摘要
为探明超声波辅助乙醇提取果梅果绿原酸的最佳工艺及其抗氧化活性,研究了乙醇浓度、料液比、p H、超声时间、超声温度、提取次数对绿原酸提取量的影响,并测定了绿原酸对氧化自由基的吸收能力(ORAC)。结果表明,乙醇浓度60%、料液比(g∶m L)为1∶7、p H为4、超声时间30 min、超声温度50℃,提取3次为果梅果绿原酸提取的最佳工艺,此工艺条件下绿原酸提取量为19.8 mg/10 g鲜重。绿原酸对氧化自由基的ORAC值为258869 mmol/g,芦丁的ORAC值为155981 mmol/g,二者抗氧化能力有显著差异(0.01<p<0.05)。实验结果说明果梅中绿原酸含量较高,绿原酸对多种氧化源均具有强抗氧化能力。由此可见,绿原酸是果梅中一种重要的抗氧化成分,可以开展更深入研究。
In order to know the extraction process by ethanol companied ultrasonic method of chlorogenic acid （CHA） in fruit of Prunus mume, the effects of ethanol concentration, solid-liquid ratio, pH value, ultrasonic time, ultrasonic temperature and extracting times on extraction of CHA were studied, also the oxygen radical absorbance capacity （ORAC）of CHA was measured in this paper.The results showed that the optimal extraction processing parameters of CHA in Prunus mume fruit were 60% ethanol, 1：7 （ g： mL） solid-liquid ratio, pH4,30 min ultrasonic time, 50 ℃ ultrasonic temperature and 3 extraction times.Under this condition,the total yield of CHA could reach 19.8 mg/10 g fresh weight.The ORAC value of CHA was 258869 mmol/g, while ORAC value of rutin was 155981 mmol/g. There was significant difference between the oxygen radical absorbance capacities of CHA and rutin.From these results,we could draw that the content of CHA in Prunus mume fruit is high and CHA has strong antioxidant activity to many oxidants.CHA was an important antioxidant constituent in Prunus mume fruit.
作者
王兴娜
吴晓红
周惠
余芳
王帆
陈宝宏
WANG Xing-na;WU Xiao-hong;ZHOU Hui;YU Fang;WANG Fan;CHEN Bao-hong(Insitute of Farm Processing, Jiangsu Academy of Agricuhural Sciences, Nanjing 210014, China;College of Engineering and Technology, Jiangsu Institute of Economic and Trade Technology, Nanjing 211168, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第9期149-153,158,共6页
Science and Technology of Food Industry
基金
国家自然基金(NSF31401615)
