食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 305 - 316

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041156

研究报告

不同成熟期对有机和非有机德庆贡柑果实酚类物质的影响

  • 朱晓婷 ,
  • 肖更生 ,
  • 陈慧 ,
  • 余元善 ,
  • 温靖 ,
  • 邹波 ,
  • 徐玉娟 ,
  • 傅曼琴
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  • 1(广东省农业科学院蚕业与农产品加工研究所,农业农村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)
    2(仲恺农业工程学院轻工食品学院,广东 广州,510225)
    3(广东东璞农业科技有限公司,广东 肇庆,526600)
第一作者:硕士研究生(徐玉娟研究员和傅曼琴研究员为共同通信作者,E-mail:guoshuxuyujuan@163.com;fumanqin84@126.com)

收稿日期: 2024-09-26

  修回日期: 2025-01-28

  网络出版日期: 2025-09-29

基金资助

“十四五”广东省农业科技创新十大主攻方向揭榜挂帅项目(2024KJ15);广州市科技计划项目(2023B03J1370);潮州市科技计划项目(202301NY01)

收起

Effects of different ripening stages on phenolic compounds in organic and non-organic Deqing Gonggan Mandarin fruits

  • ZHU Xiaoting ,
  • XIAO Gengsheng ,
  • CHEN Hui ,
  • YU Yuanshan ,
  • WEN Jing ,
  • ZOU Bo ,
  • XU Yujuan ,
  • FU Manqin
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  • 1(Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    3(Guangdong Dongpu Agricultural Technology Co.Ltd., Zhaoqing 526600, China)

Received date: 2024-09-26

  Revised date: 2025-01-28

  Online published: 2025-09-29

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摘要

为探究不同成熟期的有机和非有机贡柑果实活性成分的动态变化规律,采用高效液相色谱法分析贡柑果皮、渣、籽和汁中主要酚类化合物以及抗氧化活性,并运用Pearson进行相关性分析。结果表明,从9月份至次年1月份,有机和非有机贡柑果实的总酚、总黄酮、DPPH自由基清除能力、ABTS阳离子自由基清除能力和铁离子还原能力分别下降了32.58%和34.76%、35.47%和37.78%、31.90%和25.05%、30.27%和34.54%、27.06%和25.04%。不同成熟期有机贡柑果实的总酚、总黄酮、DPPH自由基清除能力、ABTS阳离子自由基清除能力和铁离子还原能力分别高于非有机贡柑果实5.48%~9.00%、3.37%~9.64%、5.88%~16.52%、2.96%~10.84%、2.62%~8.98%。不同部位的总酚、总黄酮含量及抗氧化活性强弱(DPPH自由基清除能力、ABTS阳离子自由基清除能力和铁离子还原能力)均依次为果皮>果渣>果籽>果汁。橙皮苷是贡柑果实含量最高的酚类物质,相关性分析表明,没食子酸、绿原酸、阿魏酸、表儿茶素、芦丁、柚皮苷、橙皮苷、甲基橙皮苷、香蜂草苷、橙皮素、染料木素、芹菜素、甜橙黄酮、桔红素、川陈皮素、总酚、总黄酮含量与抗氧化活性(DPPH自由基清除能力、ABTS阳离子自由基清除能力和铁离子还原能力)均呈正相关性。该研究明确了不同成熟时期有机和非有机贡柑果实的酚类物质特性及变化规律,为贡柑果实各个部位用于抗氧化剂的重要膳食来源的加工利用奠定基础。

关键词： 贡柑; 不同成熟期; 有机; 非有机; 酚类物质

本文引用格式

朱晓婷 , 肖更生 , 陈慧 , 余元善 , 温靖 , 邹波 , 徐玉娟 , 傅曼琴 . 不同成熟期对有机和非有机德庆贡柑果实酚类物质的影响[J]. 食品与发酵工业, 2025 , 51(17) : 305 -316 . DOI: 10.13995/j.cnki.11-1802/ts.041156

Abstract

This study aimed to examine the dynamics of active components in both organic (O) and non-organic (N) Gonggan Mandarin (GM) fruits at different ripening stages.The primary phenolic compounds and antioxidant activities present in the peel, pomace, seeds, and juice of GM were analyzed using high-performance liquid chromatography (HPLC).Additionally, a correlation analysis was conducted employing Pearson's method.Results indicated that the total phenols content, total flavonoids content, DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and ferric ion reducing antioxidant power (FRAP) of both OGM and NGM fruits exhibited decreases of 32.58% and 34.76%, 35.47% and 37.78%, 31.90% and 25.05%, 30.27% and 34.54%, as well as 27.06% and 25.04%, respectively, from September to January of the following year.The total phenols content, total flavonoids content, DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and FRAP of OGM fruits were higher than those of NGM fruits at different maturity stages by 5.48%-9.00%, 3.37%-9.64%, 5.88%-16.52%, 2.96%-10.84% and 2.62%-8.98%, respectively.The total phenolic and flavonoid contents, as well as the antioxidant activities (DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and FRAP), of different parts, were ranked in the following order:fruit peel>pomace>seeds>juice.Hesperidin is the predominant phenolic compound found in the fruit of GM.Correlation analysis revealed that gallic acid, chlorogenic acid, ferulic acid, epicatechin, rutin, naringin, neohesperidin, methyl hesperidin, didymin, hesperitin, genistein, apigenin, sinensetin, tangeretin, nobiletin, total phenols, and total flavonoids exhibited a positive correlation with antioxidant activities as measured by DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and FRAP assays.This study elucidated the phenolic properties and variations of OGM and NGM fruits at different ripening stages, thereby establishing a foundation for the processing and utilization of various parts of gomphocarp fruits as a significant dietary source of antioxidants.

Key words： Deqing Gonggan Mandarin; different ripening stages; organic; non-organic; phenolic compounds

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