肖金玲,王娟,全志刚,王维浩,刁静静,曹龙奎.煮制处理对绿豆中多酚含量及其抗氧化活性的影响[J].包装工程,2020,41(15):34-42.
XIAO Jin-ling,WANG Juan,QUAN Zhi-gang,WANG Wei-hao,DIAO Jing-jing,CAO Long-kui.Effects of Cooking Treatment on Polyphenol Content and Antioxidant Activity of Mung Bean[J].Packaging Engineering,2020,41(15):34-42. |
| 煮制处理对绿豆中多酚含量及其抗氧化活性的影响 |
| Effects of Cooking Treatment on Polyphenol Content and Antioxidant Activity of Mung Bean |
| 投稿时间：2020-02-14 修订日期：2020-08-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.15.006 |
| 中文关键词: 绿豆 多酚 煮制 超声-微波协同萃取 抗氧化活性 |
| 英文关键词: mung bean polyphenols boiling ultrasound-microwave synergistic extraction antioxidant activity |
| 基金项目:国家重点研发计划（2017YFD0401203） |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 目的 为明确煮制处理对绿豆中多酚类化合物含量及其抗氧化活性的影响，优化得出绿豆多酚的最佳提取条件和煮制工艺，使绿豆在煮制过程中维持较高多酚含量和抗氧化活性，为绿豆的开发利用提供有力的数据支撑。方法 选用山西生产的明绿豆为原材料，采用超声-微波（U-M）协同萃取法提取绿豆多酚，采用传统煮制法进行煮制处理，采用福林酚法进行定量检测，以多酚含量为指标进行单因素及正交试验，得到最佳的提取条件，并在其基础上探讨最佳煮制工艺，对煮制后的绿豆进行感官评定分析。通过DPPH自由基清除测试和总抗氧化试剂盒检测煮制处理前后绿豆多酚提取物的抗氧化能力，并进行分析。结果 当U-M 处理时间为30 min，处理温度为40 ℃，提取固液比（g/mL）为1︰15，乙醇提取剂体积分数为60%时为最佳提取参数，其多酚含量为3.14 mg/g；当煮制功率为400 W，煮制固液比（g/mL）为1︰25，煮制时间为30 min时得到煮制工艺的最佳参数，其多酚含量为2.45 mg/g，感官评定分数为83；对照组、煮制处理组的绿豆多酚清除DPPH能力分别为69.54%，56.30%，对照组、煮制处理组的总抗氧化能力分别为29.13 U/mL和23.57 U/mL，表明其均具有较强的抗氧化能力，且呈量效关系。结论 初步明确了煮制处理对绿豆中多酚类物质含量和抗氧化活性的影响，即经煮制处理后，绿豆中的多酚含量较低，抗氧化能力较弱。在保障风味的基础上，优化了煮制工艺，为绿豆中多酚类物质的合理利用提供了科学的参考依据。 |
| 英文摘要: |
| The work aims to clarify the effect of cooking treatment on the content of polyphenols and antioxidant activity in mung beans, and obtain the optimal extraction conditions and cooking process of mung bean polyphenols to maintain a high polyphenol content and antioxidant activity during the cooking process of mung bean, thus providing strong data support for the development and utilization of mung beans. In this experiment, with the mung bean produced in Shanxi as the raw material, the polyphenols of mung bean were extracted by ultrasonic-microwave (U-M) synergistic extraction method, and the traditional cooking method was used for cooking. The polyphenol content was quantitatively detected by the Folin detection method. The single factor and orthogonal tests were carried out with polyphenol content as the index to obtain the best extraction conditions. On the basis of it, the best cooking process was discussed, and the cooked mung beans were subjected to sensory evaluation analysis. The DPPH free radical scavenging and total antioxidant kit tests were used to analyze the antioxidant capacity of mung bean polyphenol extracts before and after cooking. The test results showed that, when the optimal extraction parameters were as follows: U-M treatment time was 30 min, the treatment temperature was 40 ℃, the extraction solid-liquid ratio was 1︰15 (g/mL) and the ethanol extract concentration was 60%, the polyphenol content was 3.14 mg/g. When the cooking power was 400 W, the cooking solid-liquid ratio was 1︰25 (g/mL), and the cooking time was 30 min, they were the best parameters of the cooking process. Its polyphenol content was 2.45 mg/g, and the sensory evaluation score was 83 points. The mung bean polyphenols' ability to remove DPPH was 69.54% of the control group and 56.30% of the cooking treatment group, and the total antioxidant capacity was 29.13 U/mL of the control group and 23.57 U/mL of the cooking treatment group, indicating strong anti-oxidation ability, and showing a dose-effect relationship. This experiment preliminarily clarifies the effect of cooking treatment on the content of polyphenols and their antioxidant activity in mung beans. The polyphenol content in cooked mung bean is low and its antioxidant capacity is weak. On the basis of ensuring the flavor, the cooking process is optimized to provide a scientific reference for the rational use of mung bean polyphenols. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号