辣椒中多酚的提取工艺和抗氧化活性研究  

Study on Extraction Process of Polyphenols from Chili and Their Antioxidant Activity

作　　者：熊岑 阮沛仪 郭晓刚 刘大千 曾丽娴 XIONG Cen;RUAN Pei-yi;GUO Xiao-gang;LIU Da-qian;ZENG(Li-xian College of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,China)

机构地区：[1]广东石油化工学院生物与食品工程学院,广东茂名525000

出　　处：《中国调味品》2024年第2期89-94,共6页China Condiment

基　　金：广东省科技创新战略专项资金(纵向协同管理方向)项目(2022DZXHT069);广东茂名市农村科技特派员项目(茂科字2021(71)号);广东高州市科技计划(20221025163411);广东石油化工学院自然科学研究项目(2018rc38)。

摘　　要：建立了辣椒中多酚提取的超声波辅助萃取法,并优化得到最优提取条件。探讨了不同辣椒中多酚提取物的体外抗氧化能力。结果表明,辣椒多酚最佳提取工艺条件为乙醇浓度60%、料液比1∶25(g/mL)、超声温度50℃、超声时间30 min。在最优条件下,对10种辣椒进行了多酚提取,含量为1.428~3.661 mg/g,且辣椒的多酚含量随着成熟度的增加而增大。通过对其中5种差异较大的辣椒品种的抗氧化活性进行对比,结果表明簇生朝天椒(较辣)的自由基清除能力相对较强,当多酚含量为50μg/mL时,对DPPH自由基的清除率可达85.05%,对羟基自由基的清除率可达74.53%。该研究可为辣椒的高附加值深加工开发提供技术依据和理论参考。An ultrasonic-assisted extraction method for the extraction of polyphenols from chili is established and the optimal extraction conditions are obtained through optimization.The in vitro antioxidant capacity of polyphenol extracts from different chili is investigated.The results show that the optimal extraction process conditions of polyphenols from chili are ethanol concentration of 60%,solid-liquid ratio of 1∶25(g/mL),ultrasonic temperature of 50℃and ultrasonic time of 30 min.Under the optimal conditions,polyphenols are extracted from ten kinds of chili and the content ranges from 1.428 mg/g to 3.661 mg/g,and the polyphenol content of chili increases with the increase of maturity.Through the comparison of antioxidant activity of five varieties of chili with significant differences,the results show that Capsicum annuum var.fasciculatum(spicier)has a relatively strong scavenging capacity on free radicals.When polyphenol content is 50μg/mL,the DPPH free radical scavenging rate and hydroxyl free radical scavenging rate can reach 85.05%and 74.53%respectively.This study could provide a technical basis and theoretical references for the high added-value deep processing and development of chili.

关 键 词：辣椒 多酚 超声辅助萃取 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]