共查询到19条相似文献,搜索用时 140 毫秒
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研究不同温度下微波提取对蓝莓花色苷组分及抗氧化活性的影响,采用pH示差法测定不同温度下蓝莓总花色苷含量;通过高效液相色谱-串联质谱法(High performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)鉴定蓝莓花色苷组分;采用高效液相色谱法(High-performance liquid chromatography,HPLC)测定蓝莓花色苷单体含量,同时分析蓝莓总花色苷含量、组分以及抗氧化活性的动态变化规律。结果表明:蓝莓花色苷总含量随温度升高呈现先增加后减小的趋势,当温度在50 ℃时,花色苷总含量达到最大值207.39 mg/100 g。经HPLC-MS/MS鉴定蓝莓花色苷共有13种花色苷单体。当温度在30~70 ℃时,蓝莓中所有花色苷单体含量均呈现先增加后减小的趋势;在60 ℃时,仅有芍药-3-葡萄糖苷消失;在70 ℃时,芍药-3-葡萄糖苷和芍药-3-阿拉伯糖苷均消失。蓝莓花色苷的抗氧化活性随温度升高也呈现先增加后减小的趋势,其中对脂质体的抑制率、DPPH和ABTS+自由基清除率均高于Vc,而对.OH自由基的清除能力低于Vc。所建立的动力学模型能有效预测微波提取不同温度下花色苷含量和抗氧化活性的变化规律,研究结果可为蓝莓深加工提供理论依据。 相似文献
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为了充分利用野生蓝靛果,提高其经济价值,研究蓝靛果花色苷的微波辅助提取工艺及其体外抗氧化活性。本文以小兴安岭野生蓝靛果为实验原材料,应用响应面法优化提取蓝靛果花色苷工艺,并分析了其对3种自由基的清除能力及其总还原力。结果表明,微波辅助提取蓝靛果花色苷的最优工艺条件为微波功率280 W、微波时间90 s、料液比1:25 g/mL、乙醇体积分数85%,在此工艺条件下,蓝靛果花色苷的提取量达(292.16±1.25) mg/100 g。蓝靛果花色苷有一定的抗氧化能力,对DPPH自由基、ABTS+·和超氧阴离子自由基有较高的清除能力,清除率分别达到89.20%、70.40%和 44.73%,同时有较高的总还原能力。该研究为从蓝靛果中提取花色苷提供了一种经济可行的方法,进一步挖掘了蓝靛果的价值。 相似文献
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采用酸化乙醇作为提取剂,微波辅助提取红米中的抗氧化物质——花色苷。在单因素试验基础上,采用Box-Behnken设计方法和响应面法优化红米花色苷提取条件,结果表明:微波辅助提取红米花色苷最优工艺条件是:微波功率400 W、微波时间100 s、乙醇体积分数85%、料液比1∶22(g/m L)。在此工艺条件下花色苷含量为3.82 mg/100 g。体外抗氧化试验表明:红米花色苷对DPPH和羟自由基均有较强的清除能力,且与花色苷浓度呈一定的量效关系。相同浓度下,对清除羟自由基活性强于维生素C。 相似文献
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以果桑为试验材料,以花色苷提取率为考察指标,采用pH 示差法测定总花色苷含量。通过单因素和正交试验,分析料液比、乙醇体积分数、pH 值、微波功率和提取时间对桑椹花色苷提取效果的影响,并优化微波辅助提取果桑花色苷工艺参数。结果表明:料液比1:20(g/mL)、乙醇体积分数70%、pH1、微波功率540W 和提取时间100s 为最佳工艺参数,果桑花色苷的提取率为2.89mg/g;各因素影响的主次顺序为料液比>微波功率>提取时间>乙醇体积分数,且4 个因素对花色苷提取率的影响都达到了显著水平。微波辅助提取果桑花色苷是一种简单可行、高效的提取方法。 相似文献
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樱桃花色苷的提取及抗氧化活性研究 总被引:3,自引:0,他引:3
采用酸化乙醇法提取樱桃中的花色苷,通过单因素试验研究酸化乙醇体积分数、浸提温度、料液比、浸提时间和浸提次数对花色苷提取量的影响,并测定樱桃花色苷提取物的抗氧化活性.结果表明:以pH 3的80%乙醇溶液,料液比1:7,30℃浸提樱桃果肉2h,提取2次,花色苷提取量为26.01 mg/100g(鲜果).当花色苷质量浓度在0.031~0.5 mg/mL范围时,樱桃花色苷提取物的抗氧化能力随着浓度的增加而增加,其中对羟基自由基和超氧阴离子的抑制率最高分别达到79.56%和50.7%. 相似文献
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黑加仑花色苷的提取及抗氧化活性研究 总被引:2,自引:0,他引:2
采用溶剂提取法对黑加仑花色苷进行提取,通过测定花色苷提取量、2,2-二苯基-1-间三硝基苯基联肼(DPPH)自由基清除率、还原能力综合确定最佳提取条件,以获得具有较高提取量和较高抗氧化活性的黑加仑花色苷提取液,并将提取液与丁羟基茴香醚(BHA)和抗坏血酸的抗氧化能力进行比较。结果表明:黑加仑花色苷最佳提取工艺为提取溶剂乙醇盐酸溶液,其中乙醇体积分数40%、盐酸质量分数0.5%、提取料液比1:10(g/mL)、提取时间2h,所得提取液的花色苷质量浓度为86.15mg/L,即冻果中提取量为172.29mg/100g,此时提取液的DPPH自由基清除率为71.64%,还原能力为1.64(以A700表示);花色苷质量浓度0.1mg/mL的提取液较同质量浓度的BHA和抗坏血酸具有更高的还原能力和自由基清除能力(P<0.05)。因此,黑加仑富含具有较强抗氧化能力的花色苷,具有良好的开发应用前景。 相似文献
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以乌饭果花色苷含量为指标,采用二次回归正交旋转组合设计优化乌饭果花色苷的复合酶法提取工艺,并分析评价其体外抗氧化活性。结果表明:乌饭果花色苷复合酶法提取的最佳工艺条件为加酶量234 U·g-1原料,纤维素酶:果胶酶配比2:1,pH4.0,料液比1:30 g·mL-1,酶解温度50 ℃,酶解时间180 min,在此条件下测得乌饭果花色苷的含量最高,为136.08 mg·100 g-1。同时,体外抗氧化活性研究表明,乌饭果花色苷对·OH、O2-·清除能力和抗脂质过氧化能力的半抑制浓度IC50分别为92.23、23.93和303.1 μg·mL-1,与同质量浓度抗坏血酸相比,其·OH、O2-·清除能力弱于抗坏血酸,但抗脂质过氧化能力优于抗坏血酸。 相似文献
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新疆石榴花多酚的提取工艺 总被引:2,自引:0,他引:2
采用单因素和正交试验,考察提取溶剂、提取时间、提取温度、料液比等因素对石榴花多酚提取的影响。结果显示:石榴花中多酚的最佳提取条件为以体积分数60% 乙醇作溶剂、料液比1:20(g/mL)、温度50℃、提取时间1h;在该优化条件下提取,多酚粗提物的得率为44.20%、纯度46.19%,即石榴花多酚得率达到20.42%。该方法操作简便、成本低、提取效果好,适合于工业化大生产。 相似文献
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石榴皮多酚的微波辅助提取及提取物抗氧化与抑菌作用研究 总被引:2,自引:0,他引:2
通过单因素实验、正交实验,用微波辅助法提取石榴皮多酚类化合物,确定了石榴多酚提取的最优工艺条件:40%(体积分数)乙醇作溶剂,料液比(g∶mL)1∶35,微波功率为242 W,提取时间60 s,提取三次,以该优化条件提取时,多酚粗提物的得率26.52%.同时还研究了石榴皮提取物对羟自由清除作用和小鼠肝匀浆脂质过氧化的抑制作用,研究显示,其半抑制浓度IC50,EC50分别为0.288 mg/mL,0.0079 mg/mL.同时还通过测定抑菌圈直径和最小抑菌浓度(MIC)研究了石榴多酚的提取物对大肠杆菌和枯草杆菌的抑制作用,实验表明:石榴皮多酚类物质对大肠杆菌和枯草杆菌有较好的抑制作用,其作用在浓度为1g/L时最为显著;对应的抑菌圈直径分别为1.15 cm和1.25cm;其最小抑菌浓度分别为0.5 g/L和2 g/L. 相似文献
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采用田口法优化乙醇回流提取石榴皮中3种酚酸——安石榴林、安石榴苷和鞣花酸,并使3种成分产率达到最大。通过单因素试验和田口法优化显著影响石榴皮提取的因素,包括乙醇体积分数、提取温度、提取时间、液料比、粒径和提取次数。结果表明,优化后取得的乙醇体积分数、提取温度、提取时间、液料比、粒径和提取次数分别为20%、70℃、2 h、50︰1(mL/g)、0.125 mm和提取2次。在这些最佳条件下,从1 g干燥的石榴皮粉末中可获得17.89±0.27 mg安石榴林、498.66±2.13 mg安石榴苷、7.30±0.05 mg鞣花酸,与预测值17.94 mg安石榴林、497.44 mg安石榴苷、7.26 mg鞣花酸符合。因此,达到利用田口法使安石榴林、安石榴苷和鞣花酸3种成分产率最大的目标。 相似文献
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This study investigated the antioxidant capacities that included Ferric reducing antioxidant power (FRAP), 1, 1-diphenyl-2-picryl hydrazine (DPPH), ·OH and O(2·)(-)-scavenging abilities, total polyphenols (TP) and total anthocyanins (TA) in pomegranate (Punica granatum L.) juice (PJ) and pomegranate wine (PW). The correlations among them were also analyzed. Both PJ and PW showed significantly high TP and antioxidant capacities, but some differences existed among these cultivars. There was 1596.67 mg/L TP found in sweet PJ, while sour PJ showed the highest titratable acidity of 35.90 g/L and lowest pH value at 2.56. Red PJ was found to have the highest TA (82.26 mg/L) in the 3 cultivars. Sweet PJ showed higher DPPH-scavenging ability and higher FRAP than others. Both PJ and PW exhibited high and relatively stable ·OH-scavenging abilities, in which sour PJ and sour PW had higher O(2·)(-) scavenging capacity than others. Significant positive correlations were observed among TP, DPPH, and FRAP in both PJ and PW. A high correlation between antioxidant capacities and TP indicated that phenolic compounds were major contributors to the high antioxidant activity of PJ and PW. 相似文献
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Meltem Türkyılmaz 《International Journal of Food Science & Technology》2013,48(10):2086-2095
This is the first study to analyse the profiles of anthocyanin (ACN) and organic acid (OA) and some physico‐chemical properties of pomegranate juices (PJs) obtained from nine registered varieties in Turkey. HPLC analyses revealed that there were significant differences between ACN contents (28–447 mg L?1) and profiles (P < 0.01). The PJs contain maximum six ACNs, 3‐glucosides and 3,5‐diglucoside of delphinidin, cyanidin and pelargonidin. The major OA in PJs was citric acid (66–74%), followed by malic (6–12%), succinic (5–19%), nonidentified (0–14%) and tartaric acids (0.1–3.7%). Amongst individual OAs, citric acid had the most significant effects on TA (r = 0.9761), pH (r = 0.9208) values and sourness of PJs. As different from literature, results of this study revealed that malic acid contents of authentic PJs could be higher than 1.5 g L?1. Consequently, ACN and OA profiles could be successfully used in quality control because all PJs have their own typical ACN and OA profiles. 相似文献
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石榴籽多酚的提取及其种壳种仁抗氧化活性研究 总被引:1,自引:0,他引:1
以安徽怀远所产的"玉石籽"石榴为试材,研究乙醇体积分数、提取温度、提取时间、螯合剂六偏磷酸钠的添加量、pH值及料液比对提取效果的影响,并对提取工艺进行优化;分别提取石榴籽种壳及种仁中的多酚类物质,比较石榴籽种壳及种仁提取物中总酚、黄酮及原花色素含量及体外抗氧化能力。结果表明:在pH4.0、提取温度60℃、六偏磷酸钠添加量0.4%、液料比20:1的条件下,用60%乙醇提取100min,石榴籽中多酚的提取效果较好;石榴籽富含原花色素,原花色素是石榴籽抗氧化成分中的主要成分,石榴籽中多酚类物质——尤其是原花色素主要集中于种仁部位。 相似文献
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Calín-Sánchez A Martínez JJ Vázquez-Araújo L Burló F Melgarejo P Carbonell-Barrachina AA 《Journal of the science of food and agriculture》2011,91(3):586-592
BACKGROUND: Pomegranate is highly valued for its health‐promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour‐sweet or sour), with sweet fruits having more intense red colour and higher lightness values. RESULTS: A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans‐2‐hexenal, 3‐carene, α‐terpinene and α‐terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg?1. Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α‐pinene, β‐pinene, β‐myrcene, limonene and γ‐terpinene. The presence of aldehydes such as hexanol, hexanal and cis‐3‐hexenol was correlated with poor overall consumer liking. CONCLUSION: Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness. Copyright © 2010 Society of Chemical Industry 相似文献