添加剂对苹果果皮和果肉多酚稳定性的影响  

The Effects of Additives on Stability of Apple Peel and Flesh Polyphenol

作　　者：赵玉[1] 任亚梅[1] 李莹[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》2015年第3期120-127,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家苹果产业技术体系专项(NYCYTX-08-05-02)

摘　　要：为提高苹果多酚的保存率和应用效果,以纯度为95%的富士苹果果皮和果肉粗多酚为试材,研究常见添加剂对果皮和果肉多酚溶液中总酚、原花青素和总黄酮含量及DPPH·清除率的影响。结果表明:1)随着苯甲酸钠浓度的增加,苹果果皮或果肉多酚溶液中总酚和总黄酮含量显著增加,原花青素含量没有显著变化,果皮多酚溶液对DPPH·的清除率显著降低,而果肉多酚溶液对DPPH·的清除率先增加后降低;随着山梨酸钾浓度的增加,果皮多酚溶液中总酚含量及其对DPPH·的清除率均显著降低,总黄酮含量先增加后降低,原花青素含量没有显著变化,果肉多酚溶液比较稳定;2)随着VC溶液浓度的增加,总酚、原花青素含量及其对DPPH·的清除率显著增加,总黄酮含量显著降低;随着Na2SO3溶液浓度的增加,总酚含量显著增加,总黄酮含量和对DPPH·的清除率显著降低,原花青素含量没有显著变化;3)随着H2O2溶液浓度的增加,果肉多酚溶液中总酚含量及其对DPPH·的清除率显著增加,原花青素和总黄酮含量显著降低。当来源不同的苹果多酚溶液在保存或应用时,应该根据需要考虑添加剂的种类和浓度。In order to improve the preservation and application of apple polyphenol, ‘Fuji＇ apple was employed as material in the present study. Polyphenol in apple peel and flesh was extracted and purified, at last the purity was 95%.The effects of additive, including preservative（sodium benzoate and potassium sorbet）, reducing agent（Vitamin C and sodium sulfite） and antioxidant（Hydrogen peroxide）, on the content of total phenolic, total flavonoid and procyanidine and DPPH· scavenging activity were investigated. The results showed that with the increase of the concentration of sodium benzoate in the polyphenol solutions of apple peel or flesh, both of the total phenolic content and the total flavonoid content increased significantly, and procyanidine had no significant changes. The DPPH· scavenging activities caused by polyphenolic solution of peel decreased dramatically, while the DPPH· scavenging activities caused by polyphenolic solution of flesh first experienced an increase trend and then decreased. With the rising of the potassium sorbet concentration in peel polyphenolic solution, the content of total phenolic content and its DPPH· scavenging activities went down significantly, and the total flavonoid increased first and then decreased and there was no significant change for the content of procyanidine. The flesh polyphenolic solution was stable and with the increase of the concentration of VC solution, the contents of total phenols and procyanidine and their DPPH· scavenging activities went up dramatically, but the content of total flavonoid showed a dramatic downward trend. With the increase of concentration of sodium sulfite, the content of total phenols increased significantly, and the content of total flavonoid and DPPH· scavenging activities decreased significantly, while procyanidine had no significant changes. With the increase of concentration of hydrogen peroxide in the flesh polyphenolic solution, the content of total phenolic and DPPH· scavenging activity decreased significantly, w

关 键 词：果皮多酚 果肉多酚 添加剂 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]