高静压辅助提取黑蒜类黑精工艺优化及其体外抗氧化性、颜色稳定性研究
投稿时间:2019-04-28  修订日期:2019-06-27  点此下载全文
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作者单位E-mail
赵一梦 上海交通大学农业与生物学院 ymzhao1995@sjtu.edu.cn 
丁彦方 上海交通大学农业与生物学院  
邓云 上海交通大学农业与生物学院 y_deng@sjtu.edu.cn 
基金项目:云南省科技厅重大科技专项(2018ZI001)和上海市科委项目(16DZ2281400)
中文摘要:通过正交试验优化了黑蒜类黑精高静水压辅助提取工艺,并对0.5~2.5 mg/mL浓度范围内的类黑精溶液进行了抗氧化活性测定,同时探究了溶液体系(氧化剂H2O2、还原剂Na2SO3、葡萄糖、蔗糖)、温度区间(20~100℃)、光照条件对类黑精溶液稳定性的影响。结果表明:高静水压辅助提取类黑精的最优提取条件为处理压力300 MPa、保压时间8 min,料液比1:6。与对照组相比,高静水压辅助处理使类黑精的DPPH、ABTS自由基清除能力及还原能力分别提高了14.36%~105%、3.40%~78.22%和56.67%~123.31%。类黑精在还原剂、糖溶液中稳定,而在氧化剂溶液中不稳定;温度、散光、暗光及白炽灯光照射对类黑精稳定性无显著影响,而日光、紫外光照射使其稳定性降低。上述结果说明高静水压辅助提取可以提高黑蒜类黑精的提取效率,并增强其抗氧化活性。此外,在类黑精使用过程中,应避免日光、紫外光照射以及与氧化剂混合使用。
中文关键词:黑蒜  类黑精  高静水压  颜色稳定性
 
Optimization of high hydrostatic pressure assisted extraction of melanoidins from black garlic and its anti-oxidation and color stability studyZHAO Yi-meng1,2, DING Yan-fang1,2, DENG Yun1,2,3
Abstract:Orthogonal test was used to optimize the conditions of high hydrostatic pressure assisted extraction of melanoidins from black garlic. The antioxidant activity of the extracted solution in the concentration range of 0.5~2.5 mg/mL was measured. The effects of solution system (with oxidant of H2O2, reducing agent of Na2SO3, glucose, or sucrose), temperature range (20~100 ℃), and illumination conditions on the stability of the extracted solution were studied as well. Results showed that the optimum extraction conditions were as follows: the solid/liquid ratio of 1:6, the high hydrostatic pressure of 300 MPa and the dwell time of 8 min. The DPPH, ABTS radial scavenging activities and reducing power of melanoidins by high hydrostatic pressure assisted extraction were increased by 14.36%~105%, 3.40%~78.22%, 56.67%~123.31%, respectively, as compared with the values of control group. The obtained melanoidins were stable in reducing agent, sugar solutions, but unstable in oxidant agent. Temperature, diffused illumination, dark light and incandescent light had no significant effects on the stability of melanoidins, while sunlight and ultraviolet light reduced the stability. The results indicated that high hydrostatic pressure assisted extraction could increase the extraction efficiency of melanoidins from black garlic and enhance the antioxidant activity. In addition, sunlight, ultraviolet light and simultaneous use with oxidants should be avoided when applying melanoidins.
keywords:black  garlic, melanoidins, high  hydrostatic pressure, color  stability
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