Abstract
［Objective］ To explore a green extraction process for flavonoids from Daidai's physiological fallen fruits and to analyze the composition, microstructure, and antioxidant activity of the extracts.［Methods］ Flavonoids were extracted from Daidai's physiological fallen fruits using an ethanol-water solution combined with ultrasonic-assisted extraction. The extraction conditions were optimized through single-factor experiments. The flavonoid composition of the extract was determined by high-performance liquid chromatography (HPLC ), its microstructure was observed using scanning electron microscopy (SEM ), and in vitro antioxidant activity was evaluated by DPPH radical 苏东林（1979—），男，湖南省农业科学院研究员，博士。E-mail：sdl791228 @163.com scavenging, ABTS radical scavenging, and FRAP assays.［Results］ The optimal extraction conditions were: 75% ethanol, 50 min extraction time, 55 ℃,a 1∶45 (g/mL ) solid-liquid ratio, and two extraction cycles, achieving a yield of (98.22±0.46)%. The main flavonoid components were naringin, naringenin, narirutin, and nobiletin, with naringin showing the highest content. SEM images showed the flavonoid extract exhibited a fragmented, glass-like morphology of various sizes. In vitro antioxidant assays demonstrated that the extract had significantly higher DPPH and ABTS radical scavenging activities and FRAP reducing power than the raw fallen fruit material.［Conclusion］ The ethanol-water ultrasonic-assisted extraction method efficiently recovers flavonoids from Daidai's physiological fallen fruits. The extract is rich in multiple flavonoid components and exhibits excellent antioxidant activity.
Publication Date
6-17-2026
First Page
189
Last Page
195
DOI
10.13652/j.spjx.1003.5788.2026.80141
Recommended Citation
Xinyi, ZHANG; Qili, LI; Zhijian, LI; Hanxiao, GE; Yuting, SHAO; Yecheng, XIAO; Tao, LI; and Donglin, SU
(2026)
"Flavonoid extraction and antioxidant activity of Daidai's physiological fallen fruits,"
Food and Machinery: Vol. 42:
Iss.
5, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2026.80141
Available at:
https://www.ifoodmm.cn/journal/vol42/iss5/22
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