甘薯茎叶多酚的体外抗氧化活性与加工稳定性研究  

The Antioxidant Activity in Vitro and Processing Stability of Sweet Potato Leaf Polyphenols

作　　者：席利莎 孙红男[1] 木泰华[1] 张苗[1] 陈井旺[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2015年第10期147-156,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代农业产业技术体系建设专项(CARS-11-B-19);国家科技支撑计划项目(2012BAD29B03-03)

摘　　要：目的：明确甘薯茎叶多酚的体外抗氧化活性与加工稳定性。方法：采用自由基清除法、光化学发光法、氧自由基吸收能力法和三价铁离子还原法评价西蒙1号和渝紫7号甘薯茎叶多酚对DPPH、·OH、·O2^-等自由基的清除活性及Fe3＋还原活性;研究光照、pH值（3.0,5.0,7.0,8.0）和热处理（50,65,80,100℃）对甘薯茎叶多酚的总酚含量和抗氧化活性的影响。结果：20μg/m L渝紫7号甘薯茎叶多酚溶液的·O2^-清除活性分别为抗坏血酸、茶多酚和葡萄籽多酚的3.1,5.9和9.6倍,氧自由基吸收能力分别是水溶性维生素E、茶多酚、葡萄籽多酚的2.8,1.3和1.3倍。甘薯茎叶多酚在pH 5.0-7.0的溶液中最稳定;光照和50,65℃热处理对甘薯茎叶多酚加工稳定性影响较小,总酚含量和抗氧化活性的保留率分别在90%和80%以上。结论：甘薯茎叶多酚具有良好的抗氧化活性和加工稳定性,有潜质成为一种新型天然抗氧化剂。Objective： To investigate the antioxidant activity in vitro and the processing stability of sweet potato leaf polyphenols. Method： The DPPH, ·OH, ·O2^-scavenging activities and ferric reducing power of polyphenols extracted from sweet potato leaves of two cultivars（Yuzi No.7 and Simon No.1） were measured by using the radical scavenging activity methods, ferric reducing antioxidant power（FRAP） method, photochemiluminescence（PCL） method and oxygen radical absorbance capacity（ORAC） method, and the influence of light, different pH values（3.0, 5.0, 7.0, 8.0） and different temperatures（55, 65, 80, 100 ℃）on sweet potato leaf polyphenols were tested by determining total polyphenol content and antioxidant activity. Results： The ·O2^-scavenging activity of Yuzi No.7 sweet potato leaf polyphenols at the concentration of 20 μg/m L was almost 3.1 times of ascorbic acid, 5.9 times of tea polyphenols and 9.6 times of grape seed polyphenols and its oxygen radical absorbance capacity was 2.8 times of Trolox, 1.3 times of tea polyphenols and 1.3 times of grape seed polyphenols. The sweet potato leaf polyphenols dissolved in the solution with pH value range of 5-7 showed a higher processing stability. Light and heat treatment at 50, 65 ℃ had little effects on the processing stability of sweet potato leaf polyphenols and the retention rate of total polyphenols content and antioxidant activity almost arrived at 90% and 80% respectively. Conclusion： The sweet potato leaf polyphenols possessed a high antioxidant activity and processing stability indicating that it has the potential to be a new type of natural antioxidant.

关 键 词：甘薯茎叶多酚 光化学发光法 氧自由基吸收能力法 抗氧化活性 加工稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]