大麦麦绿素浸提条件的优化及贮藏稳定性研究  

Study on optimization of extraction technology and stability during storage of barley green

作　　者：夏岩石[1] 宁正详[1] 李荣华[2] 郭培国[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]广州大学生命科学学院,广东广州510006

出　　处：《食品工业科技》2012年第19期205-209,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30871526);广东省科技计划(2008B050300003)

摘　　要：选用六叶期大麦苗作为加工原料,探讨了麦绿素最佳浸提条件。与常规加热浸提相比,超声波辅助浸提和微波辅助浸提能显著提高麦绿素产品营养成分的含量;麦苗汁在40℃条件下超声波处理30min后,300W功率的微波再萃取8min能获得最佳品质的麦绿素产品,其总黄酮含量为11224.85μgg鲜重,DPPH·自由基清除率为78.52%。在室温和冷藏条件下,麦绿素营养成分和抗氧化活性随着保存时间的延长都有明显的下降,其中总黄酮和甜菜碱两种物质的稳定性较好,而可溶性蛋白质、可溶性总糖及SOD酶的稳定性较差。与室温条件相比,冷藏能有效保证麦绿素的营养成分和抗氧化活性,因此尽可能低温保藏是麦绿素产品保持营养及生理活性的有效方法。Six-leaves seedling of barley as raw material,investigated the most optimum conditions of extraction of barley green.Compared to heating solvent extraction,microwave-assisted extraction and ultrasonic-assisted extraction on barley leaf exhibited more amount of barley green.Under ultrasonic treatment 30min at 40℃,followed by microwave-assisted extract 8min at 300W power,the best quality of barley green was attained,which contained total flavonoids 11224.85μg/g of green weight and had the DPPH free radicals scavenging potential of 78.52%.The nutrient components and antioxidant activity of barley green descended obviously at cold storage and room temperature.Betain and total flavonoids in barley green were easy to keep,while soluble protein,soluble total sugar and super-oxide dismutase（SOD）were hard to keep at different temperature conditions.Compared with the room temperature,the cold storage could better keep the nutrient components and antioxidant activity of barley green.

关 键 词：大麦 生物活性成分 麦绿素 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]