超声波辅助提取花生芽中酚类物质及不同组分的多酚分布  

Ultrasonic assisted extraction of phenols substances from peanut sprouts and distribution of polyphenols in different components

作　　者：付诗鸣 汪子郁 张丰泽 付晓燕 FU Shi-ming;WANG Zi-yu;ZHANG Feng-ze;FU Xiao-yan(School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,Hubei,China;College of Food&Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,Hubei,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《粮食与油脂》2021年第9期121-125,158,共6页Cereals & Oils

基　　金：湖北省教育厅科学技术研究计划指导性项目(B2016431)。

摘　　要：以花生芽菜为原料,通过单因素和正交试验对超声波辅助提取酚类物质的工艺进行优化,并对不同溶剂提取组分、洗脱组分和萃取组分中的多酚分布及其抗氧化活性进行了比较。结果表明:超声波辅助提取花生芽中酚类物质的最佳提取工艺为乙醇体积分数70%、超声温度60℃、超声时间80 min、料液比1∶30(g/m L),在此条件下总酚提取量为0.801 mg/g。水提组分多酚含量最高,体积分数70%乙醇提取组分抗氧化活性最强并且对酚类物质的洗脱率最高,但体积分数30%乙醇可洗脱出抗氧化活性最强的组分。正丁醇是较为理想的花生芽酚类物质萃取溶剂,其对酚类物质的萃取率为61.2%,对DPPH自由基清除率可达98.3%。The ultrasonic assisted extraction process of phenols was optimized through single factor and orthogonal experiments with peanut sprouts as raw materials,and the distribution of polyphenols in different solvent extraction components,elution components,extraction components and their antioxidant activities were compared. The results showed that the best extraction process for ultrasonic assisted extraction of phenols from peanut sprouts was ethanol volume fraction of 70 %,ultrasonic temperature 60 ℃,ultrasonic time 80 min,material-liquid ratio 1 ∶ 30( g/m L). Under these conditions,the total phenol extraction amount was 0. 801 mg/g. The water-extracted fraction had the highest polyphenol content. The volume fraction 70 % ethanol extract had the strongest antioxidant activity and the highest elution rate for phenolic substances,but volume fraction 30 % ethanol could elute the strongest antioxidant activity. Nbutanol was an ideal solvent for extracting peanut sprouts phenols. The extraction rate of phenols was61. 2 %,and the scavenging rate of DPPH free radicals could reach 98. 3 %.

关 键 词：花生芽菜 酚类物质 超声波辅助提取 多酚分布 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]