不同褐变程度的核桃青皮多酚及抗氧化活性研究  

Study on polyphenols and antioxidant activity of walnut green husks with different browning degree

作　　者：梁蓉 梁润 田鑫 刘群龙[1] 张小军[1] 陈学兄[3] LIANG Rong;LIANG Run;TIAN Xin;LIU Qun-long;ZHANG Xiao-jun;CHEN Xue-xiong(College of Horticulture,Shanxi Agricultural University,Jinzhong 030801,Shanxi,China;Fruit Research Institute,Shanxi Agricultural University,Jinzhong 030801,Shanxi,China;College of Resources and Environment,Shanxi Agricultural University,Jinzhong 030801,Shanxi,China)

机构地区：[1]山西农业大学园艺学院,山西晋中030801 [2]山西农业大学果树研究所,山西晋中030801 [3]山西农业大学资源环境学院,山西晋中030801

出　　处：《粮食与油脂》2022年第4期154-157,162,共5页Cereals & Oils

基　　金：中央引导地方科技发展资金项目(YDZX20181400004769);山西省高等学校科技创新项目(2020L0136);晋中市科技重点研发计划(Y212013)。

摘　　要：以薄丰、金薄香8号等6种核桃青皮为试材,测定核桃青皮褐变后的色差值、9种多酚组分及抗氧化活性,并进行相关性分析。结果表明:不同品种核桃青皮褐变程度、多酚含量及抗氧化活性不同,随着青皮褐变程度的加重,其色差L^(*)值越低,a^(*)绝对值越高、b^(*)值越高。胡桃醌、肉桂酸、对香豆酸含量越高,其抗氧化活性越弱,其中薄丰褐变程度最低,抗氧化活性最强,为核桃青皮褐变后酚类物质的研究利用提供了理论依据。The color difference value,9 polyphenol components and antioxidant activity of walnut husks after browning were determined by using 6 walnut husks(Bofeng,Jin Boxiang 8) as materials and the correlation analysis was carried out.The results showed that the degree of browning,polyphenol content and antioxidant activity of walnut green husks of different varieties were different.With the increase of browning degree of walnut green husks,the lower L^(*) value of color difference,the higher a^(*) absolute value and b^(*) value.The higher the contents of juglone,cinnamic acid and p-coumaric acid were,the weaker the antioxidant activity was,and the browning degree of Bofeng was the lowest and the antioxidant activity was the strongest,which provided a theoretical basis for the study and utilization of phenolic substances after walnut green husks browning.

关 键 词：核桃青皮 色差值 酚类物质 HPLC 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]