摘要
为研究基于陶瓷膜过滤工艺制备甘蔗红糖的多酚成分、含量以及抗氧化能力,对广西南宁市扶绥县甘蔗双高基地6个品种甘蔗制备的红糖进行研究。通过测定红糖提取液总酚、总黄酮含量以及单体酚组成,以DPPH和ABTS自由基清除能力以及亚铁离子和铜离子螯合能力为指标对红糖提取物抗氧化能力进行评价。结果表明,不同品种红糖的总酚、总黄酮含量以及抗氧化活性存在显著差异;其中红糖总酚含量范围为2846.21~4073.48μg/g,总黄酮含量范围为1999.24~2438.63μg/g,在单体酚分析中,没食子酸是红糖优势酚酸;在抗氧化活性测定中,红糖活性提取液的DPPH、ABTS自由基清除能力以及铜离子螯合能力均大于对照组,表现出较高的抗氧化活性,其中D(GUC23-2)在DPPH自由基清除实验、ABTS自由基清除实验、螯合亚铁离子实验中表现出最好效果;结合相关性分析发现,多酚含量与抗氧化活性具有较高相关性,因此可以初步认为多酚种类以及含量是甄别不同品种红糖抗氧化活性的主要因素。综上所述,甘蔗品种的差异性是引起红糖多酚类物质种类以及含量差异的主要因素,而多酚类物质含量以及组成的差异是造成不同品种红糖抗氧化活性差异的主要原因。
The polyphenol contents and ingredients of non-centrifugal sugars(NCS)obtained from juices clarified with ceramic membrane were measured and their antioxidant activities were investigated via 2,2-diphenyl-1-picrylhydrazyl(DPPH)free radical scavenging,2,2ʹ-azinobis 3-ethylbenzothiazoline-6-sulfonic acid assay(ABTS),and ferrous and cupric ion chelating assays.According to this research,the results showed that there were significant differences in the six NCSs,the contents of total phenolics and flavonoids were in range of 2846.21~4073.48 and 1999.24~2438.63μg/g respectively and during the results of high performance liquid chromatography(HPLC),gallic acid showed the highest value.As for the antioxidant effect,DPPH,ABTS and cupric ion chelating showed better effects than control experiments,which suggested NCS had a decent antioxidant effect.In these results,D(GUC23-2)showed the best effects in the experiments of DPPH,ABTS and ferrous ion chelating.Combined with the correlation analysis,it was found that polyphenol had a high correlation with the antioxidant activity.Therefore,it could preliminarily consider that the structure and content of polyphenols had an important effect on the antioxidant activity of NCS.In summary,the sugarcane varities affect the contents of NCS and the antioxidant effect,and this study would provide some theoretical basis for the screening of sugar cane special type of sugar cane and the further study of cultivation.The difference of sugarcane varieties was the main factor that caused the difference of the kinds and contents of brown sugar polyphenols,and the difference of polyphenols content and composition was the main reason for the difference of antioxidant activity of different varieties of brown sugar.
作者
尚煜豪
侯楚璇
盖莉莉
谢彩锋
李凯
SHANG Yuhao;HOU Chuxuan;GAI Lili;XIE Caifeng;LI Kai(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品工业科技》
CAS
北大核心
2021年第18期89-97,共9页
Science and Technology of Food Industry
基金
广西绿色制糖工程技术研究中心(2017GCZX00001)。
关键词
甘蔗红糖
陶瓷膜过滤工艺
多酚
抗氧化作用
甘蔗品种
non-centrifugal sugars(NCS)
ceramic membrane filtration process
polyphenol
antioxidant activity
sugarcane varieties
