赤霞珠葡萄皮渣酚类物质提取及抗氧化性研究
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摘要
研究赤霞珠葡萄皮渣中酚类物质提取和抗氧化性,为其资源化开发利用奠定基础。以总酚提取率为评价指标,采用单因素和正交试验优化提取条件。以VC为参照测定提取液对ABTS+自由基、DPPH自由基、羟自由基清除力和铁离子还原力。结果显示:相同条件下,赤霞珠葡萄籽中单宁和酚类物质提取率高于葡萄皮,最适条件为:料液比1∶15(g/mL)、乙醇浓度60%、70℃提取60 min,总酚提取率10.21%。提取液对自由基清除能力及铁离子还原力均高于VC溶液,对DPPH自由基的清除效果最好,浓度为20μg/mL的提取液对DPPH自由的清除率可达95%。说明酚类提取液体外抗氧化能力较强。
The extraction and antioxidation of phenolic compounds in Cabernet Sauvignon pomace were studied.And that laid a foundation for the development and utilization of its resources. The total phenol extraction rate was used as the evaluation index,single factor experiments and orthogonal experiments were used to optimize the extraction conditions. VCwas used as a reference for determining the ABTS+Free radicals,DPPH Free radicals,hydroxyl free radical scavenging and iron ion reducibility of the total phenol extract. The results showed that under the same conditions,the extraction rate of tannins and phenols from grape seeds of Cabernet Sauvignon was higher than that of grape skins. The optimum conditions were extracted under the ratio of material to liquid 1 ∶ 15(g/mL),ethanol concentration 60 %,extraction at 70 ℃ for 60 min,and the total phenolic compounds extraction rate was 10.21 %. The scavenging ability of the extracts to free radicals and iron ion was higher than that of VCsolution,and the DPPH radical scavenging effect was best. The clearance rate could reach95 % when the extract solution was 20 μg/mL,which indicated a strong in vitro antioxidant capacity of grape pomace extraction.
The extraction and antioxidation of phenolic compounds in Cabernet Sauvignon pomace were studied.And that laid a foundation for the development and utilization of its resources. The total phenol extraction rate was used as the evaluation index,single factor experiments and orthogonal experiments were used to optimize the extraction conditions. VCwas used as a reference for determining the ABTS+Free radicals,DPPH Free radicals,hydroxyl free radical scavenging and iron ion reducibility of the total phenol extract. The results showed that under the same conditions,the extraction rate of tannins and phenols from grape seeds of Cabernet Sauvignon was higher than that of grape skins. The optimum conditions were extracted under the ratio of material to liquid 1 ∶ 15(g/mL),ethanol concentration 60 %,extraction at 70 ℃ for 60 min,and the total phenolic compounds extraction rate was 10.21 %. The scavenging ability of the extracts to free radicals and iron ion was higher than that of VCsolution,and the DPPH radical scavenging effect was best. The clearance rate could reach95 % when the extract solution was 20 μg/mL,which indicated a strong in vitro antioxidant capacity of grape pomace extraction.
引文
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[20]李珍,哈益明,李安,等.响应面优化苹果皮渣多酚超声提取工艺研究[J].中国农业学,2013,46(21):4569-4577
[21]徐菊茂.杭白菊中黄酮类成分的提取动力学研究.中国药业,2012,21(16):31-32
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[23]马军,杨晶晶,赵吉.ABTS显色分光光度法测定水中微量高锰酸钾[J].环境科学学报,2009,29(3):668-672
[24]桂克印,文赤夫,余继宏,等.樟树果实红色素、VC、茶多酚清除自由基活性对比研究[J].食品科技,2009,34(7):171-174
[25]杨盈,严宝珍,聂舟,等.α-生育酚与自由基DPPH·的反应机理研究[J].波谱学杂志,2008(3):331-336
[26]何纯莲,陈腊生,任凤莲.药用百合提取液对羟自由基清除作用的研究[J].理化检验(化学分册),2005(8):558-560
[2]KRISHNASWAMY K,ORSAT V,GARI魪PY Y,et al.Optimization of microwave-assisted extraction of phenolic antioxidants from grape seeds(Vitis vinifera)[J].Food and Bioprocess Technology,2013,6(2):441-455
[3]高学峰,杨继红,王华.葡萄及葡萄酒生产过程中副产物的综合利用研究进展[J].食品科学,2015,36(7):289-295
[4]梁传红,陈帅,李开雄,等.响应面法优化赤霞珠葡萄籽多酚提取工艺[J].价值工程,2015,34(23):179-181
[5]郑亚蕾,刘叶,隋银强,等.4个葡萄品种葡萄籽冷榨油的性质与体外抗氧化活性[J].食品科学,2016,37(3):27-32
[6]Joshi S S,Kuszynski C A,Benner E J,et al.Amelioration of the cytotoxic effects of Chemotherapeutic agents by grape seed proanthocyanidin extract[J].Antioxid Redox Signal,1999,1(4):563-570
[7]陶姝颖,郭晓晖,令博,等.改性葡萄皮渣膳食纤维的理化特性和结构[J].食品科学,2012,33(15):171-177
[8]彭丽霞,黄彦芳,刘翠平,等.酿酒葡萄皮渣的综合利用[J].酿酒科技,2010(10):93-96
[9]王卫国,林强,张仟伟.葡萄皮花色苷的生理活性及稳定性研究进展[J].中国酿造,2016,35(9):5-10
[10]王霄倩,李志宇,吕佳恒,等.压榨对酿酒葡萄皮渣酚类物质提取及抗氧化活性的影响[J].中国酿造,2017,36(1):93-97
[11]韩晓鹏,牟德华,赵英莲,等.紫甘薯红酒酿造工艺优化及成分分析[J].食品科学,2015(17):201-206
[12]海洪.啤酒花中单宁的测定[J].桂林工学院学报,1998(3):93-95
[13]袁晓春,李辅碧.Folin-Ciocalteu法测定昭通葡萄及其葡萄酒总酚含量[J].安徽农业科学,2014(33):11859-11860,11862
[14]CRISTINA D A,RUFIAN-HENARES J A,MORALES F J.Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods[J].J Agric Food Chem,2005,53(20):7832-7837
[15]Brand-Williams W,Cuvelier ME,Berset C.Use of a free radical method to evaluate antioxidant activity[J].Food Science and Technology Lebensmittel-Wissenschaft and Technologies,1995,28:25-30
[16]KAUR H,HALLINELL B.Aromatic hydroxylation of phenylanine as an assay for hydroxyl radical[J].Anal Biochem,1994,220(1):11-15
[17]李庆明,莫开菊.几种松针水提液抗氧化活性的比较研究[J].湖北民族学院学报(自然科学版),2008(2):212-216
[18]吴涛.花色苷对肥胖的干预及其相关机理的研究[D].杭州:浙江大学,2014
[19]张梅梅,郑维发,赵艳霞,等.正交实验法优化桦褐孔菌多酚类物质的提取工艺研究[J].菌物学报,2010,29(5):760-766
[20]李珍,哈益明,李安,等.响应面优化苹果皮渣多酚超声提取工艺研究[J].中国农业学,2013,46(21):4569-4577
[21]徐菊茂.杭白菊中黄酮类成分的提取动力学研究.中国药业,2012,21(16):31-32
[22]KALLITHRAKA S,GARCIA V C.Survey of solvents for the extraction of grape seed polyphenolics[J].Phytochemical Analysis,2005(6):265-271
[23]马军,杨晶晶,赵吉.ABTS显色分光光度法测定水中微量高锰酸钾[J].环境科学学报,2009,29(3):668-672
[24]桂克印,文赤夫,余继宏,等.樟树果实红色素、VC、茶多酚清除自由基活性对比研究[J].食品科技,2009,34(7):171-174
[25]杨盈,严宝珍,聂舟,等.α-生育酚与自由基DPPH·的反应机理研究[J].波谱学杂志,2008(3):331-336
[26]何纯莲,陈腊生,任凤莲.药用百合提取液对羟自由基清除作用的研究[J].理化检验(化学分册),2005(8):558-560