食品与发酵工业 >

2019 , Vol. 45 >Issue 10: 78 - 85

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019131

研究报告

核桃瓣膜提取物组成、体外抗氧化性及其对羊肉保鲜作用分析

  • 王新然 ,
  • 刘瑶 ,
  • 张晓瑞 ,
  • 李林强
展开
  • (陕西师范大学 食品工程与营养科学学院,陕西 西安,710119)
硕士研究生(李林强副教授为通讯作者,E-mail:lilinq@sn nu.edu.cn)。

收稿日期: 2018-10-23

  网络出版日期: 2019-06-17

基金资助

陕西省重点研发计划项目(2016NY-212,2017NY-060,2018ZDXM-NY-094)

收起

Composition and in vitro antioxidant activity of Diaphragma juglandis extract and its preservation effects on mutton

  • WANG Xinran ,
  • LIU Yao ,
  • ZHANG Xiaorui ,
  • LI Linqiang
Expand
  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China)

Received date: 2018-10-23

  Online published: 2019-06-17

Fold

摘要

分析核桃瓣膜提取物组成及抗氧化效果,并探讨其对羊肉的保鲜作用。筛选乙醇对核桃瓣膜的最佳提取浓度,高效液相色谱法分析其组成;测定提取物还原铁氰化钾能力、DPPH自由基和羟自由基清除能力;测定不同浓度提取物处理前后羊肉菌落总数、ATP、挥发性盐基氮、氨氮化合物和黄曲霉毒素含量及色值。结果表明,体积分数为60%的乙醇对核桃瓣膜提取率(0.52%)显著高于其他浓度(P＜0.05),其主要组分为酚类物质(没食子酸、原儿茶酸、儿茶素、绿原酸、芦丁、鞣花酸);在试验浓度范围内,提取物对铁氰化钾还原能力、DPPH自由基和羟自由基清除能力随乙醇体积分数的增大显著增强(P＜0.05);提取物对羊肉菌落总数、ATP、挥发性盐基氮、氨氮化合物及黄曲霉毒素含量的抑制作用和对色值的影响也有相同结果(P＜0.05)。核桃瓣膜提取物主要成分为多酚类物质,其抗氧化效果显著,对羊肉具有良好的保鲜作用。

关键词： 核桃瓣膜提取物; 组成分析; 抗氧化; 羊肉保鲜

本文引用格式

王新然 , 刘瑶 , 张晓瑞 , 李林强 . 核桃瓣膜提取物组成、体外抗氧化性及其对羊肉保鲜作用分析[J]. 食品与发酵工业, 2019 , 45(10) : 78 -85 . DOI: 10.13995/j.cnki.11-1802/ts.019131

Abstract

The composition of Diaphragma juglandis extract and its antioxidant activity, as well as its preservation effects on mutton were investigated. The optimum concentration of ethanol to Diaphragma juglandis extract was selected, and the abilities of the extract to reduce potassium ferricyanide and to scavenge DPPH and hydroxyl radicals were determined. The bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds, and aflatoxin, together with the color value of mutton before and after treatment with the extract were determined. The results showed that the extraction rate of Diaphragma juglandis with 60% ethanol (0.52%) was much higher than that with other concentrations of ethanol (P<0.05). The main components of the extract were polyphenols. With increasing concentration of the extract, it had stronger reducing effects on potassium ferricyanide, as well as on the scavenging abilities of DPPH and hydroxyl radicals (P＜0.05). The same results were also observed for the inhibitory effects of the extract on total bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds and aflatoxin, as well as its influences on the mutton color. In other words, Diaphragma juglandis extract had good preservation effects on mutton.

Key words： Diaphragma juglandis extract; component analysis; antioxidant activity in vitro; mutton preservation

参考文献

[1] 赵国平,戴慎,陈仁寿.中药大辞典(上册)[M]. 上海:上海科学技术出版社, 2006:638.
[2] SANCHEZGONZALEZ C, IZQUIERDOPULIDO M. Health benefits of walnut polyphenols: An exploration beyond their lipid profile[J]. Critical Reviews in Food Science & Nutrition, 2017, 57(16):3 373-3 383.
[3] REGUEIRO J, SANCHEZGONZALEZ C, VALLVERDUQUERALT A, et al. Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap-Orbitrap mass spectrometry[J]. Food Chemistry, 2014, 152(2): 340-348.
[4] SHIMODA H, TANAKA J, KIKUCHI M, et al. Effect of polyphenol-rich extract from walnut on diet-induced hypertriglyceridemia in mice via enhancement of fatty acid oxidation in the liver[J]. Journal of Agricultural & Food Chemistry, 2009, 57(5): 1 786-1 792.
[5] SANCHEZGONZALEZ C, CIUDAD C J, NOE V, et al. Walnut polyphenol metabolites, urolithins A and B, inhibit the expression of the prostate-specific antigen and the androgen receptor in prostate cancer cells[J]. Food & Function, 2014, 5(11): 2 922-2 930.
[6] SOUSA A. Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars[J]. Food & Chemical Toxicology, 2007, 45(11): 2 287-2 295.
[7] TRZECIAKIEWICZ A, HABAUZIT V, HORCAJADA M N. When nutrition interacts with osteoblast function: molecular mechanisms of polyphenols[J]. Nutrition Research Reviews, 2009, 22(1): 68-81.
[8] PATHAK L, AGRAWAL Y, DHIR A. Natural polyphenols in the management of major depression[J]. Expert Opinion on Investigational Drugs, 2013, 22(7): 863.
[9] 赵焕新,景援朝,白虹,等.分心木中的化学成分及抗氧化活性研究[J].中国实验方剂学杂志,2016,7:54-57.
[10] 朱青梅.维吾尔药材核桃分心木化学成分、质量标准及其活性研究[D].乌鲁木齐:新疆医科大学, 2015.
[11] 杨明珠,田新雁,肖朝江,等.核桃分心木化学成分与生物活性研究[J].天然产物研究与开发,2012,24(12):1 707-1 711.
[12] 张林,高峰,周光宏.植物提取物作为调理肉制品保鲜剂的研究进展[J].食品工业科技, 2013, 34(7): 365-369.
[13] FAN Wenjiao, CHI Yuanlong, ZHANG Shuo. The use of tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice[J]. Food Chemistry, 2008, 108(1): 148-153.
[14] LI Tingting, LI Jianrong, HU Wenzhong, et al. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage[J]. Food Chemistry, 2012, 135(1): 140-145.
[15] AHN J, GRUN I U, MUSTAPHA A. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef[J]. Food Microbiology, 2007, 24(4): 7-14.
[16] 张汆,徐幸莲,周光宏,等.芡种壳提取物多酚组成及对猪肉乳化肠贮存期质量的影响[J].食品科学, 2013, 34(8):48-52.
[17] HE Li, ZOU Likou, YANG Qianru, et al. Antimicrobial activities of nisin, tea polyphenols, and chitosan and their combinations in chilled mutton[J]. Journal of Food Science, 2016, 81(6): M1466.
[18] HU Yongjin, JIA Junjing, QIAO Jinling, et al. Antimicrobial activity of Pu-erh tea extracts in vitro and its effects on the preservation of cooled mutton[J]. Journal of Food Safety, 2010, 30(1): 177-195.
[19] 杨佳林.油菜蜂花粉酚类化合物的分离及其抗氧化活性研究[D].北京:中国农业科学院, 2010.
[20] NOUR V, TRANDAFIR I, COSMULESCU S. HPLC determination of phenolic acids, flavonoids and juglone in leaves[J]. Journal of Chromatographic Science, 2013, 51(9): 883-890.
[21] MATTILA P. Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection[J]. Journal of Agricultural & Food Chemistry, 2002, 50(13): 3 660-3 667.
[22] WEN Dawei, LI Chenchen, DI Hao, et al. A universal HPLC method for the determination of phenolic acids in compound herbal medicines[J]. Journal of Agricultural & Food Chemistry, 2005, 53(17): 6 624-6 629.
[23] YING Xixiang, WANG Rongxiang, XU Jing, et al. HPLC determination of eight polyphenols in the leavesof Crataegus pinnatifida Bge. var. major[J]. Journal of Chromatographic Science, 2009, 47(3): 201-205.
[24] ALEKSANDRA C, MISAN, NEDA M, et al. Development of a rapid resolution HPLC method for the separation and determination of 17 phenolic compounds in crude plant extracts[J]. Open Chemistry, 2011, 9(1): 133-142.
[25] SOUSA A. Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars[J]. Food & Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association, 2007, 45(11): 2 287-2 295.
[26] MOTAMED S M, NAGHIBI F. Antioxidant activity of some edible plants of the Turkmen Sahra region in northern Iran[J]. Food Chemistry, 2010, 119(4): 1 637-1 642.
[27] 梁俊玉,赵保堂,殷振雄,等.核桃叶多酚的抗氧化活性测定[J].食品与发酵工业,2012, 38(11):171-174.
[28] GB 4789.2—2016,食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[29] HJ 535-2009,水质氨氮的测定纳氏试剂分光光度法[S].北京:中国标准出版社,2010.
[30] GB5009.228—2016,食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2017.
[31] 刘丽香.甘薯叶中多酚提纯工艺及抗氧化活性研究[D].南京:南京农业大学, 2008.
[32] SALAH N, MILLER N J, PAGANGA G, et al. Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants[J]. Archives of Biochemistry and Biophysics, 1995, 322(2): 339-346.
[33] SI Weiduo, GONG J, RONG T, et al. Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract[J]. Journal of Chromatography A, 2006, 1125(2): 204-210.
[34] SATO Y, ITAGAKI S, KUROKAWA T, et al. In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid[J]. International Journal of Pharmaceutics, 2011, 403(1-2): 136-138.
[35] LOU Zaixiang, WANG Hongxin, ZHU Song, et al. Antibacterial activity and mechanism of action of chlorogenic acid[J]. Journal of Food Science, 2011, 76(6): M398-M403.
[36] HSEU Y C, CHOU C W, SENTHIL KUMAR K J, et al. Ellagic acid protects human keratinocyte (HaCaT) cells against UVA-induced oxidative stress and apoptosis through the upregulation of the HO-1 and Nrf-2 antioxidant genes[J]. Food & Chemical Toxicology, 2012, 50(5): 1 245-1 255.
[37] LO H H, HSIEH S E, TSAI K J, et al. The effects of ellagic acid on arylamine N-acetyltransferase activity in the bacterium Pseudomonas aeruginosa[J]. Drug & Chemical Toxicology, 1999, 22(3): 555-562.
[38] 令狐晨,谢姆西努尔·阿卜来提,阿依吐伦·斯马义.新疆核桃分心木总皂苷和总黄酮的体外抗氧化活性[J].陕西科技大学学报(自然科学版),2016,34(1):134-137.
[39] FERGUSON L R. Role of plant polyphenols in genomic stability[J]. Mutation Research-Fundamental and Molecular Mechanisms of Mutagenesis, 2001, 475(1): 89-111.
[40] ZIBOLD F, STERZING F, SROKA-PEREZ G, et al. Biological activity of polyphenol extracts from different plant sources[J]. Food Research International, 2002, 35(2-3): 183-186.
[41] YI Shumin, ZHU Junli, FU Linglin, et al. Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane[J]. International Journal of Food Microbiology, 2010, 144(1): 111.
[42] 钱丽红,陶妍,谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑菌机理[J].微生物学通报,2010,37(11): 1 628-1 633.
[43] HOHM-HANSEN O. ATP levels in algal cells as influenced by environmental conditions[J]. Plant Cell Physiology, 1970, 11(5): 689-700.
[44] JAYASHREE T, SUBRAMANYAM C. Oxidative stress as a prerequisite for aflatoxin production by Aspergillus parasiticus[J]. Free Radical Biology & Medicine, 2000, 29(10): 981-985.
[45] PASSONE M A, RESNIK S, ETCHEVERRY M G. Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains[J]. International Journal of Food Microbiology, 2007, 118(1): 8-14.
[46] 徐丹,石伟力,宋宏新.茶多酚对黄曲霉生长及产毒能力的影响[J].食品与发酵工业,2014, 40(12):20-25.
[47] MCKENNA D R, MIES P D, BAIRD B E, et al. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles[J]. Meat Science, 2005, 70(4): 665-682.
[48] BEKHIT A E D, FAUSTMAN C. Metmyoglobin reducing activity[J]. Meat Science, 2005, 71(3): 407-439.
[49] LAVELLE C L, Hunt M C, KROPF D H. Display life and internal cooked color of ground beef from vitamin E-supplemented steers[J]. Journal of Food Science, 2010, 60(6): 1 175-1 178.
[50] BEKHIT A E D, GEESINK G H, ILIAN M A, et al. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties[J]. Food Chemistry, 2003, 81(2): 175-187.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司