【摘要】：宣木瓜為宣城特產(chǎn),藥食兼用,含有多種對人體有益的功效成分,如類黃酮、蛋白酶、萜類化合物等。其中類黃酮化合物含量較為豐富,具有良好的抗氧化性能,表現(xiàn)為清除自由基,中斷鏈?zhǔn)椒磻?yīng)。因此,以宣木瓜為原材料開發(fā)天然抗氧化劑是宣木瓜價值更深層次挖掘的新途徑。目的:采用有機溶劑熱回流提取宣木瓜黃酮,優(yōu)化提取工藝,制備宣木瓜黃酮粗提物;通過大孔樹脂柱分離法純化粗提物,優(yōu)化純化工藝,制備宣木瓜黃酮純化物。通過體外抗氧化實驗,對比宣木瓜黃酮粗提物與純化物抗氧化活性。以TBA值為指標(biāo),試驗粗提物與純化物對肉質(zhì)樣品脂肪氧化的作用。方法:以乙醇為提取劑,設(shè)計提取次數(shù)、乙醇體積分?jǐn)?shù)、液料比、回流溫度,時間5個單因素實驗,以單因素實驗結(jié)果進(jìn)行正交設(shè)計,優(yōu)化宣木瓜黃酮提取最佳工藝,制備宣木瓜黃酮粗提物。選擇D101、AB-8、D1300、HP-20型大孔樹脂,通過靜態(tài)吸附與解吸實驗選擇適宜樹脂,以動態(tài)吸附與解吸實驗優(yōu)化宣木瓜黃酮純化工藝。分別以總還原力、·OH清除力、O2㧟·清除力為依據(jù)試驗比較宣木瓜黃酮粗提物與純化物的抗氧化活性;將黃酮添加到肉質(zhì)樣品,以TBA值為指標(biāo),分析14d內(nèi)其對肉質(zhì)樣品中脂肪氧化的效果。結(jié)果:(1)宣木瓜黃酮提取最佳工藝為:乙醇體積分?jǐn)?shù)80%,液料比15:1,溫度80℃,時間4.5h,(提取次數(shù)2次)。主次因素:乙醇體積分?jǐn)?shù)溫度時間液料比,此工藝下得率為0.639%,RSD=0.017。(2)通過靜態(tài)吸附與解吸實驗,選用HP-20大孔樹脂純化宣木瓜粗提物,動態(tài)吸附與解吸實驗最優(yōu)條件為:進(jìn)樣質(zhì)量濃度1mg/m L,進(jìn)樣流速2m L/min,最大進(jìn)樣量為300mL,乙醇體積分?jǐn)?shù)80%,洗脫流速1mL/min,洗脫劑體積為90mL,洗脫率為83.7%。宣木瓜黃酮純度從(5.13±0.27)%提高至(29.20±0.74)%,純化率為(569.57±21.53)%。(3)宣木瓜黃酮純化物總還原力、·OH清除力、O2㧟·清除活性均比粗提物高。14d內(nèi)粗提物與純化物對脂肪氧化均有一定的抑制作用,其中純化物的抑制作用較顯著(P0.05)。14d內(nèi)純化物與VC的9組復(fù)合配方對脂肪氧化均有抑制作用,其中配方6抑制效果最好,效果優(yōu)于單一添加。14d后添加黃酮的組分L*、a*、b*發(fā)生顯著(P0.05)變化,表現(xiàn)為L*值減小,a*、b*值增大。結(jié)論:通過乙醇回流提取宣木瓜黃酮,優(yōu)化了提取工藝;選擇HP-20大孔樹脂純化,宣木瓜黃酮純度從(5.13±0.27)%提高至(29.20±0.74)%。宣木瓜黃酮純化物的抗氧化活性良好,可有效抑制脂肪氧化,其對肉樣色澤的影響機理尚不明確,需進(jìn)一步探索。
[Abstract]:Xuan papaya is a special product of Xuancheng. It contains many beneficial components, such as flavonoids, protease, terpenoids and so on. Among them, flavonoids are rich in content and have good antioxidant properties, such as scavenging free radicals and interrupting chain reaction. Therefore, the development of natural antioxidants with Xuan papaya as raw material is a new way to dig deeper into the value of Xuan papaya. Objective: to optimize the extraction process and prepare the crude extract of papaya flavone by organic solvent reflux, and to purify the crude extract by macroporous resin column, and to optimize the purification process to prepare the purified compound of papaya flavone. The antioxidant activity of flavonoids extracted from papaya was compared with that of purified flavonoids in vitro. The effect of crude extract and purified substance on fat oxidation of meat samples was studied with TBA value as index. Methods: the extraction times, ethanol volume fraction, the ratio of liquid to material, reflux temperature and time were designed, and the orthogonal design was carried out with the result of single factor experiment to optimize the optimum extraction process of papaya flavone. Preparation of flavonoids extract from papaya. The macroporous resin D101, AB-8, D1300 and HP-20 was selected. The optimum resin was selected by static adsorption and desorption experiments, and the purification process of papaya flavonoids was optimized by dynamic adsorption and desorption experiments. The antioxidant activities of crude extracts and purified flavonoids from papaya were compared based on the total reductive ability and the scavenging power of OH, and the TBA value was taken as the index of adding flavonoids to the fleshy samples. The effect of lipid oxidation on meat samples within 14 days was analyzed. Results: (1) the optimum extraction process of flavonoids from Xuan papaya was as follows: ethanol volume fraction 80: 1, ratio of liquid to material 15: 1, temperature 80 鈩，

本文編號：2210693