宣木瓜类黄酮提取纯化及鸭肉抗氧化保鲜应用实验研究
发布时间：2018-08-29 08:07
【摘要】：宣木瓜为宣城特产,药食兼用,含有多种对人体有益的功效成分,如类黄酮、蛋白酶、萜类化合物等。其中类黄酮化合物含量较为丰富,具有良好的抗氧化性能,表现为清除自由基,中断链式反应。因此,以宣木瓜为原材料开发天然抗氧化剂是宣木瓜价值更深层次挖掘的新途径。目的:采用有机溶剂热回流提取宣木瓜黄酮,优化提取工艺,制备宣木瓜黄酮粗提物;通过大孔树脂柱分离法纯化粗提物,优化纯化工艺,制备宣木瓜黄酮纯化物。通过体外抗氧化实验,对比宣木瓜黄酮粗提物与纯化物抗氧化活性。以TBA值为指标,试验粗提物与纯化物对肉质样品脂肪氧化的作用。方法:以乙醇为提取剂,设计提取次数、乙醇体积分数、液料比、回流温度,时间5个单因素实验,以单因素实验结果进行正交设计,优化宣木瓜黄酮提取最佳工艺,制备宣木瓜黄酮粗提物。选择D101、AB-8、D1300、HP-20型大孔树脂,通过静态吸附与解吸实验选择适宜树脂,以动态吸附与解吸实验优化宣木瓜黄酮纯化工艺。分别以总还原力、·OH清除力、O2㧟·清除力为依据试验比较宣木瓜黄酮粗提物与纯化物的抗氧化活性;将黄酮添加到肉质样品,以TBA值为指标,分析14d内其对肉质样品中脂肪氧化的效果。结果:(1)宣木瓜黄酮提取最佳工艺为:乙醇体积分数80%,液料比15:1,温度80℃,时间4.5h,(提取次数2次)。主次因素:乙醇体积分数温度时间液料比,此工艺下得率为0.639%,RSD=0.017。(2)通过静态吸附与解吸实验,选用HP-20大孔树脂纯化宣木瓜粗提物,动态吸附与解吸实验最优条件为:进样质量浓度1mg/m L,进样流速2m L/min,最大进样量为300mL,乙醇体积分数80%,洗脱流速1mL/min,洗脱剂体积为90mL,洗脱率为83.7%。宣木瓜黄酮纯度从(5.13±0.27)%提高至(29.20±0.74)%,纯化率为(569.57±21.53)%。(3)宣木瓜黄酮纯化物总还原力、·OH清除力、O2㧟·清除活性均比粗提物高。14d内粗提物与纯化物对脂肪氧化均有一定的抑制作用,其中纯化物的抑制作用较显著(P0.05)。14d内纯化物与VC的9组复合配方对脂肪氧化均有抑制作用,其中配方6抑制效果最好,效果优于单一添加。14d后添加黄酮的组分L*、a*、b*发生显著(P0.05)变化,表现为L*值减小,a*、b*值增大。结论:通过乙醇回流提取宣木瓜黄酮,优化了提取工艺;选择HP-20大孔树脂纯化,宣木瓜黄酮纯度从(5.13±0.27)%提高至(29.20±0.74)%。宣木瓜黄酮纯化物的抗氧化活性良好,可有效抑制脂肪氧化,其对肉样色泽的影响机理尚不明确,需进一步探索。
[Abstract]:Xuan papaya is a special product of Xuancheng. It contains many beneficial components, such as flavonoids, protease, terpenoids and so on. Among them, flavonoids are rich in content and have good antioxidant properties, such as scavenging free radicals and interrupting chain reaction. Therefore, the development of natural antioxidants with Xuan papaya as raw material is a new way to dig deeper into the value of Xuan papaya. Objective: to optimize the extraction process and prepare the crude extract of papaya flavone by organic solvent reflux, and to purify the crude extract by macroporous resin column, and to optimize the purification process to prepare the purified compound of papaya flavone. The antioxidant activity of flavonoids extracted from papaya was compared with that of purified flavonoids in vitro. The effect of crude extract and purified substance on fat oxidation of meat samples was studied with TBA value as index. Methods: the extraction times, ethanol volume fraction, the ratio of liquid to material, reflux temperature and time were designed, and the orthogonal design was carried out with the result of single factor experiment to optimize the optimum extraction process of papaya flavone. Preparation of flavonoids extract from papaya. The macroporous resin D101, AB-8, D1300 and HP-20 was selected. The optimum resin was selected by static adsorption and desorption experiments, and the purification process of papaya flavonoids was optimized by dynamic adsorption and desorption experiments. The antioxidant activities of crude extracts and purified flavonoids from papaya were compared based on the total reductive ability and the scavenging power of OH, and the TBA value was taken as the index of adding flavonoids to the fleshy samples. The effect of lipid oxidation on meat samples within 14 days was analyzed. Results: (1) the optimum extraction process of flavonoids from Xuan papaya was as follows: ethanol volume fraction 80: 1, ratio of liquid to material 15: 1, temperature 80 鈩，
本文编号：2210693
[Abstract]:Xuan papaya is a special product of Xuancheng. It contains many beneficial components, such as flavonoids, protease, terpenoids and so on. Among them, flavonoids are rich in content and have good antioxidant properties, such as scavenging free radicals and interrupting chain reaction. Therefore, the development of natural antioxidants with Xuan papaya as raw material is a new way to dig deeper into the value of Xuan papaya. Objective: to optimize the extraction process and prepare the crude extract of papaya flavone by organic solvent reflux, and to purify the crude extract by macroporous resin column, and to optimize the purification process to prepare the purified compound of papaya flavone. The antioxidant activity of flavonoids extracted from papaya was compared with that of purified flavonoids in vitro. The effect of crude extract and purified substance on fat oxidation of meat samples was studied with TBA value as index. Methods: the extraction times, ethanol volume fraction, the ratio of liquid to material, reflux temperature and time were designed, and the orthogonal design was carried out with the result of single factor experiment to optimize the optimum extraction process of papaya flavone. Preparation of flavonoids extract from papaya. The macroporous resin D101, AB-8, D1300 and HP-20 was selected. The optimum resin was selected by static adsorption and desorption experiments, and the purification process of papaya flavonoids was optimized by dynamic adsorption and desorption experiments. The antioxidant activities of crude extracts and purified flavonoids from papaya were compared based on the total reductive ability and the scavenging power of OH, and the TBA value was taken as the index of adding flavonoids to the fleshy samples. The effect of lipid oxidation on meat samples within 14 days was analyzed. Results: (1) the optimum extraction process of flavonoids from Xuan papaya was as follows: ethanol volume fraction 80: 1, ratio of liquid to material 15: 1, temperature 80 鈩，
本文编号：2210693
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