橡子壳提取物成分分析及对小麦淀粉特性的影响  

Composition Analysis of Extract from Acorn Shell and Its Effect on Properties of Wheat Starch

作　　者：屈佳林 梁宗瑶 刘婧 韩子轩 刘小娟 林楠 段旭昌[1] Qu Jialin;Liang Zongyao;Liu Jing;Han Zixuan;Liu Xiaojuan;Lin Nan;Duan Xuchang(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2024年第8期82-91,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省重点研发计划项目(2020ZDLNY05-02)。

摘　　要：为开发低消化率面制食品,研究栓皮栎橡子壳提取物对小麦淀粉特性的影响,以栓皮栎橡子壳为试材,采用超声辅助乙醇提取,高分辨离子淌度-液质联用分析,对比试验和模拟消化试验,研究栓皮栎橡子壳乙醇提取物的制备,功能成分及其对小麦淀粉的糊化特性、凝胶特性及消化特性的影响。结果表明:栓皮栎橡子壳的乙醇提取物得率为2.40%,其总酚含量102.87 mg GAE/g、总黄酮含量41.72 mg RE/g,共鉴定出34种成分,主要为多酚、黄酮、萜、有机酸等活性成分。栓皮栎橡子壳乙醇提取物能明显降低小麦淀粉的糊化黏度及热稳定性,降低小麦淀粉凝胶的弹性、硬度、咀嚼性、胶黏性,使小麦淀粉凝胶表面变得更粗糙,组织结构更疏松,抑制了小麦淀粉凝胶的老化。当添加栓皮栎橡子壳乙醇提取物15%时,消化20 min,可降低消化率38.16%。结论:栓皮栎橡子壳乙醇提取物含有丰富的功能性成分,可改变小麦淀粉糊化特性和凝胶组织结构,降低小麦淀粉的消化率,可与小麦淀粉联合制备低消化率的面制食品。In order to develop flour food with low digestibility and study the effect of Quercus variabilis Bl.acorn shell extract on wheat starch properties.Quercus variabilis Bl.acorn shell was taken as raw materials in this study,and extracted by ultrasonic assisted ethanol extraction.Subsequently,the functional components of the ethanol extract were analyzed by HRLC-MS,and its effects were determined on the gelatinization properties,gel properties and digestion properties of wheat starch by comparative test and in vitro simulated digestion test.The results showed that the yield of ethanol extract was 2.40%,Quercus variabilis Bl.acorn shell,in which the total phenol content was 102.87 mg GAE/g and the total flavonoid content was 41.72 mg RE/g.By HRLC-MS,34 components were detected,including polyphenols,flavonoids,terpenes,organic acids and other active components.The ethanol extract could significantly reduce the gelatinization viscosity and thermal stability of wheat starch,as well as some gel properties(i.e.elasticity,hardness,chewiness,and viscosity),made surface rougher and the organizational structure looser,and inhibit the aging of wheat starch gel.After the addition of 15%ethanol extract of Quercus variabilis Bl.acorn shell,the digestibility reduced by 38.16%by 20 min of in vitro simulated digestion.Conclusion:The ethanol extract of Quercus variabilis Bl.acorn shell contains abundant functional components,which could change the gelatinization properties and gel structure of wheat starch,reduce the digestibility of wheat starch,and could be combined with wheat starch to develop low-digestibility flour products.

关 键 词：栓皮栎橡子壳 功能成分 淀粉理化特性 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]