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中国精品科技期刊2020
汤晓,翟佳敏,葛晓峰,等. 3种食品天然植物包材的抗氧化活性成分对比研究[J]. 食品工业科技,2021,42(14):86−92. doi: 10.13386/j.issn1002-0306.2020110284.
引用本文: 汤晓,翟佳敏,葛晓峰,等. 3种食品天然植物包材的抗氧化活性成分对比研究[J]. 食品工业科技,2021,42(14):86−92. doi: 10.13386/j.issn1002-0306.2020110284.
TANG Xiao, ZHAI Jiamin, GE Xiaofeng, et al. Comparative Study on Antioxidant Active Components of Three Natural Plants for Food Packaging[J]. Science and Technology of Food Industry, 2021, 42(14): 86−92. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110284.
Citation: TANG Xiao, ZHAI Jiamin, GE Xiaofeng, et al. Comparative Study on Antioxidant Active Components of Three Natural Plants for Food Packaging[J]. Science and Technology of Food Industry, 2021, 42(14): 86−92. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110284.

3种食品天然植物包材的抗氧化活性成分对比研究

Comparative Study on Antioxidant Active Components of Three Natural Plants for Food Packaging

  • 摘要: 为分析箬叶、芦苇叶、荷叶这3种食品包装天然植物材料的抗氧化活性成分及其抗氧化功能,利用超声提取法提取活性成分,测定植物提取物的总酚、总黄酮含量,·OH清除能力、\rmO_2^-\cdot 清除能力、DPPH·清除能力、ABTS+·清除能力、总抗氧化性以及还原能力,分析抗氧化功能与抗氧化活性成分的相关性,以及活性成分的结构对抗氧化功能的影响。结果表明,超声提取时,荷叶中的总酚、总黄酮含量高于箬叶、芦苇叶,差异显著(P<0.05)。3种植物的总酚含量与·OH清除能力、\rmO_2^-\cdot 清除能力、DPPH·清除能力、ABTS+·清除能力、总抗氧化性、还原能力存在极显著相关性(P<0.01);总黄酮含量与总抗氧化性、还原能力存在极显著相关性(P<0.01),与ABTS+·清除能力存在显著相关性(P<0.05)。异槲皮苷是箬叶、芦苇叶中含量较高的多酚类化合物,木犀草素-6-C-葡萄糖苷是芦苇叶、荷叶中含量较高的多酚类化合物,这些成分中含有4-羰基、2, 3-双键、B环邻二羟基等结构。箬叶、芦苇叶、荷叶中含有多种多酚类化合物,这些活性成分具有较强的自由基清除等抗氧化功能。

     

    Abstract: The antioxidant components and antioxidant functions of three commonly used natural food packaging materials, including Indocalamus leaves, reed leaves and lotus leaves were investigated. The active components were extracted by ultrasonic extraction. The contents of total phenols and total flavonoids, the hydroxyl radical scavenging activity, superoxide radicals scavenging activity, DPPH free radical scavenging activity, ABTS+ free radical scavenging activity, total antioxidant activity and reducing power of plant extracts were determined. The relation between antioxidant functions and antioxidant active ingredients was tested. The results indicated that the contents of total phenols and total flavonoids in lotus leave were higher than these of Indocalamus leaves and reed leaves, and the difference was significant (P<0.05). The total phenol content of three plants was extremely significantly correlated with the hydroxyl radical scavenging activity, superoxide radicals scavenging activity, DPPH radical scavenging activity, ABTS+ scavenging activity, total antioxidant and reducing power (P<0.01). The total flavonoid content was extremely significantly correlated with the total antioxidant and reducing power (P<0.01), and significantly correlated with the ABTS+ free radical scavenging ability (P<0.05). The content of isoquercitrin was high in Indocalamus leaves, and reed leaves and the content of luteolin-6-c-glucoside was high in reed leaves and lotus leaves. These ingredients contained the 4-carbonyl group, 2, 3-double bond and o-dihydroxy group of B ring. In summary, Indocalamus leaf, reed leaf and lotus leaf contained many kinds of polyphenols, which have strong free radicals scavenging activity and other antioxidant function.

     

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