在本研究中，评估了60Co-γ射线辐照处理对柑萘果(Citri Sarcodactylis Fructus, CSF)中活性化学物质含量及其功能的影响。扫描电子显微镜、傅里叶变换红外光谱和γ射线衍射显示出 CSF 粉末的物理结构变化。根据研究结果，在辐照剂量升高时，CSF 乙醇提取物中总类黄酮含量增加了 9.5%-21.62%，7-羟基香豆素、橙皮苷、5,7-二甲氧基香豆素和5-甲氧基光致荧光素含量分别增加了5.31%-51.8%、10.07%-99.81%、6.6%-62.29%和3.03%-300%，抗菌、抗炎、抗氧化和抗癌性能都显著提高。这些结果表明主要成分和活性变化与辐照剂量成正比。目前，本研究的发现可作为辐照技术在辅助提取和增强功能性食品效果中应用的参考。版权所有©2023 Elsevier Ltd.

In this study, the impact of 60Co-γ ray irradiation treatment on the content of active chemicals and their functions in Citri Sarcodactylis Fructus (CSF) was assessed. Scanning electron microscopy, Fourier transform infrared spectroscopy, and γ-ray diffraction revealed physical structure changes in CSF powder. According to the findings, the content of total flavonoids in the ethanol extract of CSF increased by 9.5%-21.62%, 7-hydroxycoumarin, hesperidin, 5,7-dimethoxycoumarin, and 5-methoxypsoralen increased by 5.31%-51.8%, 10.07%-99.81%, 6.6%-62.29%, and 3.03%-300%, respectively, when the irradiation dosage was raised, and the antibacterial, anti-inflammatory, antioxidant, and anticancer properties were all raised considerably. These results imply that the principal components and activity changes are proportional to the irradiation dosage. At present, the findings of this study serve as a reference for the use of irradiation technology in assisting extraction and enhancing the effects of functional foods.Copyright © 2023 Elsevier Ltd. All rights reserved.