鲜切莲藕褐变期间酚类提取及其对自由基的清除能力(英文)  

Extraction and Free Radical-scavenging Activity of Phenols from Fresh-cut Lotus Roots during Browning

作　　者：蒋娟[1] 姜丽[2] 傅淋然[2] 郁志芳[2] 

机构地区：[1]曲阜师范大学生命科学学院,山东济宁273165 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2013年第15期32-37,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD27B03)

摘　　要：从不同贮藏时间的鲜切莲藕中提取出酚类物质,经高效液相色谱法(HPLC)对其进行定性和定量分析,并对其清除自由基能力进行比较。结果表明:藕片中主要含有焦性没食子酸、羟酪胺、儿茶酚和咖啡酸4种。鲜切莲藕贮藏过程中总酚含量呈下降趋势,单位质量酚清除自由基能力则呈现先升后降最后略有上升的趋势。说明酚类物质含量的不同与其抗氧化能力存在密切联系。常温贮藏期间,鲜切藕片中的酚类物质种类不变,但含量会改变,与莲藕褐变关系密切的是焦性没食子酸、儿茶酚和咖啡酸,其中焦性没食子酸与莲藕清除自由基能力关系密切。Phenols were extracted from fresh-cut lotus roots during storage. Phenolic content and free radical-scavenging capacity were studied. The phenols in fresh-cut lotus roots identified by HPLC were included gallic acid, hydroxyltyramine, catechin and caffeic acid. The phenolic content in fresh-cut lotus roots presented a decreasing trend during storage, while the free radical-scavenging capacity per unit mass revealed an ascending-descending-ascending trend. Meanwhile, a close relationship between phenolic content and composition and free radical-scavenging capacity was observed. The phenolic composition in fresh-cut lotus roots remained unchanged during storage at room temperature. Pyrogallic acid, catechol and caffeic acid were closely correlated with browning, especially the amount of pyrogallic acid.

关 键 词：鲜切 莲藕 酚类 自由基 褐变 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]