酿酒葡萄皮多酚纯化及抗油脂氧化研究  

Studied on purification of polyphenols from wine grape skin and the antioxidant activities

作　　者：卢晓霆[1] 许中畅 闫俊[2] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012 [2]吉林省轻工业设计研究院,吉林长春130012

出　　处：《粮食与油脂》2016年第6期60-65,共6页Cereals & Oils

基　　金：吉林省科技发展计划项目(20120919);吉林省教育厅"十二五"科学技术研究项目(2014129)

摘　　要：研究大孔树脂对酿酒葡萄皮多酚的纯化方法,以及纯化的葡萄皮多酚清除DPPH自由基、抗油脂氧化的活性,并结合温度外推法预测大豆油的货架期。结果表明:AB–8大孔树脂对葡萄皮多酚纯化效果良好,所得样品多酚含量为86.2%。葡萄皮多酚纯化样品对DPPH自由基具有较好的清除活性,其半清除率IC_(50)值为0.07 mg/m L。烘箱强化贮藏实验(60±1℃)显示葡萄皮多酚对大豆油具有一定的抗氧化作用,其效果与添加量具有一定的量效关系;柠檬酸具有很好的增效作用。0.08%葡多酚+0.05%柠檬酸可使大豆油在20℃下的预期货架寿命由1.18个月延长至7.08个月。The purification method of polyphenols from wine grape skin with macroporus resin,the activity of scavenging DPPH free radicals by purified polyphenols from grape skin,and the antioxygen free radical activity were studied. Moreover,the shelf life of soybean oil was forecasted with the temperature extrapolation. The result showed that AB–8 macroporous resin had a good purification effect on purification of polyphenols from grape skin. The polyphenol content was 86.2% in the sample. The purified sample of polyphenols from grape skin had a good scavenging activity on DDPH free radicals,its half scavenging rate IC_（50） was 0.07 mg/m L. The oven experiment for strengthening storage（60±1 ℃）showed that the polyphenols from grape skin had a certain anti–oxidation effect on soybean oil,and the effect had a definite dose–effect relationship. Citric acid had a good synergistic effect. When using 0.08% polyphenols from grape skin and 0.05% citric acid at the same time,the shelf life of soybean oil was extended from 1.18 months to 7.08 months.

关 键 词：葡萄皮多酚 纯化 抗氧化活性 货架期 

分 类 号：TS201.1[轻工技术与工程—食品科学]