不同热烫方式对香蕉果皮活性成分及抗氧化能力的影响  

Effects of different blanching methods on active components and antioxidant capacity of banana peels

作　　者：林宝妹 洪佳敏 吴水金 LIN Bao-mei;HONG Jia-min;WU Shui-jin

机构地区：[1]福建省农业科学院亚热带农业研究所,福建漳州363005

出　　处：《饲料研究》2024年第24期94-100,共7页Feed Research

基　　金：国家农业农村部种业项目“国家闽台特色作物种质资源圃”;福建省自然科学基金项目(项目编号:2023J01374);福建省公益类科研院所专项(项目编号:2021R1030004、2021R1030006、2022R1030006、2023R1028002);福建省农业科学院科技创新平台专项(项目编号:CXPT202203);福建省农业科学院自由探索科技创新项目(项目编号:ZYTS2023006);漳州市自然科学基金项目(项目编号:ZZ2023J10)。

摘　　要：试验分别采用蒸汽、微波和沸水热烫方式处理香蕉果皮,测定果皮提取物的活性成分(总多酚、总黄酮、水解单宁和缩合单宁)含量以及抗氧化能力,研究不同热烫方式对香蕉果皮活性成分和抗氧化能力的影响。结果显示,随着处理时间延长,香蕉果皮多酚氧化酶(PPO)和过氧化物酶(POD)相对酶活性逐渐下降,相对酶活性均低于5%。在热处理40 s的情况下,蒸汽热烫处理香蕉果皮活性成分的损失相对最小,沸水热烫次之,微波热烫损失最大。与未热烫相比,热烫完成后,香蕉果皮的总抗氧化能力、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS^(+))和羟基(·OH)自由基清除能力下降,蒸汽和沸水热烫香蕉果皮的亚铁离子(Fe^(2+))螯合能力上升;40 s沸水热烫的香蕉果皮提取物的综合抗氧化能力最高,40 s蒸汽热烫略低之,5 s沸水热烫最差。研究表明,40 s蒸汽和沸水热烫均适用于香蕉果皮加工预处理。Banana peels were treated using steam,microwave,and boiling water blanching methods to determine the content of active components(total phenols,total flavonoids,hydrolyzable tannins,and condensed tannins)in the peel extracts,as well as their antioxidant capacity,to study the impact of different blanching methods on the active components and antioxidant capacity of banana peels.The results showed that with the extension of treatment time,the relative enzyme activities of polyphenol oxidase(PPO)and peroxidase(POD)in banana peel decreased gradually,and the relative enzyme activities were lower than 5%.After 40 seconds of heat treatment,steam blanching resulted in the least loss of active components in banana peels,followed by boiling water blanching,with microwave blanching causing the greatest loss.Compared with non-scalding,after blanching,the total antioxidant capacity,ABTS^(+)and·OH radical scavenging abilities of banana peels decreased,but the ferrous ion(Fe^(2+))chelating ability of banana peels treated with steam and boiling water blanching increased.The comprehensive antioxidant capacity of the extract from banana peels blanched in boiling water for 40 seconds was the highest,slightly lower for those steam-blanched for 40 seconds,and the worst for those blanched in boiling water for 5 seconds.The study indicates that both 40-second steam and boiling water blanching are suitable for the pretreatment of banana peels in processing.

关 键 词：香蕉果皮 热烫方式 抗氧化能力 

分 类 号：S816.7[农业科学—饲料科学]