不同干燥方式对十香菜根多酚和黄酮含量及其抗氧化活性的影响
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摘要
对十香菜根分别进行自然风干、热风干燥、真空干燥、微波干燥、真空冷冻干燥处理,并对其总酚与总黄酮含量及抗氧化活性进行测定,研究不同干燥方式对十香菜根的影响。结果表明,真空冷冻干燥处理后十香菜根具有较高的功能性成分和抗氧化能力,多酚含量为6.672%,黄酮含量为4.784%,DPPH·清除率为60.081%,羟基自由基清除率为25.958%,ABTS+·清除率为66.148%,可作为干燥十香菜根的合适方法。
In order to investigate the effect of different drying methods on root of Mentha spicata Linn., the total phenolic, flavonoids contents in the root and the antioxidant activities were determined after natural air drying, hot air drying, vacuum drying, freeze drying and microwave drying, respectively. Results showed that, the root of Mentha spicata Linn. had higher level of functional ingredients and better antioxidant capacity after freeze drying processing,the contents of polyphenol and flavonoid were 6.627% and 4.784%, respectively, and the clearance rates of DPPH,hydroxyl, and ABTS+free radicals were 60.081%, 25.958% and 66.148%, respctively. The freeze drying could be used for processing root of Mentha spicata Linn. properly.
In order to investigate the effect of different drying methods on root of Mentha spicata Linn., the total phenolic, flavonoids contents in the root and the antioxidant activities were determined after natural air drying, hot air drying, vacuum drying, freeze drying and microwave drying, respectively. Results showed that, the root of Mentha spicata Linn. had higher level of functional ingredients and better antioxidant capacity after freeze drying processing,the contents of polyphenol and flavonoid were 6.627% and 4.784%, respectively, and the clearance rates of DPPH,hydroxyl, and ABTS+free radicals were 60.081%, 25.958% and 66.148%, respctively. The freeze drying could be used for processing root of Mentha spicata Linn. properly.
引文
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[2]张晓伟,李青雨,王德国,等.留兰香挥发油的薄层分离及抗菌活性研究[J].安徽农业科学,2011,39(17):10263-10264,10339. DOI:10. 3969/j. issn. 0517-6611. 2011. 17. 059.
[3]张晓伟,李青雨,王德国,等.留兰香精油的抗菌活性研究[J].食品科技,2011,36(4):227-229. DOI:10.13684/j.cnki.spkj.2011.04.031.
[4] YAMAHARA J, KIMURA H, KOBAYASHI M, et al. Biologically active principles of crude drugs. Cholagogic substances in cardamon seed and their properties[J]. Yakugaku Zasshi:Journal of the Pharmaceutical Society of Japan,1983,103(9):979-985.
[5]张晓兰.复方薄荷淀粉对乳腺癌术后放疗区域皮肤保护作用的评价[J].中华护理杂志, 1990, 25(10):29-30.
[6]程书均,何其傥,黄茂端,等.绿茶提取物抑制TPA促癌作用及其机制的研究[J].中国医学科学院学报,1989,11(4):259-264.
[7]秦建华,吴涛.不同干燥处理对马齿苋总酚含量及其抗氧化性的影响[J].保鲜与加工,2016,16(5):31-35. DOI:10.3969/j.issn.1009-6221.2016.05.007.
[8]曹源,李建伟,李述刚,等.不同干燥工艺对枣粉挥发性香气成分的影响[J].保鲜与加工,2015,15(2):44-49. DOI:10.3969/j.issn.1009-6221.2015.02.009.
[9]冉军舰,赵瑞香,阮晓莉,等.不同品种苹果多酚体外抗氧化能力评价[J].食品工业科技,2017,39(23):89-116. DOI:10.13386/j.issn1002-0306.2018.23.016.
[10]陈婷,徐文斌,洪怡蓝,等.响应面法优化甜叶菊残渣中总黄酮提取工艺及抗氧化活性[J].食品科学,2016,37(18):52-57. DOI:10.7506/spkx1002-6630-201618009.
[11] WEI Y, CHEN X Q, JIANG X Y, et al. Determination of taxifolin in Polygonum orientale and study on its antioxidant activity[J]. Journal of Food Composition and Analysis, 2009,22(2):154-157. DOI:10.1016/j.jfca.2008.08.006.
[12] SHIMADA K, FUJIKAWA K, YAHARA K, et al. Antioxidative properties of xanthan on the autoxidation of soybean oil in cycloextrin emulsion[J]. Journal of Agriculture and Food Chemistry, 1992, 40(6):945-948. DOI:10.1021/jf00018a005.
[13]任秋蓉,王亚男,王玥.等.密花香薷总黄酮体外抗氧化及抗肿瘤活性研究[J].天然产物研究与开发, 2017, 29:14-21.DOI:10.16333/j.1001-6880.2017.1.003.
[14] HE J B, YUAN S J, DU J Q, et al. Voltammetirc and spectral characterization of two flavonols for assay-dependent antioxidant capacity[J]. Bioelectrochemistry, 2009, 75(2):110-116.DOI:10.1016/j.bioelechem.2009.02.006.
[15] ZHANG D,CHU L,LIU Y, et al. Analysis of the antioxidant capacities of flavonoids under different spectrophotometric assays using cyclic voltammetry and density functional theory[J]. Journal of Agriculture and Food Chemistry,2011, 59(18):10277-10285. DOI:10.1021/jf201773q.