芡种壳乙醇提取物组成及其抗氧化稳定性分析  

Antioxidative stability of extracts from Euryale ferox seed shell

作　　者：张汆[1,2] 徐幸莲[1] 周光宏[1] 李春保[1] 李玲[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《食品工业科技》2012年第21期57-61,共5页Science and Technology of Food Industry

基　　金：公益性行业科研专项(200903012);江苏省科技成果转化专项基金(BA2009007);安徽省教育厅项目(KJ2012B128)

摘　　要：研究以乙醇为溶剂,从芡种壳中得到两种提取物:A和B,采用HPLC-UV法对其中多酚组分进行了分析,并对其在不同条件下的抗氧化稳定性进行了研究。结果显示,芡种壳提取物A和B中均含有丰富的多酚物质(763.65、517.04mg/g),主要多酚物质是:没食子酸(314.0、281.4mg/g)、儿茶素类、芦丁(54.68、44.81mg/g)和少量绿原酸。抗氧化稳定性分析结果表明,芡种壳提取物对高压灭菌、紫外线和强碱性环境均非常敏感,尤其是碱性条件下,其抗氧化活性(还原力和DPPH·清除活性)几乎损失殆尽;在强酸性条件下,其还原力和DPPH·清除活性不仅不会降低,反而显著增加。因此,芡种壳提取物可以添加到一些酸性食品中。Two kinds of extracts,A and B,were obtained from Euryale ferox seed shell（EFS） extracted with ethanol and its 50% aqueous solution, respectively.The constituents and major polyphenols compounds in extracts were determined by HPLC- UV method, and the antioxidative stabilities under different environments were also investigated in present article.The results showed that there are highly content total phenol in extracts of A and B, they are 763.65and 517.04mg/g, respectively.The major polyphenols compounds in extracts were gallic acid（314.0 and 281.4mg/g ）, catechins, rutin （54.68 and 44.81mg/g ）and little of chlorogenic acid. The analysis results of antioxidative stability indicated that two kinds of EFS extracts were very sensitive to the high pressure sterilization, ultraviolet and alkali, especially to the alkali, the total reducing power and DPPH radical scavenging ability of extracts completely lost.Treated with strong acid,the total reducing power and DPPH radical scavenging ability had not lost but significantly enhanced.So,the extracts from euryale ferox seed shell could be used in acidic food materials.

关 键 词：芡种壳提取物 抗氧化活性 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]