不同干制方式对沙田柚果渣粉活性物质的影响

doi:10.3864/j.issn.0578-1752.2022.14.012

摘要/Abstract

摘要：

【目的】比较热风干燥和冷冻干燥这两种干制方式所得沙田柚果渣粉膳食纤维（DF）和黄酮的组成、含量及理化功能特性,为沙田柚副产物在功能食品加工中的应用提供理论依据和技术支撑。【方法】以沙田柚榨汁后的果渣为原料,通过热风干燥和冷冻干燥两种干制方式,得到沙田柚果渣粉,分别测定两种果渣粉可溶性DF（SDF）和不溶性DF（IDF）的含量,通过扫描电镜观察沙田柚果渣粉的微观结构,测定其持水力、持油力和吸水膨胀力;采用福林酚法及硼氢化钠/氯醌比色法测定沙田柚果渣粉的总酚、总黄酮含量,采用高效液相色谱（high performance liquid chromatography,HPLC）分析其单体黄酮组成,采用氧自由基吸收能力（oxygen radical absorbance capacity,ORAC）、ABTS自由基清除能力和铁离子还原能力（ferricreducing antioxidant power,FRAP）测定其抗氧化活性。【结果】热风干燥沙田柚果渣粉总DF（TDF）含量（46.10 g/100 g DW）显著高于冷冻干燥果渣粉（P<0.05）,两种干制方式得到的沙田柚果渣粉IDF/SDF比值较为均衡,分别为1.5和1.6,热风干燥果渣粉持水力（（7.55±0.43）g·g^-1DW）和持油力（（1.94±0.08）g·g^-1 DW）略高于冷冻干燥果渣粉,但后者的吸水膨胀力（12.25 mL·g^-1 DW）显著高于前者（P<0.05）;沙田柚果渣粉中酚类物质主要以游离态形式存在,占总酚含量的95%以上,热风干燥果渣粉总酚含量（5.54 mg GAE·g^-1 DW）显著高于冷冻干燥果渣粉（P<0.05）,但二者总黄酮含量无显著性差异（P>0.05）,分别为13.11和11.45 mg CE·g^-1 DW;与其他柑橘属水果主要单体黄酮为柚皮苷不同,沙田柚果渣粉主要单体黄酮为柚皮苷和melitidin,占其总黄酮含量的70%以上;热风干燥果渣粉较冷冻干燥果渣粉显示出更强的抗氧化活性,其ORAC、ABTS和FRAP值分别为141.28、4.63和20.98 μmol TE·g^-1 DW。【结论】沙田柚果渣粉同时富含DF和黄酮,且其DF的水合性质和黄酮的抗氧化活性均高于常见的水果副产物,是良好的DF和黄酮补充剂,适合用于功能食品的开发。

关键词: 沙田柚果渣粉, 膳食纤维, 黄酮, 干制

Abstract:

【Objective】The composition, contents, physicochemical and functional properties of both dietary fiber (DF) and flavonoids of Shatianyou (Citrus grandis L. Osbeck) pomace powder prepared by hot air drying (HAD) and freeze drying (FD) were compared, so as to provide the theoretical basis for the utilization of Shatianyou by-products in the process of functional food. 【Method】Shatianyou pomace powder was prepared by HAD and FD from pomace residues of Shatianyou after the juice was squeezed. The contents of soluble DF (SDF) and insoluble DF (IDF) of Shatianyou pomace powder were determined. The microstructure of the pomace powder was observed by scanning electron microscope and their water retention capacity (WRC), oil adsorption capacity (OAC) and water swelling capacity (WSC) were measured, respectively. The total phenolic and flavonoid contents of Shatianyou pomace powder were measured by Folin-Ciocalteu colorimetric method and Sodium borohydride/chloroquinone assay, respectively. The flavonoids composition of the pomace powder was analyzed by HPLC, and their antioxidant activities were determined by oxygen radical absorbance capacity (ORAC), ABTS radical scavenging capacity and ferric reducing antioxidant power (FRAP) methods. 【Result】The Shatianyou pomace powder prepared by HAD showed higher total DF (46.10 g/100 g DW) content than those obtained by FD (P<0.05); both kinds of pomace powder had balanced ratios of IDF/SDF (1.5 and 1.6, respectively); the WRC (7.55±0.43 g∙g^-1 DW) and OAC (1.94±0.08 g∙g^-1 DW) of pomace powder obtained by HAD were slightly higher than those obtained by FD, but the later one showed a higher WSC (12.25 mL∙g^-1 DW, P<0.05). Phenolics and flavonoids in Shatianyou pomace powder mainly existed in free form, accounting for more than 95% of their total phenolics. The pomace powder obtained by HAD showed significant higher total phenolic contents (5.54 mg GAE∙g^-1 DW) than those obtained by FD (P<0.05), but their total flavonoid contents were similar (13.11 and 11.45 mg CE∙g^-1DW, respectively). Naringin and melitidin were the main flavonoids in Shatianyou pomace powder, accounting for more than 70% of their total flavonoids. These were obviously different from those of other citrus fruits, in which naringin was the main flavonoid. Shatianyou pomace powder obtained by HAD, with the ORAC, ABTS and FRAP values of 141.28, 4.63 and 20.98 μmol TE∙g^-1 DW, respectively, showed stronger antioxidant activity than those prepared by FD. 【Conclusion】Shatianyou pomace powder was rich in DF and flavonoids, which showed higher hydration properties and antioxidant activities than those of other fruit by-products. Thus, Shatianyou pomace powder was a good source of DF and flavonoid, and could be used in the development of functional food.

Key words: Shatianyou (Citrus grandis L. Osbeck) pomace powder, dietary fiber, flavonoids, drying

卢琦,贾栩超,邓梅,张瑞芬,董丽红,黄菲,池建伟,刘磊,张名位. 不同干制方式对沙田柚果渣粉活性物质的影响[J]. 中国农业科学, 2022, 55(14): 2825-2836.

LU Qi,JIA XuChao,DENG Mei,ZHANG RuiFen,DONG LiHong,HUANG Fei,CHI JianWei,LIU Lei,ZHANG MingWei. Effects of Different Drying Methods on Bioactive Components of Shatianyou (Citrus grandis L. Osbeck) Pomace Powder[J]. Scientia Agricultura Sinica, 2022, 55(14): 2825-2836.

图/表 8

图1

图2

图3

图4

图5

图6

图7

图8

参考文献 47

[1]	周强. 柚皮与柚籽中果胶、柚皮苷和类柠檬苦素的提取研究[D]. 长沙: 湖南大学, 2007.
	ZHOU Q. Studies on extracting naringin, pectin and limonoids from pomelo peel and pomelo seed[D]. Changsha: Hunan University, 2007. (in Chinese)
[2]	李靓, 朱涵彬, 李长滨, 潘春梅, 岳晓禹. 柚子营养成分及保健功能研究. 现代食品, 2020(24): 45-47. doi: 10.16736/j.cnki.cn41-1434/ts.2020.24.012. doi: 10.16736/j.cnki.cn41-1434/ts.2020.24.012
	LI J, ZHU H B, LI C B, PAN C M, YUE X Y. Study on nutritional composition and healthy function of pomelo. Modern Food, 2020(24): 45-47. doi: 10.16736/j.cnki.cn41-1434/ts.2020.24.012. (in Chinese) doi: 10.16736/j.cnki.cn41-1434/ts.2020.24.012
[3]	杨宁. 柚子全果综合利用及生物活性研究进展. 广州化工, 2015, 43(5): 9-11.
	YANG N. Research progress of comprehensive utilization and biological activity of grapefruit fruit. Guangzhou Chemical Industry, 2015, 43(5): 9-11. (in Chinese)
[4]	孙慧慧, 余元善, 吴继军, 肖更生, 徐玉娟. 沙田柚的加工和综合利用研究. 食品研究与开发, 2018, 39(6): 209-214. doi: 10.3969/j.issn.1005-6521.2018.06.039. doi: 10.3969/j.issn.1005-6521.2018.06.039
	SUN H H, YU Y S, WU J J, XIAO G S, XU Y J. Study on production and comprehensive utilization of Citrus grandis Osbeck. Food Research and Development, 2018, 39(6): 209-214. doi: 10.3969/j.issn.1005-6521.2018.06.039. (in Chinese) doi: 10.3969/j.issn.1005-6521.2018.06.039
[5]	DENG M, LIN Y S, DONG L H, JIA X C, SHEN Y L, LIU L, CHI J W, HUANGF, ZHANG M W, ZHANG R F. Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars. Food Bioscience, 2021, 40: 100890.
[6]	DENG M, JIA X C, DONG L H, LIU L, HUANG F, CHI J W, MA Q, ZHAO D, ZHANG M W, ZHANG R F. Structural elucidation of flavonoids from Shatianyu (Citrus grandis L. Osbeck) pulp and screening of key antioxidant components. Food Chemistry, 2022, 366: 130605. doi: 10.1016/j.foodchem.2021.130605. doi: 10.1016/j.foodchem.2021.130605
[7]	曾心悦, 黄嘉泳, 袁显和, 王琴, Charles Brennan, 刘袆帆, 刘映君. 梅州金柚柚皮膳食纤维的理化性质分析. 现代食品科技, 2020, 36(4): 73-81, 303. doi: 10.13982/j.mfst.1673-9078.2020.4.010. doi: 10.13982/j.mfst.1673-9078.2020.4.010
	ZENG X Y, HUANG J Y, YUAN X H, WANG Q, BRENNAN C, LIU Y F, LIU Y J. Physical and chemical properties of dietary fiber of Meizhou golden pomelo peel. Modern Food Science and Technology, 2020, 36(4): 73-81, 303. doi: 10.13982/j.mfst.1673-9078.2020.4.010. (in Chinese) doi: 10.13982/j.mfst.1673-9078.2020.4.010
[8]	祝渊. 柑橘果实膳食纤维的研究[D]. 杭州: 浙江大学, 2003.
	ZHU Y. Studies on dietary fiber of Citrus fruits[D]. Hangzhou: Zhejiang University, 2003. (in Chinese)
[9]	ZHAO X J, GUO P M, PANG W H, ZHANG Y H, ZHAO Q Y, JIAO B N, KILMARTIN P A. A rapid UHPLC-QqQ-MS/MS method for the simultaneous qualitation and quantitation of coumarins, furocoumarins, flavonoids, phenolic acids in pummelo fruits. Food Chemistry, 2020, 325: 126835. doi: 10.1016/j.foodchem.2020.126835. doi: 10.1016/j.foodchem.2020.126835
[10]	XI W P, FANG B, ZHAO Q Y, JIAO B N, ZHOU Z Q. Flavonoid composition and antioxidant activities of Chinese local pummelo (Citrus grandis Osbeck.) varieties. Food Chemistry, 2014, 161: 230-238. doi: 10.1016/j.foodchem.2014.04.001. doi: 10.1016/j.foodchem.2014.04.001
[11]	CALINOIU L F, VODNAR D C. Thermal processing for the release of phenolic compounds from wheat and oat bran. Biomolecules, 2019, 10(1): 21. doi: 10.3390/biom10010021
[12]	LI M Y, CHEN X M, DENG J, OUYANG D M, WANG D, LIANG Y X, CHEN Y C, SUN Y M. Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn. Food Chemistry, 2020, 332: 127429. doi: 10.1016/j.foodchem.2020.127429. doi: 10.1016/j.foodchem.2020.127429
[13]	中华人民共和国国家卫生和计划生育委员会. GB 5009.88-2014, 食品安全国家标准:食品中膳食纤维的测定. 北京: 中国标准出版社, 2015.
	National Health and Family Planning Commission of the P.R.C. GB 5009.88-2014, National standard for food safety - Determination of dietary fiber in food. Beijing: Standards press of China, 2015. (in Chinese)
[14]	PAIVA F F, VANIER N L, BERRIOS J D J, PAN J, VILLANOVA F D A, TAKEOKA G, ELIAS M C. Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis, 2014, 35(1): 10-17. doi: 10.1016/j.jfca.2014.05.003
[15]	赖婷, 刘磊, 张名位, 张瑞芬, 张雁, 魏振承, 邓媛元. 不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响. 中国农业科学, 2016, 49(10): 1979-1989. doi: 10.3864/j.issn.0578-1752.2016.10.013. doi: 10.3864/j.issn.0578-1752.2016.10.013
	LAI T, LIU L, ZHANG M W, ZHANG R F, ZHANG Y, WEI Z C, DENG Y Y. Effect of lactic acid bacteria fermentation on phenolic profiles and antioxidant activity of dried longan flesh. Scientia Agricultura Sinica, 2016, 49(10): 1979-1989. doi: 10.3864/j.issn.0578-1752.2016.10.013. (in Chinese) doi: 10.3864/j.issn.0578-1752.2016.10.013
[16]	王立峰, 何荣, 袁建, 鞠兴荣. 薏米中酚类提取物测定及抗氧化能力指数分析. 食品科学, 2012, 33(1): 72-76. doi: 10.1111/j.1365-2621.1968.tb00887.x
	WANG L F, HE R, YUAN J, JU X R. Analysis of phenols, flavonoids and oxygen radical absorbance capacity (ORAC) of three varieties of adlay. Food Science, 2012, 33(1): 72-76. (in Chinese) doi: 10.1111/j.1365-2621.1968.tb00887.x
[17]	DENG M, DENG Y Y, DONG L H, MA Y X, LIU L, HUANG F, WEI Z C, ZHANG Y, ZHANG M W, ZHANG R F. Effect of storage conditions on phenolic profiles and antioxidant activity of litchi pericarp. Molecules, 2018, 23(9): 2276. doi: 10.3390/molecules23092276
[18]	罗牡康, 贾栩超, 张瑞芬, 刘磊, 董丽红, 池建伟, 白亚娟, 张名位. 杨桃的酚类成分含量及其生物可及性与抗氧化活性. 中国农业科学, 2020, 53(7): 1459-1472. doi: 10.3864/j.issn.0578-1752.2020.07.014. doi: 10.3864/j.issn.0578-1752.2020.07.014
	LUO M K, JIA X C, ZHANG R F, LIU L, DONG L H, CHI J W, BAI Y J, ZHANG M W. Phenolic content, bioavailability and antioxidant activity of carambola. Scientia Agricultura Sinica, 2020, 53(7): 1459-1472. doi: 10.3864/j.issn.0578-1752.2020.07.014. (in Chinese) doi: 10.3864/j.issn.0578-1752.2020.07.014
[19]	DE MORAES CRIZEL T, JABLONSKI A, DE OLIVEIRA RIOS A, RECH R, FLORES S H. Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Science and Technology, 2013, 53(1): 9-14. doi: 10.1016/j.lwt.2013.02.002
[20]	韩苗苗. 不同美拉德反应体系下的龙眼果肉多糖构效变化规律研究[D]. 武汉: 武汉轻工大学, 2018.
	HAN M M. Investigation on the structural and bioactive changes of longan pulp polysaccharides by different Maillard reaction systems[D]. Wuhan: Wuhan Polytechnic University, 2018. (in Chinese)
[21]	DONG J L, YANG M, SHEN R L, ZHAI Y F, YU X, WANG Z. Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats. Food Science and Technology International, 2019, 25(4): 282-294. doi: 10.1177/1082013218817705
[22]	胡安阳, 吕建秋, 杜冰. 不同干燥方式对柚子皮粉加工特性及功能成分含量的影响. 食品工业科技, 2021, 42(5): 170-176. doi: 10.13386/j.issn1002-0306.2020040112. doi: 10.13386/j.issn1002-0306.2020040112
	HU A Y, LÜ J Q, DU B. Effects of different drying methods on the processing characteristics and content of functional components of pomelo peel powder. Science and Technology of Food Industry, 2021, 42(5): 170-176. doi: 10.13386/j.issn1002-0306.2020040112. (in Chinese) doi: 10.13386/j.issn1002-0306.2020040112
[23]	O′SHEA N, KTENIOUDAKI A, SMYTH T P, MCLOUGHLIN P, DORAN L, AUTY M A E, ARENDT E, GALLAGHER E. Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace. Journal of Food Engineering, 2015, 153: 89-95. doi: 10.1016/j.jfoodeng.2014.12.014
[24]	MILDNER-SZKUDLARZ S, BAJERSKA J, ZAWIRSKA-WOJTASIAK R, GORECKA D. White grape pomace as a source of dietary fiber and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. Journal of the Science of Food & Agriculture, 2013, 93(2): 389-395.
[25]	HE Y Y, LI W, ZHANG X Y, LI T T, REN D F, LU J. Physicochemical, functional, and microstructural properties of modified insoluble dietary fiber extracted from rose pomace. Journal of Food Science and Technology, 2020, 57(4): 1421-1429. doi: 10.1007/s13197-019-04177-8. doi: 10.1007/s13197-019-04177-8
[26]	MARTÍNEZ R, TORRES P, MENESES M A, FIGUEROA J G, PÉREZ-ÁLVAREZ J A, VIUDA-MARTOS M. Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry, 2012, 135(3): 1520-1526. doi: 10.1016/j.foodchem.2012.05.057. doi: 10.1016/j.foodchem.2012.05.057
[27]	WANG L, XU H G, YUAN F, PAN Q Y, FAN R, GAO Y X. Physicochemical characterization of five types of citrus dietary fibers. Biocatalysis and Agricultural Biotechnology, 2015, 4(2): 250-258. doi: 10.1016/j.bcab.2015.02.003
[28]	MA M M, MU T H. Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin. Food Chemistry, 2016, 194: 237-246. doi: 10.1016/j.foodchem.2015.07.095. doi: 10.1016/j.foodchem.2015.07.095
[29]	GU M D, FANG H C, GAO Y H, SU T, NIU Y, YU L I. Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene. Food Hydrocolloids, 2020, 99: 105321.
[30]	NAVARRO-GONZALEZ I, GARCIA-ALONSO J, PERIAGO M J. Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Research International, 2011, 44(5): 1528-1535. doi: 10.1016/j.foodres.2011.04.005
[31]	ZHANG L L, ZHU M T, SHI T, GUO C, HUANG Y S, CHEN Y, XIE M Y. Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions. Food & Function, 2017, 8(1): 341-351. doi: 10.1039/C6FO01423B. doi: 10.1039/C6FO01423B
[32]	LIU H F, ZENG X Y, HUANG J Y, YUAN X H, WANG Q, MA L K. Dietary fiber extracted from pomelo fruitlets promotes intestinal functions, both in vitro and in vivo. Carbohydrate Polymers, 2021, 252: 117186. doi: 10.1016/j.carbpol.2020.117186. doi: 10.1016/j.carbpol.2020.117186
[33]	COLANTUONO A, VITAGLIONE P, FERRACANE R, CAMPANELLA O H, HAMAKER B R. Development and functional characterization of new antioxidant dietary fibers from pomegranate, olive and artichoke by-products. Food Research International, 2017, 101: 155-164. doi: 10.1016/j.foodres.2017.09.001. doi: 10.1016/j.foodres.2017.09.001
[34]	PAPOUTSIS K, PRISTIJONO P, GOLDING J B, STATHOPOULOU C E, BOWYER M C, SCARLETT C J, VUONG Q V. Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science & Technology, 2017, 52(4): 880-887.
[35]	RAGAEE S, SEETHARAMAN K, ABDEL-AAL E S M. The impact of milling and thermal processing on phenolic compounds in cereal grains. Critical Reviews in Food Science and Nutrition, 2014, 54(7): 837-849. doi: 10.1080/10408398.2011.610906. doi: 10.1080/10408398.2011.610906
[36]	FIDDLE W, PARKER W E, WASSERMAN A E, DOERR R C. Thermal decomposition of ferulic acid. Journal of Agriculture and Food Chemistry, 1967, 15(5): 757-761. doi: 10.1021/jf60153a003
[37]	KRAPFENBAUER G, KINNER M, GÖSSINGER M, SCHÖNLECHNER R, BERGHOFER E. Effect of thermal treatment on the quality of cloudy apple juice. Journal of Agricultural and Food Chemistry, 2006, 54(15): 5453-5460. doi: 10.1021/jf0606858. doi: 10.1021/jf0606858
[38]	邓媛元, 汤琴, 张瑞芬, 张雁, 刘磊, 魏振承, 马永轩, 张名位. 不同干燥方式对苦瓜营养与品质特性的影响. 中国农业科学, 2017, 50(2): 362-371. doi: 10.3864/j.issn.0578-1752.2017.02.014. doi: 10.3864/j.issn.0578-1752.2017.02.014
	DENG Y Y, TANG Q, ZHANG R F, ZHANG Y, LIU L, WEI Z C, MA Y X, ZHANG M W. Effects of different drying methods on the nutrition and physical properties of Momordica charantia. Scientia Agricultura Sinica, 2017, 50(2): 362-371. doi: 10.3864/j.issn.0578-1752.2017.02.014. (in Chinese) doi: 10.3864/j.issn.0578-1752.2017.02.014
[39]	邓梅, 张瑞芬, 董丽红, 贾栩超, 沈瑶兰, 张名位. 沙田柚不同组织部位酚类物质组成及其抗氧化活性研究. 食品安全质量检测学报, 2021, 12(15): 6153-6159. doi: 10.19812/j.cnki.jfsq11-5956/ts.2021.15.036. doi: 10.19812/j.cnki.jfsq11-5956/ts.2021.15.036
	DENG M, ZHANG R F, DONG L H, JIA X C, SHEN Y L, ZHANG M W. Phenolic compositions and antioxidant activity of different tissue parts of Shatianyou (Citrus grandis L. Osbeck). Journal of Food Safety & Quality, 2021, 12(15): 6153-6159. doi: 10.19812/j.cnki.jfsq11-5956/ts.2021.15.036. (in Chinese) doi: 10.19812/j.cnki.jfsq11-5956/ts.2021.15.036
[40]	POLAT S, GUCLU G, KELEBEK H, KESKIN M, SELLI S. Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chemistry, 2022, 369: 130941. doi: 10.1016/j.foodchem.2021.130941. doi: 10.1016/j.foodchem.2021.130941
[41]	李娟, 牛泽宇, 岳湘齐, 谢璇, 付鑫景, 陆俊. 不同产地甜橙果皮提取物抗氧化活性成分及能力研究. 食品与机械, 2019, 35(9): 156-162. doi: 10.13652/j.issn.1003-5788.2019.09.031. doi: 10.13652/j.issn.1003-5788.2019.09.031
	LI J, NIU Z Y, YUE X Q, XIE X, FU X J, LU J. Study on antioxidant components and antioxidant activities of peels extracts from sweet orange in Hunan Province. Food & Machinery, 2019, 35(9): 156-162. doi: 10.13652/j.issn.1003-5788.2019.09.031. (in Chinese) doi: 10.13652/j.issn.1003-5788.2019.09.031
[42]	阳梅芳. 柚子黄酮类物质提取、分离及生物特性研究[D]. 广州: 华南理工大学, 2013.
	YANG M F. Study on the extraction, separation and biological characteristics of the flavonoids in grapefruit[D]. Guangzhou: South China University of Technology, 2013. (in Chinese)
[43]	ZHANG M X, DUAN C Q, ZANG Y Y, HUANG Z W, LIU G J. The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China. Food Chemistry, 2011, 129(4): 1530-1536. doi: 10.1016/j.foodchem.2011.05.136
[44]	SINGH B, SINGH J P, KAUE A, SINGH N. Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Research International, 2020, 132: 109114.
[45]	赵珊, 仲伶俐, 秦琳, 黄世群, 李曦, 郑幸果, 雷欣宇, 雷绍荣, 郭灵安, 冯俊彦. 不同干燥方式对甘薯叶功能成分及抗氧化活性的影响. 中国农业科学, 2021, 54(21): 4650-4663. doi: 10.3864/j.issn.0578-1752.2021.21.014. doi: 10.3864/j.issn.0578-1752.2021.21.014
	ZHAO S, ZHONG L L, QIN L, HUANG S Q, LI X, ZHENG X G, LEI X Y, LEI S R, GUO L G, FENG J Y. Effects of different drying methods on functional components and antioxidant activity in sweet potato leaves. Scientia Agricultura Sinica, 2021, 54(21): 4650-4663. doi: 10.3864/j.issn.0578-1752.2021.21.014. (in Chinese) doi: 10.3864/j.issn.0578-1752.2021.21.014
[46]	臧文静. 不同品种柑橘果实黄酮类化合物组分鉴定与抗氧化活性研究[D]. 杭州: 浙江大学, 2019.
	ZANG W J. Identification and determination of flavonoids from different Citrus cultivars fruit and their antioxidant activity[D]. Hangzhou: Zhejiang University, 2019. (in Chinese)
[47]	CHEN Y, PAN H, HAO S X, PAN D M, WANG G J, YU W Q. Evaluation of phenolic composition and antioxidant properties of different varieties of Chinese citrus. Food Chemistry, 2021, 364(1): 130413.