摘要
以茂名产紫果西番莲皮为原料,采用60%乙醇水溶液浸提得到多酚粗提物,采用液质联用技术对粗提物中所含多酚物质进行定性分析。采用水杨酸法、DPPH自由基清除能力、邻苯三酚自氧化法及IC50值评价了多酚粗提物的抗氧化活性。采用POV值法评价了多酚粗提物对花生油抗氧化的应用效果。结果显示,果皮乙醇粗提物被检出14种多酚物质,其中13种被鉴定,分别为槲皮素、表没食子儿茶素、芦丁、山奈酚、白藜芦醇、虎杖苷、没食子酸、表儿茶素、异荭草苷、荭草苷、木犀草素、牡荆素和异牡荆素。以VC为对照,同等质量浓度下,果皮多酚对羟基自由基和超氧阴离子自由基的清除效果优于VC,对DPPH自由基清除效果弱于VC;同一对照体系下,果皮多酚清除羟基自由基、超氧阴离子自由基、DPPH自由基的IC50值为0.328、0.696、0.328 mg/mL,VC的IC50值为3.305、15.850、0.007 mg/mL。以儿茶素为对照,西番莲果皮多酚对花生油的抗氧化效果虽不及儿茶素,但也具有较好的保护作用,0.75%的用量可使花生油在试验条件下48 h内保持POV值基本稳定不变,氧化抑制率达到33.33%,且抗氧化作用随用量的增大而增强。
The crude polyphenol extract was obtained by leaching 60%ethanol aqueous solution from the passion fruit passionflower bark produced in Maoming.The polyphenol substance contained in the crude extract was qualitatively analyzed by liquid-mass spectrometry.The salicylic acid method,DPPH free radical scavenging ability,pyrogallol auto-oxidation method and IC50 value were used to evaluate the antioxidant activity of crude polyphenol extracts.The POV value method was used to evaluate the application effect of crude polyphenol extracts on peanut oil.The results showed that the peel ethanol crude extract was detected 14 polyphenols,13 of them were identified,respectively,quercetin,epigallocatechin,rutin,kaempferol,resveratrol,polydatin,gallic acid,epicatechin,isoorientin,orientin,luteolin,Vitexin and isovitexin.Taking VC as a control,under the same mass concentration,the scavenging effect of peel polyphenols on hydroxyl radicals and superoxide anion radicals is better than VC,and the scavenging effect on DPPH radicals was weaker than VC.Under the same control system,the IC50 values of peel polyphenols for scavenging hydroxyl radicals,superoxide anion radicals,and DPPH radicals are 0.328,0.696 and 0.328 mg/mL,and the IC50 values of VC are 3.305,15.850 and 0.007 mg/mL.Compared with Catechin,the antioxidant effect of passion fruit peel polyphenols on peanut oil is not as good as catechin,but it also has a better protective effect.The amount of 0.75%can keep peanut oil in POV within 48 hours under test conditions and the value is basically stable and unchanged.The oxidation inhibition rate reaches 33.33%,and the antioxidant effect increases with the increase of the dosage.
作者
张玲
吴晓颖
黄启慧
李春海
陈淇
钟育南
ZHANG Ling;WU Xiao-ying;HUANG Qi-hui;LI Chun-hai;CHEN Qi;ZHONG Yu-nan(Technology Research Center for Lingnan Characteristic Fruits﹠Vegetables Processing and Application Engineering of Guangdong Province,Food Science Innovation Team of Guangdong Higher Education Institutes,Development Center of Technology for Fruit&Vegetable Storage and Processing Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,Guangdong,China;College of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第17期37-44,共8页
Food Research and Development
基金
2020年广东省科技专项资金(“大专项+任务清单”)项目(2020S0003)
广东高校果蔬加工与贮藏工程技术开发中心开放基金项目
广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目(粤科函产学研字[2015]1487号)
广东普通高校食品科学创新团队项目(2016KCXTD020)。
关键词
西番莲皮
多酚
提取
液质联用
抗氧化活性
Passiflora passionflower peel
polyphenols
extract
liquid chromatography-mass spectrometry
antioxidant activity
