云南省主要小杂粮多酚对亚硝酸盐的清除作用
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摘要
以云黑青稞为材料,通过提取其多酚化合物,以亚硝酸盐清除率为指标,在单因素试验基础上利用响应面优化确定青稞多酚清除亚硝酸盐的工艺条件。在此工艺条件下,进行云南省主要小杂粮多酚对亚硝酸盐清除率作用的比较研究。结果表明:青稞多酚清除亚硝酸盐的最佳工艺条件为多酚用量1.1 m L,反应温度59℃,反应时间34 min,在此条件下亚硝酸盐的清除率为64.04%。10种小杂粮中多酚对亚硝酸盐清除范围为23.90%～86.24%,其中黑米(86.24±1.00)%和紫米(83.59±1.53)%的清除作用显著高于其它小杂粮(p<0.05),藜麦(23.90±2.42)%的清除作用显著低于其它小杂粮(p<0.05),研究结果为小杂粮的开发利用提供了科学依据,也为小杂粮的精深加工提供新思路。
The nitrite scavenging optimal conditions of polyphenols from Yunhei hulless barley were investigated by response surface methodology design on the basis of single factor experiments. Under the optimal conditions,the effects of major small grains in Yunnan on nitrite scavenging rate were compared. The optimal conditions were found to be:the amount of polyphenols 1.1 mL,reaction temperature 59 ℃,reaction time34 min,the nitrite scavenging rate was 64.04 %. The nitrite scavenging rate range of polyphenols from small grains was 23.90 %-86.24 %,the scavenging abilities of black rice(86.24±1.00)%and purple rice(83.59±1.53)% were significantly higher than other small grain(p<0.05),quinoa(23.90±2.42)% was significantly lower than other small grain(p<0.05). The results provide a scientific basis for development and utilization of small grains,and also provide new ideas for the intensive processing of small grains.
The nitrite scavenging optimal conditions of polyphenols from Yunhei hulless barley were investigated by response surface methodology design on the basis of single factor experiments. Under the optimal conditions,the effects of major small grains in Yunnan on nitrite scavenging rate were compared. The optimal conditions were found to be:the amount of polyphenols 1.1 mL,reaction temperature 59 ℃,reaction time34 min,the nitrite scavenging rate was 64.04 %. The nitrite scavenging rate range of polyphenols from small grains was 23.90 %-86.24 %,the scavenging abilities of black rice(86.24±1.00)%and purple rice(83.59±1.53)% were significantly higher than other small grain(p<0.05),quinoa(23.90±2.42)% was significantly lower than other small grain(p<0.05). The results provide a scientific basis for development and utilization of small grains,and also provide new ideas for the intensive processing of small grains.
引文
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[16]李玲,张汆,周光宏,等.植物多酚对模拟胃酸体系中亚硝酸盐清除能力与亚硝胺生成的影响[J].南京农业大学学报, 2013, 36(3):111-116
[17]田亚红,刘辉.辣椒对亚硝酸盐的清除效果研究[J].中国调味品,2014, 39(3):34-37
[18]雷激,石秀梅,李铁志.柠檬膳食纤维对午餐肉中亚硝酸盐残留量的影响[J].食品科学, 2015, 36(4):19-22
[19]吕娜,胡康鹏,张捷,等.大蒜、橘皮提取液对麻辣烫汤汁中亚硝酸盐清除作用的研究[J].肉类工业, 2015(2):18-20, 24
[20] LI Q, YANG S, LI Y, et al. Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes[J]. Molecules, 2018, 23(2):359-370
[21]罗恒国,杨士花,李晴,等.云南省特色水果中多酚化合物含量和抗氧化性的比较[J].食品与发酵工业, 2017, 43(9):104-108
[22]陆洋,杨士花,黄佳琦,等.老黑谷米中多酚化合物的提取及体外抗氧化活性研究[J].中国食物与营养, 2016, 22(8):53-57
[23] BAS D, BOYAC OYACI I H. Modeling and optimization I:Usability of response surface methodology[J]. Journal of Food Engineering,2007, 78(3):836-845
[2]文韵漫,聂绪恒,杨家贵,等.云南省杂粮产业现状及发展建议[J].粮食与饲料工业, 2017(7):36-39
[3]赵德文.小杂粮大文章——我省特色杂粮产品发展探析[J].云南农业, 2004(2):2-3
[4]黄佳琦,杨士花,初雅洁,等.老黑谷米色素的提取工艺优化及体外抗氧化活性分析[J].食品科学, 2016, 37(2):19-24
[5] CHANDRASEKARA A, SHAHIDI F. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MS[J].Journal of Functional Foods, 2011, 3(3):144-158
[6] SHAO Y, XU F, SUN X, et al. Phenolic acids, anthocyanins, and antioxidant capacity in rice(Oryza sativa L.)grains at four stages of development after flowering[J]. Food Chemistry, 2014, 143(2):90-96
[7] LIU L, ZHAO M, LIU X, et al. Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran[J]. Journal of the Science of Food and Agriculture, 2015,96(10):3484-3491
[8]赵扬帆,郑宝东.植物多酚类物质及其功能学研究进展[J].福建轻纺, 2006(11):107-110
[9] VISIOLI F, CA D L L, ANDRESLACUEVA C, et al. Polyphenols and human health:a prospectus[J]. Critical Reviews in Food Science and Nutrition, 2011, 51(6):524-546
[10] VALENTA P, FERNANDES E, CARVALHO F, et al. Antioxidant Activity of Grains[J]. journal of agricultural and food chemistry,2002, 50(21):6182-6187
[11] ALVAREZSUAREZ J M, TULIPANI S, D魱AZ D, et al. Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds.[J]. Food and Chemical Toxicology, 2010, 48(8):2490-2499
[12] CASSENS RG. Composition and safety of cured meats in the USA[J].Food Chemical, 1997, 59(4):561-566
[13] PRADHAN AK, IVANEK R, GROHN YT, et al. Quantitative risk assessment for Listeria monocytogenes in selected categories of deli meats:impact of lactate and diacetate on Listeriosis cases and deaths[J]. journal of food protection, 2009, 72(12):978-989
[14] SUN Y C, MI J C, LEE S J, et al.-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and-nitrosamine formation by functional compounds in strawberry and garlic[J]. Food Control, 2007, 18(5):485-491
[15] MIRVISH S S. Role of N-nitroso compounds(NOC)and N-nitrosation in etiology of gastric, esophageal, nasopharyngeal and bladder cancer and contribution to cancer of known exposures to NOC.[J].Cancer Letters, 1995, 93(1):17-48
[16]李玲,张汆,周光宏,等.植物多酚对模拟胃酸体系中亚硝酸盐清除能力与亚硝胺生成的影响[J].南京农业大学学报, 2013, 36(3):111-116
[17]田亚红,刘辉.辣椒对亚硝酸盐的清除效果研究[J].中国调味品,2014, 39(3):34-37
[18]雷激,石秀梅,李铁志.柠檬膳食纤维对午餐肉中亚硝酸盐残留量的影响[J].食品科学, 2015, 36(4):19-22
[19]吕娜,胡康鹏,张捷,等.大蒜、橘皮提取液对麻辣烫汤汁中亚硝酸盐清除作用的研究[J].肉类工业, 2015(2):18-20, 24
[20] LI Q, YANG S, LI Y, et al. Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes[J]. Molecules, 2018, 23(2):359-370
[21]罗恒国,杨士花,李晴,等.云南省特色水果中多酚化合物含量和抗氧化性的比较[J].食品与发酵工业, 2017, 43(9):104-108
[22]陆洋,杨士花,黄佳琦,等.老黑谷米中多酚化合物的提取及体外抗氧化活性研究[J].中国食物与营养, 2016, 22(8):53-57
[23] BAS D, BOYAC OYACI I H. Modeling and optimization I:Usability of response surface methodology[J]. Journal of Food Engineering,2007, 78(3):836-845