新疆赤霞珠葡萄皮渣中多酚类物质质量分数及其复合抗氧化剂研究
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摘要
对葡萄皮渣中多酚类物质的质量分数及其复合抗氧化剂的协同增效作用进行研究,为葡萄废弃物中多酚类物质的开发利用提供理论依据。试材来自新疆和硕芳香庄园的赤霞珠葡萄皮渣,将提取得到的葡萄多酚与维生素C、柠檬酸进行配比并得到最优复合抗氧化剂配比,并采用牛津杯法研究复合抗氧化剂对3种细菌(大肠杆菌、金黄色葡萄球菌、沙门氏杆菌)的抑菌情况。结果表明,赤霞珠葡萄皮渣中总酚、总黄烷醇、总类黄酮、原花青素、单宁的质量分数分别为7.113 6、1.650 2、1.288 5、0.825 3、0.068 97mg·g-1,葡萄皮渣中多酚质量分数较高;复合抗氧化剂的最佳配比为维生素C、葡萄多酚、柠檬酸的质量分数分别为0.1%、0.004%、0.05%;复合型抗氧化剂对3种致病菌均有显著的抑制作用,随着复合型抗氧化剂质量分数的增加,大肠杆菌与金黄色葡萄球菌所受到的抑制作用越来越强,对沙门氏杆菌的抑制强度增加较缓慢。
In this paper,the phenol content and the synthetic effect with other antioxidants of grape pomace have been studied to provide the theoretical basis for the development and utilization of grape polyphenols from grape waste after extraction,with the Cabernet Sauvignon grape residue from Chateau Aroma in Xinjiang as test materials,combined the extract with ascorbic acid and citric acid to get the best match.This study also explored antimicrobial efficacies of multiple antioxidants on E.coli,Staphylococcus aureus,Salmonella using method of Oxford cup.The results showed that the total phenol mass fraction of Cabernet Sauvignon grape was 7.113 6 mg·g~(-1),total flavanol 1.650 2 mg·g~(-1),total flavonoid 1.288 5 mg·g~(-1),procyanidins 0.825 3 mg·g~(-1),and tannin 0.068 97 mg·g~(-1);grape pomace has a high mass fraction of polyphenols which can be combined with other multiple antioxidants in the best ratio of 0.1% ascorbic acid,0.004% grape polyphenol,and 0.05%citric acid;the multiple antioxidants have antimicrobial efficacies on E.coli,Salmonella typhi,and Staphylococcus aureus.With the increase of multiple antioxidants mass fraction,the antibacterial intension on E.coli and Staphylococcus aureus becomes stronger.However,this effect on Salmonella typhi increased slowly.
In this paper,the phenol content and the synthetic effect with other antioxidants of grape pomace have been studied to provide the theoretical basis for the development and utilization of grape polyphenols from grape waste after extraction,with the Cabernet Sauvignon grape residue from Chateau Aroma in Xinjiang as test materials,combined the extract with ascorbic acid and citric acid to get the best match.This study also explored antimicrobial efficacies of multiple antioxidants on E.coli,Staphylococcus aureus,Salmonella using method of Oxford cup.The results showed that the total phenol mass fraction of Cabernet Sauvignon grape was 7.113 6 mg·g~(-1),total flavanol 1.650 2 mg·g~(-1),total flavonoid 1.288 5 mg·g~(-1),procyanidins 0.825 3 mg·g~(-1),and tannin 0.068 97 mg·g~(-1);grape pomace has a high mass fraction of polyphenols which can be combined with other multiple antioxidants in the best ratio of 0.1% ascorbic acid,0.004% grape polyphenol,and 0.05%citric acid;the multiple antioxidants have antimicrobial efficacies on E.coli,Salmonella typhi,and Staphylococcus aureus.With the increase of multiple antioxidants mass fraction,the antibacterial intension on E.coli and Staphylococcus aureus becomes stronger.However,this effect on Salmonella typhi increased slowly.
引文
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[4]JEONG Y S,HONG J H,CHO K H.Grape skin extract reduces adipogenesis and lipogenesis-related gene expression in 3T3-L1adipocytes through the peroxisome proliferatoractivated receptor-gamma signaling pathway[J].Nutrition Research,2012,32(7):514-521.
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[6]张秀玲,祝义伟,孙佳平.酿酒后的葡萄渣的综合利用[J].食品工业科技,2008,29(7):284-285,288.ZHANG X L,ZHU Y W,SUN J P.Comprehensive utilization of pomace after grape brewing[J].Science and Technology of Food Industry,2008,29(7):284-285,288.
[7]刘芸,仇农学,杨玺玉.葡萄皮渣提取物总酚含量及体外抗氧化活性、抑菌活性[J].食品科学,2011,32(1):5-9.LIU Y,QIU N X,YANG X Y.Assessment of total phenolic content and in vitro antioxidant and antimicrobial activities of ethanol extract from grape residue left after making wine[J].Food Science,2011,32(1):5-9.
[8]叶新红,李永春,胡彩香,等.不同处理对葡萄皮中多酚类化合物溶出效果的研究[J].新疆农业科学,2009,46(4):877-880.YE X H,LI Y CH,HU C X.et al.Study on the dissolution effect of different treatment on polyphenols from skin of grape[J].Xinjiang Agricultural Sciences,2009,46(4):877-880.
[9]JAYAPRAKASHA G K,SINGH R P,SAKARIAH K K.Antioxidant activity of grape seed(Vitis vinifera L.)extracts on peroxidation models in vitro[J].Food Chemistry,2001,73(3):285-290.
[10]PEINADO J,DE LERMA N L,MORENO J,et al.Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process[J].Food Chemistry,2009,114(3):1050-1055.
[11]LI Y G,TANNER G,LARKIN P.The DMACA-HCl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes[J].Journal of the Science of Food and Agriculture,1996,70(1):89-101.
[12]王华.葡萄与葡萄酒实验技术操作规范[M].西安:西安地图出版社,1999.WANG H.Technical Specification for Grape and Wine Experimentation[M].Xi’an:Xi’an Map Publishing House,1999.
[13]GODOY S,MARLENE R,KATHERINA F.Influence of the structure and composition of the País grape proanthocyanidins on the inhibition of angiotensin I-converting enzyme(ACE)[J].Food Chemistry,2012,134(1):346-350.
[14]王丽媛,苗利利,仇农学.苹果渣中高纯度多酚物质的制备及体外抗氧化活性评价[J].农产品加工(学刊),2009,3(3):29-33.WANG L Y,MIAO L L,QIU N X.Purification and invitro antioxidative effects of polyphenols in apple pomace[J].Academic Periodical of Farm Products Processing,2009,3(3):29-33.
[15]李华,王蔚新,袁春龙.葡萄籽多酚提取物的提取工艺研究[J].食品研究与开发,2005,26(6):69-72.LI H,WANG W X,YUAN CH L.Research on extract technology of grape seed polyphenol extract[J].Food Research and Development,2005,26(6):69-72.
[16]高园,房玉林,张昂,等.葡萄枝条中多酚类物质的超声波辅助提取[J].西北农林科技大学学报(自然科学版),2009,37(9):77-82.GAO Y,FANG Y L,ZHANG A,et al.Study on the extraction of polyphenol from grapevine branch by ultrasonic adjunct extraction method[J].Journal of Northwest A&F University(Natural Science Edition),2009,37(9):77-82.
[17]韩林,黄玉林,张海德,等.槟榔籽中抗氧化成分的提取及活性研究[J].食品与发酵工业,2009,35(9):157-163.HAN L,HUANG Y L,ZHANG H D,et al.Study on the extraction of antioxidant components from betelnut seed and evaluation of their activitie[J].Food and Fermentation Industries,2009,35(9):157-163.
[18]郎娜,罗红霞.黄花菜中黄酮类物质抗氧化性的研究[J].食品研究与开发,2007,28(3):74-77.LANG N,LUO H X.Study for the activity of flavonoid in hemerocallia fulva[J].Food Research and Development,2007,28(3):74-77.
[19]PHOENCY L,KEN Y L,SHIN L,et al.Phytochemicals and antioxidant properties of solvent extracts from Japonica rice bran[J].Food Chemistry,2009,117(3):538-544.
[20]阮征,邓泽元,严奉伟,等.菜籽多酚和Vc在化学模拟体系中清除超氧阴离子和羟自由基的能力[J].核农学报,2007,21(6):602-605.RUAN ZH,DENG Z Y,YAN F W,et al.Hydroxyl radical and superoxide radical scavenging activities of polyphenol from rape seed and vitamin C in modified chemical systems[J].Journal of Nuclear Agricultural Sciences,2007,21(6):602-605.
[21]王莹.茶多酚的抗氧化和抑菌活性及其增效剂[J].生物学杂志,2007,24(5):54-56.WANG Y.The anti-oxidation and anti-microbial activities of tea polyphenols and its in creased reagents[J].Journal of Biology,2007,24(5):54-56.
[22]郭新竹,宁正祥.天然酚类化合物及其保健作用[J].食品工业,2002,23(3):28-29.GUO X ZH,NING ZH X.The antioxidation of natural polyphenol and its health care function[J].The Food Industry,2002,23(3):28-29.
[23]吕丽爽,曹栋.脱脂葡萄籽中低聚原花青素的提取[J].无锡轻工大学学报,2001,20(2):208-210.LL SH,CAO D.Separation of oligomeric proanthocyanidins from defatted grape seeds[J].Journal of Wuxi University of Light Industry,2001,20(2):208-210.
[24]吕振岳,王庆华.白藜芦醇的研究进展[J].食品研究与开发,2003,24(1):25-26.LZH Y,WANG Q H.Advances in study on resveratrol[J].Food Research and Development,2003,24(1):25-26.
[25]王晓宇.葡萄酒抗氧化活性及其检测方法的研究[D].陕西杨凌:西北农林科技大学,2008.WANG X Y.Study on the antioxidant activity and methods of detection in wine[D].Yangling Shaanxi:Northwest A&F University,2008.
[26]严奉伟,吴媛瑾,张欣.菜籽多酚与VC在棉籽油中的抗氧化效果与协同增效作用[J].食品研究与开发,2009,30(8):11-14.YAN F W,WU Y J,ZHANG X.Antioxidantive and synergistic effects of rapeseed polyphenol and vitamin C on cottonseed oil[J].Food Research and Development,2009,30(8):11-14.
[27]罗伟强.胡椒提取物抗氧化性能的研究[J].粮油加工与食品机械,2002(4):36-37.LUO W Q.Studies of the pepper extract antioxidant properties[J].Machinery for Cereals Oil and Food Processing,2002(4):36-37.
[2]周俊,石雪晖,秦丹,等,湖南刺葡萄酿酒试验研究[J].中外葡萄与葡萄酒,2008(3):14-16,20.ZHOU J,SHI X H,QIN D,et al.Study on the wine making with grapes of V.davidii Foex in Hunan[J].Sino-Overseas Grapevine&Wine,2008(3):14-16,20.
[3]GORINSTEIN S,CASPI A,LIBMAN I,et al.Red grapefruit positively influences serum triglyceride level in patients suffering from coronary atherosclerosis:Studies in vitro and in humans[J].Journal of Agricultural and Food Chemistry,2006,54(5):1887-1892.
[4]JEONG Y S,HONG J H,CHO K H.Grape skin extract reduces adipogenesis and lipogenesis-related gene expression in 3T3-L1adipocytes through the peroxisome proliferatoractivated receptor-gamma signaling pathway[J].Nutrition Research,2012,32(7):514-521.
[5]SNCHEZ-ALONSO I,JIMNEZ-ESCRIG A,SAURA-CALIXTO F,et al.Antioxidant protection of white grape pomace on restructured fish products during frozen storage[J].Lwt-Food Science and Technology,2008,41(1):42,50.
[6]张秀玲,祝义伟,孙佳平.酿酒后的葡萄渣的综合利用[J].食品工业科技,2008,29(7):284-285,288.ZHANG X L,ZHU Y W,SUN J P.Comprehensive utilization of pomace after grape brewing[J].Science and Technology of Food Industry,2008,29(7):284-285,288.
[7]刘芸,仇农学,杨玺玉.葡萄皮渣提取物总酚含量及体外抗氧化活性、抑菌活性[J].食品科学,2011,32(1):5-9.LIU Y,QIU N X,YANG X Y.Assessment of total phenolic content and in vitro antioxidant and antimicrobial activities of ethanol extract from grape residue left after making wine[J].Food Science,2011,32(1):5-9.
[8]叶新红,李永春,胡彩香,等.不同处理对葡萄皮中多酚类化合物溶出效果的研究[J].新疆农业科学,2009,46(4):877-880.YE X H,LI Y CH,HU C X.et al.Study on the dissolution effect of different treatment on polyphenols from skin of grape[J].Xinjiang Agricultural Sciences,2009,46(4):877-880.
[9]JAYAPRAKASHA G K,SINGH R P,SAKARIAH K K.Antioxidant activity of grape seed(Vitis vinifera L.)extracts on peroxidation models in vitro[J].Food Chemistry,2001,73(3):285-290.
[10]PEINADO J,DE LERMA N L,MORENO J,et al.Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process[J].Food Chemistry,2009,114(3):1050-1055.
[11]LI Y G,TANNER G,LARKIN P.The DMACA-HCl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes[J].Journal of the Science of Food and Agriculture,1996,70(1):89-101.
[12]王华.葡萄与葡萄酒实验技术操作规范[M].西安:西安地图出版社,1999.WANG H.Technical Specification for Grape and Wine Experimentation[M].Xi’an:Xi’an Map Publishing House,1999.
[13]GODOY S,MARLENE R,KATHERINA F.Influence of the structure and composition of the País grape proanthocyanidins on the inhibition of angiotensin I-converting enzyme(ACE)[J].Food Chemistry,2012,134(1):346-350.
[14]王丽媛,苗利利,仇农学.苹果渣中高纯度多酚物质的制备及体外抗氧化活性评价[J].农产品加工(学刊),2009,3(3):29-33.WANG L Y,MIAO L L,QIU N X.Purification and invitro antioxidative effects of polyphenols in apple pomace[J].Academic Periodical of Farm Products Processing,2009,3(3):29-33.
[15]李华,王蔚新,袁春龙.葡萄籽多酚提取物的提取工艺研究[J].食品研究与开发,2005,26(6):69-72.LI H,WANG W X,YUAN CH L.Research on extract technology of grape seed polyphenol extract[J].Food Research and Development,2005,26(6):69-72.
[16]高园,房玉林,张昂,等.葡萄枝条中多酚类物质的超声波辅助提取[J].西北农林科技大学学报(自然科学版),2009,37(9):77-82.GAO Y,FANG Y L,ZHANG A,et al.Study on the extraction of polyphenol from grapevine branch by ultrasonic adjunct extraction method[J].Journal of Northwest A&F University(Natural Science Edition),2009,37(9):77-82.
[17]韩林,黄玉林,张海德,等.槟榔籽中抗氧化成分的提取及活性研究[J].食品与发酵工业,2009,35(9):157-163.HAN L,HUANG Y L,ZHANG H D,et al.Study on the extraction of antioxidant components from betelnut seed and evaluation of their activitie[J].Food and Fermentation Industries,2009,35(9):157-163.
[18]郎娜,罗红霞.黄花菜中黄酮类物质抗氧化性的研究[J].食品研究与开发,2007,28(3):74-77.LANG N,LUO H X.Study for the activity of flavonoid in hemerocallia fulva[J].Food Research and Development,2007,28(3):74-77.
[19]PHOENCY L,KEN Y L,SHIN L,et al.Phytochemicals and antioxidant properties of solvent extracts from Japonica rice bran[J].Food Chemistry,2009,117(3):538-544.
[20]阮征,邓泽元,严奉伟,等.菜籽多酚和Vc在化学模拟体系中清除超氧阴离子和羟自由基的能力[J].核农学报,2007,21(6):602-605.RUAN ZH,DENG Z Y,YAN F W,et al.Hydroxyl radical and superoxide radical scavenging activities of polyphenol from rape seed and vitamin C in modified chemical systems[J].Journal of Nuclear Agricultural Sciences,2007,21(6):602-605.
[21]王莹.茶多酚的抗氧化和抑菌活性及其增效剂[J].生物学杂志,2007,24(5):54-56.WANG Y.The anti-oxidation and anti-microbial activities of tea polyphenols and its in creased reagents[J].Journal of Biology,2007,24(5):54-56.
[22]郭新竹,宁正祥.天然酚类化合物及其保健作用[J].食品工业,2002,23(3):28-29.GUO X ZH,NING ZH X.The antioxidation of natural polyphenol and its health care function[J].The Food Industry,2002,23(3):28-29.
[23]吕丽爽,曹栋.脱脂葡萄籽中低聚原花青素的提取[J].无锡轻工大学学报,2001,20(2):208-210.LL SH,CAO D.Separation of oligomeric proanthocyanidins from defatted grape seeds[J].Journal of Wuxi University of Light Industry,2001,20(2):208-210.
[24]吕振岳,王庆华.白藜芦醇的研究进展[J].食品研究与开发,2003,24(1):25-26.LZH Y,WANG Q H.Advances in study on resveratrol[J].Food Research and Development,2003,24(1):25-26.
[25]王晓宇.葡萄酒抗氧化活性及其检测方法的研究[D].陕西杨凌:西北农林科技大学,2008.WANG X Y.Study on the antioxidant activity and methods of detection in wine[D].Yangling Shaanxi:Northwest A&F University,2008.
[26]严奉伟,吴媛瑾,张欣.菜籽多酚与VC在棉籽油中的抗氧化效果与协同增效作用[J].食品研究与开发,2009,30(8):11-14.YAN F W,WU Y J,ZHANG X.Antioxidantive and synergistic effects of rapeseed polyphenol and vitamin C on cottonseed oil[J].Food Research and Development,2009,30(8):11-14.
[27]罗伟强.胡椒提取物抗氧化性能的研究[J].粮油加工与食品机械,2002(4):36-37.LUO W Q.Studies of the pepper extract antioxidant properties[J].Machinery for Cereals Oil and Food Processing,2002(4):36-37.