Abstract
In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits, the ultra-performance liquid chromatography (UPLC) was used to determine the main phenolic substances (flavonoied and phenolic acids) in nine Chinese late-maturing citrus. The different phenolic compounds and their contents were analyzed in pulp, juice and peel. The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties, and phenolic acids were mainly ferulic acid, and the content of PMFs in the pericarp was rich. In the juice of nine citrus, the contents of hesperidin and caffeic acid in Chunjian juice was the highest. In the pulp of nine citrus, the highest contents of ferulic acid, caffeic acid and sinapic acid were found in WO, and the contents of hesperidin and p-coumaric acid in tarocco blood orange were the highest. The contents of narirutin, nobiletin and ferulic acid in mercotte peel were the highest. The quantity of caffeic acid, ferulic acid and nobiletin in the peel of the hybrid citrus was higher than that in mandarin orange. Late-ripening citrus was rich in phenolic compounds showing significant diversity, and should be scientifically utilized for their respective characteristics.
Publication Date
12-28-2018
First Page
27
Last Page
33,69
DOI
10.13652/j.issn.1003-5788.2018.12.005
Recommended Citation
Jing, ZHANG; Lisha, ZHU; Yaohai, ZHANG; Jing, ZHAO; Chao, DONG; and Bining, JIAO
(2018)
"Determination and content analysis of phenolic compounds in different late-maturing citrus of China,"
Food and Machinery: Vol. 34:
Iss.
12, Article 5.
DOI: 10.13652/j.issn.1003-5788.2018.12.005
Available at:
https://www.ifoodmm.cn/journal/vol34/iss12/5
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