重慶主栽錦橙品種果實(shí)酚類物質(zhì)含量及抗氧化與抑菌作用研究
發(fā)布時(shí)間：2019-07-04 13:46
【摘要】：錦橙(Citrus sinensis Osbeck cv Jin Cheng)是蕓香科柑橘屬甜橙類植物中的優(yōu)良變異品種,其成熟果實(shí)中蘊(yùn)含大量酚類物質(zhì)。酚類物質(zhì)因其具有生物活性而對(duì)人體的抗氧化、消炎、抑菌等方面有較好的作用。酚類物質(zhì)亦是天然的生物保鮮劑,對(duì)青霉、綠霉等常見(jiàn)的侵染性病菌有良好的抑制效果。目前,有關(guān)重慶地方主栽錦橙品種的果實(shí)果皮不同部位的酚類物質(zhì)組分含量及其抗氧化活性、抑菌作用的比較分析較少。本研究以5種重慶地方主栽錦橙成熟果實(shí)的果皮、果肉部位為材料,用甲醇超聲提取各錦橙品種果實(shí)的果皮、果肉部位的酚類物質(zhì),不同部位的總酚、總黃酮含量采用紫外-分光光度法測(cè)定;酚類物質(zhì)中的類黃酮和酚酸成分通過(guò)高效液相色譜法(HPLC)檢測(cè),并與酚類物質(zhì)標(biāo)準(zhǔn)品的色譜圖結(jié)合進(jìn)行定性和定量分析;運(yùn)用DPPH、FRAP、ABTS三種體外抗氧化方法測(cè)定各錦橙品種果實(shí)的果皮和果肉兩個(gè)部位酚類物質(zhì)抗氧化活性;采用培養(yǎng)基加藥法分別評(píng)價(jià)各主栽錦橙品種果實(shí)的果皮和果肉兩個(gè)部位酚類物質(zhì)提取物對(duì)青霉、綠霉的抑制效果,并用菌絲生長(zhǎng)速率法確定其最小抑菌濃度。主要分析研究結(jié)果如下:(1)5個(gè)地方主栽錦橙品種成熟果實(shí)果皮的總黃酮平均含量(12.77 mg/g)高于總酚平均含量(7.12 mg/g)。其中,總黃酮含量最高的品種是蓬安100號(hào)錦橙,總酚含量最高的品種是涪陵錦橙。果肉的總黃酮平均含量(5.47 mg/g)亦高于總酚平均含量(4.22 mg/g),涪陵錦橙品種成熟果實(shí)果肉的總酚、總黃酮含量均為最高。(2)從5個(gè)地方主栽錦橙品種成熟果實(shí)的果皮中檢測(cè)到的類黃酮種類共有10種,主要包括橙皮苷(75.52 mg/g)、蕓香柚皮苷(3.46 mg/g)、川陳皮素(3.12 mg/g)、香葉木素(2.61 mg/g)。其中,蓬安100號(hào)錦橙果皮中橙皮苷和蕓香柚皮苷含量最高,北碚447錦橙果皮中川陳皮素含量最高,銅水72-1錦橙果皮中香葉木素含量最高。而從果肉中檢測(cè)到的類黃酮和酚酸種類共有8種,主要包括橙皮苷(38.40mg/g)和蕓香柚皮苷(4.54 mg/g)。其中,蓬安100號(hào)錦橙果肉中橙皮苷含量最高,涪陵錦橙果肉中蕓香柚皮苷含量最高。從5個(gè)地方主栽錦橙品種成熟果實(shí)果皮和果肉中均檢測(cè)到4種酚酸,包括沒(méi)食子酸、綠原酸、咖啡酸和阿魏酸。其中,沒(méi)食子酸含量最高。果皮中沒(méi)食子酸含量最高的品種是涪陵錦橙,而果肉中沒(méi)食子酸含量最高的品種是開(kāi)縣錦橙。(3)用DPPH、FRAP、ABTS三種體外抗氧化方法測(cè)得5個(gè)地方主栽錦橙成熟果實(shí)的果皮和果肉中酚類物質(zhì)均具有較強(qiáng)的抗氧化活性。5個(gè)品種果實(shí)果皮的消除DPPH自由基值均小于果肉,而FRAP還原鐵離子能力值和消除ABTS自由基值卻大于果肉。果皮酚類物質(zhì)綜合抗氧化能力最強(qiáng)的品種是蓬安100號(hào)錦橙,果肉酚類物質(zhì)綜合抗氧化能力最強(qiáng)的品種是涪陵錦橙。(4)5個(gè)地方主栽錦橙品種成熟果實(shí)的果皮和果肉中酚類物質(zhì)提取物對(duì)兩種霉菌均具有較強(qiáng)的抑制效果。果皮酚類物質(zhì)提取物、果肉酚類物質(zhì)提取物對(duì)青霉菌和綠霉菌的抑制效果最強(qiáng)的品種分別是蓬安100號(hào)錦橙、涪陵錦橙。不同品種成熟果實(shí)的果皮、果肉酚類物質(zhì)提取物對(duì)青霉菌的最小抑菌濃度MIC均為5.2 mg/mL,對(duì)綠霉菌的最小抑菌濃度MIC均為2.6 mg/m L,且綠霉對(duì)不同濃度酚類物質(zhì)提取物的敏感性強(qiáng)于青霉。
文內(nèi)圖片：
圖片說(shuō)明：黃酮類物質(zhì)的母核結(jié)構(gòu)
[Abstract]:Citrus sinensis Osbeck cv Jin Cheng is an excellent variety in the citrus of Rutaceae, which contains a large amount of phenolic substances in the mature fruits. The phenolic substance has good effect on the anti-oxidation, anti-inflammatory and antibacterial effects of the human body due to its biological activity. The phenolic substance is also a natural biological preservative, and has good inhibition effect on the common infectious bacteria such as the penicillium and the green mould. At present, the content of phenolic substance and its antioxidant activity in different parts of the fruit and peel of the fruit and peel of the main plant in Chongqing are less and less. In this study, the peel and the flesh of the fruit of the mature fruit of the main plant in Chongqing were used as the material, and the peel and the phenols in the flesh were extracted with methanol, and the total phenols and total flavonoids in different parts were determined by UV-spectrophotometry. the components of the phenolic compounds and the phenolic acid components are detected by high-performance liquid chromatography (HPLC) and combined with the chromatogram of the phenolic substance standard to carry out qualitative and quantitative analysis; and the DPPH and the FRAP are used, the anti-oxidation activity of the phenolic substances in the peel and the pulp of the fruit of each golden orange is determined by three in-vitro anti-oxidation methods of the ABTS; the inhibitory effect of the phenolic substance extracts of the two parts of the peel and the pulp of the fruit of the main cultivated orange variety to the penicillium and the green mould is respectively evaluated by the culture medium dosing method, And the minimal inhibitory concentration is determined by the hypha growth rate method. The results of the main analysis were as follows: (1) The average content of total flavonoids (12.77 mg/ g) of the mature fruit peel in 5 local main-cultivated orange varieties was higher than that of the total phenol (7.12 mg/ g). Among them, the highest content of total flavonoids is the No.100 of Pengan, and the highest content of total phenols is the Jinling Jinorange. The total flavonoids content of the pulp (5.47 mg/ g) was also higher than that of the total phenol (4.22 mg/ g), and the total content of total flavonoids and total flavonoids in the mature fruit pulp of the Jinling Jinorange variety was the highest. (2) There were 10 kinds of flavonoids in the peel of the fruit of the mature fruit of the five main cultivars, including the orange peel (75.52 mg/ g), the pilocarpine (3.46 mg/ g), the Chuan Chen (3.12 mg/ g) and the leaf lignin (2.61 mg/ g). Among them, the content of the orange peel and the peel of the Rutaceae in the peel of the No.100 of Pengan was the highest, and the content of the content of the contents in the peel was the highest, and the content of the lignin in the peel of the copper water 72-1 was the highest. There were 8 species of flavonoids and phenolic acids detected from the pulp, mainly including orange peel (38.40 mg/ g) and pilocarmelo peel (4.54 mg/ g). Among them, the content of the orange peel in the pulp of the No.100 of Pengan is the highest, and the content of the Citrus grandis in the pulp of the Jinling is the highest. Four phenolic acids, including gallic acid, chlorogenic acid, caffeic acid and ferulic acid, were detected from the peel and the pulp of the mature fruit of the five main cultivars. Wherein the content of gallic acid is the highest. The highest content of gallic acid in the peel is the Jinling, and the highest content of the gallic acid in the pulp is the orange in Kaixian County. (3) The results of three in-vitro anti-oxidation method of DPPH, FRAP and ABTS showed that the contents of phenol in the peel and the pulp of the mature fruits of the fruit of the five cultivars were higher than that of the pulp. And the value of the FRAP reduced iron ion and the free radical value of the ABTS are larger than that of the pulp. The most resistant variety of the comprehensive anti-oxidation ability of the peel and phenolic compounds is that of the No.100 of Pengan, and the most resistant to the comprehensive anti-oxidation ability of the pulp and phenolic substances is the Jinling Jinorange. (4) The extract of the phenols in the peel and the pulp of the mature fruit of the five local main-planted orange varieties has a strong inhibitory effect on both moulds. The extract of the peel phenolic substance and the extract of the phenolic substance of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the green mould and the green mould are respectively the No.100 of the Pengan and the Jinling of the Mausoleum. The minimum inhibitory concentration (MIC) of the fruit of the mature fruit of different varieties was 5.2 mg/ mL, the MIC of the minimum inhibitory concentration of the green mold was 2.6 mg/ mL, and the sensitivity of the green mold to the extract of the phenolic substance at different concentrations was stronger than that of the penicillium.
【學(xué)位授予單位】：西南大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：S666.4
文內(nèi)圖片：
圖片說(shuō)明：黃酮類物質(zhì)的母核結(jié)構(gòu)
[Abstract]:Citrus sinensis Osbeck cv Jin Cheng is an excellent variety in the citrus of Rutaceae, which contains a large amount of phenolic substances in the mature fruits. The phenolic substance has good effect on the anti-oxidation, anti-inflammatory and antibacterial effects of the human body due to its biological activity. The phenolic substance is also a natural biological preservative, and has good inhibition effect on the common infectious bacteria such as the penicillium and the green mould. At present, the content of phenolic substance and its antioxidant activity in different parts of the fruit and peel of the fruit and peel of the main plant in Chongqing are less and less. In this study, the peel and the flesh of the fruit of the mature fruit of the main plant in Chongqing were used as the material, and the peel and the phenols in the flesh were extracted with methanol, and the total phenols and total flavonoids in different parts were determined by UV-spectrophotometry. the components of the phenolic compounds and the phenolic acid components are detected by high-performance liquid chromatography (HPLC) and combined with the chromatogram of the phenolic substance standard to carry out qualitative and quantitative analysis; and the DPPH and the FRAP are used, the anti-oxidation activity of the phenolic substances in the peel and the pulp of the fruit of each golden orange is determined by three in-vitro anti-oxidation methods of the ABTS; the inhibitory effect of the phenolic substance extracts of the two parts of the peel and the pulp of the fruit of the main cultivated orange variety to the penicillium and the green mould is respectively evaluated by the culture medium dosing method, And the minimal inhibitory concentration is determined by the hypha growth rate method. The results of the main analysis were as follows: (1) The average content of total flavonoids (12.77 mg/ g) of the mature fruit peel in 5 local main-cultivated orange varieties was higher than that of the total phenol (7.12 mg/ g). Among them, the highest content of total flavonoids is the No.100 of Pengan, and the highest content of total phenols is the Jinling Jinorange. The total flavonoids content of the pulp (5.47 mg/ g) was also higher than that of the total phenol (4.22 mg/ g), and the total content of total flavonoids and total flavonoids in the mature fruit pulp of the Jinling Jinorange variety was the highest. (2) There were 10 kinds of flavonoids in the peel of the fruit of the mature fruit of the five main cultivars, including the orange peel (75.52 mg/ g), the pilocarpine (3.46 mg/ g), the Chuan Chen (3.12 mg/ g) and the leaf lignin (2.61 mg/ g). Among them, the content of the orange peel and the peel of the Rutaceae in the peel of the No.100 of Pengan was the highest, and the content of the content of the contents in the peel was the highest, and the content of the lignin in the peel of the copper water 72-1 was the highest. There were 8 species of flavonoids and phenolic acids detected from the pulp, mainly including orange peel (38.40 mg/ g) and pilocarmelo peel (4.54 mg/ g). Among them, the content of the orange peel in the pulp of the No.100 of Pengan is the highest, and the content of the Citrus grandis in the pulp of the Jinling is the highest. Four phenolic acids, including gallic acid, chlorogenic acid, caffeic acid and ferulic acid, were detected from the peel and the pulp of the mature fruit of the five main cultivars. Wherein the content of gallic acid is the highest. The highest content of gallic acid in the peel is the Jinling, and the highest content of the gallic acid in the pulp is the orange in Kaixian County. (3) The results of three in-vitro anti-oxidation method of DPPH, FRAP and ABTS showed that the contents of phenol in the peel and the pulp of the mature fruits of the fruit of the five cultivars were higher than that of the pulp. And the value of the FRAP reduced iron ion and the free radical value of the ABTS are larger than that of the pulp. The most resistant variety of the comprehensive anti-oxidation ability of the peel and phenolic compounds is that of the No.100 of Pengan, and the most resistant to the comprehensive anti-oxidation ability of the pulp and phenolic substances is the Jinling Jinorange. (4) The extract of the phenols in the peel and the pulp of the mature fruit of the five local main-planted orange varieties has a strong inhibitory effect on both moulds. The extract of the peel phenolic substance and the extract of the phenolic substance of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the flesh of the green mould and the green mould are respectively the No.100 of the Pengan and the Jinling of the Mausoleum. The minimum inhibitory concentration (MIC) of the fruit of the mature fruit of different varieties was 5.2 mg/ mL, the MIC of the minimum inhibitory concentration of the green mold was 2.6 mg/ mL, and the sensitivity of the green mold to the extract of the phenolic substance at different concentrations was stronger than that of the penicillium.
【學(xué)位授予單位】：西南大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：S666.4
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