山杏仁皮多酚提取及其抑菌和抗氧化性研究
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摘要
研讨超声波辅佐酶解法提取山杏仁皮多酚的条件及其在抗氧化性和抑菌方面的研究。结果表明,在酶用量0.3 g,温度40℃,pH3.5,时间50 min的条件下,多酚得率为0.118 mg·g~(-1)。多酚在0.005～0.5 mg·mL~(-1)范围内与DPPH·的清除率成正比,可抑制大肠杆菌、枯草芽孢杆菌、葡萄球菌的生长。
The technological conditions of extraction of polyphony from almond seed coat by ultrasonic assisted enzymatic hydrolysis and their antioxidant and bacteriology were studied. The results showed that the optimal scheme was as follows: enzyme dosage 0.3 g, temperature 40 ℃, pH3.5,time 50 min.The yield of phenology was 0.118 mg·g~(-1). Polyphony in 0.005 ～ 0.5 mg·mL~(-1) are directly proportional to the clearance rate of DPPH. The growth of Escherichia colic, Bacillus subtitles and Staphylococcus is inhibited.
The technological conditions of extraction of polyphony from almond seed coat by ultrasonic assisted enzymatic hydrolysis and their antioxidant and bacteriology were studied. The results showed that the optimal scheme was as follows: enzyme dosage 0.3 g, temperature 40 ℃, pH3.5,time 50 min.The yield of phenology was 0.118 mg·g~(-1). Polyphony in 0.005 ～ 0.5 mg·mL~(-1) are directly proportional to the clearance rate of DPPH. The growth of Escherichia colic, Bacillus subtitles and Staphylococcus is inhibited.
引文
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[11]蔡建秀,曾炜,陈姗龙,等.紫菜多酚的超声波辅助提取工艺及其抗氧化作用[J].食品研究与开发,2015,36(21):54-60.
[12]黄妮,熊双丽,卢飞.绵麦冬多糖的分离纯化及自由基清除活性[J].林产化学与工业,2011,31(1):68-72.
[13]庄永亮,孙丽平,尚小丽.红托竹荪菌盖多糖的提取及抗氧化能力的研究[J].林产化学与工业,2011,31(3):45-49.
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[2]Singleton V L,Ross i J A.Colorimetry,of total phenolics with phosphomolybdic-phosphotungstic acid regents[J].American Journal of Enology&Viticulture,1965,16(3):144-158.
[3]Gorinstein S,Zemser M,Haruenkit R,et al.Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon[J].Journal of Nutritional Biochemistry,1999,10(6):367-371.
[4]莫燕霞,胡宝祥,胡伟,等.高效液相色谱法测定茶叶中茶多酚[J].理化检验(化学分册),2008,44(7):593-596.
[5]郭会琴,熊晶晶,颜流水,等.高效液相色谱-质谱法测定油茶果壳中5种多酚类化合物的含量[J].理化检验(化学分册),2015,51(11):1493-1496.
[6]谭洪波,王丽华,张红城,等.石榴蜜中多酚类成分测定及其抗氧化活性的研究[J].江苏农业科学,2017,45(8):179-182.
[7]孙春丽,王紫燕,李春阳,等.市售洋槐蜜多酚类成分及其抗氧化活性研究[J].江苏农业科学,2016,44(4):321-327.
[8]李静,聂继云,王孝娣,等.Folin-Ciocalteus法测定葡萄和葡萄酒中的总多酚[J].中国南方果树,2007(06):86-87.
[9]郭庆贺,吕远平.响应面法对超声波-螯合剂辅助提取石榴子多酚的优化[J].湖北农业科学,2015,54(05):1159-1163.
[10]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):45-50.
[11]蔡建秀,曾炜,陈姗龙,等.紫菜多酚的超声波辅助提取工艺及其抗氧化作用[J].食品研究与开发,2015,36(21):54-60.
[12]黄妮,熊双丽,卢飞.绵麦冬多糖的分离纯化及自由基清除活性[J].林产化学与工业,2011,31(1):68-72.
[13]庄永亮,孙丽平,尚小丽.红托竹荪菌盖多糖的提取及抗氧化能力的研究[J].林产化学与工业,2011,31(3):45-49.
[14]李春阳,许时婴,王璋.从葡萄废弃物中提取分离多酚类生物活性物质[J].食品科技,2004(6)88-93.