3种天然植物多糖在烤核桃中的抗氧化作用研究  

Application Research and product development of plant polysaccharide antioxidant activity in roasted walnut

作　　者：李娜 赵端阳 何爱民 吉洋洋 牟德华 LI Na;ZHAO Duanyang;HE Aimin;JI Yangyang;MOU Dehua(Hebei Lvling hetian Food co.LTD,Hebei Lincheng 054300,China;Hebei province(xingtai)walnut industry technology research institute,Hebei Lincheng 054300,China;Hebei walnut engineering technology research center,Hebei Lincheng 054300,China;College of Bioscience and Bioengineering,Hebei University of Science and Technology,Hebei Shijiazhuang 050000,China)

机构地区：[1]河北绿岭合田食品有限公司,河北临城054300 [2]河北省(邢台)核桃产业技术研究院,河北邢台临城054300 [3]河北省核桃工程技术研究中心,河北临城054300 [4]河北科技大学生物科学与工程学院,河北石家庄050000

出　　处：《食品工程》2023年第3期38-39,43,共3页Food Engineering

基　　金：河北省科技计划项目(20527103D)。

摘　　要：植物多糖具有多种生物活性,其抗氧化活性在近年来得到广泛关注和研究。研究了罗汉果糖苷、甘草多糖、甜菊糖苷3种天然植物多糖对烤核桃抗氧化作用的影响,并在单因素试验的基础上,通过正交试验确定3种植物多糖的最佳配比。试验结果表明,3种植物多糖对烤核桃均有一定的抗氧化作用,其中甘草多糖的效果优于其他2种;3种植物多糖的最佳组合为:罗汉果糖苷0.8%,甜菊糖苷1.1%,甘草多糖1.1%,此条件下烤核桃的保质期可达到9个月。Plant polysaccharides have many biological activities,and their antioxidant activities have been studied extensively in recent years.Based on the oxidation mechanism of roasted walnut,the antioxidant activities of plant polysaccharides were compared,through the scavenging ability of stevioside to DPPH and OH,and the super scavenging ability of siraitiside to OH,the oxidation inhibition of glycyrrhiza polysaccharide to linoleic acid and the scavenging ability to O 2-,the experiment group added TBHQ and sodium ascorbate also has better antioxidant effect,which can effectively replace the synthetic antioxidants such as TBHQ,and achieve the antioxidant requirements of natural materials.

关 键 词：植物多糖 甜菊糖苷 罗汉果糖苷 甘草多糖 抗氧活性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]