摘要: 柑橘中的黃酮類化合物是自然界存在的多酚類物質(zhì)中占比最多的一類，是植物次生代謝產(chǎn)物，具有如抗氧化、抗癌、抗炎抑菌、抗衰老等多種對人體有益的生理作用。本綜述介紹了柑橘中黃酮類化合物的種類以及包括溶劑浸提、超臨界流體萃取、超聲波輔助、酶法在內(nèi)的多種有效提取方法。并在此基礎(chǔ)上進(jìn)一步對其所具有的抗氧化、抗炎抑菌、抗衰老等生理功能活性以及其最新應(yīng)用等方面的研究進(jìn)展進(jìn)行了調(diào)研總結(jié)，以期為柑橘黃酮的深度開發(fā)及綜合利用提供參考。

關(guān)鍵詞: 柑橘  /  黃酮類化合物  /  提取  /  功能特性  

Abstract: The flavonoids in Citrus are the most common type of polyphenols in nature. They are the secondary metabolites of plants. They have many beneficial physiological effects to the human body, such as antioxidant, anti-cancer, anti-inflammatory, anti-bacterial, and anti-aging. This review introduces the types of flavonoids in Citrus and a variety of effective extraction methods including solvent extraction, supercritical fluid extraction, ultrasonic assist, and enzymatic extraction. And on this basis, the research progress of its anti-oxidation, anti-inflammatory, antibacterial, anti-aging and other physiological functions, as well as the latest applications, etc. are investigated and summarized, in order to provide references for the in-depth development and comprehensive utilization of Citrus flavonoids.

圖  1   黃酮基本結(jié)構(gòu)

Figure  1.   The basic structure for flavonoid

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