基于神经网络模型预测辣椒提取液抗氧化性和亚硝酸盐清除率  

Prediction of Antioxidant Activity of Pepper Extract and Clearance Rate of Nitrite Based on Neural Network Model

作　　者：丁城[1,2,3] 刘璐[1,2,3] 胡勇[1,2,3] 

机构地区：[1]湖北工业发酵协同创新中心,武汉430068 [2]湖北省食品发酵工程技术研究中心教育部发酵工程重点实验室,武汉430068 [3]湖北工业大学生物工程与食品学院,武汉430068

出　　处：《中国调味品》2017年第7期82-89,共8页China Condiment

摘　　要：辣椒包含丰富的活性物质并且对人体健康有益。本研究主要探究了辣椒提取液的抗氧化性和亚硝酸盐的清除作用。干红辣椒被浓度为1%~10%的乳酸、草酸、柠檬酸、乙酸和酒石酸连续提取。辣椒提取液中辣椒碱、辣椒红素、多酚和类黄酮物质被测定,以及抗氧化性和亚硝酸盐清除率被探究。在5种有机酸辣椒提取液中辣椒碱和辣椒红素含量分别为118.63~66.78μg/g和26.67~7.37μg/g,多酚和黄酮含量分别为357.03~182.53mg/L和20.34~3.11mg/L。草酸提取液的抗氧化性和亚硝酸盐的清除率最高。神经网络模型用于揭示活性成分与抗氧化性和亚硝酸盐清除率的关系,结果显示:辣椒红素和多酚物质与抗氧化性和亚硝酸盐清除率显著性最高。Pepper contains rich active ingredients and physiological active substances promoting the health. Investigate the effects of pepper extract on antioxidant activity and scavenging activity of nitrite. Red peppers are extracted using different concentration （1%- 10%） of solvent such as lactic acid, oxalic acid, citric acid, acetic acid and tartaric acid. The levels of specific bioactive compounds （capsaicin, capsorubin, polyphenols and flavonoids substances） are determined, and the antioxidant activity and nitrite scavenging activity are investigated. The capsaicin and capsorubin are extracted from the five organic acids, ranging from 118.63 μg/g to 66.78 μg/g and 26.67 μg/g to 7.37 μg/g respectively. The polyphenols and flavonoids content varies from 357.03 mg/L to 182.53 mg/L and 20.34 mg/L to 3. II mg/L respectively. The antioxidant activity and nitrite scavenging ability are the highest in oxalic acid extract. The developed ANNs are able to reveal the relationship between the active ingredients and antioxidant activity and nitrite scavenging activity. The antioxidant activity and nitrite scavenging activity are significantly correlated with capsorubin and phenolies.

关 键 词：活性物质 抗氧化性 亚硝酸盐 神经网络 

分 类 号：TS201.2[轻工技术与工程—食品科学]