柿渣中不溶性单宁分析及其抗氧化活性  

Alalysis and antioxidant activity of insoluble tannin in persimmon pomace

作　　者：孟明佳 凌敏[2] 张金闯 吕姗[1] 焦方舟 董浩爽 敖常伟[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北农业大学植物保护学院,保定071000

出　　处：《食品科技》2017年第1期100-106,共7页Food Science and Technology

基　　金：河北省保定市科技局项目(15Z9001);河北省科技计划项目(16227109Z)

摘　　要：研究酿酒后剩余柿渣中不溶性单宁的最佳提取条件及不同条件水解物的抗氧化活性,并对提取物中主要酚类物质进行定性及定量分析,明确抗氧化活性物质。采用单因素和正交实验,以加热温度、加热时间和p H值为实验因素对柿渣不溶性单宁进行水解处理,测定总单宁提取率并确定最佳提取条件;采用HPLC法对柿渣水解物中主要酚类物质进行组分分析;利用DPPH和ABTS^+自由基清除实验以及β-胡萝卜素氧化实验测定柿渣提取物的抗氧化活性。结果表明:柿渣中单宁的最佳提取条件为:加热温度120℃,加热时间30 min,p H1,在此条件下,单宁提取率为221.57 mg/g DW。同水解条件所得的单宁经HPLC分析表明,其主要成分为没食子酸,部分条件水解物也能检测到儿茶素、没食子儿茶素;总单宁含量高的水解物对ABTS^+和DPPH自由基清除能力较高,β-胡萝卜素抗氧化活性也相对较强。结论:不同提取条件对柿渣中单宁的提取差异显著,各因素影响顺序为:加热温度>溶液p H值>加热时间,柿子渣中单宁成分以没食子酸为主,且具有较强的抗氧化活性。This study was aimed to optimize the extraction of insoluble tannin from pomace of Mopan persimmon after wine or vinegar, and investigate extraction kinetics（heating temperature, heating time and p H value） on phenols yield and quality of extracts（total tannin content and antioxidant power）. Single factors and orthogonal experiment were used to determine total tannins extraction rate and optimum extraction conditions. HPLC was conducted to analyzing the main phenolic substances in the hydrolysate of persimmon pomace. DPPH and ABTS free radical scavenging experiment and beta-carotene oxidation experiment were used to determine the hydrolysates anti-oxidation activity of persimmon pomace. The results showed that the optimum extracting condition for the tannin extracting in persimmon pomace was heating temperature 120 ℃, heating time 30 min, and p H 1. Under this condition, the extraction rate of tannin was 221.57 mg/g D.W. The main components of the hydrolysate by different extracting conditions were gallic acid, epicatechin and gallocatechin. Anti-oxidation test results showed that the hydrolysate with high content of tannin had stronger ability to clear the free radicals of ABTS＋ and DPPH and beta carotene pigment antioxidant activity was also relatively strong. Discussion showed that there was significant difference of different extracting conditions on the extraction of tannin in persimmon pomace. The order of the factors was that heating temperature〉pH〉heating time. The tannin in persimmon pomace was mainly gallic acid, and it had strong antioxidant activity.

关 键 词：柿渣 不溶性单宁 水解提取 酚酸 抗氧化 

分 类 号：TS261.9[轻工技术与工程—发酵工程]