail:xyj6510@126.com)

收稿日期: 2022-04-12

  修回日期: 2022-05-07

  网络出版日期: 2023-06-13

基金资助

国家重点研发计划项目(2021YFD1600100);国家自然科学基金项目(31901713);广东省自然科学基金项目(2021A1515011049);广东省现代农业产业技术体系创新团队建设项目(2020KJ110);广东省农业科学院人才项目(R2020PY-JX011);广州市科技计划项目(201904020012);广东省重点领域研发计划项目(2020B020226010);广东省扬帆计划引进创新创业团队项目(2017YT05H045);江门市科技计划项目

收起

Analysis of Citrus reticulata ‘chachi’ quality during different growth periods

  • CHEN Yuting ,
  • FU Manqin ,
  • WU Jijun ,
  • YU Yuanshan ,
  • WEN Jing ,
  • XU Yujuan
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2022-04-12

  Revised date: 2022-05-07

  Online published: 2023-06-13

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摘要

为了解茶枝柑果实在不同生长期的理化性状及其活性成分的动态变化规律,以不同生长时期(2021.7.20—2021.12.20)茶枝柑为研究对象,采用高效液相色谱法分析茶枝柑果皮、果渣、果汁中主要黄酮化合物、果汁中有机酸和可溶性糖含量。结果表明,从7月份到12月份,茶枝柑果实的单果重、果汁pH值、果皮率、糖酸比以及可溶性固形物均逐步增加,可滴定酸含量显著降低;果汁柠檬酸含量显著下降,从46.53 mg/mL下降至9.84 mg/mL;果糖、葡萄糖含量无显著变化,而蔗糖含量则增加了97.15 mg/mL;不同部位的总酚含量、总黄酮含量依次为果皮＞果渣＞果汁,果皮总酚的含量从0.33 mg GAE/g DW下降至0.14 mg GAE/g DW,橙皮苷、橘皮素、甜橙黄酮、川陈皮素4种黄酮类化合物含量均显著下降;果皮的DPPH自由基清除能力和ABTS阳离子自由基清除能力值均显著下降,下降率分别为31.13%、49.27%。该研究明确了茶枝柑果实不同生长时期的果实品质特性,为茶枝柑果实的综合加工利用奠定基础。

关键词： 茶枝柑; 黄酮; 高效液相色谱法; 有机酸; 抗氧化活性

本文引用格式

陈玉婷 , 傅曼琴 , 吴继军 , 余元善 , 温靖 , 徐玉娟 . 不同生长时期茶枝柑果实品质分析[J]. 食品与发酵工业, 2023 , 49(10) : 251 -258 . DOI: 10.13995/j.cnki.11-1802/ts.031844

Abstract

This study aimed to understand the dynamic changes of the physicochemical properties and active components of Citrus reticulata ‘chachi’ fruits in different growth stages, taking Citrus reticulata ‘chachi’ in different growth periods (2021.7.20—2021.12.20) as the object. The contents of main flavonoids, organic acids, and soluble sugars in fruit peel, fruit residue, and fruit juice were analyzed by HPLC. Results showed that from July to December, the weight of single fruit, pH value, peel rate, sugar-acid ratio, and soluble solids of Citrus reticulata ‘chachi’ increased gradually, and titratable acid content was significantly reduced. The content of citric acid decreased significantly from 46.54 mg/mL to 9.84 mg/mL. The content of sucrose increased by 97.15 mg/mL. The total phenolic and the total flavonoid content of Citrus reticulata ‘chachi’ fruit was in the order of peel > pomace > juice. The content of total phenols in the peel decreased from 0.33 mg GAE/g DW to 0.14 mg GAE/g DW. The contents of hesperidin, tangeretin, sinensetin, and nobiletin were significantly decreased. The DPPH free radical scavenging capacity and ABTS cationic radical scavenging capacity of peel showed a downward trend and the differences were significant, the decline rates were 31.13% and 49.27%, respectively. This change rule lay a foundation for comprehensive processing and utilization of Citrus reticulata ‘chachi’ fruit and had reference value for quality control of Citrus reticulata ‘chachi’.

Key words： Citrus reticulata ‘chachi’; flavonoids; high-performance liquid chromatography; organic acid; antioxidant activity

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