本研究探讨了不同浓度臭氧水前处理对橙皮果脯营养价值和抗氧化能力的影响。经低、中和高三个浓度的臭氧水清洗处理15 min后，新鲜橙皮被制备成橙皮果脯。以未处理组与臭氧水处理组做对比，测定了橙皮果脯的还原性Vc、黄酮、总色差与抗氧化值。结果显示：还原性Vc、黄酮、总色差以及还原力、DPPH·清除率、·OH清除率、O2-·清除率和ABTS+·清除率从高到低均依次为：中浓度（9.10 mg/L）处理组>低浓度（13.78 mg/L）处理组>高浓度（22.23 mg/L）处理组>未处理组。中浓度臭氧水处理组橙皮果脯与未处理组的对比，Vc含量从1.25 mg/g提升到1.40 mg/g，黄酮含量从0.57 mg RE/g提升到0.68 mg RE/g，总色差从34.88下降到28.80。臭氧水处理对橙皮果脯的营养价值和颜色都有显著的保护作用（p<0.05），对其抗氧化活性也有显著的提高（p<0.05）。其中，橙皮果脯的抗氧化能力与加工过程中橙皮里Vc和黄酮含量变化存在着极显著的正相关。可见，短期的臭氧水处理对橙皮果脯的品质及抗氧化活性均有良好的作用。

The effects of ozone treatment at different concentrations on the nutritional quality and antioxidant capability of preserved orange peel were examined. After 15 minutes of the treatment with ozone at three low, medium and high concentrations, the fresh orange peels were processed into preserved orange peels. Comparison was made between the untreated group and the ozone treated group on the Vc content, flavonoids content, total color difference and antioxidant activity. The results showed the decreasing order for the Vc content, flavonoids content, total color difference as well as the reducing power, DPPH· scavenging rate, ·OH scavenging rate, O2-· scavenging rate, and ABTS+· scavenging rate of preserved orange peel as: ozone treatment at the medium concentration (9.10 mg/L)> ozone at the low concentration (13.78 mg/L)>ozone at the high concentration (22.23 mg/L)> the untreated samples. Compared with the untreated samples, the Vc content increased from 1.25 mg/g to1.40 mg/g, the flavonoid content increased from 0.57 mg RE/g to 0.68 mg RE/g, and the total color difference value decreased from 34.88 to 28.80. Ozone water treatment had significant effects on the nutritional value and color of preserved orange peels (p<0.05), and the product antioxidant activity was also significantly improved (p<0.05). Among them, there is a significant positive correlation between the antioxidant capability and the contents of Vc and flavonoids of preserved orange peel. Accordingly, a short-term treatment with ozone benefits the quality and antioxidant activity of preserved orange peel.

紫金华丰国际食品企业有限公司科技特派员工作站建设项目（2016A090922010）；江门市创新研究团队项目（2018630100180019806）；潮州市科技计划项目重大科技专项（2018ZD04）；广东省研究生创新创业项目（2017QTLXXM24）；广东省科学技术厅专业镇中小微企业服务平台建设项目（2012B091400024）