作 者：
朱凤妮;卢剑青;陈金印;沈勇根;周明;王强;杨洪烨
单 位：
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;江西农业大学农学院
关键词：
宽皮柑橘;类黄酮;挥发油;高效液相色谱法(HPLC);气相色谱-质谱法(GC-MS)
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。
译 名：
Flavonoid and essential oil components in six cultivars of Citrus reticulata in Jiangxi province
作 者：
ZHU Fengni;LU Jianqing;CHEN Jinyin;SHEN Yonggen;ZHOU Ming;WANG Qiang;YANG Hongye;Engineering Laboratory for Agro-processing and Safety Control of Jiangxi development and Reform Commission.College of Food Science and Engineering, Jiangxi Agricultural University;College of Agronomy, Jiangxi Agricultural University;
单 位：
Engineering Laboratory for Agro-processing and Safety Control of Jiangxi development and Reform Commission.College of Food Science and Engineering, Jiangxi Agricultural University%College of Agronomy, Jiangxi Agricultural University
关键词：
Citrus reticulata;;Flavonoids;;Essential oils;;High-performance liquid chromatography(HPLC);;Gas chromatography-mass spectrometry(GC-MS)
摘 要：
【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 reticulata varieties cultivated in Jiangxi province. In the present study we analyzed the chemical compositions 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 naringinused as standards. The HPLC system included a degasser, an autosampler, a quaternary pump and a column heater with a WATERS C18column(4.6 mm×250 mm, 5 μm); the mobile phase was acetonitrile and2% acetic acid solution; chromatography separation was performed at 40 ℃ with a flow rate of 1.0 m L·min-1,a sample volume of 10 μL and a detection wavelength of 283 nm. The components were identified by retention 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 m L centrifuge tube, to which10 m L 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-1for 10 min. The procedure was repeated,and the supernatant from the two centrifuges were combined and adjusted to 25 m L in a volumetric flask.The extract was filtrated through a 0.22 μm filtration membrane before loaded to HPLC for measurement of flavonoids. Essential oils were extracted using stream distillation from the peel. The extraction time was4 hours, and the ratio of material to liquid was 1∶3. The gas chromatography-mass( GC-MS) was employed to determine the volatile constituents in essential oil extract. The components were identified using a database and the relative contents of chemical components of essential oils were quantified using the method of peak area normalization.【Results】The results showed that hesperidin was the major flavonoid in different cultivars and fruit parts. The content of hesperidin in the pulp was lower than in the peel. Hesperindin content in the peel was in the order of‘Nanfeng'tangerine large fruit line >‘Nanfeng'tangerine early line >‘Zhangtouhong'>‘Nanfeng'tangerine small fruit line >‘Sanhuhong'>‘Xinyu'tangerine. But in pulp, it was‘Nanfeng'tangerine early line >‘Sanhuhong'>‘Nanfeng'tangerine small fruit line >‘Xinyu'tangerine >‘Zhangtouhong'>‘Nanfeng'tangerine large fruit line. Totally 30 compounds were found in the six cultivars. The number of essential oils contributing to flavor in‘Nanfeng'tangerine large fruit line,‘Nanfeng'tangerine small fruit line,‘Nanfeng'tangerine early line,‘Xinyu'tangerine,‘Sanhuhong', and‘Zhangtouhong'was 20, 19, 11, 19, 13 and 13 respectively, and terpene hydrocarbons were the dominant substance in essential oils with a relative content of 85.955%, 97.259%, 99.176%,98.535%, 99.776% and 99.224%, respectively. Among them, terpinenes was the most abundant essential oil component in‘Nanfeng'tangerine early line, accounting for 38.258%. In other cultivars, D-limonene was the most abundant component, which could be up to 80%.【Conclusion】C. reticulata peel has abundant aromatic essential oils and hesperidin. There are differences in the compositions of hesperidin and essential oils among citrus varieties.
