湿解西兰花尾菜制备富里酸及其抗氧化活性研究  

Preparation of Fulvic Acid from Broccoli Wastes Treated by Hydrothermal Degradation and its Antioxidant Activities

作　　者：李顺勤 贾永秀 贾洪玉 隋文杰 张民 刘锐 吴涛[1,2] LI Shun-qin;JIA Yong-xiu;JIA Hong-yu;SUI Wen-jie;ZHANG Min;LIU Rui;WU Tao(State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China;College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Institute of Agricultural Resources and Environment,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津科技大学省部共建食品营养与安全国家重点实验室,天津300457 [2]天津科技大学食品科学与工程学院,天津300457 [3]山东省农业科学院农业资源与环境研究所,山东济南250100 [4]天津农学院,天津300384

出　　处：《中国果菜》2021年第12期37-42,共6页China Fruit & Vegetable

基　　金：山东省重大科技创新工程项目(2018CXGC0220);天津市自然科学基金青年项目(18JCQNJC84100);天津市研究生科研创新项目(2019YJSS033)。

摘　　要：本文从湿解西兰花尾菜中制备富里酸并研究其抗氧化活性。通过优化获得湿解工艺的最适条件为204℃、10 min,在此条件下,富里酸得率为163.0 g/kg,相比原料直接提取提高了38.0%;进一步采用酸提、XAD-8型树脂和钠型732阳离子交换树脂纯化,经纯化后富里酸得率为32.9 g/kg,较原料直接提取后纯化提高了5.4倍。在0.5 mg/mL的添加浓度下,湿解富里酸对ABTS^(+)自由基和DPPH自由基的清除率超过90%,对羟基自由基和超氧阴离子自由基的清除率分别为14.1%和32.3%,且抗氧化性随富里酸浓度的提高而增强。In this study,broccoli wastes were treated by hydrothermal degradation to improve the humification process.The yield variation of fulvic acid under different treatment conditions was investigated,results showed that the content of fulvic acid in broccoli samples after hydrothermal degradation,at steaming temperature of 204℃ and retention time of 10 min was determined to be 163.0 g/kg,which was increased by 38.0% compared to the raw material.The main humification product,fulvic acid was extracted by dilute hydrochloric acid solution and purified by XAD-8 resin and Sodium 732 cation exchange resin.The purification yield of fulvic acid from above degraded sample was 32.9 g/kg,which was raised times than raw sample.With the addition of fulvic acid at concentration of 0.5 mg/mL,the scavenging capacities of ABTS^(+)·and DPPH·were over 90%,the scavenging rates of·OH and O_(2)·- were 14.1% and 32.3%,respectively.And such antioxidant activities were enhanced with the increment of the fulvic acid concentration.

关 键 词：湿解 西兰花尾菜 腐植酸 富里酸 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]