不同干燥方法对荷花花瓣抗氧化活性和化学成分的影响郭兴峰

2010362(266)145　　郭兴峰1,傅茂润2,杜金华1,王晓1,21(,,271018)2(,,250014)　　研究不同干燥方法(阴干、晒干、鼓风干燥、微波干燥、冷冻干燥)对荷花花瓣抗氧化活性和总黄酮、总酚、花青素含量的影响。以抗坏血酸作为阳性对照,采用还原能力、DPPH自由基清除和羟基自由基清除3种体外抗氧化模型,评价了不同干燥方式处理的荷花花瓣的抗氧化能力,并对总黄酮、总酚和花青素的含量进行了测定。结果表明:荷花花瓣具有较强的还原能力、清除DPPH自由基和羟基自由基的能力;不同干燥方法对荷花花瓣的抗氧化活性和活性物质的含量均有较大的影响,其中冷冻干燥的荷花花瓣抗氧活性能力最强,且总黄酮、总酚和花青素的含量最高,分别为60.20、85.35mg/g和150.3ng/g;而晒干荷花花瓣的抗氧化能力最差,黄酮、总酚和花青素的含量最低,分别为0.39、19.08mg/g和2.8ng/g。　荷花,干燥方式,抗氧化能力,总黄酮,总酚,花青素:()。:2009-09-27,:2009-11-30　　(NelumbonuciferaGaertn.)(Nym-phaeaceae),7-8,3000,、、、、、、,,。[1],,,。,。、、,、、,。1　材料与方法1.1　、20097,30min,、、、、,,。、、、、、、、、、、Folin、、、、。DPPH·Sigma。FD-1C,;GZX-DHG,;WD700,LG;YF-150-500g,;AUW220D,;KQ3200,;SP-722E,。1.2　1.2.1　荷花的干燥:(1):10-15d,10%。(2):3-5d,10%。(3):60℃,10%。(4):(4+2)min2。(5):2-3d,10%。1.2.2　荷花提取工艺流程新鲜荷花※干燥※粉碎※超声辅助提取※抽滤※定容(DW)1g,50%1∶100(g∶mL)30min,,200mL,。1.3　1.3.1　还原能力的测定OyaizuFOODANDFERMENTATIONINDUSTRIES146　　2010Vol.36No.2(Total266)(1986)[2],。200、400、600、800、1000μL1∶100,1mL,2.5mL(0.2mol/L,pH6.6)2.5mL1%。50℃20min,2.5mL10%,10min,1mL,4mL0.5mL0.1%10min。700nm。1.3.2　DPPH·清除能力的测定DPPH·(1,1--2-)Lee[3-4],。(50,100,150,200,250μL)4mLDPPH·(0.04mg/mL),50%5mL,,30℃30min,517nm。DPPH·:清除能力/%=A0-AtA0×100:AtDPPH·;A050%DPPH·。1.3.3　羟自由基清除率的测定-Fe2+[5-6]。4.0mL0.2mol/L(pH=7.4),1.5mL5mmol/L,1.0mL7.5mmol/LFeSO42.0mL,;1.0mL1%H2O21.0mL,;4.0mL0.2mol/L、2.5mL2.0mL,;1.0mL1.0mL1%H2O22.0mL。8.5mL,37℃60min536nmA。·OH:·OH清除率/%=A样-A损A未损-A损×1001.4　1.4.1　总黄酮含量的测定1.4.1.1　0.25mg/mL,0、0.5、1.0、2.0、3.0、4.0、5.0,0.3mL5%NaNO2,6min,0.3mL10%Al(NO3)3,6min,2mL4%NaOH,10mL,15min,510nm,xy,:y=0.0009x+0.0213,r=0.9965,0-1.25μg。1.4.1.2　NaNO2-Al(NO3)3-NaOH[7]。1∶1001mL,50%10mL,1mL10mL,0.3mL5%NaNO2,6min,0.3mL10%Al(NO3)3,6min,2mL4%NaOH,10mL,15min,510nm,,3。1.4.2　总酚含量的测定1.4.2.1　20.00mg,200mL,100μg/mL,0、0.05、0.10、0.20、0.30、0.40、0.50、0.60、0.70mL,1mL(0、5、10、20、30、40、50、60、70μg/mL),1mL,3min3mL2%Na2CO3。25℃2h765nm,xy,:y=0.0226x+0.0275,r=0.9991,0-70μg。1.4.2.2　Folin[8]。1mL50%10mL,0.5mL,0.5mLFolin,1mL,,3min3mL2%NaCO3,25℃2h,765nm。,3。1.4.3　花青素含量的测定pH[9-10]。pH=10.025mol/LKClpH=4.51∶4,1h。515nm700nm。:2010362(266)147　　花青素含量=A×MW×DF×V×100ε×L×mt,A=(A515-A700)pH1.0-(A515-A700)pH4.5;MW-3-449.2;DF;V;ε-3-26900;mt;100g-3-,3。1.5　Excel2003SPSS13.0,X±SD,P0.05。2　结果与讨论2.1　1,,,。,6mg/mL,1.661,0.6mg/mL。,6mg/mL,0.355,1mg/mL。、,(P0.05),,(P0.05)。1　2.2　DPPH1,DPPH·。DPPH·,EC50185.0μg,、,DPPH·,EC501035.4μg。DPPH·,DPPH·8,、9-10,DPPH·50。1　DPPH·EC50/μgR2185.0y=0.0026x+0.01900.997237.6y=0.0021x+0.00110.999203.9y=0.0018x+0.01330.996231.8y=0.0021x+0.01320.9951035.4y=0.0005x-0.01770.94324.76y=0.0196x+0.01480.9952.3　,Fenton2。2　,,。,,,,,。10mg/mL,99.2%。,,10mg/mL,76.4%,、,10mg/mL,54.9%、50.8%、55.4%,,10mg/mL,15.4%。2.4　,3。FOODANDFERMENTATIONINDUSTRIES148　　2010Vol.36No.2(Total266)3　,(P0.05),(P0.05),、、(P0.05)。,60.20mg/g,、、35-40mg/g,,0.39mg/g。2.5　,4。4　,(P0.05),(P0.05),、、(P0.05)。,85.35mg/g,、、60-70mg/g,,19.08mg/g。2.6　,,5。55,(P0.05),(P0.05),、(P0.05)。,150.3ng/g,、、50-100ng/g,,2.8ng/g。3　结论(1),,DPPH·,。(2),60.20mg/g85.35mg/g,150.3ng/g。(3)、、,,、,。,,。2010362(266)149　　[1]　.[J].,2006,27(10):538-539.[2]　OyaizuM.Studiesonproductsofbrowningreaction:an-tioxidativeactivitiesofproductsofbrowningreactionpre-paredfromglucosamine[J].JapJNutr,1986,44:307-315.[3]　MaoL,PanX,QueF,etal.Antioxidantpropertiesofwa-terandethanolextractfromhotair-driedandfreeze-drieddaylilyflowers[J].EurFoodResTech,2006,222(34):236241.[4]　LeeJH,ParkJH,ChoiJS.TheantioxidantactivityofEckloniastolonifera[J].ArchPharmRes,1996,19(3):223227.[5]　.[J].,2007,33(4):49-51.[6]　,,,.-Fe2+H2O2/Fe2+[J].,1996,23(6):553-557.[7]　JiaZS,TangMC,WuJM.Thedeterminationoffla-vonoidcontentsinmulberryandtheirscavengingeffectsonsuperoxideradicals[J].FoodChem,1999,64(4):555-559.[8]　SlinkardK,SingletonVL.Totalphenolanalyses:Auto-mationandcomparisonwithmanualmethods[J].AmJE-nolVitic,1977,28(1):49-55.[9]　BoylesMJ,WrolstadRE.Anthocyanincompositionofredraspberryjuice:influencesofcultivar,processing,anden-vironmentalfactors[J].JFoodSci,1993,58,:1135-1141.[10]　LiuM,LiXQ,WeberC,etal.Antioxidantandantipro-liferativeactivitiesofraspberries[J].JAgricFoodChem,2002,50:2926-2930.EffectsofDifferentDryingMethodsonAntioxidantActivityandChemicalCompositionofthePetalsofNelumbonuciferaGuoXingfeng1,FuMaorun2,DuJinhua1,WangXiao1,21(CollegeofFoodScienceandEngineering,ShandongAgriculturalUniversity,Taian271018,China)2(ShandongAnalysisandTestCenter,ShandongAcademyofSciences,Jinan250014,China)ABSTRACT　theeffectofdifferentdryingmethods(shade-drying,sun-drying,hot-airdrying,microwave-dryingandfreeze-drying)ontheantioxidantactivityandchemicalcompositionofNelumbonuciferawasstudied.Comparedwithascorbicacid,antioxidantactivityofNelumbonuciferadriedbydifferentmethodswasmeasuredandevaluatedbyreducingpower,DPPHradicalscavengingandhydroxylradicalscavengingthreeinvitromodels.Thecontentoffla-vonoid,totalphenolicandanthocyaninwerealsodetermined.TheresultsindicatedthattheextractofNelumbonucif-erahadremarkableabilitiesinreducingpower,scavengingDPPHradicalandhydroxylradical;Antioxidantactivityandthecontentsofactivecomponentsshowedsignificantdifferencesamongdifferentdryingmethods.Freezedryingsho