Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 190 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025188

Extraction and identification of non-fat-soluble antioxidant components in pomelo seeds

  • QIU Yuanxin ,
  • YANG Jingxian ,
  • MA Lukai ,
  • HE Di
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  • (College of Food Science and Technology, Zhongkai University of Agriculture Engineering, Guangzhou 510225, China)

Received date: 2020-07-28

  Revised date: 2020-09-14

  Online published: 2021-01-13

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Abstract

Ethanol (EE) with 70% were used to extract defatted pomelo seed powder, and then petroleum ether (PEE), dichloromethane (NCE), ethyl acetate (EAE), n-butanol (NBE), and water (WE) were used to extracts were extracted to obtain 6 groups of extraction sites with different polarities. Determined the antioxidant activity of sites. And used UHPLC-Q-Exactive HFMS technology to quickly analyzed the chemical composition of the effective part, identify the structure of some chemical components. The results showed that the different polar parts of pomelo seeds had certain antioxidant effects, and the antioxidant effect of the ethyl acetate layer was generally better than the other five groups. but the total reduction ability was poor. LC-MS analysis of the ethyl acetate site identified 33 compounds, including 17 flavonoids and their glycosides, 4 isopentenyl lipid compounds, 7 phenolic compounds, coumarin and its 5 derivatives. Pomelo seeds are rich in antioxidants and show certain antioxidant activity, which can provide scientific basis for the development of pomelo seeds as natural antioxidants.

Key words： pomelo seed; different polar solvents; antioxidant; UHPLC-MS; active ingredients

Cite this article

QIU Yuanxin , YANG Jingxian , MA Lukai , HE Di . Extraction and identification of non-fat-soluble antioxidant components in pomelo seeds[J]. Food and Fermentation Industries, 2020 , 46(24) : 190 -197 . DOI: 10.13995/j.cnki.11-1802/ts.025188

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