摘要
为开发桉叶功能成分,实验以桉叶多酚为研究对象,研究其总多酚含量及组成、体外抗氧化活性及改善肉鸡腿肌肉品质的作用。结果表明:低温连续相变提取桉叶多酚的得率为25.78%,总多酚含量312.55 mg/g;HPLC分析结果表明桉叶多酚以月见草素B为主,含有没食子酸、1,2,3,6-四没食子酰基-β-D-吡喃葡萄糖、没食子酸乙酯及金丝桃苷。桉叶多酚具有较强的清除超氧阴离子(O2·)能力、总抗氧化能力及还原能力,呈量效关系。此外,体内实验表明0.9 g/kg桉叶多酚显著提高肉鸡腿肌肌红蛋白6.53 mg/g和鸟苷酸含量0.34 mg/g(p<0.05),且1.2 g/kg桉叶多酚提高肌肉苯丙氨酸含量4.47 mg/g(p<0.05),具有显著改善肉质品质的作用。这表明桉叶多酚是一种具有高效活性的新型多酚,具有重要的研究前景和应用价值。
In order to develop the functional components from eucalyptus leaves, the polyphenols in eucalyptus leaves(PE) were used as the research object. The total content, composition and in vitro antioxidant activity of the polyphenols, and their abilities to improve broiler thigh muscle meat quality were investigated. The results showed that low temperature continuous phase extraction led to the yield of PE as 25.78%, and the total polyphenol content as 312.55 mg/g. The results of HPLC analysis indicated that PE had oenothein B as the major component, along with gallic acid, 1,2,3,6-tetragalloyl-β-D-glucopyranose, ethyl gallate and hyperoside. PE exhibited relatively high in vitro superoxide anion(O2·) scavenging ability, total antioxidant capacity and reducing ability, with a dose-effect relationship. In addition, in vivo experiments also showed that 0.9 g/kg PE treatment significantly increased the contents of myoglobin 6.53 mg/g and guanylate 0.34 mg/g in the broiler thigh muscle(p< 0.05), while 1.2 g/kg PE treatment enhanced the phenylalanine content 4.47 mg/g(p< 0.05), indicating that the PE treatment significantly improved meat quality. Thus, it can be concluded that PE are novel and highly active polyphenols and have important research prospects and application value.
作者
李伟
陈熔
张小英
孟天梦
陈运娇
曹庸
LI Wei;CHEN Rong;ZHANG Xiao-ying;MENG Tian-meng;CHEN Yun-jiao;CAO Yong(College of Food Science,South China Agricultural University,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangdong Natural Active Object Engineering Technology Research Center,Guangzhou 510642,China)
出处
《现代食品科技》
EI
CAS
北大核心
2020年第4期105-112,共8页
Modern Food Science and Technology
基金
国家重点研发计划项目(2016YFD0600806)
广东省现代农业产业技术体系创新团队项目(2019KJ117)
国家自然科学基金项目(31700501)。
关键词
桉叶
多酚
抗氧化
肉质
eucalyptus leaf
polyphenols
antioxidant
meat quality
