| 蒸汽爆破对红豆和绿豆多酚含量及抗氧化活性的影响 |
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| 引用本文： | 谷春梅,候春宇,程安玮.蒸汽爆破对红豆和绿豆多酚含量及抗氧化活性的影响[J].核农学报,2021,35(7):1574-1582. |
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| 作者姓名： | 谷春梅 候春宇 程安玮 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林长春130118;吉林农业大学食品科学与工程学院,吉林长春130118;山东省农业科学院农产品研究所,山东济南250100;湖南农业大学食品科学技术学院,湖南长沙410128;山东省农业科学院农产品研究所,山东济南250100 |
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| 基金项目： | 山东省自然科学基金(ZR2019MC072) |
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| 摘 要： | 为提高红豆和绿豆中酚类化合物的得率及抗氧化能力,本试验采取蒸汽爆破加工对红豆和绿豆进行预处理,研究不同爆破处理组红豆和绿豆中总酚、总黄酮的含量及其抗氧化活性,并分析了两者之间的关系。结果表明,蒸汽爆破处理后的原料结构破裂严重,形成大量的碎片物质,促进原料中活性成分与溶剂的接触可及性。与对照组(CK)相比,经爆破处理后,红豆、绿豆中总酚、总黄酮含量明显上升,0.5 MPa、60 s爆破条件下绿豆中总酚、总黄酮含量最高,分别为4.57和3.00 mg·g-1;而红豆中的总酚、总黄酮含量在0.75 MPa、60 s爆破条件下最高,分别为4.66和3.07 mg·g-1。红豆中的总酚、总黄酮的含量均高于绿豆(除0.5 MPa、60 s爆破处理组)。不同处理组中提取物的抗氧化活性与总酚及总黄酮的含量变化基本一致,红豆中总酚含量与DPPH自由基清除率之间的相关性最高(r=0.966),绿豆中总酚含量与FRAP还原能力的相关性最高(r=0.895)。本研究结果为蒸汽爆破适用于不同生物质及有效成分的提取提供了一定的理论指导,进一步拓展了爆破技术在食品加工业的应用范围。
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| 关 键 词： | 蒸汽爆破 红豆 绿豆 多酚 抗氧化活性 |
| 收稿时间： | 2020-04-08 |
Effects of Steam Explosion on Polyphenol Content and Antioxidant Activity of Red and Mung Beans |
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| GU Chunmei,HOU Chunyu,CHENG Anwei.Effects of Steam Explosion on Polyphenol Content and Antioxidant Activity of Red and Mung Beans[J].Acta Agriculturae Nucleatae Sinica,2021,35(7):1574-1582. |
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| Authors: | GU Chunmei HOU Chunyu CHENG Anwei |
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| Institution: | 1School of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118; 2College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128; 3Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, Shandong 250100 |
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| Abstract: | In order to improve the phenols content and antioxidant capacity in red and mung beans, the raw materials were pretreated by steam explosion. The total phenols content (TPC), total flavonoids content (TFC), and the antioxidant activities of extracts were tested in different treatment groups. Their correlation was also investigated. The results showed that: the structure of the raw material broke seriously, and formed a large number of debris, which promotes the accessible contact between the active components in the raw material and the solvent after steam explosion. Compared with control group CK, TPC and TFC in red and mung beans increased significantly after steam explosion. Under the explosion pressure of 0.5 MPa for 60 s, the maximum TPC (4.57 mg·g-1) and TFC (3.00 mg·g-1) were detected in mung beans. However, the maximum TPC (4.66 mg·g-1) and TFC (3.07mg·g-1) in red beans were obtained at the pressure of 0.75 MPa for 60 s. Except under the conditions of 0.5 MPa for 60s, TPC and TFC in red beans were higher than that of mung beans. The change trend of antioxidant capacity was basically consistent with the change of TPC and TFC. The correlation between total phenol content in red beans and DPPH radical scavenging rate was the highest (r=0.966), but the correlation between total phenol content and total reducing ability in mung beans was the highest (r=0.895). This study provide guidance for the application of steam explosion in extraction of effective compenents in different biomass, and further expand the application scope of steam explosion in the food processing industry. |
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| Keywords: | steam explosion red beans mung beans total phenols antioxidant activity |
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