摘要
为了开发植物多酚类天然抗氧化剂,本试验以单宁产率为指标,利用响应面试验优化超声波法提取香蕉皮单宁工艺(超声功率、超声时间、料液比、乙醇浓度),并对其抗氧化性以及油脂保护率进行测定。结果表明,超声波法的最优萃取参数为超声功率430 W,超声时间40 min,料液比1∶42 g/mL,乙醇浓度66%,此时单宁产率1.87%。随着单宁浓度增加,DPPH、超氧阴离子和羟基自由基清除率不断增加,单宁提取物对DPPH、超氧阴离子和羟基自由基清除率的半抑制浓度分别为0.300、1.185、0.730 mg/mL,其中DPPH和羟基自由基半抑制浓度低于V_C阳性对照组;随着单宁提取物添加量增加,大豆油加速氧化过程中过氧化值显著降低(P<0.05),在96 h油脂保护率较高;并且单宁添加量0.04%时,大豆油过氧化值最低,此时油脂保护率显著高于单宁添加量0.02%与0.06%(P<0.05)。因此单宁提取物能够起到抑制油脂氧化的作用。
In order to develop plant polyphenols as natural antioxidants,the processing of tannins extracted from banana peels by ultrasonic was optimized by response surface test(ultrasound power,ultrasonic time,solid-liquid ratio,ethanol concentration)with tannin yield as an indicator. And its antioxidant properties and grease protection rate of tannins were investigated. The results showed that the optimal extraction parameters were ultrasonic power 430 W,ultrasonic time 40 min,solid-to-liquid ratio 1∶42 g/mL,ethanol concentration 66%,and under the conditions the tannin yields reached 1.87%. As the concentration of tannins increased,the DPPH,superoxide anion and hydroxyl radical scavenging rates increased. And the semi-inhibitory concentrations of tannin extract on DPPH,superoxide anion hydroxyl radical scavenging was 0.300,1.185 and 0.730 mg/mL,among of which DPPH and hydroxyl radical were lower than those of V_C control group. With the increasing of the addition of tannin extracts,the peroxide value of soybean oil significantly decreased(P<0.05)and the oil protection rates were higher at 96 h during accelerated oxidation process. When the tannin addition was 0.04%,the soybean oil had the lowest peroxide value during accelerated oxidation and the soybean oil protection rates were significantly higher(P<0.05)than the other two groups(0.02% and 0.06%),indicating that the tannin extract could inhibit the oxidation of soybean oil.
作者
李晓静
韩宗元
穆雪姣
陆塞
贾爽
马勇
肖志刚
LI Xiao-jing;HAN Zong-yuan;MU Xue-jiao;LU Sai;JIA Shuang;MA Yong;XIAO Zhi-gang(College of Life and Engineering,Shenyang Institute of Technology,Fushun 113122,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《食品工业科技》
CAS
北大核心
2019年第24期120-124,130,共6页
Science and Technology of Food Industry
基金
国家重点研发计划(2018YFD0401003)
校重大课题支持基金项目(ZD201801)
辽宁省自然科学基金指导计划项目(2019-ZD-0344)
关键词
香蕉皮
单宁
响应面优化
抗氧化活性
油脂氧化
banana peel
tannin
response surface optimization
antioxidant properties
lipid oxidation
