摘要
以水蜜桃疏果为研究对象,采用超声波辅助提取法,以多酚提取得率(EP)、黄酮提取得率(EF)为评价指标,利用单因素及正交试验设计考察了提取温度、提取时间、料液比、乙醇浓度对水蜜桃疏果中的多酚类物质提取效果的影响,并评价了疏果多酚提取物对2,2-二苯代苦味酰基(DPPH)自由基的清除率。结果表明,水蜜桃疏果多酚类物质超声辅助提取最佳工艺条件为提取温度60℃,提取时间30 min,料液比1:60(g/mL),乙醇浓度60%;此条件下水蜜桃疏果EP及EF分别达到0.71%±0.02%和1.91%±0.03%;水蜜桃疏果多酚提取物显示出了较强的抗氧化能力,DPPH自由基清除率最高可达88.87%,其IC50值为0.60 mg/mL,本研究为水蜜桃疏果的进一步开发利用提供了参考依据。
The effect of extraction temperature,extraction time,solid-liquid ratio,and ethanol concentration on extraction of polyphenols from thinned fruits of honey peach have been studied by single factor experiment and orthogonal test using ultrasonic assisted extraction technology,with EP(extraction yield of polyphenols),and EF(extraction yield of flavonoids)as indexes.The scavenging rate of DPPH(2,2-diphenyl-1-picrylhydrazyl)free radical was evaluated.The optimal extraction process of polyphenols from thinned fruits of honey peach was as follows:extraction temperature of 60℃,extraction time of 30 min,solid-liquid ratio of 1:60(g/mL),and ethanol concentration of 60%.In this condition,EP and EF were 0.71%±0.02%and 1.91%±0.03%,respectively.The extract of polyphenols from thinned fruits of honey peach showed better antioxidant activity.The maximum scavenging rate of DPPH free radical was 88.87%,and IC50 was 0.60 mg/mL.This research provided reference for further development and utilization of thinned fruits of honey peach.
作者
杨立风
马超
张明
王崇队
范祺
张博华
孟晓峰
窦勇博
吴茂玉
YANG Li-feng;MA Chao;ZHANG Ming;WANG Chong-dui;FAN Qi;ZHANG Bo-hua;MENG Xiaofeng;DOU Yong-bo;WU Mao-yu(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China;College of Food Science and Engineering,Qilu University of Technology,Jinan 250353,China)
出处
《中国果菜》
2020年第4期16-21,28,共7页
China Fruit & Vegetable
基金
山东省重点研发计划(2017YYSP006)
泰山产业领军人才工程项目(LJNY2015004).
关键词
水蜜桃
疏果
多酚
黄酮
抗氧化
Honey peach
thinned fruits
polyphenols
flavonoids
antioxidant activity
