苹果多酚铝镁盐沉淀的特性及自由基清除研究  

Deposition Performance of Apple Polyphenol with Aluminium and Magnesium Salt and Free Radical Scavenging

作　　者：庞伟[1] 宋纪蓉[1] 徐抗震[1] 黄洁[1] 马海霞[1] 

机构地区：[1]西北大学食品科学与工程系陕西物理无机化学重点实验室,陕西西安710069

出　　处：《食品科学》2007年第6期36-38,共3页Food Science

基　　金：科技部国家级星火计划项目(2002EA850028);陕西省科技攻关重点资助项目(2000K12-G9)

摘　　要：选取不同溶剂对冷冻干燥的苹果疏果粉末进行浸提,利用某些金属盐与酚类的沉淀特性,使提取液中酚含量形成差异,进而用DPPH·和ABTS·+研究苹果中酚类的抗氧化特性。结果表明:镁盐有较好的降总酚能力,铝盐对黄烷醇类有很好的沉淀效果,总酚含量与DPPH·的清除率有一致性,而黄烷醇类(包括儿茶素、聚原花青素)的多少明显影响ABTS·+的清除率,且酚含量低时,铝镁盐有助于自由基的清除。Different solvents were added in freeze-dried apple for thinning out the fruit powder, and metal salt were used to deposit apple polyphenol to change the content of polyphenol in high content leach liquor. DPPH o（1,1-Diphenyl-2- picrylhydrazyl）and ABTS ·^＋（2,2-azino-bis-[3-ethyltiazoline-6-sulfonate） were used also to investigate the antioxidant ability of apple polyphenol. The results showed that the magnesium salt can decrease more total polyphenol,but aluminium salt is better for the deposition of flavanol. Scavenging rate of DPPH · is related to the contents of total polyohenol, however the contents of total flavanol（include catechin and polyprocyanidin）affect obviously the scavenging rate of ABTS ·^＋. When the total polyohenol content is low, the aluminium and magnesium salts can promote free radical scavenging.

关 键 词：苹果多酚 铝镁盐 抗氧化 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]