盐渍对三华李多酚类化合物含量与组成、抗氧化活性和生物可及性的影响  

Effect of Dry Salt-curing Processing on Content and Composition,Antioxidant Activity and Bioavailability of Polyphenolic Compounds in Sanhua Plum(Prunus salcina LindI.)

作　　者：陈春莲 于佳雯 杨宇哲 郭卓钊 黄妙云 黄苇[1] 杨瑞丽[1] Chen Chunlian;Yu Jiawen;Yang Yuzhe;Guo Zhuozhao;Huang Miaoyun;Huang Wei;Yang Ruili(College of Food Science,South China Agricultural University,Guangzhou 510642;Guangdong Kanghui Group Co.Ltd.,Chaozhou 515638,Guangdong)

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东康辉集团有限公司,广东潮州515638

出　　处：《中国食品学报》2023年第8期208-218,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省扬帆计划项目(2017YT05H077);国家自然科学基金项目(31871800)。

摘　　要：以三华李鲜果及其盐渍凉果果胚为原料,研究盐渍加工对三华李游离酚和结合酚的含量组成、抗氧化活性及生物可及性的影响。结果表明:三华李鲜果游离酚和结合酚分别为14.81 mg GAE/g DW和9.25 mg GAE/g DW,盐渍加工显著降低三华李游离酚的含量(65.90%),显著提高结合酚的含量(45.84%),改变了三华李单体酚类化合物的含量和分布,降低表儿茶素、槲皮苷、槲皮素己糖苷和原花青素B2等单体酚的含量,提高对羟基苯甲酸、绿原酸和隐绿原酸等的含量。盐渍显著降低三华李游离酚的DPPH和ABTS抗氧化活性,提高了结合酚的DPPH抗氧化活性。鲜果与盐胚多酚的生物可及性分别为49.50%和34.80%。研究结果为相关凉果产品的加工提供一定的理论依据。This study aimed to investigate effects of dry salt-curing processing on content and composition,antioxidant activity and bioaccessibility of polyphenolic compounds in Sanhua Plum(Prunus salcina LindI.).The free and bound phenols in Sanhua plum were 14.81 mg GAE/g DW and 9.25 mg GAE/g DW,respectively,and salting process significantly reduced 65.90% the free phenol contents,significantly increased 45.84% the bound phenol contents.Salt-curing caused a significant decrease in free phenolic content whereas a significant increase in bound form.The concentration and distribution of individual phenolic compounds in Sanhua plum were changed by salt-curing processing.The concentration of epicatechin,quercitrin,quercetin-hexoside and procyanidin B2 was decreased,while 4-hydroxybenzoic acid,chlorogenic acid and cryptochlorogenic acid contents were increased after salt-curing.DPPH· and ABTS+· antioxidant activities of free phenolics were decreased,while DPPH· antioxidant activities of bound phenolics were increased by dry salt-curing processing.The phenolic bioavailability of fresh and salt-cured plums was 49.50% and 34.80%,respectively.The obtained data provides a theoretical basis for the processing of preserved fruits products.

关 键 词：三华李 盐渍 多酚 抗氧化活性 生物可及性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]