不同干燥方法对马铃薯粉抗氧化性的影响
|
摘要
通过不同的干燥方法处理马铃薯(Solanum tuberosum)粉,测定马铃薯粉甲醇提取液的总抗氧化活性、还原能力、DPPH自由基清除能力、超氧阴离子自由基清除能力和总酚含量,研究了不同干燥方法对马铃薯粉抗氧化性的影响。结果表明,热风干燥法处理的马铃薯粉抗氧化性要强于真空冷冻干燥法,原因可能是在加热过程中生成了新的抗氧化物质。
Different drying methods were applied in the preparation of potato(Solanum tuberosum)powder,the antioxidant properties of methanol extracted from potato powder were studied in terms of total antioxidant capacity,reducing capacity,DPPH free radical scavenging capacity,superoxide anion scavenging capacity and total phenolic compounds,the effects of drying methods on the antioxidant properties were investigated.The results show that hot air-dried potato powder exhibits higher antioxidant properties than freeze-dried powder.It indicates that the heating process probably induces the formation of novel antioxidants.
Different drying methods were applied in the preparation of potato(Solanum tuberosum)powder,the antioxidant properties of methanol extracted from potato powder were studied in terms of total antioxidant capacity,reducing capacity,DPPH free radical scavenging capacity,superoxide anion scavenging capacity and total phenolic compounds,the effects of drying methods on the antioxidant properties were investigated.The results show that hot air-dried potato powder exhibits higher antioxidant properties than freeze-dried powder.It indicates that the heating process probably induces the formation of novel antioxidants.
引文
[1]吴秋云,黄科,宋勇,等.2000~2009年世界马铃薯生产状况分析[J].中国马铃薯,2012,26(2):115~121.
[2]Tian J,Chen J,Lv F,et al.Domestic cooking methods affect the phytochemical composition and antioxidant activity of purplefleshed potatoes[J].Food chemistry,2016,197:1264~1270.
[3]曾凡逵,许丹,刘刚.马铃薯营养综述[J].中国马铃薯,2015,29(4):233~243.
[4]Lin K H,Low P Y,Chao P Y,et al.Antioxidant Properties and Glucose Uptake Effect of Ethanol Extracts from Different Sweet Potato Leaves Prepared by Lyophilization and Oven-Drying at 40°C[J].Current Nutrition &Food Science,2017,13:227~236.
[5]曾红华.抗性淀粉的理化性质及其益生效应[D].长沙:长沙理工大学,2013.
[6]蔡力创,骆成尧,罗晓燕,等.不同产地马铃薯果肉与皮中总酚和单体酚类物质的测定与比较[J].食品科学,2012,33(12):233~237.
[7]秦建华,吴涛.不同干燥处理对马齿苋总酚含量及其抗氧化性的影响[J].保鲜与加工,2016(5):31~35.
[8]罗玲,王洪新,胡倩倩,等.几种复合天然多酚氧化酶氧化茶多酚的比较研究[J].食品与生物技术学报,2015,34(4):385~389.
[9]阙斐,张星海,龚恕,等.保健黄酒抗氧化活性及其中酚类物质的比较[J].中国酿造,2008(11):62~64.
[10]李昕,潘俊娴,陈士国,等.两个品种葛根化学成分及体外抗氧化性的分析[J].中国食品学报,2017,17(2):274~280.
[11]陈冯钱,黄杰涛,郑婷婷,等.微波辅助提取金花葵多糖工艺及体外抗氧化性研究[J].食品研究与开发,2017,38(19):47~51.
[12]王耀辉,王景雪,邱现创,等.响应面法优化白灵菇多糖超声辅助提取工艺及其体外抗氧化性[J].食品工业科技,2017,38(10):247~252.
[13]谢晓凤,童莲花,童德胜,等.马齿苋总黄酮的提取及其浓缩汁抗氧化性研究[J].食品科技,2013,38(2):192~197.
[14]尚红梅,郭玮,潘丹,等.干燥方式对菊苣根多酚含量和抗氧化活性的影响[J].食品科学,2015,36(1):84~88.
[15]Náthia-Neves G,Tarone A G,Tosi M M,et al.Extraction of bioactive compounds from genipap(Genipa americana L.)by pressurized ethanol:Iridoids,phenolic content and antioxidant activity[J].Food Research International,2017,102:595~604.
[16]Sánchez-González I,Jiménez-Escrig A,Saura-Calixto F.In vitro antioxidant activity of coffees brewed using different procedures(Italian,espresso and filter)[J].Food Chemistry,2005,90:133~139.
[17]Yahia E M,Gutiérrez-Orozco F,Moreno-Pérez M A.Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in Central Mexico and determination of their antioxidant activity and bioactive compounds[J].Food chemistry,2017,226:14~22.
[18]张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(5):55~59.
[19]范明月,吴昊,朱俊向,等.干燥方式对南瓜粉物化特性及抗氧化活性的影响[J].中国食品学报,2013,13(12):109~114.
[20]杨艳,张扬,汪春梅,等.原花青素白藜芦醇浆亚慢性毒性评价及抗氧化功能研究[J].食品研究与开发,2017(7):5~8.
[21]王玉婷,陈奕,李雨波.干燥方式对香蕉片总多酚含量及其抗氧化性的影响[J].食品科学,2013,34(23):113~117.
[22]Que F,Mao L C,Fang X H,et al.Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin(Cucurbita moschata Duch.)flours[J].International Journal of Food Science &Technology,2008,43:1195~1201.
[2]Tian J,Chen J,Lv F,et al.Domestic cooking methods affect the phytochemical composition and antioxidant activity of purplefleshed potatoes[J].Food chemistry,2016,197:1264~1270.
[3]曾凡逵,许丹,刘刚.马铃薯营养综述[J].中国马铃薯,2015,29(4):233~243.
[4]Lin K H,Low P Y,Chao P Y,et al.Antioxidant Properties and Glucose Uptake Effect of Ethanol Extracts from Different Sweet Potato Leaves Prepared by Lyophilization and Oven-Drying at 40°C[J].Current Nutrition &Food Science,2017,13:227~236.
[5]曾红华.抗性淀粉的理化性质及其益生效应[D].长沙:长沙理工大学,2013.
[6]蔡力创,骆成尧,罗晓燕,等.不同产地马铃薯果肉与皮中总酚和单体酚类物质的测定与比较[J].食品科学,2012,33(12):233~237.
[7]秦建华,吴涛.不同干燥处理对马齿苋总酚含量及其抗氧化性的影响[J].保鲜与加工,2016(5):31~35.
[8]罗玲,王洪新,胡倩倩,等.几种复合天然多酚氧化酶氧化茶多酚的比较研究[J].食品与生物技术学报,2015,34(4):385~389.
[9]阙斐,张星海,龚恕,等.保健黄酒抗氧化活性及其中酚类物质的比较[J].中国酿造,2008(11):62~64.
[10]李昕,潘俊娴,陈士国,等.两个品种葛根化学成分及体外抗氧化性的分析[J].中国食品学报,2017,17(2):274~280.
[11]陈冯钱,黄杰涛,郑婷婷,等.微波辅助提取金花葵多糖工艺及体外抗氧化性研究[J].食品研究与开发,2017,38(19):47~51.
[12]王耀辉,王景雪,邱现创,等.响应面法优化白灵菇多糖超声辅助提取工艺及其体外抗氧化性[J].食品工业科技,2017,38(10):247~252.
[13]谢晓凤,童莲花,童德胜,等.马齿苋总黄酮的提取及其浓缩汁抗氧化性研究[J].食品科技,2013,38(2):192~197.
[14]尚红梅,郭玮,潘丹,等.干燥方式对菊苣根多酚含量和抗氧化活性的影响[J].食品科学,2015,36(1):84~88.
[15]Náthia-Neves G,Tarone A G,Tosi M M,et al.Extraction of bioactive compounds from genipap(Genipa americana L.)by pressurized ethanol:Iridoids,phenolic content and antioxidant activity[J].Food Research International,2017,102:595~604.
[16]Sánchez-González I,Jiménez-Escrig A,Saura-Calixto F.In vitro antioxidant activity of coffees brewed using different procedures(Italian,espresso and filter)[J].Food Chemistry,2005,90:133~139.
[17]Yahia E M,Gutiérrez-Orozco F,Moreno-Pérez M A.Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in Central Mexico and determination of their antioxidant activity and bioactive compounds[J].Food chemistry,2017,226:14~22.
[18]张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(5):55~59.
[19]范明月,吴昊,朱俊向,等.干燥方式对南瓜粉物化特性及抗氧化活性的影响[J].中国食品学报,2013,13(12):109~114.
[20]杨艳,张扬,汪春梅,等.原花青素白藜芦醇浆亚慢性毒性评价及抗氧化功能研究[J].食品研究与开发,2017(7):5~8.
[21]王玉婷,陈奕,李雨波.干燥方式对香蕉片总多酚含量及其抗氧化性的影响[J].食品科学,2013,34(23):113~117.
[22]Que F,Mao L C,Fang X H,et al.Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin(Cucurbita moschata Duch.)flours[J].International Journal of Food Science &Technology,2008,43:1195~1201.