广陈皮原料茶枝柑与其他典型柑橘成分差异分析
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摘要
本文以广陈皮原料茶枝柑为对照,探究了其他典型的柑橘原料在可溶性糖、可溶性蛋白质、总黄酮、总多酚等方面的差异,分析其他橘皮作为茶枝柑替代品的可行性。结果表明,温州蜜柑、脐橙、湖北柑果皮的可溶性糖、可溶性蛋白质、总黄酮、总多酚含量与茶枝柑果皮相比均差异显著;采用GC-MS法检测出茶枝柑果皮精油的成分主要是D-柠檬烯、萜品烯、γ-松油醇、2-甲氨基-苯甲酸甲酯等,3种典型柑橘皮原料中的精油特征成分及D-柠檬烯含量与茶枝柑最为接近的均为脐橙。综合以上分析可知,脐橙作为广陈皮原料的替代品是最具前景的。
In this paper, the content of soluble sugar, soluble protein, total flavonoids and total polyphenols of the peel of Citrus chachiensis Tanaka was compared with that of three other typical citrus peels, and the feasibility of other citrus peels as a substitute of C. chachiensis Tanaka was analyzed. The results showed that the soluble sugar, soluble protein, total flavonoids and total polyphenol content in the peels of Wenzhou mandarin orange, navel orange and Hubei citrus were significantly different from those of C. chachiensis Tanaka and the GC-MS method was used to detect the essential oil compositions in the peels of the above-mentioned four kinds of citrus, showing that the main contents were D-limonene, terpinenes, γ-terpineol and 2-amino benzoic acid methyl ester, with D-limonene as the highest. The characteristic contents of the essential oils of navel orange were more similar to those of C. chachiensis. The peel of navel orange as the substitute for the raw material of C. chachiensis Tanaka to produce citrus chachiensis hortorum is prospective.
In this paper, the content of soluble sugar, soluble protein, total flavonoids and total polyphenols of the peel of Citrus chachiensis Tanaka was compared with that of three other typical citrus peels, and the feasibility of other citrus peels as a substitute of C. chachiensis Tanaka was analyzed. The results showed that the soluble sugar, soluble protein, total flavonoids and total polyphenol content in the peels of Wenzhou mandarin orange, navel orange and Hubei citrus were significantly different from those of C. chachiensis Tanaka and the GC-MS method was used to detect the essential oil compositions in the peels of the above-mentioned four kinds of citrus, showing that the main contents were D-limonene, terpinenes, γ-terpineol and 2-amino benzoic acid methyl ester, with D-limonene as the highest. The characteristic contents of the essential oils of navel orange were more similar to those of C. chachiensis. The peel of navel orange as the substitute for the raw material of C. chachiensis Tanaka to produce citrus chachiensis hortorum is prospective.
引文
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[29]周欣,孙素琴,黄庆华.FTIR对不同产地陈皮的鉴别研究[J].光谱学与光谱分析,2007,27(12):2453-2455.
[30]欧小群,王瑾,李鹏,等.广陈皮及其近缘品种挥发油成分的比较[J].中成药,2015,37(2):364-370.
[31]周欣,黄庆华,廖素媚,等.不同产地陈皮挥发油的对比分析[J].今日药学,2009,19(4):43-45.
[2]李时珍.本草纲目:新校注本[M].刘衡如,刘山水,校注.北京:华夏出版社,2002:1199-1201,1204-1205.
[3]林乐维,蒋林,郑国栋,等.广陈皮基地生态环境质量评价[J].今日药学,2009,19(3):42-44.
[4]陈封怀,吴德邻.广东植物志[M].广州:广东科技出版社,2009.
[5]吴耕民.中国温带果树分类学[M].北京:农业出版社,1984.
[6]何天富.柑橘学[M].北京:中国农业出版社,1999:42-48.
[7]陈有根,范崔生.4种陈皮药材挥发油成分的研究[J].江西中医药大学学报,1998,10(2):79-80.
[8]严寒静,房志坚,黄宁,等.中药陈皮挥发油的成分分析[J].广东药学,2001,11(1):17-18.
[9]刘文粢,王玫馨,黄爱东,等.广陈皮挥发油成分[J].中山大学学报(医学科学版),1991,12(2):136-138.
[10]高俊丽,邵艳华,李倩,等.广陈皮及其近缘种药用植物的HPTLC研究[J].中国现代中药,2015,17(10):1020-1025.
[11]徐展翅,马换换,李伟,等.广陈皮与普通陈皮的HPLC指纹图谱对比分析[J].广州中医药大学学报,2018,35(4):721-726.
[12]王学奎.植物生理生化实验原理和技术[M].第2版.北京:高等教育出版社,2006.
[13]高俊凤.植物生理学实验指导[M].北京:高等教育出版社,2006.
[14]文良娟,毛慧君,张元春,等.西番莲果皮成分分析及其抗氧化活性的研究[J].食品科学,2008,29(11):54-58.
[15]张珉.皱皮柑果皮中黄酮类化合物的提取、纯化及分离鉴定[D].长沙:湖南农业大学,2009.
[16]高蓓.广陈皮黄酮类化合物和挥发油成分及其活性研究[D].武汉:华中农业大学,2011.
[17]韦媛媛.广西不同品种橘皮黄酮的含量分析[J].广西工学院学报,2012,23(4):86-93.
[18]刘均玉,许晨,许建中,等.不同品种橘皮中的黄酮分析[J].中国食品添加剂,2008(5):159-162.
[19]吴愫青,叶莹.HPLC测定不同产地陈皮橙皮苷的含量[J].中国现代中药,2008,10(8):20-22.
[20]王姿媛,孙亦群.HPLC法测定陈皮、青皮中辛弗林的含量[J].中药材,2009,32(6):913-914.
[21]Wang Y C,Chuang Y C,Ku Y H.Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan[J].Food Chemistry,2007,102(4):1163-1171.
[22]王亚敏,易伦朝,梁逸曾,等.茶枝柑青皮与陈皮挥发油成分比较研究[J].时珍国医国药,2008,19(6):1293-1295.
[23]蓝航莲,孙树侠.柑橘类黄酮的生理活性和研究进展[J].中国食物与营养,2003(2):44-46.
[24]万利秀,肖更生,徐玉娟,等.不同品种柑橘皮中黄酮化合物含量及抗氧化性分析[J].食品与发酵工业,2011,37(4):73-77.
[25]Zhang Y,Sun Y,Xi W,et al.Phenolic compositions and antioxidant capacities of Chinese wild mandarin(Citrus reticulata Blanco)fruits[J].Food Chemistry,2014,145:674-680.
[26]高婷婷,杨绍祥,刘玉平,等.陈皮挥发性成分的提取与分析[J].食品科学,2014,35(16):114-119.
[27]张廷模.中药学[M].北京:高等教育出版社,2007.
[28]严寒静,房志坚,黄宁,等.中药陈皮挥发油的成分分析[J].广东药学,2001,11(1):17-18.
[29]周欣,孙素琴,黄庆华.FTIR对不同产地陈皮的鉴别研究[J].光谱学与光谱分析,2007,27(12):2453-2455.
[30]欧小群,王瑾,李鹏,等.广陈皮及其近缘品种挥发油成分的比较[J].中成药,2015,37(2):364-370.
[31]周欣,黄庆华,廖素媚,等.不同产地陈皮挥发油的对比分析[J].今日药学,2009,19(4):43-45.