摘要
为获得杏仁及杏仁皮内多酚提取的最优方案,采用超声波处理样品,以料液比、超声温度、功率和时间为影响因素多酚得率为指标进行研究。结果表明:杏仁多酚超声提取最佳条件为料液比1∶10、超声温度50℃、超声功率400 W,超声时间60 min。而杏仁皮多酚超声提取最佳条件为料液比1∶10、超声温度60℃、超声功率400 W,超声时间60 min。采用还原力、OH、DPPH和ABTS自由基清除率四个抗氧化能力指标对杏仁及杏仁皮多酚的抗氧化能力进行差异性分析,以期为杏仁多酚这一功能性成分的开发提供参考依据。研究结果表明,杏仁多酚抗氧化能力大小与其含量成正比。甜杏仁多酚的还原力、OH和ABTS自由基清除率均高于苦杏仁多酚,而甜苦杏仁多酚的DPPH自由基清除率接近一致,且在0.024 mg/m L浓度时依次为25.4%和23.7%。甜苦杏仁皮多酚抗氧化能力差异不明显,其还原力、DPPH和ABTS自由基清除率三者基本一致,而在0.24 mg/m L浓度时,甜杏仁皮多酚的OH自由基清除率约为苦杏仁皮的2倍。总体来说,甜杏仁多酚的抗氧化能力优于苦杏仁多酚,潜在利用价值更高。
In order to get the optimal solution to extract polyphenols from kernel and kernel seedcase, the ultrasonic apparatus was applied to treat sample, the independent variable were the ratio of raw material to water, ultrasonic temperature, ultrasonic power and time, the responses was content of kernel and kernel seedcase polyphenols.The orthogonal test analysis showed that the optimal ultrasonic conditions of kernel polyphenol determined were as ： ratio of raw material to water 1 ： 10, ultrasonic temperature 50℃, ultrasonic power 400 W and ultrasonic time 60 rain, and The optimal ultrasonic conditions of kernel seedcase polyphenol was ratio of raw material to water 1 ： 10, ultrasonic temperature 60℃, ultrasonic power 400 W and ultrasonic time 60 min. It also analyzed the antioxidant ability differences of kernel and kernel seedcase polyphenols using reducing power assay, OH,DPPH ,ABTS radical-scavenging rate in order to provide a reference for the development of kernel polyphenol functional ingredients.The resuhs showed that the antioxidant capacity of kernel polyphenol was positively related to polyphenol content.The sweet kernel polyphenol was higher than bitter kernel in reducing power assay and OH, ABTS radical- scavenging rate, and basically the same in DPPH radical-scavenging rate ,25.4% and 23.7% in turn at 0.024 mg/mL of sweet and hitter kernel polyphenol.The antioxidant capacity of kernel seeacase polyphenol was not obvious, basically consistent in reducing power assay and DPPH, ABTS radical-scavenging rate in sweet and bitter kernel polyphenol. However, the sweet kernel seedcase polyphenol was two times than bitter kernel at 0.24 mg/mL in OH radical-scavenging rate.On the whole, the antioxidant capacity of sweet kernel polyphenol was better than the bitter kernel polyphenol ,which had higher potential value.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期159-163,169,共6页
Science and Technology of Food Industry
基金
博士科研启动基金(2015BSJJ037)
河南省高等学校重点科研项目(17B550007)
关键词
杏仁
杏仁皮
多酚
抗氧化能力
kernel
kernel seedcase
polyphenol
antioxidant capacity
