苹果果皮和果肉多酚稳定性研究  

Study on Stability of Polyphenol in Apple Peel and Flesh

作　　者：赵玉[1] 任亚梅[1] 张爽[1] 屈林辉 温杰[1] 任小林[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《中国食品学报》2014年第2期93-101,共9页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为提高苹果多酚的保存率和应用效果,以富士苹果为试材,采用70%乙醇溶液分别提取果皮和果肉中的多酚,研究不同温度、光照和pH值对果皮和果肉多酚溶液中总酚、总黄酮、原花青素类物质含量及DPPH·的清除率的影响。试验结果表明:苹果果皮和果肉多酚溶液分别在60,70,80℃放置5 h后,总酚、总黄酮、原花青素类物质含量对DPPH·的清除率影响的差异不显著;90℃时果皮和果肉多酚溶液中总酚、原花青素类物质和对DPPH·的清除率均降低,总黄酮含量升高,且该温度下果肉多酚比果皮多酚稳定。果皮多酚溶液在pH 8时稳定,果肉多酚溶液在pH 6和pH 8时稳定;果皮和果肉多酚溶液均在避光条件下稳定,且果肉多酚比果皮多酚稳定。苹果的果皮和果肉多酚应在低温、中性及避光条件下使用或保存。In order to improve the preservation and application of apple, apple of ‘Fuji＇ variety was employed as material in the present study. Polyphenol in apple peel and flesh was extracted in ethanol/water（70/30, V/V） and the effects of temperature, light and pH value on the content of total phenolic, total flavonoid and procyanidine, and DPPH· scavenging activity were investigated. The results showed that after 5 h under the temperature of 60 ℃, 70 ℃, 80 ℃, the content of polyphenol compounds and DPPH· scavenging activity had no significant changes. While at 90 ℃, the content of total phenolic and procyanidine, and DPPH· scavenging activity all decreased with an increase in total flavonoid content. Also, the polyphenol in flesh was found to be more stable than that in peel at 90 ℃. Additonally, the polyphenol in peel was stable at pH 8 and that in flesh was stable at both pH 6 and pH 8. Phenolic compounds were stable in dark, and polyphenol in flesh presented better stability than peel polyphenol. Therefore, polyphenol in apple peel and flesh should be preserved and used under neutral pH and dark condition of low temperature.

关 键 词：果皮多酚 果肉多酚 稳定性 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]