谢志新1，陈琳琳1，郭幼红1*，黄晓冬2
（1 泉州医学高等专科学校，福建 泉州 362000；
2 泉州师范学院近海资源生物技术福建省高校重点实验室，福建 泉州 362000)
摘要：以永春芦柑为原料，采用2，6-二氯靛酚法分别测定芦柑果肉、果皮、种子中维生素C含量，采用分光光度法分别测定芦柑果肉、果皮、种子对羟自由基、超氧阴离子自由基、DPPH自由基的清除能力并通过IC50来评价不同部位的抗氧化能力。实验结果：芦柑果肉、果皮、种子中维生素C 含量分别为：21.72依0.13、19.43依0.18、17.87依0.16mg/100g；芦柑这三个不同部位对自由基均有一定的清除能力，且清除能力随着浓度的增加而增强；其中对羟自由基清除能力最强的是果肉，对超氧阴离子和DPPH 自由基清除能力最强的是果皮。根据自由基清除能力筛选出芦柑不同部位来开发相应的功能性食品。
关键词：永春芦柑；果肉；果皮；种子；维生素C 含量；抗氧化能力
Antioxidant Properties in Different Parts of Yongchun Ponkan
XIE Zhi-xin1，CHEN Lin-lin1，GUO You-hong1*，HUANG Xiao-dong2
（1 QuanZhou Medical College，Quanzhou 362000，China；2 Inshore Resourses Biotechnology Key Laboratory of Fujian Advanced Education，Quanzhou Normal University，Quanzhou 362000，China）
Abstract: Comparison of vitamin C content and antioxidant activities of pulp，peel and seeds from yongchun ponkan.Vitamin C content and hydroxyl radical scavenging ability，superoxide anion radical scavenging ability，DPPH(1，1-Diphenyl-2-picrylhydrazyl radical 2，2-Diphenyl-1-（2，4，6-trinitrophenyl）hydrazyl）free radical scavenging abilityof pulp，peel and seeds of yongchun ponkan were measured by 2，6-dichlorophenol indophenol test andspectrophotometric method respectively. The antioxidant activities of different parts of yongchun ponkan weredetermined with IC50 of hydroxyl radical scavenging ability，superoxide anion radical scavenging ability and DPPH freeradical scavenging ability. The result showed that vitamin C content of pulp，peel and seeds were 21.72依0.13、19.43依0.18、17.87依0.16 mg/100g，respectively. The different parts of yongchun ponkan with high free radical scavenging activityhad positively correlated between the ability of scavenging free radical and concentration within a range of certainconcentration. The hydroxyl radical scavenging capacity of pulp was the best，the superoxide anion radical scavengingability and DPPH free radical scavenging ability of peel was the best. Selection of different parts of yongchun ponkanaccording to their free radical scavenging ability is benefted to develop relative functional products.
Key words: yongchun ponkan；pulp；peel；seed；vitamin C；antioxidant activity
（2018年第21卷第2期）