摘要
目的:以香蕉花多糖为研究对象,研究其抗氧化活性及稳定性.方法:采用热水提醇沉法从香蕉花中制备活性多糖,首先分析香蕉花多糖的化学组成成分,并以总抗氧化能力和DPPH、羟基、超氧阴离子等自由基清除能力为评价指标,探索香蕉花多糖的抗氧化活性;在此基础上进一步以羟基自由基清除能力为评价指标,通过模拟光照、pH、温度、金属离子、食品配料以及灭菌方式等常见食品加工条件,系统地研究香蕉花多糖的抗氧化稳定性.结果:香蕉花多糖的得率为 14.56%,多糖中总糖、糖醛酸、蛋白、多酚和黄酮含量依次为 515.61、287.88、53.46、2.23和 7.94 mg/g.香蕉花多糖具有较强的还原铁离子能力和自由基清除活性.光照条件会快速降低香蕉花多糖的抗氧化活性,而强酸性和碱性条件对香蕉花多糖的抗氧化稳定性影响较小.香蕉花多糖耐热性较好,尤其是温度在 60～80℃、加热时间 2～3.5 h的条件下,其抗氧化稳定性较强.金属钠离子的添加几乎不影响香蕉花多糖的抗氧化活性,但随着金属钾离子、铁离子、铜离子浓度的增大,香蕉花多糖的抗氧化活性会明显下降.此外,添加柠檬酸、苯甲酸钠有利于提高香蕉花多糖的抗氧化活性,但蔗糖、葡萄糖的添加对香蕉花多糖的抗氧化稳定性影响较大.灭菌方式对香蕉花多糖的抗氧化活性有一定的影响,因此对香蕉花加工产品进行灭菌时可优先选择高压杀菌.结论:香蕉花多糖具有较强的抗氧化活性,长期光照、金属铁离子和铜离子、食品配料蔗糖和葡萄糖会影响其抗氧化稳定性,在香蕉花的加工贮藏中应避免与此类条件或物质直接接触.
Abstract
Objective:Banana flower polysaccharide was used as raw materials to analyze the antioxidant activity and stability.Methods:Bioactive polysaccharide from banana flower was extracted using hot-water extraction method combining with alcohol-precipitation method.Initially,the chemical composition of banana flower polysaccharide was detected and analyzed.Then,the total antioxidant capacity(T-AOC),as well as DPPH,hydroxyl and superoxide anion radicals scavenging activities were utilized to analyze the antioxidant activity of banana flower polysaccharide in vitro.On this basis,the antioxidant stability of banana flower polysaccharide was evaluated further by simulating different food processing conditions,including light,pH value,temperature,metal ions,common food ingredients,as well as sterilization methods,using the hydroxyl radical scavenging activity as the evaluation index.Results:The extraction yield of banana flower polysaccharide was about 14.56%,and the total sugar content,uronic acid content,protein content,phenolic content and flavonoid content of banana flower polysaccharide were 515.61,287.88,53.46,2.23 and 7.94 mg/g,respectively.The result in this paper showed that polysaccharide obtained from banana flower possessed good reducing power,as well as DPPH and hydroxyl radicals scavenging capacities.The antioxidant property of banana flower polysaccharide was degraded by lighting,but remained stable under strong acidic as well as alkaline conditions.Banana flower polysaccharide had good heat resistance,specially under heating 60～80℃from 2 to 3.5 h,its antioxidant stability was strong.Then,the good antioxidant stability of banana flower polysaccharide was observed in the presence of Na+ metal ion,whereas the antioxidant activity of banana flower polysaccharide was decreased with the increasing in the concentration of K+,Fe3+ and Cu2+ metal ions.Additionally,the antioxidant activity of banana flower polysaccharide was improved within the common food ingredients such as citric acid and sodium benzoate,but was decreased under sucrose and glucose as common food ingredients.The sterilization methods had different degrees of adverse effect on the antioxidant activity of banana flower polysaccharide,hence,high pressure sterilization could be used for sterilizing banana flower processing products.Conclusion:Banana flower polysaccharide had good antioxidant activity.The environmental factors including continuous light,Fe3+ and Cu2+ metal ions,as well as sucrose and glucose as common food ingredients might have the great influence on the antioxidant activity of banana flower polysaccharide.Hence,the direct contact with these environmental factors should be avoided during the processing and storage of banana flower.
基金项目
广西自然科学基金(2022GXNSFBA035581)
国家自然科学基金项目(32272784)
国家现代农业产业技术体系建设专项资金(CARS-31)
广西农业科学院基本科研业务费项目(2021YTI16)
国家科技期刊平台
NSTL
万方数据