仙人草多酚提取物组成、抗氧化活性分析及其对虾仁保鲜作用  

Analysis of the Composition and Antioxidant Activity of Polyphenol Extracts of Mesona chinensis and Their Effect on Shrimp Preservation

作　　者：杜玉杰 张迪[3] 李萍 何晶 DU Yujie;ZHANG Di;LI Ping;HE Jing(College of Basic Education,Lingnan Normal University,Zhanjiang 524037,China;Zhanjiang Preschool Education College,Zhanjiang 524084,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]岭南师范学院基础教育学院,广东湛江524037 [2]湛江幼儿师范专科学校,广东湛江524084 [3]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品科技》2024年第5期208-215,共8页Food Science and Technology

基　　金：广东省普通高校特色创新类项目(2022KTSCX350);湛江幼儿师范专科学校重点领域项目(ZJYZZD202101)。

摘　　要：文章探究仙人草多酚提取物组成、抗氧化活性分析及其对虾仁保鲜作用进行分析。采用高效液相色谱法分析仙人草多酚提取物的组成及含量,采用体外抗氧化活性法测定多酚的还原能力、超氧阴离子自由基清除能力、羟自由基清除能力和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,测定pH值和硫代巴比妥酸(Thiobarbituric acid,TBA)值、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)值、对虾蒸煮损失率、菌落总数。结果表明:仙人草多酚提取物中鉴定得到9种多酚类成分,其中主要成分为咖啡酸,其含量占仙人草总酚含量的72.68%;体外抗氧化活性试验表明,仙人草提取物多酚还原能力EC_(50)为118.6 mg/L,清除超氧阴离子自由基、羟基自由基、DPPH自由基的IC_(50)值分别为33.22、232.4、4.9 mg/mL,表明仙人草多酚具有一定的抗氧化活性。添加仙人草多酚可降低pH值、TBA、TVB-N值以及蒸煮损失率和菌落总数,表明仙人草多酚可延长虾仁的货架保藏期。综上,仙人草多酚含量丰富,具有较强的抗氧化活性,在天然保鲜剂、保健食品和生物药品领域有着广阔的应用前景。The article explores the composition and antioxidant activity of the polyphenol extract from Mesona chinensis,as well as its preservation effect on Litopenaeus vannamei was analyzed.High performance liquid chromatography was used to analyze the composition and content of the polyphenol extract from Mesona chinensis.The in vitro antioxidant activity method was used to determine the reducing ability,superoxide anion radical scavenging ability,hydroxyl radical scavenging ability,and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging ability of polyphenols.pH value,thiobarbituric acid (TBA) value,total volatile basic nitrogen (TVB-N) value,shrimp cooking loss rate,and total bacterial count were measured.The results showed that nine types of polyphenolic components were identified in the polyphenol extract of Mesona chinensis,among which the main component was caffeic acid,which accounted for 72.68% of the total phenolic content of Mesona chinensis.The in vitro antioxidant activity test showed that the EC_(50) of the polyphenol reduction ability of the extract of Mesona chinensis was 118.6 mg/L,and the IC_(50) values for scavenging superoxide anion radicals,hydroxyl radicals and DPPH radicals were 33.22,232.4,4.9 mg/mL,respectively,indicating that the polyphenols of Mesona chinensis have certain antioxidant activity.Adding Mesona chinensis polyphenols can reduce pH value,TBA value,TVB-N value,as well as cooking loss rate and total bacterial count,indicating that Mesona chinensis polyphenols can prolong the shelf life of shrimp.In summary,the content of polyphenols in Mesona chinensis is rich,and it has strong antioxidant activity.It has broad application prospects in the fields of natural preservatives,health foods,and biopharmaceuticals.

关 键 词：凡纳滨对虾 仙人草多酚 抗氧化活性 保鲜 

分 类 号：TS201.2[轻工技术与工程—食品科学]