可可加工中黄烷醇物质组成变化及抗氧化活性分析  

Analysis of Flavanol Compounds Changes and Antioxidant Activity of Cocoa Bean During Processing

作　　者：房一明[1,2,3,4] 李瑞 贺书珍 朱自慧[1,2,3,4] 赵溪竹 FANG Yiming;LI Rui;HE Shuzhen;ZHU Zihui;ZHAO Xizhu(Spice and Beverage Research Institute,Chinese Academy of Tropical Agriculture Science,Wanning,Hainan 571533,China;National Center of Important Tropical Crops Engineering and Technology Research,Wanning,Hainan 571533,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning,Hainan 571533,China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops,Wanning,Hainan 571533,China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]国家重要热带作物工程技术研究中心,海南万宁571533 [3]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533 [4]海南省热带香料饮料作物工程技术研究中心,海南万宁571533

出　　处：《热带作物学报》2021年第9期2696-2703,共8页Chinese Journal of Tropical Crops

基　　金：中国热带农业科学院基本科研业务费专项资金项目(No.1630142017010)。

摘　　要：本研究采用高效液相色谱、酶标检测技术,确定可可豆加工过程中黄烷醇类物质组成变化趋势,分析抗氧化活性。在发酵及焙炒阶段检测黄烷醇物质儿茶素(C)、表儿茶素(EC)、表没食子儿茶素(EGC)、表儿茶素没食子酸酯(ECG)、原花青素B1(PC B1)、原花青素B2(PC B2)。结果表明:经7 d发酵各成分含量分别为EGC(8.521~3.017 mg/g)、C(15.521~6.633 mg/g)、EC(19.615~3.142 mg/g)、ECG(0.236~0.084 mg/g)、PC B1(19.152~10.774 mg/g)、PC B2(4.254~2.083 mg/g),发酵使得可可豆中儿茶素及低聚物含量大量减少;135℃不同时间焙炒下,各物质含量分别为EGC(3.079~2.221 mg/g)、C(8.611~5.143 mg/g)、EC(3.956~0.982 mg/g)、ECG(0.111~0.070 mg/g)、PC B1(10.987~8.223 mg/g)、PC B2(2.385~1.534 mg/g)。可可豆在高温焙炒时,DPPH、ABTS自由基清除率呈下降趋势,降低了可可抗氧化活性。研究结果为可可加工提供相关保健功能性的依据。In this study,high-performance liquid chromatography and enzyme-labeled detection technology were used to determine the changing trend of flavanols and analyze the antioxidant activity during the processing of cocoa beans.The content of catechin(C),epicatechin(EC),epigallocatechin(EGC),epicatechin gallate(ECG),proanthocyanidin B1(PC B1),proanthocyanidin B2(PC B2)during fermentation and roasting were assayed.The content of for EGC,C,EC,ECG,PC B1,PC B2 was 8.521‒3.017 mg/g,15.521‒6.633 mg/g,19.615‒3.142 mg/g,0.236‒0.084 mg/g,19.152‒10.774 mg/g,4.254‒2.083 mg/g,respectively during 7 days fermentation.The content of catechins and oligomers greatly reduced in cocoa beans during fermentation.The content of EGC,C,EC,ECG,PC B1,PC B2 was 3.079‒2.221 mg/g,8.611‒5.143 mg/g,3.956‒0.982 mg/g,0.111‒0.070 mg/g,10.987‒8.223 mg/g,2.385‒1.534 mg/g,correspondingly roasted at 135℃for different times.The clearance rates of DPPH and ABTS+žshowed a downward trend during high-temperature roasting of cocoa beans.The antioxidant activity has reduced of cocoa bean.This would provide a theoretical basis for related health care functionality on cocoa processing.

关 键 词：可可 发酵和焙烤 黄烷醇物质组成 抗氧化活性 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程]