蒸汽爆破对芦笋副产物功能性成分及体外抗氧化性的影响  

Effects of Steam Explosion on Functional Components and In Vitro Antioxidant Activity of Asparagus By-products

作　　者：迟晓君 王海栋 李晓冉 徐清顺 孙文君 CHI Xiaojun;WANG Haidong;LI Xiaoran;XU Qingshun;SUN Wenjun(Department of Food Science and Engineering,Shandong Agriculture and Engineering University,Jinan Shandong 250100;Kashgar Shungeng Agricultural Food Co.Ltd.,KashgarXinjiang 844000)

机构地区：[1]山东农业工程学院食品科学与工程学院,山东济南250100 [2]喀什顺耕农产食品有限公司,新疆喀什844000

出　　处：《山东农业工程学院学报》2024年第5期44-49,共6页The Journal of Shandong Agriculture and Engineering University

基　　金：内蒙古自治区科技创新引导项目(呼财科【2021】850号);山东省蔬菜产业技术体系(SDAIT-05)。

摘　　要：以芦笋加工过程副产物为原材料,探讨蒸汽爆破对芦笋加工副产物功能性成分及抗氧化性的影响。通过预处理分别得到汽爆压强为0.5 MPa、1.0 MPa、1.5 MPa、2.0 MPa的四种产物,并进行黄酮、多酚、多糖等成分及羟基自由基等体外抗氧化性的影响。结果表明,汽爆压强为1.0 MPa时黄酮、多酚的含量最高,分别为0.975 mg/g、8.23 mg/g,汽爆压强为1.5 MPa时多糖得率最高,达8.19 mg/g,汽爆压强为1.5 MPa时羟基自由基和DPPH自由基的清除率达到最大,分别为79.1%、77.9%。Using asparagus processing by-products as raw materials,this study explored the effects of steam explosion on the functional components and antioxidant properties of asparagus processing by-products.Through pretreatment,four products with steam explosion pressures of 0.5 MPa,1.0 MPa,1.5 MPa,and 2.0 MPa were obtained,and the contents of flavonoids,polyphenols,polysaccharides,as well as their in vitro antioxidant properties against hydroxyl radicals and other factors were analyzed.The results showed that the contents of flavonoids and polyphenols were the highest when the steam explosion pressure was 1.0 MPa,with values of 0.975 mg/g and 8.23 mg/g,respectively.The polysaccharide yield was the highest when the steam explosion pressure was 1.5 MPa,reaching 8.19 mg/g.When the steam explosion pressure was 1.5 MPa,the scavenging rates of hydroxyl radicals and DPPH radicals reached the maximum,with values of 79.1%and 77.9%,respectively.

关 键 词：芦笋副产物 蒸汽爆破 抗氧化性 功能性成分 

分 类 号：S644.6[农业科学—蔬菜学]