不同干燥方式对诺丽果多酚含量及其抗氧化活性的影响  

Effects of Different Drying Methods on Polyphenol Content and Antioxidant Activity of Noni Fruit

作　　者：施英 张超 邱新容 辜春鹤 朱科学[1,2] 张彦军 陈小爱[1,2] SHI Ying;ZHANG Chao;QIU Xinrong;GU Chunhe;ZHU Kexue;ZHANG Yanjun;CHEN Xiaoai(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning 571533,China;College of Tropical Crops,Yunnan Agricultural University,Pu'er 665000,China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533 [3]云南农业大学热带作物学院,云南普洱665000

出　　处：《食品工业科技》2024年第12期198-204,共7页Science and Technology of Food Industry

基　　金：海南省自然科学基金青年基金项目(322QN399);海南省万宁市重点科研项目(2022wnkj05);中国热带农业科学院国家热带农业科学中心科技创新团队项目(CATASCXTD202304)。

摘　　要：为比较不同干燥方式对诺丽果多酚含量及其抗氧化活性的影响,本研究采用福林-酚比色法及高效液相色谱法(High Performance Liquid Chromatography,HPLC)分别测定自然晒干、真空冷冻干燥、热风干燥后诺丽果样品的总酚含量及七种酚类化合物的含量,并采用自由基清除能力和铁离子还原能力实验测定各样品的抗氧化能力。结果表明,自然晒干、真空冷冻干燥和热风干燥后诺丽果总酚含量分别是7.78、12.42和6.38 mg/g;对DPPH自由基清除能力分别是17.57、35.98、13.63μmol Trolox/g;对ABTS+·清除能力分别是17.57、36.09、13.63μmol Trolox/g;FRAP抗氧化值分别是43.12、73.49、39.12μmol Trolox/g:自然晒干和热风干燥的诺丽果中总酚含量及抗氧化性没有显著性差异(P>0.05),而两者与真空冷冻干燥的样品相比存在显著性差异(P<0.05)。HPLC分析结果表明,真空冷冻干燥后诺丽果中七种多酚化合物含量总值最高,达到1207.42μg/g。由此可见,真空冷冻干燥处理对诺丽果多酚的含量和抗氧化能力影响较小,优于其它两种干燥方法,适于工业生产较高品质及高抗氧化活性的诺丽果产品。In this study,the effects of different drying methods on the polyphenol content and antioxidant activity of noni fruit were compared.The total phenol content and the content of seven phenolic compounds in noni samples after natural sun-drying,vacuum freeze-drying,and hot-air drying were determined using the forint-phenol colorimetric method and high-performance liquid chromatography(HPLC).The antioxidant capacity of each sample was assessed using the free radical scavenging ability and iron ion reducing ability experiment.The results showed that the total phenolic content of noni fruit after natural sun-drying,vacuum freeze-drying and hot air-drying were 7.78,12.42 and 6.38 mg/g,respectively.The scavenging ability against DPPH radicals were 17.57,35.98 and 13.63μmol Trolox/g,and the scavenging ability against ABTS+·were 17.57,36.09,13.63μmol Trolox/g.The FRAP antioxidant values were 43.12,73.49,39.12μmol Trolox/g,respectively.There was no significant difference(P>0.05)in total polyphenol content and antioxidant properties between the noni fruits after naturally sun-drying and hot air-drying.However,these properties were significantly different(P<0.05)from vacuum freeze-dried samples.HPLC analysis revealed that the total value of seven phenolic compounds in noni fruit was the highest after vacuum freeze-drying,reaching 1207.42μg/g.This indicated that vacuum freeze-drying had a lesser effect on the content and antioxidant capacity of noni fruit polyphenols compared to the other two drying methods.Therefore,it was deemed more suitable for the industrial production of higher quality and high antioxidant activity of noni fruit products.

关 键 词：诺丽果 自然晒干 真空冷冻干燥 热风干燥 多酚 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]