摘要
为鉴定黄花菜多酚类化合物的结构并研究漂烫与贮藏对其稳定性的影响,本研究采用响应面和正交试验设计,四极杆飞行时间液质串联系统,以及三重四极杆液质串联系统,研究了超声波辅助提取黄花菜多酚,HPD-600大孔树脂吸附多酚,乙醇解吸附多酚的最佳条件,对多酚类化合物进行分离纯化和结构鉴定,并对新鲜、漂烫与室温贮藏的黄花菜多酚类化合物含量进行分析。结果表明,超声辅助提取黄花菜多酚类化合物的最佳条件为:乙醇浓度66%,时间22 min,温度43℃,料液比1∶12 g·mL^(-1),此条件下多酚得率为2.12%;HPD-600大孔树脂吸附多酚的最佳条件为温度50℃,pH值6,吸附时间3 h,此条件下多酚吸附率为28.76%;无水乙醇解吸附的最佳条件为温度60℃,pH值6,解吸时间3 h,此条件下多酚解吸率为78.94%,纯化的多酚溶液浓度为0.61%;黄花菜多酚类化合物的含量由高到低依次为芦丁、绿原酸和槲皮素,高温漂烫和贮藏极易引起多酚类化合物的损失,导致加工后黄花菜的营养品质下降。本研究结果可为黄花菜多酚类化合物的分离鉴定及漂烫和室温贮藏对其稳定性影响的研究提供参考。
In order to identify the polyphenolic compounds in daylily and study the influence of blanching and storage at room temperature on their stability,response surface methodology and orthogonal experiment design,quadrupole time-of-flight liquid mass tandem system and triple quadrupole liquid mass tandem system were employed to optimize the technological parameters for extraction and identification of polyphenols by ultrasound-assisted extraction,and adsorption by HPD-600 macroporous resin,and desorption by ethanol.The content of polyphenols from fresh,blanched and stored daylily at room temperature were analyzed.The results showed that the optimal conditions for ultrasonic-assisted extraction of polyphenols were ethanol concentration 66%,time 22 min,temperature 43℃,material-liquid ratio 1∶12g·mL^(-1),and the yield of polyphenols was 2.12%.The optimum conditions for HPD-600 macroporous resin adsorption of polyphenols were temperature 50℃,pH 6,adsorption time 3 h,and polyphenol adsorption rate was 28.76%.The best conditions for desorbing polyphenols by ethanol were temperature 60℃,pH 6,desorption time 3 h,under which polyphenol desorption rate was 78.94%,and the concentration of purified polyphenol solution was 0.61%.LC-MS/MS(HPLC/ESI-QTOF-MS)analysis showed that the main polyphenolic compounds in daylily were rutin,chlorogenic acid and quercetin in descending order.At the same time,the data also demonstrated that polyphenols from daylily were sensitive to temperature.High temperature blanching and storage induced significant loss of polyphenol,resulting in a decline in the nutritional quality of daylily.This study provides references for the isolation and identification of daylily polyphenols,as well as their stability during blanching and storage.
作者
曹熙
杨大伟
CAO Xi;YANG Dawei(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128)
出处
《核农学报》
CAS
CSCD
北大核心
2021年第12期2787-2798,共12页
Journal of Nuclear Agricultural Sciences
基金
湖南省自然科学基金面上项目(2020JJ4367)
关键词
黄花菜
多酚
鉴定
稳定性
daylily
polyphenols
identification
stability
