食品科学 ›› 2018, Vol. 39 ›› Issue (9): 102-107.doi: 10.7506/spkx1002-6630-201809016

• 食品工程 • 上一篇    下一篇

干燥方式对无花果酚类物质及其抗氧化活性的影响

秦丹丹,张生万,郭 萌,郭彩霞*,李美萍   

  1. 山西大学生命科学学院,山西 太原 030006
  • 出版日期:2018-05-15 发布日期:2018-05-15
  • 基金资助:
    山西省基础研究计划(青年基金)项目(2015021139)

Effect of Drying Methods on Polyphenol Composition and Antioxidant Activities of Figs (Ficus carica L.)

QIN Dandan, ZHANG Shengwan, GUO Meng, GUO Caixia*, LI Meiping   

  1. College of Life Science, Shanxi University, Taiyuan 030006, China
  • Online:2018-05-15 Published:2018-05-15

摘要: 研究自然晒干、真空冷冻干燥、烘箱干燥、远红外干燥和真空干燥对无花果总酚含量、酚类物质组成及其 体外抗氧化活性的影响。采用福林-酚比色法及高效液相色谱法分别测定干燥后无花果的总酚含量和酚类物质的组 成,并比较多酚提取液对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picryhydrazyl,DPPH)自由基清除能力、2,2’-联 氨-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐(2,2’-azino-bis-(3-ehtybenzothiaazoline-6-sulfonic acid) diammonium salt, ABTS)自由基清除能力和总还原力的影响,采用统计学方法分析酚类物质含量与其抗氧化活性的相关性。结果表 明:经不同方式干燥后无花果的总酚含量、各酚类物质含量均有显著性差异(P<0.05),其中真空干燥后样品的 总酚含量与酚类物质含量总和均为最高;不同干燥方式对无花果的抗氧化活性影响显著(P<0.05),真空干燥样 品的DPPH自由基清除能力、ABTS+·清除能力和总还原力均为最高,且相关性分析结果显示,无花果抗氧化活性 与儿茶素、槲皮苷、阿魏酸、4-羟基苯甲酸等酚类物质的含量之间呈显著相关(P<0.05)。综上,真空干燥处理 后无花果总酚含量及多酚各组分含量总和最多、抗氧化活性最强,适宜于无花果的干燥。

关键词: 无花果, 干燥方式, 酚类物质, 抗氧化活性, 相关性分析

Abstract: The present study aimed to investigate the effects of different drying methods including sun drying, vacuum freeze drying, oven drying, far-infrared drying and vacuum drying on the total polyphenol content, polyphenol composition and antioxidant activities in vitro of figs. The contents of total and individual polyphenol compounds were determined by the Folin-Ciocalteu method and high performance liquid chromatography (HPLC), respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis-(3-ehtylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity and reducing power of polyphenols extracted from dried figs were determined and correlated with polyphenol contents. The results showed that the contents of both total and individual polyphenol compounds were significantly affected by the drying methods (P < 0.05) and both the total polyphenol content and the summation of individual polyphenol compounds in vacuum dried figs were the highest. The antioxidant activities of polyphenols extracted from figs were also significantly affected by the drying methods (P < 0.05). Vacuum drying resulted in higher DPPH radical and ABTS+· scavenging capacity and reducing power of polyphenols from dried figs than other drying methods. The antioxidant activity of figs presented a significant correlation with polyphenols including catechin, quercitrin, ferulic acid, and 4-hydroxybenzoic acid (P < 0.05). Based on these results, vacuum drying is the most suitable method for preserving polyphenol compounds and antioxidant activity in figs.

Key words: fig, drying methods, polyphenol, antioxidant activities, correlation analysis

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