苹果多酚的性能研究  

Study on characterization of apple polyphenols

作　　者：韩菊[1] 高洪潮[2] 魏福祥[1] 杨少龙[1] 

机构地区：[1]河北科技大学环境科学与工程学院 [2]河北化工医药职业技术学院,石家庄050026

出　　处：《食品科技》2008年第10期139-142,共4页Food Science and Technology

基　　金：河北省科技攻关项目(03220174D)

摘　　要：采用超临界流体萃取技术从苹果渣中提取有效成分苹果多酚。研究苹果多酚的溶解性、吸收光谱、热稳定性和抗氧化性。结果表明,苹果多酚易溶于水、醇等极性溶剂,不溶于正己烷、四氯化碳等非极性溶剂。该物质在283nm处有特征吸收。当T≤70℃时,对热稳定。苹果多酚对猪油具有较强的抗氧化作用,且存在剂量效应关系。相同添加量时,其抗氧化能力优于Vc、VE;三者混合使用时,Vc、VE对苹果多酚的抗氧化性均具有协同增效作用。Apple polyphenols, the active components in apple, were extracted with supercritical CO2 fluid from apple pomace, and its solubility, absorption spectrum, thermal stability, antioxidation activity were studied. The results showed that apple polyphenols were soluble in polar solvents, but insoluble in non-polar organic solvents. Apple polyphenols had good thermal stability. Its specific absorption wavelength was 283 nm. The antioxidation activity of apple polyphenols was strong and was enhanced with the increasing amounts of apple polyphenols in lard. As adding the same amount of apple polyphenols, Vc or VE into lard, apple polyphenols was superior to the others in antioxidation activity. When a mixture of apple polyphenols, Vc and VE was used, a remarkable synergistic antioxidation was observed.

关 键 词：苹果多酚 抗氧化性 苹果渣 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]