| 黑豆皮茶中酚酸类物质组成分析及抗氧化能力 |
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| 引用本文： | 阿拉西·斯尔克米德克,冯子倩,李艳芳,刘来玉,胡保明,牛宇戈,俞良莉.黑豆皮茶中酚酸类物质组成分析及抗氧化能力[J].上海交通大学学报(农业科学版),2017(5):44-49, 73. |
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| 作者姓名： | 阿拉西·斯尔克米德克 冯子倩 李艳芳 刘来玉 胡保明 牛宇戈 俞良莉 |
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| 作者单位： | 上海交通大学 农业与生物学院,上海 200240,上海交通大学 农业与生物学院,上海 200240,上海交通大学 农业与生物学院,上海 200240,山西青玉油脂有限公司,太原 030032,山西青玉油脂有限公司,太原 030032,上海交通大学 农业与生物学院,上海 200240,马里兰大学 营养与食品科学系,马里兰 20742 |
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| 基金项目： | 国家自然科学基金青年科学基金项目(31401490);山西青玉油脂有限公司企业资助项目 |
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| 摘 要： | 为了研究黑豆皮茶加工前后总酚含量、酚类物质组成及抗氧化能力的变化,本文采用福林酚法测定4种种壳原料的总酚含量,经自由基清除实验确定总酚含量与抗氧化能力的关系,并应用UPLC-MS技术研究了黑豆皮加工前后的酚酸组成差异。结果发现总酚含量与过氧自由基和羟自由基清除能力成正相关,但是与1,1-二苯-2-苦基肼(1,1-diphenyl-2-picryhydrazyl,DPPH)自由基的清除能力没有相关性。黑豆皮经焙炒加工后,总酚含量下降11.8%,清除过氧自由基和羟自由基的能力与原料相比分别降低4.0%和8.6%,同时清除DPPH自由基能力增加了13.2%。分离鉴定出8种酚酸,其中原儿茶酸等组分经烘炒后含量下降,阿魏酸含量升高。这些结果表明黑豆皮在加工前后自由基清除能力的变化可能与加工过程中酚酸物质的损失和部分抗氧化活性因子的暴露有关,为进一步开发应用黑豆皮茶提供了理论基础。
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| 关 键 词： | 黑豆皮茶 总酚含量 抗氧化能力 酚酸类物质 UPLC-MS |
| 收稿时间： | 2016/11/25 0:00:00 |
Research on Phenolic Acids Composition and Antioxidant Capacity of Black Bean Peels Tea |
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| Institution: | School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China,School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China,School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China,Shanxi Qingyu Oil Co.Ltd., Shanxi 030032,China,Shanxi Qingyu Oil Co.Ltd., Shanxi 030032,China,School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China and Department of Nutrition and Food Science,University of Maryland,Maryland 20742,USA |
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| Abstract: | The objective of this study was to study the total phenolic content,phenolic acids composition and antioxidant capacity of black bean peels during its heat processing.The total phenolic contents and antioxidant capacities of four kinds of seed husk materials and black bean peels tea were studied.Then UPLC-MS was used to study the difference of phenolic acids composition in black bean peels before and after heat processing.The results showed that total phenol content was positively correlated with peroxyl and hydroxyl radical scavenging ability,but had no correlation with the 1,1-diphenyl-2-picryhydrazyl(DPPH)radical scavenging ability.The total phenol content of processed black bean peels decreased by 11.8% compared with the raw materials.DPPH scavenging capacity of processed black bean peels increased by 13.2%,whereas peroxyl and hydroxyl radical scavenging capacities of processed black bean peels decreased by 4% and 8.6%,respectively.Eight kinds of phenolic acids in black bean peels were isolated and identified.The ferulic acid content of black bean peels increased and the content of other phenolic acids decreased after heat processing.The changes of antioxidant capacities of black bean peels tea during heat processing may be related with the loss of phenolic compounds and the exposure of some antioxidant activity factors. |
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| Keywords: | black bean peels tea total phenolic content antioxidant phenolic acids UPLC-MS |
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