以苹果皮渣为原料,研究蒸汽爆破预处理对苹果皮渣中多酚类物质的含量、组成、表面结构以及抗氧化活性的影响,为苹果皮渣多酚综合利用提供参考。在不同蒸汽爆破压力(1.0、1.5和2.0 MPa)下维压处理60 s,采用福林酚法测定蒸汽爆破前后各样品的总酚、游离酚及结合酚含量,进一步采用高效液相色谱法对游离酚进行定性定量分析,再采用DPPH自由基和ABTS阳离子自由基清除法测定样品粉末及体外模拟消化液的抗氧化能力,最后通过色差仪和扫描电镜对样品表面结构特征进行表征。结果表明,在1.0 MPa处理条件下,苹果皮渣中多酚含量无显著变化,但在1.5和2.0 MPa处理条件下,结合酚含量显著降低,游离酚及总酚的含量显著增加,且随压力的增加提高越明显。游离酚定性分析结果表明,蒸汽爆破处理前后苹果皮渣游离酚种类没有发生变化,主要是酚酸类和黄酮类;定量分析结果表明,仅在2.0 MPa处理条件下,除金丝桃苷、槲皮苷以外的游离单体酚含量较原样显著升高,其余压力无显著变化。蒸汽爆破处理后苹果皮渣粉末和体外消化上清液的抗氧化能力均得到不同程度的改善,整体在2.0 MPa压力下较优。色差分析和扫描电镜观察发现蒸汽爆破处理后苹果皮渣颜色加深,表面呈现疏松多孔特征,且随压力增大,破壁效果越明显。因此,蒸汽爆破处理可以破坏苹果皮渣的致密结构,有助于促进苹果皮渣游离态多酚的释放,在一定程度上改善苹果皮渣的抗氧化活性。
The effects of steam explosion pretreatment on the content, composition, surface structure and antioxidant activity of polyphenols in apple pomace were studied. The contents of total phenols, free phenols and bound phenols in the samples before and after the steam explosion were determined by the Folin Ciocalteu method. The free phenols were analyzed qualitatively and quantitatively by HPLC. The antioxidant capacity of the sample powder and simulated digestive juice in vitro was determined by DPPH and ABTS radical scavenging methods. Finally, the surface structure of the samples was characterized by a color difference meter and scanning electron microscope. The results showed that the content of polyphenols in apple pomace had no significant change at 1.0 MPa, but the content of bound phenols decreased significantly at 1.5 and 2.0 MPa. However, the content of free phenols and total phenols increased significantly with the increase of pressure. The results of qualitative analysis of free phenols showed that there was no significant change in the types of free phenols in apple pomace before and after steam explosion treatment, mainly phenolic acids and flavonoids. The results of the quantitative analysis showed that the content of free phenols except hyperoside and quercitrin increased significantly under the condition of 2.0 MPa treatment, and the other pressure had no significant change. After steam explosion treatment, the antioxidant capacity of apple pomace powder and in vitro digestion supernatant were improved to vary degrees, and the overall pressure was 2.0 MPa. The results of color difference analysis and scanning electron microscope showed that the color of apple pomace after steam explosion treatment became darker, and the surface was porous. With the increase of pressure, the wall-breaking effect was more obvious. Therefore, steam explosion treatment can destroy the dense structure of apple pomace, promote the release of free polyphenols from apple pomace, and improve the antioxidant activity of apple pomace to a certain extent.
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