采收时间对核桃青皮成分和功能活性的影响
目的 探究采收期对新鲜核桃青皮的化学成分、抗氧化和抗菌特性的影响。方法 以不同采收成熟度(1P: 2017.8.20、2P: 2017.8.26、3P: 2017.9.1)的“香铃”核桃为实验材料, 手工脱除新鲜的核桃青皮, 通过测定不同采收成熟度所得青皮中的胡桃醌、总酚、黄酮、水解单宁的含量, 抗氧化和抗菌活性, 以探讨采收期对新鲜核桃青皮的影响。结果 随着采收成熟度的增加, 核桃青皮中的抗氧化活性呈现上升趋势; 总酚和水解单宁的含量先上升后趋于平稳。其中, 第二成熟度(2P)采收的核桃青皮中, 胡桃醌和黄酮的含量最高, 分别为0.58 mg/g FW、2.67 mg/g FW。所有成熟度所得核桃青皮水提物, 对革兰氏阳性菌有不同程度的抑制。第三成熟度(3P)所得核桃青皮水提物对枯草芽孢杆菌的抑菌圈直径达到了1.35 cm。结论 第二、三成熟度采收的核桃青皮, 含有丰富的活性成分, 且具有良好的抗氧化和抗菌活性。
Objective To explore the effects of harvesting time on chemical composition, antioxidant and antibacterial properties of fresh walnut peel. Methods With the variety of ‘Xiang ling’ as raw material, which came from different harvest maturity (1P: 2017.8.20, 2P: 2017.8.26, 3P: 2017.9.1), the fresh walnut green husk was removed manually. The quinone, total phenol and flavonoids, hydrolyzed tannin content, antioxidant and antibacterial activity of the walnut green husk from different harvest maturity were determined, and the harvest time affected the fresh walnut green husk were discussed. Results With the increase of harvesting maturity, the antioxidant activity of walnut peel increased. The contents of total phenol and hydrolyzed tannins first increased and then leveled off.Among them, the contents of walnut quinone and flavone were the highest in the walnut peel harvested at the second maturity (2P), which were 0.58 mg/g FW and 2.67 mg/g FW, respectively. All the water extracts of walnut peel had different degrees of inhibition to gram-positive bacteria. The third maturity (3P) showed that the diameter of the bacteriostatic biosphere of walnut green peel extract against bacillus subtilis reached 1.35 cm. Conclusion The second and third maturity of harvested walnut peel rich in active ingredients, and have good antioxidant and antibacterial activities.
标题：采收时间对核桃青皮成分和功能活性的影响
英文标题：Effect of harvesting time on compounds and functional activities of green walnut peel
作者：
魏芳 齐鲁工业大学
陈庆敏 山东农业工程学院
傅茂润 齐鲁工业大学山东省科学院食品科学与工程学院
马志超 山东省泰安市东平县梯门镇林业站，山东泰安271504
中文关键词:采收时间,核桃青皮,成分,抗氧化活性,抗菌活性,
英文关键词:harvesting time,green walnut husks,compounds,antioxidant activities,antimicrobial activities,
发表日期：2018-04-04
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