摘要
酚酸具有多种生理功能,在植物中广泛存在。柑橘可能是膳食酚酸的重要来源。采用HPLC-PDA测定了不同成熟期温州蜜桔中八种酚酸的含量,即绿原酸、咖啡酸、对香豆酸、阿魏酸、芥子酸、原儿茶酸、对羟基苯甲酸和香草酸。结果显示,果肉中酚酸含量随成熟度提高而减少,果皮酚酸含量在半成熟期最高;果皮中酚酸含量大大高于果肉;果皮果肉中都以肉桂酸型酚酸为主,苯甲酸型酚酸含量较少;蜜桔果实中绿原酸和阿魏酸是所测八种酚酸中含量最高的。对柑橘中酚酸组成与分布的研究可望应用于食品营养标识、柑橘品种的识别或加工果汁掺假的识别等。
Phenolic acid, known as a kind of multipurpose bioactive compound, widely spreads throughout the plant kingdom. Citrus fruits may be the important resource of dietary phenolic acids. Eight phenolic acids in Satsuma mandarin during maturity were determined by high-performance liquid chromatography （HPLC） coupled with photodiode array （PDA） detector in this study, which were： protocatechuic, p-hydroxybenzoic, vanillic, caffeic, p-coumaric, ferulic, sinapic and chlorogenic. In this study phenolic acids were divided into four fractions： free, ester, glycoside and ester-bound, As a result, contents of phenolic acids in flesh decreased with maturity, while that in peel had the highest content at half ripe stage, and contents of phenolic adds in peel were much higher than that in flesh. Furthermore, there were more hydroxycinnamics than hydroxybenzoics both in peel and flesh, and contents of chlorogenic acid and ferulic acid were highest among the eight quantified phenolic acids. The data on composition and distribution of phenolic acid in citrus fruits can be potentially used for discriminating the adulteration of citrus juices; also they may be useful for food technologists and consumers. In addition, research on flavonoids and phenolic acids of citrus fruits and their antioxidant properties may also be valuable in selecting citrus varieties with high quality directed to reducing the risk of cardiovascular and other disease. The application prospect of composition and distribution of phenolic acids in citrus fruits are exciting.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第2期137-141,共5页
Food Science
