采收时间对核桃青皮成分和功能活性的影响
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摘要
目的探究采收期对新鲜核桃青皮的化学成分、抗氧化和抗菌特性的影响。方法以不同采收成熟度(1P:2017.8.20、2P:2017.8.26、3P:2017.9.1)的"香铃"核桃为实验材料,手工脱除新鲜的核桃青皮,通过测定不同采收成熟度所得青皮中的胡桃醌、总酚、黄酮、水解单宁的含量,抗氧化和抗菌活性,以探讨采收期对新鲜核桃青皮的影响。结果随着采收成熟度的增加,核桃青皮中的抗氧化活性呈现上升趋势;总酚和水解单宁的含量先上升后趋于平稳。其中,第二成熟度(2P)采收的核桃青皮中,胡桃醌和黄酮的含量最高,分别为0.58 mg/g FW、2.67 mg/g FW。所有成熟度所得核桃青皮水提物,对革兰氏阳性菌有不同程度的抑制。第三成熟度(3P)所得核桃青皮水提物对枯草芽孢杆菌的抑菌圈直径达到了1.35 cm。结论第二、三成熟度采收的核桃青皮,含有丰富的活性成分,且具有良好的抗氧化和抗菌活性。
Objective To explore the effects of harvesting time on chemical composition,antioxidant and antibacterial properties of fresh walnut peel.Methods With the variety of ‘Xiang ling’ as raw material,which came from different harvest maturity(1 P:2017.8.20,2 P:2017.8.26,3 P:2017.9.1),the fresh walnut green husk was removed manually.The quinone,total phenol and flavonoids,hydrolyzed tannin content,antioxidant and antibacterial activity of the walnut green husk from different harvest maturity were determined,an d the harvest time affected the fresh walnut green husk were discussed.Results With the increase of harvesting maturity,the antioxidant activity of walnut peel increased.The contents of total phenol and hydrolyzed tannins first increased and then level ed off.Among them,the contents of walnut quinone and flavone were the highest in the walnut peel harvested at the second maturity(2 P),which were 0.58 mg/g FW and 2.67 mg/g FW,respectively.All the water extracts of walnut peel had different degrees of inhibition to gram-positive bacteria.The third maturity(3 P) showed that the diameter of the bacteriostatic biosphere of walnut green peel extract against bacillus subtilis reached 1.35 cm.Conclusion The second and third maturity of harvested walnut peel rich in active ingredients,and have good antioxidant and antibacterial activities.
Objective To explore the effects of harvesting time on chemical composition,antioxidant and antibacterial properties of fresh walnut peel.Methods With the variety of ‘Xiang ling’ as raw material,which came from different harvest maturity(1 P:2017.8.20,2 P:2017.8.26,3 P:2017.9.1),the fresh walnut green husk was removed manually.The quinone,total phenol and flavonoids,hydrolyzed tannin content,antioxidant and antibacterial activity of the walnut green husk from different harvest maturity were determined,an d the harvest time affected the fresh walnut green husk were discussed.Results With the increase of harvesting maturity,the antioxidant activity of walnut peel increased.The contents of total phenol and hydrolyzed tannins first increased and then level ed off.Among them,the contents of walnut quinone and flavone were the highest in the walnut peel harvested at the second maturity(2 P),which were 0.58 mg/g FW and 2.67 mg/g FW,respectively.All the water extracts of walnut peel had different degrees of inhibition to gram-positive bacteria.The third maturity(3 P) showed that the diameter of the bacteriostatic biosphere of walnut green peel extract against bacillus subtilis reached 1.35 cm.Conclusion The second and third maturity of harvested walnut peel rich in active ingredients,and have good antioxidant and antibacterial activities.
引文
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[16]Wang QJ,Chao LI,Wang C,et al.Type analysis and content determination of tannin from walnut green husk[J].Leather Chem,2011,3:25-27.
[17]Leong YH,Ismail N,Latif AA,et al.Aflatoxin occurrence in nuts and commercial nutty products in Malaysia[J].Food Control,2010,21(3):334-338.
[18]Shi B,Zhang W,Li X,et al.Seasonal variations of phenolic profiles and antioxidant activity of walnut(Juglans sigillata Dode)green husks[J].Int J Food Prop,2018,20:1-12.
[19]Tsasi G,Samara P,Tsitsilonis O,et al.Isolation,identification and cytotoxic activity of triterpenes and flavonoids from green walnut(Juglans regia L.)pericarps[J].Rec Nat Prod,2015,10(1):1-83.
[20]Wianowska D,Garbaczewska S,Cieniecka-Roslonkiewicz A,et al.Comparison of antifungal activity of extracts from different Juglans regia,cultivars and juglone[J].Microb Pathogenesis,2016,100:263-267.
[21]Oliveira I,Sousa A,Ferreira IC,et al.Total phenols,antioxidant potential and antimicrobial activity of walnut(Juglans regia L.)green husks[J].Food Chem Toxicol,2008,46(7):2326-2331.
[22]Andjelkovic M,Radovanovic B,Radovanovic A,et al.Changes in polyphenolic content and antioxidant activity of grapes cv Vranac during ripening[J].S Afr J Enol Vitic,2016,34(2):147-155.
[2]Cosmulescu SN,Trandafir I,Achim G,et al.Juglone content in leaf and green husk of five walnut(Juglans regia L.)cultivars[J].Not Bot Horti Agrobo,2011,39(39):237-240.
[3]王全杰.核桃青皮的综合利用研究迚展-2010年全国皮革化学品会议论文集[C].北京:中国皮革协会皮革化工专业委员会、中国化工学会精细化工专业委员会,2010.Wang QJ.Research progress of comprehensive utilization of walnut seedcases Proceedings of the national leather chemical conference 2010[C].Beijing:China leather association leather chemical industry professional committee,China chemical society fine chemical industry professional committee,2010.
[4]仲军梅,刘玉梅.核桃青皮的开发利用研究迚展[J].食品工业科技,2014,35(19):396-400.Zhong JM,Liu YM.Status of development and utilization for green husk of walnut[J].Sci Technol Food Ind,2014,35(19):396-400.
[5]Xu MH,Yang XY,Fu MR.Combined ultrasonic and microwave method for juglone extraction from walnut green husk(Juglans nigra)[J].Waste Biomass Valor,2016,7(5):1159-1166.
[6]郭安柱.洛南县核桃栽植现状及存在问题与改迚措施[J].陕西林业科技,2017,(4):80-82.Guo AZ.Walnut cultivation in Luo nan:Status,problems and improvement[J].Shaanxi Forest Sci Technol,2017,(4):80-82.
[7]Chavan JJ,Jagtap UB,Gaikwad NB,et al.Total phenolics,flavonoids and antioxidant activity of Saptarangi(Salacia chinensis,L.)fruit pulp[J].J Plant Biochem Biotechnol,2013,22(4):409-413.
[8]昝志惠,高艳梅,孙墨珑.核桃楸单宁提取及其抗氧化性[J].植物研究,2015,35(3):431-435.Zan ZH,Gao YM,Sun ML.Extraction and antioxidant activity of ta nnic in juglans mandshurica maxim[J].Bull Botl Res,2015,35(3):431-435.
[9]Wolfe K,Wu X,Liu RH.Antioxidant activity of apple peels[J].J Agric Food Chem,2003,51(3):609-614.
[10]Mao LC,Pan X,Que F,et al.Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers[J].Eur Food Res Technol,2006,222(3-4):236-241.
[11]Jagtap UB,Panaskar SN,Bapat VA.Evaluation of antioxidant capacity and phenol content in jackfruit(Artocarpus heterophyllus Lam.)fruit pulp[J].Plant Food Hum Nutr,2010,65(2):99-104.
[12]FernándezagullóA,Pereira E,Freire MS,et al.Influence of solvent on the antioxidant and antimicrobial properties of walnut(Juglans regia L.)green husk extracts[J].Ind Crop Prod,2013,42(1):126-132.
[13]杨漓,吴建文,杨素华,等.核桃青皮中胡桃醌的含量变化规律[J].林业科技通讯,2017,(5):14-16.Yang L,Wu JW,Yang SH,et al.Seasonal variation of the content of juglone in green walnut peel[J].Acad Field,2017,(5):14-16.
[14]Cosmulescu S,Trandafir I,Achim G,et al.Phenolics of green husk in mature walnut fruits[J].Not Bot Horti Agrobo,2010,38(1):53-56.
[15]伍云卿,涂杰峰,范超.果蔬中单宁测定技术研究[J].中国农学通报,2015,31(11):166-169.Wu YQ,Tu JF,Fan C.Research on determination of tannin content in vegetable and fruit[J].Chin Agricl Sci Bull,2015,31(11):166-169.
[16]Wang QJ,Chao LI,Wang C,et al.Type analysis and content determination of tannin from walnut green husk[J].Leather Chem,2011,3:25-27.
[17]Leong YH,Ismail N,Latif AA,et al.Aflatoxin occurrence in nuts and commercial nutty products in Malaysia[J].Food Control,2010,21(3):334-338.
[18]Shi B,Zhang W,Li X,et al.Seasonal variations of phenolic profiles and antioxidant activity of walnut(Juglans sigillata Dode)green husks[J].Int J Food Prop,2018,20:1-12.
[19]Tsasi G,Samara P,Tsitsilonis O,et al.Isolation,identification and cytotoxic activity of triterpenes and flavonoids from green walnut(Juglans regia L.)pericarps[J].Rec Nat Prod,2015,10(1):1-83.
[20]Wianowska D,Garbaczewska S,Cieniecka-Roslonkiewicz A,et al.Comparison of antifungal activity of extracts from different Juglans regia,cultivars and juglone[J].Microb Pathogenesis,2016,100:263-267.
[21]Oliveira I,Sousa A,Ferreira IC,et al.Total phenols,antioxidant potential and antimicrobial activity of walnut(Juglans regia L.)green husks[J].Food Chem Toxicol,2008,46(7):2326-2331.
[22]Andjelkovic M,Radovanovic B,Radovanovic A,et al.Changes in polyphenolic content and antioxidant activity of grapes cv Vranac during ripening[J].S Afr J Enol Vitic,2016,34(2):147-155.