摘要
以水为溶剂,在不同压力下对生姜中多酚进行热水浸提,并以常用抗氧化剂VC为阳性对照,利用清除DPPH·法评价生姜多酚抗氧化活性,研究压力对生姜中多酚提取率及其抗氧化活性的影响。结果显示:在101kPa(常压)、143kPa(家庭高压锅压力)和198kPa压力下,生姜多酚提取率分别为29.25,35.67,36.92mg/g,三者有显著性差异(P<0.05);生姜多酚清除DPPH·能力弱于VC,但也具有一定的抗氧化活性;提取压力对生姜多酚清除DPPH·的能力影响较小(P>0.05),表明压力对生姜中多酚提取率影响较大,对其抗氧化活性影响较小。
In order to study the effects of pressure on extraction rate and antioxidant activity of polyphenols from ginger,the polyphenols are extracted by hot water under different pressures with water as the solvent,and the antioxidant activity of ginger polyphenols is evaluated by DPPH·method with the commonly used antioxidant V C as the positive control.The results show that the extraction rate of ginger polyphenols is 29.25,35.67,36.92 mg/g at 101 kPa(atmospheric pressure),143 kPa(home pressure cooker pressure)and 198 kPa pressure respectively,and there are significant differences among the three groups(P<0.05);polyphenols from ginger have weaker scavenging ability to DPPH·than V C,but also have certain antioxidant activity.The extraction pressure has little effect on the scavenging ability of ginger polyphenols to DPPH·(P>0.05).It is indicated that the pressure has great influence on the extraction rate of polyphenols from ginger,and has little effect on its antioxidant activity.
作者
王桂林
宋继敏
徐未芳
赵二劳
WANG Gui-lin;SONG Ji-min;XU Wei-fang;ZHAO Er-lao(Department of Chemistry,Xinzhou Teachers University,Xinzhou 034000,China)
出处
《中国调味品》
CAS
北大核心
2020年第7期63-65,共3页
China Condiment
基金
国家级大学生创新创业训练计划项目(201910124008)
山西省1331工程重点学科建设计划支持项目(2019)
山西省高等学校大学生创新创业训练计划项目(2018514)
忻州师范学院化学化工大学生创新基地项目(2019)。
关键词
生姜
多酚
压力
提取率
抗氧化活性
影响
ginger
polyphenols
pressure
extraction rate
antioxidant activity
effect
