枸杞熟化产物类黑精大孔吸附树脂的纯化  

Purification of melanoidins from cooked Lycium barbarum with macroporous resin

作　　者：胡云峰[1] 潘悦 陈君然[1] 朱彦华 HU Yunfeng;PAN Yue;CHEN Junran;ZHU Yanhua(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Ningxia Zaokang Gojiberry Inc.,Zhongning 755100,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]早康枸杞股份有限公司,宁夏中宁755100

出　　处：《食品与发酵工业》2022年第19期125-130,共6页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划项目(2020BDE43006)。

摘　　要：为研究枸杞熟化产物类黑精分离纯化的效果及对抗氧化性能的影响,采用乙醇溶液提取枸杞熟化产物类黑精后,通过静态吸附解吸实验及动态解吸实验筛选出最佳树脂以及最佳洗脱剂浓度对类黑精进行纯化,测定树脂纯化前后类黑精的抗氧化性。研究表明,6种树脂(D101、D312、X-5、HPD100、AB-8、CAD-40)中AB-8型大孔吸附树脂纯化效果最佳,静态吸附率为70.24%,解析率为88.84%,40%的乙醇溶液洗脱效果最佳,纯化后类黑精的总还原力为1.36,提高了0.524,DPPH自由基清除率达到了96.72%,提高了35.43%,·OH清除率达到65.77%,提高了26.74%。AB-8型树脂可以作为熟化枸杞类黑精的纯化材料,且纯化后类黑精抗氧化性能有明显提高。The purification techniques and oxidation resistance characteristics of cooked Lycium barbarum melanoidins were explored in this study.Melanoidins were extracted from cooked Lycium barbarum with ethanol solution.Different kinds of resin and the eluent concentration were optimized to purify melanoidins,and the antioxidant effect of melanoidins before and after resin purification was measured.The results showed that the AB-8 macroporous adsorption resin has the best purification effect among the six resins(D101,D312,X-5,HPD100,AB-8,CAD-40),with a static adsorption rate of 70.24%and the resolution rate of 88.84%.When the volume concentration of alcohol was 40%,the desorption was most effective.After purification,the total reducing power of melanoidins was 1.36,which increased by 0.524.Meanwhile,the DPPH scavenging rate was 96.72%,and the scavenging rate of hydroxyl radical was 65.77%which increased by 35.43%,and 26.74%respectively.AB-8 macroporous adsorption resin can be used as the optimal separation material for the purification of melanoidins of cooked Lycium barbarum,and the antioxidant capacity of melanoidins was improved obviously after purification.

关 键 词：枸杞 熟化 类黑精 纯化 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]