草莓多酚提取工艺优化及抗氧化性分析  

Optimization of Extraction Technology of Polyphenols in Strawberry and Its Antioxidant Capacity

作　　者：华玮 熊丽娜 张永鑫 孙鹏[2] 岳龙[2] 付鸿博 HUA Wei;XIONG Lina;ZHANG Yongxin;SUN Peng;YUE Long;FU Hongbo(Key Laboratory for Research and Utilization of Characteristic Biological Resources in Southern Yunnan,College of Biological and Agricultural Sciences,Honghe University,Mengzi Yunnan 661199,China;Baicheng Academy of Forestry Sciences,Baicheng Jilin 137000,China;Shantou Academy of Forestry Sciences,Shantou Guangdong 515000,China)

机构地区：[1]红河学院·生物科学与农学学院·云南省高校滇南特色生物资源研究与利用重点实验室,云南蒙自661199 [2]白城市林业科学研究院,吉林白城137000 [3]汕头市林业科学研究所,广东汕头515000

出　　处：《果树资源学报》2023年第6期17-22,共6页Journal of Fruit Resources

基　　金：红河学院创新训练项目(CX2022174);吉林省科技发展计划项目(20200702036NC)。

摘　　要：【目的】通过对草莓多酚提取工艺、多酚含量及抗氧化性的研究,为草莓功能性品种的选育、产品的研发和产业化发展提供参考依据。【方法】以红颜草莓成熟期果实为材料,采用超声波辅助法对多酚进行提取,通过单因素和正交试验优化草莓果实多酚的提取工艺,并以清除DPPH自由基能力、亚铁还原能力和清除ABTS自由基能力3个指标评价草莓果实抗氧化能力。【结果】红颜草莓果实多酚最佳提取工艺为:甲醇体积分数60%,料液比1∶9,超声时间15 min,提取次数3次,该条件下多酚提取量为2.01 mg/g FW(fresh weight)。通过测定发现:在成熟期的草莓果实中,雪里香多酚含量最高为2.52 mg/g,章姬多酚含量最低为1.58 mg/g。在草莓果实发育不同时期的抗氧化能力表现为成熟期>白熟期>转色期,同时发现草莓果实清除ABTS自由基能力最强,其次为亚铁还原能力,最后为清除DPPH自由基能力。【结论】不同草莓品种多酚含量存在差异,且同一品种果实发育不同时期的抗氧化能力也有所不同,为后续草莓功能产品的开发提供了参考依据。【Objective】Through the study of strawberry polyphenol extraction technology,polyphenol content and antioxidant activity,to provide a reference for the breeding of strawberry functional varieties,product development and industrial development.【Methods】The fruit of‘Hongyan’strawberry in ripening stage were used as materials,the polyphenol was extracted by ultrasonic-assisted method,the extraction technology of polyphenols from strawberry fruit was optimized by single factor and orthogonal test.The antioxidant activity of strawberry fruit was evaluated by three indices including ferrous reducing ability,DPPH and ABTS free radical scavenging ability.【Results】The optimum extraction technology of polyphenols from strawberry fruit as follows:methanol volume fraction 60%,solid-liquid ration 1:9,ultrasonic time 15 min,extraction times 3 times,under this condition,the polyphenol content was 2.01 mg/g FW(fresh weight).By analyzing the polyphenol content of five different strawberry varieties,it was found that the polyphenol content of‘Xuelixiang’strawberry fruit was the highest(2.52 mg/g),and the polyphenol content of‘Zhangji’strawberry fruit was the lowest(1.58 mg/g).The antioxidant capacity in different stages of fruit development was as follows:ripening stage>white ripening stage>color turning stage.At the same time,it was found that strawberry fruit had the strongest ability to scavenge ABTS free radical,followed by ferrous reduction ability and DPPH free radical scavenging ability.【Conclusion】The polyphenol content of different strawberry varieties is different,and the antioxidant capacity of the same variety is also different at different stages of fruit development,which provides a reference for the subsequent development of strawberry functional products.

关 键 词：草莓 正交试验 不同品种 果实发育期 

分 类 号：S668.4[农业科学—果树学]