局部超声效应对甜橙皮渣总酚提取及其抗氧化性的影响  

Locally sonochemical effect on total phenolic contents and their antioxidant abilities in the extracts from sweet orange peels

作　　者：张震[1,2] 马亚琴 王鹏旭[1,2] 成传香 朱攀攀 ZHANG Zheng1,2 ,MA Ya-qin1,2, WANG Peng-xu1,2 ,CHENG Chuan-xiang1,2, ZHU Pan-pan1,2(1. Citrus Research Institute, Southwest University, Chongqing 400712, China; 2. National Citrus Engineering Research Center, Chongqing 400712, China)

机构地区：[1]西南大学柑桔研究所,重庆400712 [2]国家柑桔工程技术研究中心,重庆400712

出　　处：《食品与机械》2018年第8期19-23,共5页Food and Machinery

基　　金：国家现代农业产业技术体系建设专项资金项目(编号:CARS-27-05C)

摘　　要：通过定位划分超声槽不同位置,系统探讨超声温度、提取时间、超声位置、超声功率对长叶橙皮渣中总酚提取及其抗氧化性的影响。结果表明:随着超声温度的增加、处理时间的延长,长叶橙皮渣中总酚含量显著增加,并在不同的超声位置存在一定差异性,超声温度30℃是提取总酚类物质的理想温度。超声功率对总酚的提取有积极作用。此外,不同超声位置其超声化学效应是不均一的,超声场P5位置是处理长叶橙皮渣总酚的最佳活性区域。超声处理后,总酚含量与其抗氧化性有良好的线性关系,在不同温度水平15,30,40℃(分别超声10,20,30,45,60 min),不同超声位置(P1,P2,P3,P4,P5)和不同超声功率条件下处理,相关系数R2依次是0. 708 3,0. 746 9,0. 718 9,0. 971 2,0. 735 0,其中不同超声位置上处理得到的R2最大,表明选择最佳的超声活性区域能有效提高长叶橙皮渣总酚含量及其抗氧化性。The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels,and both the content of seven phenolic acids and total phenolic contents（TPC） were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content of single phenolic acid and total phenolic contents. Moreover,sonochemical effect was dynamic and uneven in different positon,the contents of single phenolic acid and total phenolic improved greatly in the local position of P5. A good liner correlation was investigated between Trolox-equivalent antioxidant capacity（TEAC） value and the content of total phenolic acids after ultrasonic treatments. The correlation coefficients for the ultrasonic temperature of 15,30,40 ℃ were 0. 708 3,0. 746 9,0. 718 9（the treatment time varied from 10,20,30,45 to 60 min at both temperature levels）,the positons of（P1,P2,P3,P4,P5） were 0. 971 2 and 0. 7350 at four ultrasonic power levels,respectively. The correlation coefficient for the locally ultrasonic positions was found largest.

关 键 词：甜橙皮渣 局部超声效应 总酚 抗氧化能力 

分 类 号：TS209[轻工技术与工程—食品科学]