Characteristics of Flavonoids in Niihime Fruit - a New Sour Citrus Fruit
Characteristics of Flavonoids in Niihime Fruit - a New Sour Citrus Fruit
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DOI：
10.3136/fstr.12.186
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发表时间：
2006-08
影响因子：
0.6
通讯作者：
Y. Miyake
中科院分区：
文献类型：
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作者：
Y. Miyake
泥蜜果产于米耶县熊野海沿海地区，是一种新的酸味柑橘水果。这是首次对泥蜜果中黄酮类成分的特征进行研究。采用高效液相色谱法测定了泥蜜果果汁和果皮中黄酮类成分的含量，并与其他7种酸味柑橘进行了比较。牛膝果实中含有较高的生物活性黄酮苷类化合物和多甲氧基黄酮类化合物，其中含有芦丁糖苷、橙皮苷和橙皮苷等。DPPH自由基清除实验表明，泥蜜果果皮提取物在酸味柑橘中表现出较高的抗氧化活性。此外，还考察了在食品加工和烹饪领域中常用的水、5%乙醇和25%乙醇的冷热溶液中经过一段时间洗脱后所得的总黄酮类化合物。在25%乙醇溶液中洗脱液中的黄酮类化合物含量最高，洗脱时间为5min，约为60min洗脱量的一半。黄烷酮糖苷、淫羊藿苷和橙皮苷在热液中洗脱的含量高于在冷液中洗脱的含量。多甲氧基黄酮类成分在热的5%乙醇中有一定程度的洗脱，而在冷溶液中含量很低。在25%乙醇溶液中洗脱的含量最高。黄烷酮糖苷和多甲氧基黄酮在洗脱性能上的差异被认为是由于它们的疏水性造成的。DPPH自由基对洗脱液的清除能力随时间的延长而增强，这可能与洗脱液中抗氧化剂淫羊藿苷的含量有关。研究表明，泥蜜果中含有较丰富的生物活性黄酮类化合物，这些黄酮类化合物可以用水和乙醇的热溶液洗脱。
Niihime fruit, produced in the coastal area of the Sea of Kumano in Mie prefecture, is a new sour citrus fruit. This is the first study to examine the characteristics of the flavonoids in niihime fruit. The content of flavonoids in the juice and peel of niihime fruit was determined by HPLC and their distribution was examined in comparison with seven other species of sour citrus fruits. Niihime fruit was found to contain a comparatively high quantity of bioactive flavonoids of the flavanone glycosides with rutinose sugar chain such as eriocitrin and hesperidin as well as the polymethoxyflavones such as nobiletin and tangeretin. The peel extract of niihime fruit exhibited comparatively high antioxidative activity among sour citrus fruits using the DPPH radical scavenging assay. Furthermore, the flavonoids eluted from niihime fruit by over time in hot and cold solutions of water, 5% ethanol, and 25% ethanol, which are commonly used in the field of food processing and cooking, were examined. The flavonoids eluted from niihime fruit in hot 25% ethanol solution was highest content in solutions, and the content of flavonoids eluted in 5min was an approximate half of content eluted in 60min. The flavanone glycosides, eriocitrin and hesperidin, were eluted in higher contents in hot solutions than in cold solutions. The polymethoxyflavones, nobiletin and tangeretin, were eluted to some extent in hot 5% ethanol but were found in low contents in cold solutions. The highest contents were eluted in hot 25% ethanol. The difference in the elution properties between flavanone glycosides and polymethoxyflavones is considered to be a result of their hydrophobic properties. The scavenging activity of DPPH radical for eluates was shown to increase over time, and the activity was suggested to be related to the elution content of eriocitrin, which is an antioxidant in niihime fruit. This study showed that niihime fruit contains a comparative abundance of bioactive flavonoids and these flavonoids are able to be eluted using hot solutions of water and ethanol.