重庆主栽锦橙品种果实酚类物质含量及抗氧化与抑菌作用研究

发布时间：2019-07-04 13:46

【摘要】：锦橙(Citrus sinensis Osbeck cv Jin Cheng)是芸香科柑橘属甜橙类植物中的优良变异品种,其成熟果实中蕴含大量酚类物质。酚类物质因其具有生物活性而对人体的抗氧化、消炎、抑菌等方面有较好的作用。酚类物质亦是天然的生物保鲜剂,对青霉、绿霉等常见的侵染性病菌有良好的抑制效果。目前,有关重庆地方主栽锦橙品种的果实果皮不同部位的酚类物质组分含量及其抗氧化活性、抑菌作用的比较分析较少。本研究以5种重庆地方主栽锦橙成熟果实的果皮、果肉部位为材料,用甲醇超声提取各锦橙品种果实的果皮、果肉部位的酚类物质,不同部位的总酚、总黄酮含量采用紫外-分光光度法测定;酚类物质中的类黄酮和酚酸成分通过高效液相色谱法(HPLC)检测,并与酚类物质标准品的色谱图结合进行定性和定量分析;运用DPPH、FRAP、ABTS三种体外抗氧化方法测定各锦橙品种果实的果皮和果肉两个部位酚类物质抗氧化活性;采用培养基加药法分别评价各主栽锦橙品种果实的果皮和果肉两个部位酚类物质提取物对青霉、绿霉的抑制效果,并用菌丝生长速率法确定其最小抑菌浓度。主要分析研究结果如下:(1)5个地方主栽锦橙品种成熟果实果皮的总黄酮平均含量(12.77 mg/g)高于总酚平均含量(7.12 mg/g)。其中,总黄酮含量最高的品种是蓬安100号锦橙,总酚含量最高的品种是涪陵锦橙。果肉的总黄酮平均含量(5.47 mg/g)亦高于总酚平均含量(4.22 mg/g),涪陵锦橙品种成熟果实果肉的总酚、总黄酮含量均为最高。(2)从5个地方主栽锦橙品种成熟果实的果皮中检测到的类黄酮种类共有10种,主要包括橙皮苷(75.52 mg/g)、芸香柚皮苷(3.46 mg/g)、川陈皮素(3.12 mg/g)、香叶木素(2.61 mg/g)。其中,蓬安100号锦橙果皮中橙皮苷和芸香柚皮苷含量最高,北碚447锦橙果皮中川陈皮素含量最高,铜水72-1锦橙果皮中香叶木素含量最高。而从果肉中检测到的类黄酮和酚酸种类共有8种,主要包括橙皮苷(38.40mg/g)和芸香柚皮苷(4.54 mg/g)。其中,蓬安100号锦橙果肉中橙皮苷含量最高,涪陵锦橙果肉中芸香柚皮苷含量最高。从5个地方主栽锦橙品种成熟果实果皮和果肉中均检测到4种酚酸,包括没食子酸、绿原酸、咖啡酸和阿魏酸。其中,没食子酸含量最高。果皮中没食子酸含量最高的品种是涪陵锦橙,而果肉中没食子酸含量最高的品种是开县锦橙。(3)用DPPH、FRAP、ABTS三种体外抗氧化方法测得5个地方主栽锦橙成熟果实的果皮和果肉中酚类物质均具有较强的抗氧化活性。5个品种果实果皮的消除DPPH自由基值均小于果肉,而FRAP还原铁离子能力值和消除ABTS自由基值却大于果肉。果皮酚类物质综合抗氧化能力最强的品种是蓬安100号锦橙,果肉酚类物质综合抗氧化能力最强的品种是涪陵锦橙。(4)5个地方主栽锦橙品种成熟果实的果皮和果肉中酚类物质提取物对两种霉菌均具有较强的抑制效果。果皮酚类物质提取物、果肉酚类物质提取物对青霉菌和绿霉菌的抑制效果最强的品种分别是蓬安100号锦橙、涪陵锦橙。不同品种成熟果实的果皮、果肉酚类物质提取物对青霉菌的最小抑菌浓度MIC均为5.2 mg/mL,对绿霉菌的最小抑菌浓度MIC均为2.6 mg/m L,且绿霉对不同浓度酚类物质提取物的敏感性强于青霉。
文内图片：

图片说明：黄酮类物质的母核结构
[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.
【学位授予单位】：西南大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S666.4

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