不同干燥方式对秋葵多酚生物活性的影响  

Effect of Different Drying Methods on the Bioactivity of Polyphenols in Okra

作　　者：王文婷 王秀风 袁晓蕊 翟文斌 WANG Wenting;WANG Xiufeng;YUAN Xiaorui;ZHAI Wenbin(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,Anhui,China;Anhui Xiangyuan Biotechnology Co.,LTD,Huaibei 235000,Anhui,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000 [2]安徽相源生物科技有限公司,安徽淮北235000

出　　处：《普洱学院学报》2024年第6期30-35,共6页Journal of Pu'er University

基　　金：宿州学院科研平台开放课题项目(2022ykf01);安徽省教育厅重点研究项目(2023AH052239);安徽省教学研究项目(2022jyxm1606);安徽省“四新”研究与改革实践项目(2023sx113)。

摘　　要：为探究不同干燥方式对秋葵多酚生物活性的影响,对新鲜和自然、热风、微波、真空冷冻干燥处理后的秋葵进行多酚提取,并检测其抗氧化和抑菌效果。结果表明,经干燥处理后的秋葵多酚得率与新鲜秋葵相比显著降低(P<0.05),但真空冻干和微波干燥后的多酚得率明显高于前两种方式(P<0.05)。不同干燥处理会显著影响秋葵多酚的抗氧化性,而真空冻干后提取的多酚DPPH、羟基自由基清除率及总还原力与新鲜秋葵无明显差异(P>0.05);对于同种菌株(大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌),不同干燥处理后得到的秋葵多酚对其抑制效果不同,真空冻干后提取的多酚抑菌效果虽明显低于新鲜秋葵,但显著高于其他组(P<0.05)。为秋葵高效保留生物活性成分的干燥保藏方法及其进一步的开发和应用提供了理论依据。In order to explore effects of different drying methods on the bioactivity of polyphenols in okra,polyphenols were extracted from fresh okra and okra treated with natural drying,hot air drying,microwave drying and vacuum freeze-drying.And their antioxidant and antibacterial effects were tested.The results showed that the polyphenol yield of dried okra was significantly lower than that of fresh okra(P<0.05),but the polyphenol yield of vacuum freeze-drying and microwave drying was significantly higher than that of the other two methods(P<0.05).Different drying methods significantly affected the antioxidant properties of okra polyphenols,but the DPPH,hydroxyl radical scavenging rate and total reducing power of the polyphenols extracted after vacuum freeze-drying were not significantly different from those of fresh okra(P>0.05).For the same strain(E.coli,Staphylococcus aureus,Bacillus subtilis),the inhibitory effect of the polyphenols obtained after different drying treatments was different.The inhibitory effect of the polyphenols extracted after vacuum freeze-drying was significantly lower than that of fresh okra,but significantly higher than that of the other groups(P<0.05).It provided theoretical basis for dry preservation method of okra with high retention of bioactive ingredients and its further development and application.

关 键 词：秋葵 多酚 干燥方式 抗氧化 抑菌 

分 类 号：TS207.3[轻工技术与工程—食品科学]