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中国精品科技期刊2020
施英,张超,邱新容,等. 不同干燥方式对诺丽果多酚含量及其抗氧化活性的影响[J]. 食品工业科技,2024,45(12):190−196. doi: 10.13386/j.issn1002-0306.2023080250.
引用本文: 施英,张超,邱新容,等. 不同干燥方式对诺丽果多酚含量及其抗氧化活性的影响[J]. 食品工业科技,2024,45(12):190−196. doi: 10.13386/j.issn1002-0306.2023080250.
SHI Ying, ZHANG Chao, QIU Xinrong, et al. Effects of Different Drying Methods on Polyphenol Content and Antioxidant Activity of Noni Fruit[J]. Science and Technology of Food Industry, 2024, 45(12): 190−196. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080250.
Citation: SHI Ying, ZHANG Chao, QIU Xinrong, et al. Effects of Different Drying Methods on Polyphenol Content and Antioxidant Activity of Noni Fruit[J]. Science and Technology of Food Industry, 2024, 45(12): 190−196. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080250.

不同干燥方式对诺丽果多酚含量及其抗氧化活性的影响

Effects of Different Drying Methods on Polyphenol Content and Antioxidant Activity of Noni Fruit

  • 摘要: 为比较不同干燥方式对诺丽果多酚含量及其抗氧化活性的影响,本研究采用福林-酚比色法及高效液相色谱法(High Performance Liquid Chromatography,HPLC)分别测定自然晒干、真空冷冻干燥、热风干燥后诺丽果样品的总酚含量及七种酚类化合物的含量,并采用自由基清除能力和铁离子还原能力实验测定各样品的抗氧化能力。结果表明,自然晒干、真空冷冻干燥和热风干燥后诺丽果总酚含量分别是7.78、12.42和6.38 mg/g;对DPPH自由基清除能力分别是17.57、35.98、13.63 μmol Trolox/g;对ABTS+·清除能力分别是17.57、36.09、13.63 μmol Trolox/g;FRAP抗氧化值分别是43.12、73.49、39.12 μmol Trolox/g:自然晒干和热风干燥的诺丽果中总酚含量及抗氧化性没有显著性差异(P>0.05),而两者与真空冷冻干燥的样品相比存在显著性差异(P<0.05)。HPLC分析结果表明,真空冷冻干燥后诺丽果中七种多酚化合物含量总值最高,达到1207.42 μg/g。由此可见,真空冷冻干燥处理对诺丽果多酚的含量和抗氧化能力影响较小,优于其它两种干燥方法,适于工业生产较高品质及高抗氧化活性的诺丽果产品。

     

    Abstract: In this study, the effects of different drying methods on the polyphenol content and antioxidant activity of noni fruit were compared. The total phenol content and the content of seven phenolic compounds in noni samples after natural sun-drying, vacuum freeze-drying, and hot-air drying were determined using the forint-phenol colorimetric method and high-performance liquid chromatography (HPLC). The antioxidant capacity of each sample was assessed using the free radical scavenging ability and iron ion reducing ability experiment. The results showed that the total phenolic content of noni fruit after natural sun-drying, vacuum freeze-drying and hot air-drying were 7.78, 12.42 and 6.38 mg/g, respectively. The scavenging ability against DPPH radicals were 17.57, 35.98 and 13.63 μmol Trolox/g, and the scavenging ability against ABTS+· were 17.57, 36.09, 13.63 μmol Trolox/g. The FRAP antioxidant values were 43.12, 73.49, 39.12 μmol Trolox/g, respectively. There was no significant difference (P>0.05) in total polyphenol content and antioxidant properties between the noni fruits after naturally sun-drying and hot air-drying. However, these properties were significantly different (P<0.05) from vacuum freeze-dried samples. HPLC analysis revealed that the total value of seven phenolic compounds in noni fruit was the highest after vacuum freeze-drying, reaching 1207.42 μg/g. This indicated that vacuum freeze-drying had a lesser effect on the content and antioxidant capacity of noni fruit polyphenols compared to the other two drying methods. Therefore, it was deemed more suitable for the industrial production of higher quality and high antioxidant activity of noni fruit products.

     

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