局部超声效应对甜橙皮渣总酚提取及其抗氧化性的影响
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摘要
通过定位划分超声槽不同位置,系统探讨超声温度、提取时间、超声位置、超声功率对长叶橙皮渣中总酚提取及其抗氧化性的影响。结果表明:随着超声温度的增加、处理时间的延长,长叶橙皮渣中总酚含量显著增加,并在不同的超声位置存在一定差异性,超声温度30℃是提取总酚类物质的理想温度。超声功率对总酚的提取有积极作用。此外,不同超声位置其超声化学效应是不均一的,超声场P5位置是处理长叶橙皮渣总酚的最佳活性区域。超声处理后,总酚含量与其抗氧化性有良好的线性关系,在不同温度水平15,30,40℃(分别超声10,20,30,45,60 min),不同超声位置(P1,P2,P3,P4,P5)和不同超声功率条件下处理,相关系数R2依次是0. 708 3,0. 746 9,0. 718 9,0. 971 2,0. 735 0,其中不同超声位置上处理得到的R2最大,表明选择最佳的超声活性区域能有效提高长叶橙皮渣总酚含量及其抗氧化性。
The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels,and both the content of seven phenolic acids and total phenolic contents(TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content of single phenolic acid and total phenolic contents. Moreover,sonochemical effect was dynamic and uneven in different positon,the contents of single phenolic acid and total phenolic improved greatly in the local position of P5. A good liner correlation was investigated between Trolox-equivalent antioxidant capacity(TEAC) value and the content of total phenolic acids after ultrasonic treatments. The correlation coefficients for the ultrasonic temperature of 15,30,40 ℃ were 0. 708 3,0. 746 9,0. 718 9(the treatment time varied from 10,20,30,45 to 60 min at both temperature levels),the positons of(P1,P2,P3,P4,P5) were 0. 971 2 and 0. 7350 at four ultrasonic power levels,respectively. The correlation coefficient for the locally ultrasonic positions was found largest.
The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels,and both the content of seven phenolic acids and total phenolic contents(TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content of single phenolic acid and total phenolic contents. Moreover,sonochemical effect was dynamic and uneven in different positon,the contents of single phenolic acid and total phenolic improved greatly in the local position of P5. A good liner correlation was investigated between Trolox-equivalent antioxidant capacity(TEAC) value and the content of total phenolic acids after ultrasonic treatments. The correlation coefficients for the ultrasonic temperature of 15,30,40 ℃ were 0. 708 3,0. 746 9,0. 718 9(the treatment time varied from 10,20,30,45 to 60 min at both temperature levels),the positons of(P1,P2,P3,P4,P5) were 0. 971 2 and 0. 7350 at four ultrasonic power levels,respectively. The correlation coefficient for the locally ultrasonic positions was found largest.
引文
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[23]SUN Yu-jng,QIAO Li-ping,SHEN Yan,et al.Phytochemical profile and antioxidant activity of physiological drop of citrus fruits[J].Journal of Food Science,2013,78(1):C37-C42.
[24]XI Wei,ZHANG Yang,SUN Yu-jng,et al.Phenolic composition of Chinese wild mandarin(Citrus reticulata Balnco.)pulps and their antioxidant properties[J].Industrial Crops&Products,2014,52(1):466-474.
[2]HIRI N M,IOANNOU I,BOUDHIROUA N M,et al.Effect of different operating conditions on the extraction of phenolic compounds in orange peel[J].Food and Bioproducts Processing,2015,96:161-170.
[3]ELISA Luengo,IGNACIOlvarez,JAVIER Raso.Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields[J].Innovative Food Science and Emerging Technologies,2013,17:79-84.
[4]QIAO Li-ping,YE Xing-qian,SU Yu-jing,et al.Sonochemical effects on free phenolic acids under ultrasound treatment in a model system[J].Ultrasonics Sonochemistry,2013,20(4):1 017-1 025.
[5]SU Yu-jing,QIAO Li-ping,YE Xing-qian.The sonodegradation of caffeic acid under ultrasound treatment:relation to stability[J].Molecules,2013,18(1):561-573.
[6]QU Wen-jun,SEHEMUA R M,FENGA Y T,et al.Sonochemical effect of flat sweep frequency and pulsed ultrasound(FSFP)treatment on stability of phenolic acids in a model system[J].Ultrasonics Sonochemistry,2017,39:707-715.
[7]KANTHALE P M,GOGATE P R,PANDIT A B,et al.Mapping of an ultrasonic horn:link primary and secondary effects of ultrasound[J].Ultrasonics Sonochemistry,2003,10(6):331-335.
[8]RAO Mei,CHEN Quan,SHI Hua,et al.Normal and shear strain estimation using beam steering on linear-array transducers[J].Ultrasound in Medicine&Biology,2007,33(1):57-66.
[9]KULKARNI V M,RATHOD V K.Mapping of an ultrasonic bath for ultrasound assisted extraction of mangiferin from Mangifera indica leaves[J].Ultrasonics Sonochemistry,2014,21(2):606-611.
[10]MA Ya-qing,YE Xing-qian,WU Hou-jiu,et al.Evaluation of the effect of ultrasonic variables at locally ultrasonic field on yield of hesperidin from penggan(Citrus reticulata)peels[J].LWT-Food Science and Technology,2015,60(2):1 088-1 094.
[11]马亚琴,吴厚玖,周志钦,等.不同超声频率对温州蜜柑皮总酚和抗氧化能力的影响[J].食品科学,2012,33(13):66-69.
[12]BENZIE I F,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of“antioxidant power”:the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.
[13]WOLFE K,WU Xian-zhou,LIU Rui-hai.Antioxidant activity of apple peels[J].Journal of Agriculture and Food Chemistry,2003,51:609-614.
[14]AL-DHABI N A,PONMURUGAN K,JEGANATHAN P M.Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds[J].Ultrasonics Sonochemistry,2017,34:206-213.
[15]马亚琴,叶兴乾,吴厚玖,等.超声处理对琯溪蜜柚果皮中酚酸含量及抗氧化性的影响[J].食品科学,2011,32(7):25-29.
[16]ROMDHANE M,GOURDON C,CASAMATTA G.Local investigation of some ultrasonic devices by means of a thermal sensor[J].Ultrasonics Sonochemistry,1995,33(3):221-227.
[17]RAO P R,RATHOD V K.Mapping study of an ultrasonic bath for the extraction of and rographolide from Andrographis paniculata using ultrasound[J].Industrial Crops and Products,2015,66(1):312-318.
[18]Ma Ya-qing,YE Xing-qian,HAO Yun-bin,et al.Ultrasound-assisted extraction of hesperidin from Penggan peel[J].Ultrasonics Sonochemistry,2008,15(3):227-232.
[19]朱攀攀,马亚琴,窦华亭,等.超声处理条件对血橙皮渣中黄酮类物质的影响[J].食品与发酵工业,2015,41(1):126-130.
[20]SINGANUSONG R,NIPORNRAM S,TOCHAMPA W,et al.Low power ultrasound-assisted extraction of phenolic compounds from mandarin(Citrusreticulata Blanco cv.Sainampueng)and lime(Citrus aurantifolia)peels and the antioxidant[J].Food Analytical Methods,2015,8(5):1 112-1 123.
[21]SAFDAR M N,KAUSAR T,JABBAR S,et al.Extraction and quantification of polyphenols from kinnow(Citrus reticulate L.)peel using ultrasound and maceration techniques[J].Journal of Food and Drug Analysis,2017,25(3):488-500.
[22]XU Gui-hua,Liu Dong-hong,Chen Jian-chu,et al.Juice components and antioxidant capacity of citrus varieties cultivated in China[J].Food Chemistry,2008,106(2):545-551.
[23]SUN Yu-jng,QIAO Li-ping,SHEN Yan,et al.Phytochemical profile and antioxidant activity of physiological drop of citrus fruits[J].Journal of Food Science,2013,78(1):C37-C42.
[24]XI Wei,ZHANG Yang,SUN Yu-jng,et al.Phenolic composition of Chinese wild mandarin(Citrus reticulata Balnco.)pulps and their antioxidant properties[J].Industrial Crops&Products,2014,52(1):466-474.