石仙桃黄酮-多糖抑制鲜切苹果褐变的研究  

Inhibition of Browning of Fresh-Cut Apples by Flavonoids-Polysaccharides From Pholidota chinensi

作　　者：李卓颖 郑圣乐 曾俊轩 陈晓莹 房美彤 马娟娟 LI Zhuoying;ZHENG Shengle;ZENG Junxuan;CHEN Xiaoying;FANG Meitong;MA Juanjuan(Guangzhou College of Technology and Business,Foshan 528138,China)

机构地区：[1]广州工商学院,广东佛山528138

出　　处：《现代食品》2024年第1期163-166,172,共5页Modern Food

基　　金：2022年度广州工商学院科研重点培育项目(KYPY2022034);2022—2023年度广州工商学院校级大学生创新创业计划(xj202313714092);2022年度教育部产学合作协同育人项目(220603567223121)。

摘　　要：采用PEG6000/(NH_(4))_(2)SO_(4)双水相体系提取石仙桃中的黄酮和多糖,通过DPPH和ABTS自由基清除实验和对鲜切苹果褐变的抑制作用研究石仙桃黄酮和多糖的抗氧化活性。结果表明,石仙桃中黄酮和多糖的抗氧化机理不同,其中黄酮对清除自由基和抑制苹果褐变均有较好的效果,而多糖只表现出较好的抑制鲜切苹果褐变作用。当石仙桃黄酮浓度为100μg·m L^(-1)时,其对DPPH和ABTS自由基的清除率分别达到84.9%和87.0%;石仙桃黄酮和多糖及其复配液对抑制苹果多酚氧化酶活性有一定的积极作用。本研究为石仙桃的高值化利用提供了新的方法思路,并为功能性食品的开发与果蔬保鲜提供了新的理论依据。In this experiment,the flavonoids and polysaccharides from Pholidota chinensis were extracted by using PEG6000/(NH_(4))_(2)SO_(4) biphasic system.The antioxidant activities of flavonoids and polysaccharides in Pholidota chinensis were investigated by DPPH and ABTS radical scavenging assays and inhibition of browning of fresh-cut apples.The results showed that the antioxidant mechanisms of flavonoids and polysaccharides in Pholidota chinensis were different,in which the flavonoids had a better effect on free radical scavenging and inhibition of apple browning,while the polysaccharides only showed a better inhibition of browning of fresh-cut apples.When the concentration of flavonoids of Pholidota chinensis was 100μg·mL^(-1),the scavenging rate of DPPH and ABTS free radicals reached 84.9%and 87.0%,respectively;the flavonoids of Pholidota chinensis and polysaccharides and their complexes had a certain positive effect on the inhibition of the activity of apple polyphenol oxidase.This study provides new methodological ideas for the high-value utilization of Pholidota chinensis,and provides new theoretical basis for the development of functional food and preservation of fruits and vegetables.

关 键 词：石仙桃 黄酮 多糖 抗氧化活性 酶促褐变 

分 类 号：TS201.2[轻工技术与工程—食品科学]