超高压处理对蓝靛果抗氧化物提取量及活性的影响

研究超高压处理对蓝靛果中总抗氧化物、花色苷、多酚、VC提取量及总抗氧化活性的影响,探索细胞微观结构与总抗氧化物提取量的关系。结果表明:提取压力为300 MPa时总抗氧化物提取量最高,为85.20 mg/g(以鲜果计);总抗氧化物冻干粉中总酚、花色苷、VC含量分别在300、400 MPa和对照组中最高,分别为136.48、4.12 μg/mg和27.14 μg/mg。提取压力为400 MPa时,总抗氧化物对2,2’-联氨-双-(3-乙基苯并噻唑啉-6-磺酸)二胺盐自由基清除能力(0.37 mmol/L)、Fe~(3+)还原能力(0.84 mmol/L)、1,1-二苯基-2-三硝基苯肼自由基清除能力(91.5%)最大,表明400 MPa压力条件下提取的抗氧化物活性最高。观察电子显微镜图片发现400 MPa处理对蓝靛果细胞破坏巨大,有利于抗氧化物的提取,从细胞微观结构角度证明超高压处理可以提高蓝靛果抗氧化物提取量;差异显著性分析表明VC、花色苷含量部分组之间不显著,其他组之间差异显著。通过本实验证实:超高压处理可以促进蓝靛果细胞破碎,有利于溶剂与抗氧化物接触,提高抗氧化物的提取量及抗氧化活性。

Effect of Ultra High Pressure Processing on Yield and Antioxidant Activity of Lonicera caerulea Extracts

This experiment studied the effect of ultra high pressure treatment on the yields of total antioxidants, phenol, anthocyanins and VC extracted from Lonicera caerulea fruits and the total antioxidant activity of Lonicera caerulea extracts, and also explored the relationship between cellular microstructure and the extraction yield of total antioxidants. Our results showed that the highest yield of total antioxidants of 85.20 mg/g fresh fruit weight was obtained using an extraction pressure of 300 MPa. The lyophilized extracts obtained at 300, 400 and 0 MPa had the highest contents of total phenols, anthocyanins and VC, which were 136.48, 4.12 and 27.14 μg/mg, respectively. The total antioxidants extracted at 400 MPa possessed the highest antioxidant capacity as indicated by the highest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical (ABTS+·) scavenging capacity (0.37 mmol/L), ferric reducing ability of plasma (FRAP, 0.84 mmol/L) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging capacity (91.5%). Transmission electron microscopy images showed that 400 MPa treatment caused huge damage to the cellular structure of Lonicera caerulea, which could be helpful for the extraction of antioxidants. Significant differences in anthocyanins and VC were observed among some of the groups tested but not among the others. This experiment has proved that ultrahigh pressure processing can promote disruption of Lonicera caerulea fruit cells, being helpful for enhanced solvent extraction and activity of antioxidants.