山药中多酚的提取及其对亚硝酸盐的清除作用
目的 确立山药多酚提取的最佳条件, 用以清除食品中的亚硝酸盐。方法 通过单因素和正交实验法研究山药中多酚的提取参数, 以多酚提取率为指标, 研究提取温度、提取时间、乙醇体积分数和料液比对多酚提取率的影响。同时采用大孔树脂AB-8对粗提液进行纯化, 并将山药多酚的粗提取液和纯化液分别作用于等量的亚硝酸盐, 比较其清除效果。结果 多酚提取最佳优化条件为: 提取温度为80 ℃、提取时间为100 min、乙醇的体积分数为40%、料液比1:20。在此条件下山药多酚的提取率为0.1834%。经过大孔树脂 AB-8纯化后, 溶液中多酚的含量为173.38 μg/mL, 与粗提液相比提高了51.57%。多酚粗提液和纯化液对亚硝酸盐的清除率分别是56.41%和52.53%。结论 大孔树脂AB-8能有效提高多酚的提取含量, 多酚提取液对亚硝酸盐的清除作用明显。
Objective To establish the best condition of yam polyphenols extraction so as to remove nitrite in food. Methods Extraction technological parameters of polyphenols in yam were studied with the method of single factor experiment and orthogonal test, according to polyphenols extraction yield, and the factor conditions including extraction temperature, extraction time, ethanol volume fraction and the material liquid ratio for extraction of polyphenols from yam were studied. Meanwhile, AB-8 macroporous resin was used for purification of crude extract, and then the crude extract and purified solution of yam polyphenols were respectively applied to the same amount of nitrite to compare the removal effect. Results The optimization of polyphenols extraction conditions were as follows: the temperature was 80 ℃, the extraction time was 100 min, the volume fraction of ethanol was 40% and the material liquid was 1:20. Under the optimum extraction conditions, the extraction rate of total polyphenols was up to 0.1834%. After purification by macroporous resin AB-8, the content of polyphenols in the solution was 173.38 μg/mL, which was increased by 51.57%. The same amount of polyphenols crude extract and purified solution were applied to the same amount of nitrite, respectively, the removal rate were 56.41% and 52.53%. Conclusion The content of polyphenols is increased effectively by AB-8 macroporous resin, and the scavenging effect of polyphenols on nitrite is obvious.
标题：山药中多酚的提取及其对亚硝酸盐的清除作用
英文标题：Extraction of polyphenols in yam and its effect on the scavenging of nitrite
作者：
李宁宁 渤海大学食品科学研究院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
马占玲 渤海大学食品科学研究院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
陈思 渤海大学食品科学研究院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
励建荣 渤海大学食品科学研究院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
中文关键词:山药,多酚,纯化,亚硝酸盐,
英文关键词:yam,polyphenols,purification,nitrite,
发表日期：2016-11-10
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