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食品研究与开发:2022,43(17):27-33
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荸荠皮多酚的纯化与抗氧化性、稳定性研究
(1.江苏财经职业技术学院粮食与食品药品学院,江苏 淮安 223003;2.中国矿业大学化工学院,江苏 徐州 221116)
Purification,Antioxidation and Stability of Eleocharis tuberosa Peel Polyphenols
(1.Department of Grain and Food&Drug,Jiangsu Vocational College of Finance&Economics,Huai'an 223003,Jiangsu,China;2.School of Chemical Engineering&Technology,China University of Mining and Technology,Xuzhou 221116,Jiangsu,China)
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投稿时间:2022-03-22    
中文摘要: 采用大孔树脂对荸荠皮多酚进行纯化,并对其抗氧化性及稳定性进行研究。结果表明,AB-8、S-8、NKA-9、D101、ADS-17树脂中AB-8最适合用于荸荠皮多酚纯化。静态吸附140 min基本达到饱和,吸附量为(31.25±1.09)mg/g。多酚初始浓度3.0 mg/mL,以4 mL/min的流速吸附,吸附平衡后以70%乙醇为洗脱剂,洗脱流速2 mL/min为最佳纯化工艺,经纯化后,荸荠皮多酚纯度由12.54%提高到(58.64±1.76)%。测定纯化前后荸荠皮多酚对2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐阳离子[2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)cation,ABTS+]自由基和 1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的清除率,结果表明:纯化后多酚有较高的抗氧化活性。温度、pH值、光照、蔗糖对荸荠皮多酚稳定性研究结果表明:多酚热稳定性较差,在pH3、光照和蔗糖条件下较稳定。
Abstract:Acroporous resin was employedto purify Eleocharis tuberosa peel polyphenols,and their antioxidant activity and stability were studied.The results showed that AB-8 resin was the most suitablefor the purification of E.tuberosa peel polyphenols among AB-8,S-8,NKA-9,D101 and ADS-17 resins,and the static adsorption basically reached saturation after 140 min,with the adsorption capacity of(31.25±1.09)mg/g.The optimal elution conditions were the initial concentration of polyphenols 3.0 mg/mL,flow rate 4 mL/min,using 70% ethanol as eluent after adsorption equilibrium and elution flow rate 2 mL/min.After macroporous resin adsorption and purification,the purity of E.tuberosa peel polyphenols increased from 12.54% to(58.64±1.76)%.By determining and comparing the scavenging rates of 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)cation(ABTS+)and 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radicals before and after purification,the authors found that the purified polyphenols had high antioxidant activity.The results of temperature,pH,light and sucrose influencing the stability of E.tuberosa peel polyphenols demonstrated that the thermal stability of polyphenols was poor,but they were stable under the conditions of pH3,light and sucrose.
文章编号:202217004     中图分类号:    文献标志码:
基金项目:国家自然科学青年基金项目(21606097);淮安市重大成果转化项目(HAN201803);淮安市自然科学研究计划项目(HAB202068)
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