不同干燥方式对龙眼多酚及抗氧化活性的影响  

Effects of different drying methods on polyphenol profile and antioxidant activities in longan(Ficus carica Linn.)

作　　者：谭飔 彭思维 李玮轩 任珊 王金霞 张应玲 石胜友 TAN Si;PENG Siwei;LI Weixuan;REN Shan;WANG Jinxia;ZHANG Yingling;SHI Shengyou(School of Advanced Agriculture and Bioengineering,Yangtze Normal University,Fuling 408100,Chongqing,China;South Subtropical Crops Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524091,Guangdong,China)

机构地区：[1]长江师范学院现代农业与生物工程学院,重庆涪陵408100 [2]中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《果树学报》2021年第3期411-420,共10页Journal of Fruit Science

基　　金：重庆市科委项目(cstc2018jcyjAX0687);广东省重点领域研发计划项目“现代种业”(2020B020220006);广东省自然科学基金(2020A1515011365);国家现代农业产业技术体系建设专项(CARS-32-02);中国热带农业科学院基本科研业务费(1630062020003)。

摘　　要：【目的】探讨真空干燥、冷冻干燥和热风干燥对龙眼酚类成分及其体外抗氧化活性的影响,为高品质龙眼干的生产提供依据。【方法】龙眼果肉经过3种不同干燥处理,龙眼果壳和果核只经过热风干燥处理,利用福林-酚比色法和液质联用技术(UPLC-QqQ-MS/MS)分别检测龙眼总酚含量和各酚类物质的组分,同时利用DPPH、ABTS和FRAP法检测多酚抗氧化活性。【结果】真空干燥、冷冻干燥和热风干燥后龙眼果肉总酚含量(w)分别是2.934/5.288和2.855 mg·g^(-1),对DPPH自由基清除能力分别是2.537、5.478、1.501 mg·100 g^(-1),对ABTS自由基清除能力分别是0.919、1.216、0.870 mg·100 g^(-1),以及还原力(FRAP)分别是5.810、6.634、5.538 mg·100 g^(-1)。液质分析结果表明龙眼不同部位酚类组成差别较大,龙眼果皮中多酚种类和含量均高于龙眼果肉和果核。与新鲜果肉相比,3种干燥方式均降低了龙眼果肉中大部分酚类成分含量。其中,真空干燥、冷冻干燥和热风干燥后主要酚酸阿魏酸分别降低了74.05%、63.67%和73.16%,主要类黄酮芦丁分别降低了51.58%、52.80%和46.50%。【结论】3种干燥方式对龙眼果肉酚类成分及抗氧化活性影响有显著差异,与真空干燥、热风干燥相比,冷冻干燥能够减少龙眼果肉在干燥过程中酚类成分及其抗氧化活性的损失。【Objective】Longan is widely distributed in subtropical zones and usually used to treat chronic diseases in Traditional Chinese Medicine.Longan can be eaten fresh or processed as dried fruit,juice,wine and so on.During processing,drying is the most commonly used method.Since the variation of nutrients and bioactive compounds of different fruits subjected to different drying methods is distinct,in order to process high-quality dried longan fruits,the effects of vacuum drying(VD),freeze drying(FD)and hot air drying(OD)on total polyphenols,phenolic profile and antioxidant activities of longan were studied.【Methods】Fresh longan fruits at commercial maturity stage were collected from the garden in the Institute of China Southern Subtropical Crop Research(Zhanjiang,Guangdong).Longan fruits were manually peeled and enucleated.Then,the longan pulps were dehydrated by VD,FD and OD.The longan pericarps and kernels were dehydrated only by OD.For VD,longan pulps were dried in the vacuum chamber at 70℃for 48 h.For FD,before vacuum freeze drying,the pulps were frozen at-60℃for 12 h.Then,the frozen pulps were dried in an experimental vacuum lyophilizer for 48 h.For OD,longan fruits were placed in a forced air circulation oven at 70℃for 48 h.The dried fruits were grinded rapidly and sieved thorough a 60-mesh screen.Moisture content was measured according to the national standard method.Fresh pulps and dried powder were ultrasonic extracted three times at 40℃for 30 min using 80%aqueous methanol.Folin-Ciocalteu colorimetric method was used to measure the total polyphenols.Ultra high pressure liquid chromatography and triple quadruple mass spectrometry(6460QQQ-MS,Agilent,California,USA)equipped with an electrospray ionization source(UPLC-QQQ-MS/MS)was used to analyze the polyphenol profile of longan.ZORBAX Eclipse Plus C18 column(100 mm×2.1 mm i.d.,1.8μm,Agilent,Waldbronn,Germany)was used.In addition,the antioxidant activities of longan polyphenols were determined with DPPH(2,2-diphenyl-1-picrylhydrazyl),ABTS(2,2�

关 键 词：龙眼 真空干燥 冷冻干燥 热风干燥 酚类成分 抗氧化活性 

分 类 号：S667.2[农业科学—果树学]