巨峰葡萄叶主要成分分析及干燥方式对主要活性成分和色泽的影响
|
摘要
以巨峰葡萄(Vitis vinifera L.×V.labrusca,‘Kyoho’)叶为原料,分析葡萄叶中主要成分,并研究40℃热风干燥、60℃热风干燥、80℃热风干燥和-48℃真空冷冻干燥对其白藜芦醇、总黄酮含量和色泽的影响。结果表明:葡萄成熟期的巨峰葡萄叶水分含量76.67%,蛋白质含量5.78%,膳食纤维含量12.80 g/100 g,钾、钠、钙、镁、锌、铁、锰和铜含量分别为350、1、15、37、2.2、4.8、23 mg/100 g和79μg/100 g。葡萄成熟期,葡萄叶中白藜芦醇和总黄酮含量达到最高,分别为424.34μg/g和95.27 mg/g。四种干燥方式中,真空冷冻干燥能够更好保持葡萄叶中的白藜芦醇和黄酮类物质,对葡萄叶粉的色泽影响最小,颜色更绿。真空冷冻干燥是制备葡萄叶粉的最好方式,其次是40℃热风干燥,最差的是80℃热风干燥。
The main nutritional components were analyzed in leaves of Kyoho grape.The total flavonoids contents,resveratrol contents and color of the leaves by different drying methods(40℃hot air,60℃hot air,80℃hot air and-48℃vacuum freeze drying)were investigated.The results showed that the water content was 76.67%,the content of protein was 5.78%,dietary fiber 12.80 g/100 g,K 350 mg/100 g,Na 1 mg/100 g,Ca 15 mg/100 g,Mg 37 mg/100 g,Zn 2.2 mg/100 g,Fe4.8 mg/100 g,Mn 23 mg/100 g and Cu 79μg/100 g.The content of resveratrol and total flavonoids in Kyoho grape leaves reached the highest in the grape berry mature period,were respectively 424.34μg/g and 95.27 mg/g.On the whole,treatments such as vacuum freeze drying was the best choice for drying of Kyoho grape leaves because it had good performance in maintaining color and active components(resveratrol and total flavonoids)in leaves.The second was 40℃hot air drying,and the last was 80℃hot air drying.
The main nutritional components were analyzed in leaves of Kyoho grape.The total flavonoids contents,resveratrol contents and color of the leaves by different drying methods(40℃hot air,60℃hot air,80℃hot air and-48℃vacuum freeze drying)were investigated.The results showed that the water content was 76.67%,the content of protein was 5.78%,dietary fiber 12.80 g/100 g,K 350 mg/100 g,Na 1 mg/100 g,Ca 15 mg/100 g,Mg 37 mg/100 g,Zn 2.2 mg/100 g,Fe4.8 mg/100 g,Mn 23 mg/100 g and Cu 79μg/100 g.The content of resveratrol and total flavonoids in Kyoho grape leaves reached the highest in the grape berry mature period,were respectively 424.34μg/g and 95.27 mg/g.On the whole,treatments such as vacuum freeze drying was the best choice for drying of Kyoho grape leaves because it had good performance in maintaining color and active components(resveratrol and total flavonoids)in leaves.The second was 40℃hot air drying,and the last was 80℃hot air drying.
引文
[1]孙磊磊,康健,邹积赟,等.葡萄叶复合茶的研制[J].食品科技,2014,39(11):59-62.
[2]Harb J,Alseekh S,Tohge T,et al.Profiling of primary metabolites and flavonols in leaves of two table grape varieties collected from semiarid and temperate regions[J].Phytochemistry,2015,117(9):444-455.
[3]李瑞,李刚.农十三师无核白葡萄叶摆上美国餐桌[N].兵团日报(汉),2006-10-20(2).
[4]王彦平,汤高奇,孙瑞琳,等.微波辅助提取葡萄皮渣总黄酮及其抗氧化性研究[J].食品研究与开发,2017,38(2):51-55.
[5]Perrone D,Fuggetta M P,Ardito F,et al.Resveratrol(3,5,4'-trihydroxystilbene)and its properties in oral diseases[J].Experimental and Therapeutic Medicine,2017,14(1):3-9.
[6]Nawaz W,Zhou Z Q,Deng S,et al.Therapeutic versatility of resveratrol derivatives[J].Nutrients,2017,9(11):1188.
[7]Farhadi K,Esmaeilzadeh F,Hatami M,et al.Determination of phenolic compounds content and antioxidant activity in skin,pulp,seed,cane and leaf of five native grapecultivars in West Azerbaijan province,Iran[J].Food Chemistry,2016,199(5):847-855.
[8]Hefnawy H T,El-shourbagy G A,Ramadan M F.Phenolic extracts of carrot,grape leaf and turmeric powder:antioxidant potential and application in biscuits[J].Journal of Food Measurement and Characterization,2016,10(3):576-583.
[9]Aguilar T,Loyola C,Bruijn J D,et al.Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace,vine leaves and canes[J].European Food Research and Technology,2016,242(7):1149-1158.
[10]库尔班江·巴拉提.葡萄叶乙醇提取物的提取工艺及体外抑菌活性研究[J].西部林业科学,2016,45(6):37-42.
[11]任丽洁,杨飞,张灿灿,等.毛葡萄叶水提物抑制血小板聚集的初步研究[J].苏州大学学报:医学版,2011,31(5):743-746.
[12]黄静,桂春,答国政,等.大叶蛇葡萄提取物对SMMC-7721细胞增殖抑制作用的研究[J].中国现代中药,2017,19(4):525-528.
[13]张颖,郭盛,朱邵晴,等.不同干燥方法对酸枣叶中核苷类、氨基酸类及黄酮类成分的影响[J].食品工业科技,2016,37(9):296-303.
[14]孙磊磊,康健.响应面试验优化超声波法提取葡萄叶白藜芦醇工艺[J].食品工业,2015,36(5):16-20.
[15]古丽巴哈尔·阿巴拜克力.新疆琐琐葡萄叶总黄酮提取工艺及抗氧化活性[J].食品科学,2013,34(12):104-108.
[16]程玉.葡萄叶总黄酮的萃取及其在葡萄酒酿造中应用的初步研究[D].昆明:云南大学,2015.
[17]Kok D,Ates E,Korkutal I,et al.Forage and nutritive value of the pruning residues(leaves plus summer lateral shoots)of four grapevine(Vitis vinifera L.)cultivars at grape harvest and two post-harvest dates[J].Spanish Journal of Agricultural Research,2007,5(4):517-521.
[18]韩建国,吴峰敏,董铁有.葡萄叶和果实中矿质元素含量的测定[J].安徽农业科学,2009,37(20):9453-9454,9458.
[19]董团瑞.ICP原子发射光谱法测定葡萄叶中的8种元素含量[J].陕西师范大学学报:自然科学版,2001,29(2):123-124.
[20]侯斌峰,马龙,张煊,等.新疆葡萄叶中白藜芦醇的含量分析[J].新疆医科大学学报,2006,29(5):418-420.
[21]毛俊霞,张文君,李曦默,等.响应面法优化葡萄叶中白藜芦醇的提取条件[J].天然产物研究与开发,2014,26(12):2027-2032.
[22]王周利,袁亚宏,刘宇璇,等.响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺[J].食品科学,2016,37(22):13-19.
[23]孙磊磊,康健,邹积赟.响应面优化酶法辅助提取葡萄叶白藜芦醇工艺[J].食品科技,2015,40(2):276-281.
[24]杨勇.云南野生毛葡萄微繁殖体系及一种新的酿酒葡萄品质评价体系的建立[D].昆明:云南大学,2013.
[25]缪文玉,秦楠.超声波辅助提取葡萄皮渣中白藜芦醇的工艺优化及稳定性研究[J].山西农业科学,2017,45(6):1006-1010.
[26]朱屹东,周景文,堵国成.水溶液中白藜芦醇稳定性及降解产物分析[J].工业微生物,2016,46(5):17-22.
[27]Zhang Q F,Fu Y J,Huang Z W,et al.Aqueous stability of astilbin:Effects of p H,temperature,and solvent[J].Journal of Agricultural and Food Chemistry,2013,61(49):12085-12091.
[28]Nayak B,Liu R H,Tang J.Effect of processing on phenolic antioxidants of fruits,vegetables,and grains--a review[J].Critical Reviews in Food Science and Nutrition,2015,55(7):887-919.
[29]Semenov G V,Krasnova I S,Suvorov O A,et al.Influence of freezing and drying on phytochemical properties of various fruit[J].Biosciences Biotechnology Research Asia,2015,12(2):1311-1320.
[30]陈月华,李嘉,符锋,等.不同干燥方法对冬瓜皮活性成分的影响[J].食品与发酵工业,2017,43(2):129-133.
[31]毕金峰,周禹含,陈芹芹,等.干燥方法对超微枣粉品质的影响[J].中国食品学报,2015,15(2):150-156.
[32]贾洪锋,钟志惠,孙俊秀,等.不同加工方式对绿壳鸡蛋和普通鸡蛋海绵蛋糕品质的影响[J].食品工业科技,2017,38(13):172-177.
[33]吴昆明,凌阿静,胡新中,等.干燥方式对苦荞麦芽色泽、多酚及抗氧化活性的影响[J].食品与发酵工业,2016,42(11):115-120.
[34]马李一,余建兴,张重权,等.不同干燥方法对辣木叶营养价值的影响[J].食品科学,2008,29(9):331-333.
[35]孙小静,刘军,邹宇晓,等.干燥方式对脱水桑叶品质的影响[J].中国食品学报,2016,16(10):139-146.
[36]Izli N,Izli G,Taskin O.Drying kinetics,colour,total phenolic content and antioxidant capacity properties of kiwi dried by different methods[J].Journal of Food Measurement and Characterization,2017,11(1):64-74.
[37]清源.苦荞茶中黄酮提取工艺优化及不同品牌苦荞茶黄酮含量比较[J].南方农业,2016,10(3):1-5.
[2]Harb J,Alseekh S,Tohge T,et al.Profiling of primary metabolites and flavonols in leaves of two table grape varieties collected from semiarid and temperate regions[J].Phytochemistry,2015,117(9):444-455.
[3]李瑞,李刚.农十三师无核白葡萄叶摆上美国餐桌[N].兵团日报(汉),2006-10-20(2).
[4]王彦平,汤高奇,孙瑞琳,等.微波辅助提取葡萄皮渣总黄酮及其抗氧化性研究[J].食品研究与开发,2017,38(2):51-55.
[5]Perrone D,Fuggetta M P,Ardito F,et al.Resveratrol(3,5,4'-trihydroxystilbene)and its properties in oral diseases[J].Experimental and Therapeutic Medicine,2017,14(1):3-9.
[6]Nawaz W,Zhou Z Q,Deng S,et al.Therapeutic versatility of resveratrol derivatives[J].Nutrients,2017,9(11):1188.
[7]Farhadi K,Esmaeilzadeh F,Hatami M,et al.Determination of phenolic compounds content and antioxidant activity in skin,pulp,seed,cane and leaf of five native grapecultivars in West Azerbaijan province,Iran[J].Food Chemistry,2016,199(5):847-855.
[8]Hefnawy H T,El-shourbagy G A,Ramadan M F.Phenolic extracts of carrot,grape leaf and turmeric powder:antioxidant potential and application in biscuits[J].Journal of Food Measurement and Characterization,2016,10(3):576-583.
[9]Aguilar T,Loyola C,Bruijn J D,et al.Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace,vine leaves and canes[J].European Food Research and Technology,2016,242(7):1149-1158.
[10]库尔班江·巴拉提.葡萄叶乙醇提取物的提取工艺及体外抑菌活性研究[J].西部林业科学,2016,45(6):37-42.
[11]任丽洁,杨飞,张灿灿,等.毛葡萄叶水提物抑制血小板聚集的初步研究[J].苏州大学学报:医学版,2011,31(5):743-746.
[12]黄静,桂春,答国政,等.大叶蛇葡萄提取物对SMMC-7721细胞增殖抑制作用的研究[J].中国现代中药,2017,19(4):525-528.
[13]张颖,郭盛,朱邵晴,等.不同干燥方法对酸枣叶中核苷类、氨基酸类及黄酮类成分的影响[J].食品工业科技,2016,37(9):296-303.
[14]孙磊磊,康健.响应面试验优化超声波法提取葡萄叶白藜芦醇工艺[J].食品工业,2015,36(5):16-20.
[15]古丽巴哈尔·阿巴拜克力.新疆琐琐葡萄叶总黄酮提取工艺及抗氧化活性[J].食品科学,2013,34(12):104-108.
[16]程玉.葡萄叶总黄酮的萃取及其在葡萄酒酿造中应用的初步研究[D].昆明:云南大学,2015.
[17]Kok D,Ates E,Korkutal I,et al.Forage and nutritive value of the pruning residues(leaves plus summer lateral shoots)of four grapevine(Vitis vinifera L.)cultivars at grape harvest and two post-harvest dates[J].Spanish Journal of Agricultural Research,2007,5(4):517-521.
[18]韩建国,吴峰敏,董铁有.葡萄叶和果实中矿质元素含量的测定[J].安徽农业科学,2009,37(20):9453-9454,9458.
[19]董团瑞.ICP原子发射光谱法测定葡萄叶中的8种元素含量[J].陕西师范大学学报:自然科学版,2001,29(2):123-124.
[20]侯斌峰,马龙,张煊,等.新疆葡萄叶中白藜芦醇的含量分析[J].新疆医科大学学报,2006,29(5):418-420.
[21]毛俊霞,张文君,李曦默,等.响应面法优化葡萄叶中白藜芦醇的提取条件[J].天然产物研究与开发,2014,26(12):2027-2032.
[22]王周利,袁亚宏,刘宇璇,等.响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺[J].食品科学,2016,37(22):13-19.
[23]孙磊磊,康健,邹积赟.响应面优化酶法辅助提取葡萄叶白藜芦醇工艺[J].食品科技,2015,40(2):276-281.
[24]杨勇.云南野生毛葡萄微繁殖体系及一种新的酿酒葡萄品质评价体系的建立[D].昆明:云南大学,2013.
[25]缪文玉,秦楠.超声波辅助提取葡萄皮渣中白藜芦醇的工艺优化及稳定性研究[J].山西农业科学,2017,45(6):1006-1010.
[26]朱屹东,周景文,堵国成.水溶液中白藜芦醇稳定性及降解产物分析[J].工业微生物,2016,46(5):17-22.
[27]Zhang Q F,Fu Y J,Huang Z W,et al.Aqueous stability of astilbin:Effects of p H,temperature,and solvent[J].Journal of Agricultural and Food Chemistry,2013,61(49):12085-12091.
[28]Nayak B,Liu R H,Tang J.Effect of processing on phenolic antioxidants of fruits,vegetables,and grains--a review[J].Critical Reviews in Food Science and Nutrition,2015,55(7):887-919.
[29]Semenov G V,Krasnova I S,Suvorov O A,et al.Influence of freezing and drying on phytochemical properties of various fruit[J].Biosciences Biotechnology Research Asia,2015,12(2):1311-1320.
[30]陈月华,李嘉,符锋,等.不同干燥方法对冬瓜皮活性成分的影响[J].食品与发酵工业,2017,43(2):129-133.
[31]毕金峰,周禹含,陈芹芹,等.干燥方法对超微枣粉品质的影响[J].中国食品学报,2015,15(2):150-156.
[32]贾洪锋,钟志惠,孙俊秀,等.不同加工方式对绿壳鸡蛋和普通鸡蛋海绵蛋糕品质的影响[J].食品工业科技,2017,38(13):172-177.
[33]吴昆明,凌阿静,胡新中,等.干燥方式对苦荞麦芽色泽、多酚及抗氧化活性的影响[J].食品与发酵工业,2016,42(11):115-120.
[34]马李一,余建兴,张重权,等.不同干燥方法对辣木叶营养价值的影响[J].食品科学,2008,29(9):331-333.
[35]孙小静,刘军,邹宇晓,等.干燥方式对脱水桑叶品质的影响[J].中国食品学报,2016,16(10):139-146.
[36]Izli N,Izli G,Taskin O.Drying kinetics,colour,total phenolic content and antioxidant capacity properties of kiwi dried by different methods[J].Journal of Food Measurement and Characterization,2017,11(1):64-74.
[37]清源.苦荞茶中黄酮提取工艺优化及不同品牌苦荞茶黄酮含量比较[J].南方农业,2016,10(3):1-5.