莲子壳多酚的抗氧化活性和稳定性  

Antioxidant Properties and Stability of Polyphenols in Lotus Seed Hull

作　　者：颜征 张海晖[1] 李亚群 段玉清[1] 陆玉洪 孙冀平 Yan Zheng;Zhang Haihui;Li Yaqun;Duan Yuqing;Lu Yuhong;Sun Jiping(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu;Jiangsu Yiweilian Langbo Food Company,Baoying 225800,Jiangsu)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏怡味莲朗伯食品有限公司,江苏宝应225800

出　　处：《中国食品学报》2019年第12期89-95,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省重点研发计划(现代农业)重点项目(BE2016350);扬州市现代农业项目(YZ2016043)

摘　　要：采用亚临界水萃取(SWE)与AB-8大孔吸附树脂联用制备莲子壳多酚,并对其抗氧化性和稳定性进行研究。结果表明,莲子壳多酚的得率为4.03%,其多酚纯度为99.50%;当质量浓度为100μg/mL时,莲子壳多酚对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基(ABTS+·)、超氧阴离子(O·2-)、亚硝酸离子(NO2-)的清除率分别为95.45%,99.63%,7.347%,41.20%;莲子壳多酚适合在4℃、避光、pH值2~6条件下保存,食盐不会影响莲子壳多酚的稳定性,蔗糖和葡萄糖对莲子壳多酚有一定的保护作用。The polyphenols were prepared by subcritical water extraction(SWE)and macroporous adsorption resi n AB-8,and their antioxidant activity and stability were also studied.The results showed that the yield of polyphenols in lotus seeds was 40.3%,and the purity of polyphenols was 99.50%.The scavenging rates of DPPH,ABTS+,O·2-,NO2-were 95.45%,99.63%,7.347%and 41.2%,respectively,when the concentration was 100μg/mL.Polyphenols are suitable for preservation at 4℃,dark,pH 2-6 conditions,salt will not damage lotus seed hull polyphenols,sucrose and glucose on the lotus seed hull polyphenol have a certain protective effect.

关 键 词：亚临界 莲子壳 多酚 抗氧化性 稳定性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]