调味香料草果中多酚类化合物抗氧化活性成分的快速筛选  

Rapid Screening of Antioxidant Active Components of Polyphenols in Spice Amomum tsaoko

作　　者：杜丽霞 姜子涛 周烜[1] DU Li-xia;JIANG Zi-tao;ZHOU Xuan(School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China;College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津天狮学院食品工程学院,天津301700 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《中国调味品》2022年第5期84-88,共5页China Condiment

基　　金：天津市高等学校自然科学研究项目(2021KJ095);天津市科技计划项目(20YDTPJC01610)。

摘　　要：采用微波辅助提取法从调味香料草果中提取了多酚类化合物。用高效液相色谱-串联质谱法(LC-MS/MS)对草果多酚提取物化学成分进行了分析。以1,1-二苯基-2-三硝基苯肼自由基(DPPH)为探针,在未涉及复杂费时的单体分离的前提下,对多酚提取物中每个多酚类化合物的抗氧化活性进行了评价。结果表明,草果多酚类化合物的最佳提取条件是乙醇浓度70%、提取温度70℃、料液比1∶35(g/mL)、提取时间10 min,草果多酚类化合物的得率为11.13%;鉴定出3种多酚类化合物为原儿茶醛、汉诺基诺醇和双氢杨梅树皮素二聚体;在草果多酚类化合物中起主要抗氧化作用的是主成分汉诺基诺醇,其他多酚类化合物含量较低,活性存在较大差异,起辅助作用。The microwave-assisted extraction method is used to extract the polyphenols from Amomum tsaoko.The chemical constituents of polyphenol extracts from Amomum tsaoko are analyzed by LC-MS/MS.The antioxidant activity of each polyphenol is evaluated with DPPH free radicals as probes without the complicated and time-consuming monomer separation.The results show that the optimal extraction conditions of polyphenols from Amomum tsaoko are as follows:ethanol concentration is 70%,extraction temperature is 70℃,solid-liquid ratio is 1∶35(g/mL),extraction time is 10 min,and the yield of polyphenols from Amomum tsaoko is 11.13%;three polyphenols are identified as protocatechualdehyde,hannokinol and dihydromyricetin dimer;among the polyphenols,the main antioxidant component in Amomum tsaoko is hannokinol,while the content of other polyphenols is lower and their activities are greatly different,so they play an auxiliary role.

关 键 词：草果 多酚 汉诺基诺醇 抗氧化 LC-MS/MS 

分 类 号：TS202.3[轻工技术与工程—食品科学]