为研究和评估传统工艺红糖中的多酚含量及其抗氧化能力,对其总多酚提取方法及体外抗氧化作用进行研究。以福林酚法为基础,红糖总多酚提取含量为指标,乙醇浓度、液料比、提取温度及提取时间为因素,采用响应面分析法优化红糖总多酚的最佳提取条件。在此基础上测定了不同批次红糖的总多酚含量及其抗氧化能力,并以高效液相色谱法定性分析多酚化合物种类的差异。确定红糖总多酚的最佳提取条件为:乙醇体积分数为52.78％,液料比为25.54∶1(mL∶g),提取温度为40 ℃,提取时间为44.82 min。不同批次红糖多酚的抗氧化能力与总多酚含量呈正相关;HPLC图谱显示,不同批次红糖的多酚种类基本相同,但不同批次间特定多酚含量存在较大差异。传统法生产工艺红糖含有的主要功能性成分为多酚类物质,并具有较强的抗氧化能力。
In order to study and evaluate the polyphenols and antioxidant activity in brown sugar of traditional technology, the extraction methods of total polyphenols and their antioxidative effects in vitro were investigated. Based on the Folin phenol method, this research applied response surface analysis method to optimize the optimal extraction conditions of total polyphenols in brown sugar with the concentration of ethanol, the ratio of liquid to material, the extraction temperature and the extraction time as factors. Moreover, the total polyphenol content and antioxidant capacity of different batches of brown sugar were determined and the differences of polyphenol compounds were qualitatively analyzed by high performance liquid chromatography (HPLC). Results showed that the optimized extraction conditions were as follows: the concentration of ethanol and the ratio of material to liquid were 52.78% and 25.54∶1(mL∶g) respectively. Furthermore, the optimized extraction temperature was 40 ℃ for 44.82 min. Besides, the antioxidant capacity of different batches of brown sugar polyphenols was positively correlated with the total polyphenol content while the types of polyphenols of different batches of brown sugar were the same, but there were significant differences in specific polyphenol content among different batches.In conclusion,the extraction conditions of polyphenols were optimized. The brown sugar of traditional technology contains certain polyphenols and has strong antioxidant capacity. Polyphenols should be one of the important functional components of brown sugar of traditional technology.
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