竹叶抗氧化物及其在食品中的应用

综述竹叶抗氧化物( Antioxidant of Bamboo,AOB)的主要成分及性质并介绍了竹叶抗氧化物在食品中的应用.     

竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响

以感官特性、菌落总数、汁液流失率、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值及硫代巴比妥酸(2-thiobarbituric acid,TBA)值为评价指标,研究竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响。结果表明,竹叶抗氧化物对鲜罗非鱼片具有良好的抗菌和抗氧化作用,0.1 g/100 m L竹叶抗氧化物处理的罗非鱼片比对照组货架期延长了4~6 d;竹叶抗氧化物结合真空包装或气调包装均能够明显抑制微生物生长繁殖,降低TVB-N值和TBA值,减缓感官品质的下降速率,延长货架期;冰藏条件下各组鲜度指标均明显优于冷藏条件,冰藏条件下0.1 g/100 m L竹叶抗氧化物结合真空包装或气调包装处理的罗非鱼片保鲜效果提高明显,货架期增加至18 d。研究表明,竹叶抗氧化物结合真空包装或气调包装在鲜罗非鱼片保鲜方面具有应用的潜力。     

竹叶抗氧化物(AOB)在膨化食品中的应用

本文采用生物化学发光法和DPPH法对竹叶抗氧化物(AOB)清除自由基能力进行测定,并探索 了竹叶抗氧化物(AOB)在膨化食品———小王子雪饼中的应用效果。结果显示,竹叶抗氧化物清除·OH和 RO.自由基的能力与茶多酚相当,明显强于TBHQ;膨化食品应用的小试实验显示,以0.02%剂量组的抗氧化 效果最好。以同等剂量的茶多酚(包括油溶和水溶二种制剂)和TBHQ为对照进行比较试验,得出0.02%剂 量的竹叶抗氧化物在该产品中的抗氧化效果略优于TBHQ,明显强于茶多酚。中试实验直接在车间生产线完 成,样品制备量200kg。六个月常温贮藏实验结果显示,0.01%竹叶抗氧化物的添加,能保持产品在保质期内 均符合企业标准并达到出口日本要求。竹叶抗氧化物能代替TBHQ应用于挂油型的膨化食品和其他类似的 焙烤食品中,是一种很有潜力的天然食品抗氧化剂。     

竹叶抗氧化物对面包品质及其抗氧化特性的影响

研究了不同竹叶抗氧化物的添加量对面包品质和其抗氧化特性的影响。采用面包比容、硬度和感官评定等指标评定其对面包品质的影响,采用福林-肖卡法、DPPH清除率和铁离子还原能力评价其对面包抗氧化特性的影响。结果表明:竹叶抗氧化物能提高面包比容,降低储藏期间的硬度和提高其感官评价,并和竹叶抗氧化物添加量呈正比;竹叶抗氧化物能提高面包内的多酚含量,并且提高加工储藏时期的DPPH清除能力和铁离子还原能力,即抗氧化能力。这表明竹叶抗氧化物作为一种强抗氧化剂添加至面包中,能改善面包的比容、硬度及感官评价和提高其抗氧化能力,延缓面包的老化,改善面包的品质。     

天然抗氧化剂对大鲵油的抗氧化研究

以过氧化值为指标,以空白样和添加特丁基对苯二酚(TBHQ)样为对照,采用Schaal烘箱法研究了茶多酚、迷迭香酸、植酸、竹叶抗氧化物对大鲵油的抗氧化效果。结果表明:当抗氧化剂添加量均为0.02%时,抗氧化效果强弱为植酸竹叶抗氧化物迷迭香酸茶多酚;同时,实验确定迷迭香酸、竹叶抗氧化物和植酸最适添加量分别为0.06%、0.06%和0.04%。通过正交实验优化确定复配抗氧化剂的最佳配方为0.015%迷迭香酸、0.015%竹叶抗氧化物和0.007%植酸,该复配抗氧化剂对大鲵油具有协同抗氧化作用。     

竹叶抗氧化物在冷却羊肉中的保鲜效果

主要探索竹叶抗氧化物(antioxidant of bamboo,AOB)在冷却羊肉保鲜中的应用效果。羊肉经竹叶抗氧化物溶液浸泡后内附吸水垫真空包装并于4℃贮藏,每5d对其进行感官评定、细菌总数、pH值以及挥发性盐基氮值的测定。结果表明,用质量浓度为0.15g/100mL的竹叶抗氧化物溶液浸泡羊肉后,在贮藏过程中其感官、细菌总数、pH值以及挥发性盐基氮指标均为最好,保鲜时间比对照组样品延长5～7d。     

竹叶抗氧化物对冷藏三文鱼片新鲜度的影响

研究竹叶抗氧化物对三文鱼贮藏过程中品质变化的影响。将三文鱼片浸渍于0.2%竹叶抗氧化物溶液中,0℃条件下贮藏。以感官评定、菌落总数、挥发性盐基氮(TVB-N)、p H值、K值及TBA为评价指标,研究竹叶抗氧化物对冷藏三文鱼的保鲜效果。结果显示:在贮藏期间,三文鱼片的感官评分值呈下降趋势;菌落总数、挥发性盐基氮(TVB-N)及K值均随时间的延长呈上升趋势;TBA虽规律性不强,但大体呈上升趋势;p H值呈先降低后上升的趋势。浸泡0.2%竹叶抗氧化物的三文鱼片各项评价指标均低于对照组,感官评分值优于空白对照组,可使三文鱼片的冷藏货架期延长2 d~4 d。     

功能食品和功能性食品添加剂发展新动向

功能食品是世界食品工业新的增长点,功能性食品添加剂,也成为国内外竞相开发的热点.本文介绍近年日本、欧洲、美国以及我国功能食品和功能性食品添加剂发展新动向.重点介绍了功能明显、原料广泛、安全可靠、国内外较流行的几个品种的发展最新动向:红曲米、木糖醇、茶多酚竹叶抗氧化物、低聚糖、叶黄素、番茄红素、大豆异黄酮.     

复合抗氧化剂对山核桃抗氧化的应用研究

实验以高油脂坚果山核桃为原料,通过添加化学抗氧化剂、天然抗氧化物、增效剂等对山核桃保质期进行研究,本文选用竹叶抗氧化物、TBHQ、茶多酚、增效剂中的单种或者通过叠加和增效作用的多种复合配比进行研究讨论,研究结果表明：G组复合抗氧化剂,即竹叶抗氧化物、TBHQ、增效剂添加比例为40%、40%、20%时,山核桃的抗氧化效果最明显,保质期最长。     

竹叶黄酮最新研究进展之一——竹叶黄酮制剂中酚酸类化合物的存在及其作用

竹叶黄酮(Bamboo Leaf Flavonoids,BLF)是一种新型植物黄酮制剂,具有多种优良的生物学功效,而来源于竹叶酚性部位的竹叶抗氧化物(Antioxidant of Bamboo Leaves,AOB)也于2004年列入GB 2760,现允许在很多类食品中作为天然抗氧化剂使用.本文阐述了竹叶黄酮的质量控制及其标准化建设,重点对制剂中酚酸类化合物的含量、作用及其意义进行了阐述,以期为竹叶黄酮在保健食品和膳食补充剂等领域的应用提供指导和依据.     

Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

Background: Bamboo is a multipurpose plant known mostly for its industrial uses but is now being recognized as a potential source of bioactive compounds and natural antioxidants. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have clinical applications. Studies have revealed that bamboo is a rich source of antioxidants and regular consumption of bamboo-based products may reduce the risk of age-related chronic diseases including cardiovascular diseases, Alzheimer's disease, Parkinson's disease, cancer and diabetes.Scope and approach: This review article reports a comprehensive insight concerning antioxidants and antioxidant properties of bamboo shoots and leaves and their prospects for utilization in the development of functional foods and nutraceuticals. Antioxidants are vital constituents in the food and pharmaceutical industry as they scavenge free radicals that cause deterioration of products during processing and storage. They also promote human health by neutralizing cell damage caused by free radicals.Key findings and conclusion: Antioxidants are known to confer health benefits such as prevention of cancer and degenerative diseases, slowing down the aging process and promotion of cardiovascular health. The main antioxidants in bamboo leaves and shoots are phenols, vitamin C & E and mineral elements such as selenium, copper, zinc, iron and manganese. At present, natural antioxidants are in great demand as synthetic antioxidants being used in food and pharmaceuticals may be deleterious to health. Hence, bamboo a fast growing plant with huge biomass can serve as an alternative for the production of natural antioxidants.     

几种竹叶醇提物体外抗氧化活性的对比

采用乙醇提取慈竹、苦竹、四季竹中的有效成分并检测其总黄酮和总蛋白含量,通过测定提取物的DPPH自由基清除能力、还原能力、抑制β-胡萝卜素漂白能力和抑制脂质过氧化能力,比较不同竹叶的抗氧化活性。结果表明:醇提物总蛋白含量大小依次为:苦竹慈竹四季竹,总黄酮含量大小依次为:慈竹苦竹四季竹。苦竹的DPPH清除能力(IC_(50)=1.53 mg/mL)最强,慈竹的还原能力(IC_(50)=0.55 mg/mL)和抑制脂质过氧化能力(IC_(50)=0.04 mg/mL)最强。三种竹叶DPPH自由基清除率IC_(50)值范围为1.53～2.71mg/mL,还原能力IC_(50)值范围为0.55～0.97 mg/mL,β-胡萝卜素漂白抑制作用IC_(50)值范围为0.78～0.98 mg/mL,脂质过氧化抑制作用IC_(50)值范围为0.04～0.12 mg/mL。三种竹叶乙醇提取物均具有较好的抗氧化活性,可作为抗氧化剂、防腐保鲜剂或功能性食品添加剂应用于食品工业中。     

竹叶提取物的工业制备与功效研究进展

介绍了竹叶提取物的活性成分,包括黄酮类、活性多糖、特种氨基酸、微量元素、挥发油和其他成分;论述了竹叶提取物的分离、纯化等工业制备技术;重点探讨了竹叶提取物的生物学功能,包括保护心脑血管、抗氧化、抑菌、增强免疫力、阻断亚硝化反应、改善记忆等生物学功能。对竹叶提取物在功能性食品领域的应用前景进行了展望。     

Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.

The efficiency of antioxidant from bamboo leaves on the reduction of acrylamide during thermal processing and optimization of levels of addition of antioxidant from bamboo leaves applied to fried chicken wings are reported. The authors optimized the method of the addition of antioxidant from bamboo leaves to fried chicken wings and the frying processing parameters, and also compared the relationship between the content of total flavonoids in three extracts (EBL(971), EBL(972) and antioxidant from bamboo leaves) and the extent of the reduction of acrylamide. The acrylamide levels were quantified by a validated liquid chromatography coupled with tandem mass spectrometry detection method and the sensory evaluation was performed in a double-blind manner. The results showed that nearly 57.8 and 59.0% of acrylamide in fried chicken wings were reduced when the antioxidant from bamboo leaves addition ratios were 0.1 and 0.5% (w/w), respectively. The maximum inhibitory rate was achieved when antioxidant from bamboo leaves was chosen as the additive with a total flavonoid content of 32% compared with other two extracts and antioxidant from bamboo leaves mixed with flour was selected as the method of addition. Sensory evaluation results showed that the odour and flavour of fried chicken wings with antioxidant from bamboo leaves treatments had no significant difference compared with normal food matrixes (p > 0.05) when the antioxidant from bamboo leaves addition ratio was <0.5% (w/w). Colour acceptability in the study of sensory evaluation was in good correspondence with colour formation of fried chicken wings in each test group. These results suggest that antioxidant from bamboo leaves could significantly reduce acrylamide formation in fried chicken wings and yet still retain the original flavour and odour of the fried products. This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants.     

Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants

Abstract: This study investigated the capacity of various antioxidants in reducing the formation of acrylamide during cookie processing. Five antioxidants, antioxidants of bamboo leaves (AOB), sodium erythorbate (SE), tea polyphenols (TP), vitamin E (VE), and tert‐butyl hydroquinone (TBHQ), were individually added into cookie formulas, and acrylamide content was determined by liquid chromatography tandem mass spectrometry (LC‐MS/MS). Cookie quality indexes, including flavor, brittleness, and water activity, were also evaluated. Results showed that the maximum inhibitory rate of acrylamide by AOB was achieved with addition of 0.2 g/kg AOB. Addition of AOB (0.2 g/kg), TP (0.1 g/kg), VE (0.1 g/kg), SE (0.1 g/kg), and TBHQ (0.2 g/kg) mitigated the formation of acrylamide by 63.9%, 43.0%, 71.2%, 49.6%, and 54.1%, respectively. Sensory evaluation showed that the color, texture, and flavor of cookies processed with either AOB (0.2 g/kg) or VE (0.1 g/kg) had no significant difference compared to control cookies (P > 0.05). The present study indicated that AOB (0.2 g/kg) and VE (0.1 g/kg) could not only effectively mitigate the formation of acrylamide, but also retain acceptable sensory attributes of cookies. This work shows the potential effectiveness of antioxidants in food processing to decrease acrylamide formation. Practical Application: There is an urgent need for reducing the level of acrylamide produced during food processing. This study found that certain antioxidants (antioxidant of bamboo leaves and vitamin E) could effectively inhibit acrylamide formation in cookie processing without affecting sensory properties. The results suggested that the application of antioxidants could be an effective method to decrease acrylamide formation.     

The Importance and Potential Uses of Olive Leaves

Since phenolic compounds have been known as strong antioxidants, studies on olive leaves have attracted the investigators due to the richness of phenolic compounds in olive leaves. Recently, olive leaves are used in medicine, cosmetics, and in pharmaceutical products. It has a high potential for industrial exploitation in the food industry. In this study, the importance of olive leaves is briefly given, the composition of olive leaves, main phenolics in olive leaves and their health effects are described. Studies conducted on technological usage of olive leaves are reviewed. The future of olive leaves for the food industry is discussed. It is expected that this study will be beneficial to academic and industrial researchers interested in antioxidants, food additives, functional foods, and olive leaves.     

竹叶精油组分构成及其抑菌活性的研究

目的研究竹叶精油的化学组分构成,并考察其体外抑菌活性。方法以食品常见腐败菌(枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和酿酒酵母)作为供试菌,采用平板打孔法对竹叶精油的抑菌活性进行研究;并通过气相色谱-质谱联用技术对竹叶精油的组分构成进行分析鉴定。结果竹叶精油共鉴定出41个化合物,含量占挥发性成分总量的97.36%,主要成分为棕榈酸(19.35%)、植物醇(10.54%)和二十五烷(9.89%)等。竹叶精油对4种供试菌株均有抑制作用,研究发现大肠杆菌是最敏感的,其最小抑菌浓度为0.56 mg/mL。结论本研究可为竹叶精油在食品工业中的深入利用提供一定的理论技术支持。     

竹叶防腐剂研究

本项研究从竹叶中提取防腐剂,测定了竹叶防腐剂的抑菌效果。结果证明竹叶防腐剂对食品腐败菌确有较强的抑菌作用,其对各种食品腐败菌的最小抑菌浓度分别为：大肠杆菌０．０８％,枯菌杆菌０．０４％,巨大也杆菌０．０４％,苏云金 菌０．０８％,青霉０．３２％,毛霉０．３２％,曲霉０．１６％,根霉０．３２％。啤酒酵母０．６４％。     

竹叶功能性成分类SOD活性的综合考察

分别用化学发光法(X-XOD-Luminol体系)、分光光度法(邻苯三酚自氧化体系)和电子自旋共振法(Na_2O_2-DMPO体系)考察了竹叶提取物清除超氧阴离子自由基(O_2~-)的能力,充分证明竹叶功能性成分的类SOD活性是确凿的。     

Valorization of solid wastes from essential oil industry

Natural antioxidants have attracted attention owing to their potential good effects in health. On the other hand, valorization of residues is an opportunity to obtain profit in a sustainable way. In this work antioxidants were obtained from residues of rosemary after extraction of essential oil using steam distillation, hydrodistillation and Solvent Free Microwave Extraction (SFME). A solvent extraction with ethanol was used to obtain the antioxidants. Then a comparison of the results is made in order to know which process delivers a residue with higher concentration of antioxidants. Mass transfer rates of antioxidants from leaves are increased as a result of the previous extraction of essential oils. Higher yields and rates of extract from leaves after SFME have been observed.