不同加热条件对中草药糖果中总酚和主要功效成分含量及抗氧化性的影响  

Effects of Heating on the Total Phenolic Content,Antioxidant Activities and Main Functional Component of Chinese Herbs

作　　者：殷倩倩 何志勇[1] 陈洁[1] 曾茂茂[1] YIN Qian-qian;HE Zhi-yong;CHEN Jie(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《安徽农业科学》2018年第16期167-171,共5页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(31771978)

摘　　要：[目的]探讨在模拟糖果加工过程中加热对中草药糖果中总酚含量、抗氧化性及主要功效成分含量的影响。[方法]以罗汉果、乌梅、桔梗作为原料,提取浓缩得到中草药提取物。将各中草药提取物分别加入溶解的糖液中,在100、110、120、130和140℃时分别加热0、10、20、30、40、60、120及180 min,对经过不同热处理过程的样品,测定总酚含量(TPC)、抗氧化性[(ABTS自由基清除能力和亚铁还原能力(FRAP)]及主要功效成分含量。[结果]在模拟糖果热加工过程中,由于美拉德反应产物的生成及部分结合态多酚化合物的释放,中草药中总酚含量、抗氧化性明显升高,而由于功效成分的热分解,其主要功效成分含量明显降低。140℃加热180 min后,罗汉果、乌梅、桔梗糖浆中TPC分别增长了约2.2、3.4及3.3倍,而ABTS自由基清除能力及FRAP分别增长了3.1～7.0倍和4.2～4.5倍,主要功效成分罗汉果苷V、苦杏仁苷、桔梗皂苷D含量损失率分别为34.76%、48.44%及44.14%。[结论]该研究为中草药糖果的工业化生产提供了指导依据。为减少中草药糖果中功效成分的损失,提高其抗氧化性等功能品质,中草药糖果加热温度应控制在120～130℃,加热时间少于120 min。[Objective]To determine the effects of heating on the total phenolic content（ TPC）,antioxidant activities and content of the main functional component in Chinese herbs during simulated candy processing.[Method]Using momordica grosvenori,ebony and platycodon as materials to get the extract.Mixed extract with sugar solution well and heated at 100,110,120,130 or 140 ℃,the heating time was 0,10,20,30,40,60,120 or 180 min.Then determine the total phenolic content（ TPC）,antioxidant activity（ ABTS scavenging activity and FRAP） and the content of main functional component.[Result]Heating can increase the TPC and antioxidant activity of Chinese herbs significantly. Meanwhile,content of the main functional component decreased by heating.Upon heating at 140 ℃ for 180 min,the TPC of momordica grosvenori,ebony and platycodon increased about 2.2 times,3.4 times and 4.3 times,respectively,compared to the unheated sample,while the ABTS scavenging activities and FRAP increased about 3.1 ～ 7.0 times and 4.2 ～ 4.5 times,respectively,and content of functional component decreased by 34.76%,48.44% and 44.14%,respectively.[Conclusion] This study provided guidance for the industrial production of Chinese herbal candy.In the industrialized production of Chinese herbal candy,the heating temperature should be controlled at 120 ～ 130 ℃ and the time should be less than 120 min,in order to reduce the loss of functional component and improve the antioxidant activity of the candy.

关 键 词：中草药 加热 总酚含量 抗氧化性 功效成分 

分 类 号：TS245.9[轻工技术与工程—制糖工程]