摘要
目的:比较不同品种川陈皮中黄酮类物质的含量差异。方法:采用紫外分光光度法在284nm波长处测定吸光度,以橙皮苷计川陈皮中总黄酮的含量。采用高效液相色谱法同时测定各样品中橙皮苷、川陈皮素、红橘素的含量。色谱柱为Phenomenex Luna C_(18)(2)(250mm×4.6mm,5μm),流动相为乙腈-水梯度洗脱,流速1.0mL/min,检测波长280nm,柱温25℃。结果:不同品种川陈皮中总黄酮及3种活性黄酮物质含量差异明显。20个川陈皮样品总黄酮含量为0.64%～5.67%,橙皮苷含量为0.12%～1.26%,川陈皮素含量为0.025%～0.61%,红橘素含量为0.01%～0.22%,且不同样品中3种黄酮物质在色谱图总峰面积中所占比例也不相同。结论:遗传背景、生长环境、栽培方式等因素对川陈皮中黄酮类物质累积有影响,多指标成分更能反映陈皮品质的客观情况。
Objective： To compare flavonoid contents in Sichuan tangerine peels from different varieties. Methods： Total flavonoid content （calculated as hesperidin） was measured by spectrophotometrically determining the absorbance of samples at 284 nm, and the contents of hesperidin, nobiletin and tangeretin were also determined by HPLC. The HPLC separation was performed on a Phenomenex Luna C18 column by gradient elution using a mobile phase composed of acetonitrile and water at a flow rate of 1.0 mL/min, and the detection wavelength and column temperature were 280 nm and 25℃ Results： The contents of total flavonoids and three individual flavonoids, hesperidin, nobiletin and tangeretin, in Sichuan tangerine peels considerably varied with variety in the ranges of 0.64%-5.67%, 0.12%-1.26%, 0.025%-0.61% and 0.01%-0.22%, respectively. The percentages of these three individual flavonoids in the total chromatographic peak areas were also different from each other. Conclusion： The accumulation of flavonoids in Sichuan tangerine peels is impacted by genetic background, environmental conditions and cultivation methods. Combination of multiple chemical components can provide more accurate information on the quality of Sichuan tangerine peels.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期212-216,共5页
Food Science
基金
四川省教育厅科研项目(10ZC075)
成都医学院自然科学科研基金项目(CYZ08-010)
