为了促进高附加值板栗深加工产品的开发,并探讨其多酚的减肥降脂作用。该文以板栗为原料,酿造出一款口感柔和、风味独特的新型板栗醋,对板栗醋中多酚进行提取纯化,采用紫外吸收光谱、红外光谱法和HPLC-MS对纯化后的多酚进行结构鉴定,进行动物试验以探究板栗醋多酚的减肥降脂作用。结果表明,板栗醋多酚的紫外吸收光谱中具有多酚的典型吸收峰,含有黄酮和酚酸类物质;其红外光谱中具有酚羟基、芳环的骨架振动等特征,符合酚类物质官能团的典型特征;高效液相色谱-质谱联用技术在正负离子下共鉴定出12种酚类化合物,表明板栗醋多酚是一种结构复杂的物质;动物试验结果显示,不同剂量的板栗醋多酚可不同程度地减轻体重,影响脏器,脂肪系数,影响生化指标,改善肝脏脂肪变性、影响瘦素、脂联素和肝脂酶水平。因此,板栗醋多酚具有良好的减肥降脂和保肝作用,且具有剂量依存性。该试验结果为板栗深加工产品的开发及新型板栗醋多酚的功能性研究和利用提供了新的思路。
This study aimed to promote the development of high-value-added chestnut deep processing products and to explore the effect of polyphenols on weight reduction and fat decrease.In this paper, a new chestnut vinegar with a soft taste and unique flavor was brewed using chestnut as raw material.The polyphenols in chestnut vinegar were extracted and purified, and the structure identification of the purified polyphenols was carried out by ultraviolet absorption spectroscopy, infrared spectroscopy, and high-performance liquid chromatography-mass spectrometry (HPLC-MS).Animal studies were conducted to investigate the weight loss and lipid-lowering effects of chestnut vinegar polyphenols.Results showed that the ultraviolet absorption spectrum of chestnut vinegar polyphenols had the typical absorption peaks of polyphenols, which contained flavonoids and phenolic acids, its infrared spectra had phenolic hydroxyls and the skeletal vibration of aryl rings, which were in line with the typical characteristics of phenolic functional groups.The high-performance liquid chromatography-mass spectrometry identified 12 phenolic compounds under positive and negative ions, which demonstrated that chestnut vinegar polyphenols were a kind of structurally complex substance.Animal studies showed that different doses of chestnut vinegar polyphenols reduced body weight, affected organs and adiposity coefficients, affected biochemical indices, ameliorated hepatic steatosis, and affected leptin, lipocalin, and hepatic lipase levels to varying degrees.Therefore, chestnut vinegar polyphenols have good weight loss and lipid-lowering and hepatoprotective effects with dose-dependence.The results of this experiment provide new ideas for the development of chestnut deep-processed products and the functional research and utilization of novel chestnut vinegar polyphenols.
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