紫苏主要营养成分及其功能特性

发布时间：2018-06-08 02:40

  本文选题：紫苏 + 酚类物质　； 参考：《浙江大学》2017年硕士论文

【摘要】：本试验研究了多个品种紫苏叶中酚类物质和精油的成分、含量及功能,并进行对比,以期选出优选品种加以推广,为综合开发紫苏资源,最大限度利用紫苏提供理论依据和技术支持;同时研究了紫苏籽油的提取及脂肪酸成分分析,为紫苏籽油的利用奠定基础。主要研究内容如下:(1)紫苏叶酚类物质的提取及抗氧化活性研究本试验比较了多个品种紫苏叶酚类物质的成分、含量,通过FRAP还原力、对DPPH自由基、ABTS自由基以及·OH自由基的清除能力比较不同品种的抗氧化活性,并分析酚类物质含量与抗氧化活性之间的相关性。试验结果表明,紫苏中含有11种酚类物质,品种P-04和P-M183中酚类物质含量较高,显示出较强的抗氧化活性,可作为优选品种;原儿茶醛、秦皮乙素、咖啡酸、木犀草素-7-氧-葡萄糖醛酸苷、迷迭香酸以及野黄芩素含量与抗氧化活性具有极强的相关性,在抗氧化方面起着重要的作用。(2)紫苏叶精油的提取及抑菌性研究本试验通过响应面设计优化了水蒸气蒸馏法提取紫苏叶精油工艺条件,同时比较了不同品种的紫苏叶精油得率、成分及相对含量,通过对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑制作用比较不同品种的抑菌性。结果表明,水蒸气蒸馏法提取紫苏叶精油的较佳条件为:料液比1:6,浸泡时间2.1 h,提取时间5.6 h;不同品种紫苏叶精油中共检测出43中成分,各品种间精油得率、成分及含量具有显著差异;品种P-04和P-M183的精油得率显著高于其他品种,抑菌效果也极大地优于其他品种,可作为优选品种。(3)紫苏籽油的提取及脂肪酸分析本试验通过响应面设计优化了紫苏籽油超声辅助提取工艺,并分析了紫苏籽油脂肪酸成分及理化性质。结果表明,超声辅助提取紫苏籽油较佳工艺条件为:料液比1:18,超声温度58℃,超声时间80min;紫苏籽油含有11种脂肪酸,主要为α-亚麻酸、亚油酸、油酸、棕榈酸、硬脂酸,α-亚麻酸含量尤高,含量高达201.56 mg/g DW,占61.17%;理化性质表明,紫苏籽油为干性油脂,所含脂肪酸以十八碳为主,不易氧化和酸败,氧化程度较低,具有较好的食用品质。综合比较,品种P-04及P-M183在酚类物质含量及抗氧化活性、精油含量及抑菌性等方面均显著优于其他品种,作为优选品种扩大种植,提高紫苏利用率。
[Abstract]:The composition, content and function of phenols and essential oils in the leaves of several varieties of perilla were studied and compared in order to select and popularize the selected varieties for comprehensive exploitation of perilla resources. At the same time, the extraction of perilla seed oil and fatty acid composition analysis were studied to lay a foundation for the utilization of perilla seed oil. The main contents of this study are as follows: (1) extraction and antioxidant activity of perilla leaf phenols; the composition and content of perilla leaf phenols were compared in this experiment. The scavenging ability of DPPH free radical, Abts radical and OH free radical was compared with the antioxidant activity of different varieties, and the correlation between phenols content and antioxidant activity was analyzed. The results showed that there were 11 phenols in perilla, and the phenols in varieties P-04 and P-M183 were higher, which showed strong antioxidant activity, and could be used as a good selection variety, protocatechuic aldehyde, palmatine, caffeic acid, chlorocatechuic aldehyde, palmatine and caffeic acid. Luteolin-7-oxy-glucuronide, rosemary acid and baicalein have strong correlation with antioxidant activity. Extraction and antimicrobial activity of essential oil from Perilla perilla leaves; the extraction conditions of essential oil from perilla leaf by steam distillation were optimized by response surface design, and the yield of essential oil from different varieties of perilla leaf was compared. The composition and relative content of E. coli, Staphylococcus aureus and Bacillus subtilis were compared. The results showed that the optimum conditions for extraction of essential oil from perilla leaf by steam distillation were as follows: ratio of material to liquid 1: 6, soaking time 2.1 h, extraction time 5.6 h, and 43 components were detected in different varieties of essential oil. The essential oil yield of P-04 and P-M183 was significantly higher than that of other varieties, and the bacteriostatic effect of P-04 and P-M183 was much better than that of other varieties. Extraction and fatty acid analysis of perilla seed oil the ultrasonic assisted extraction process of perilla seed oil was optimized by response surface design, and the fatty acid composition and physical and chemical properties of perilla seed oil were analyzed. The results showed that the optimum conditions of ultrasonic assisted extraction of perilla seed oil were as follows: ratio of material to liquid 1: 18, ultrasonic temperature 58 鈩，

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