摘要
[目的]提取活性较高的核桃多酚,提高核桃的利用价值。[方法]采用添加0.05 mol/L盐酸的70%乙醇溶液超声辅助的方法处理核桃仁,Folin-Ciocalteau法测定总酚含量,并测定其清除自由基能力及铁离子还原能力表征抗氧化活性。[结果]4次超声提取(65℃,10 min)的核桃多酚提取液多酚含量为(12.03±0.16)mg/g,核桃仁中的多酚残留量为0.38 mg/g,低于碱处理后的核桃仁多酚残留量。此外,核桃多酚提取物在清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基能力及铁离子还原能力均高于叔丁基对苯二酚(TBHQ)、VC和VE。[结论]酸化乙醇超声处理核桃仁不仅可以有效去除核桃多酚,还为食品工业提供了高活性的天然抗氧化剂。
[Objective]To extract polyphenols from Juglans regia L. with realtivley high activity,and to enhance the utilization value of J. regia.[Method]Ultrasonic extraction was applied directly to process J. regia kernel by adding 70% ethanol containing 0. 05 mol/L hydrochloric acid.The total phenol content was measured by Folin-Ciocalteu method. The antioxidant activity was evaluated using free radicals scavenging capacity and iron ion reducing ability.[Result] As for the four times ultrasonic extraction（ 65 ℃,10 min） of J. regia extracting solution,polyphenols content was（ 12. 03 ± 0. 16） mg / g walnut kernel; The remained polyphenols in the kernel was 0. 38 mg / g walnut kernel,which was lower than that in walnut kernel treated with conventional alkali soaking method. Compared with t-butyl hydroqumone（ TBHQ） and vitamin C,walnut polyphenol extract showed superior antioxidant capacity in terms of scavenging free radicals and reducing iron ion.[Conclusion]Direct ultrasonic extraction of walnut kernel not only removed polyphenols with high efficiency but also provided potential antioxidant additive for food industry.
出处
《安徽农业科学》
CAS
2016年第19期90-93,共4页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金项目(31401635)
国家"863"计划研究项目(2013AA102014)
关键词
核桃仁
多酚
抗氧化活性
超声提取
Walnut kernels
Polyphenols
Antioxidant activity
Ultrasonic extraction
