【作者】 钟烜钰； 王弘； 朱杰； 李琳； 刘宇佳；

【Author】 Zhong Xuanyu;Wang Hong;Zhu Jie;Li Lin;Liu Yujia;School of Life and Health Technology,China Key Laboratory of Health Food Development and Nutrition Regulation in Light Industry;College of Food Science,South China Agricultural University;

【机构】 东莞理工学院生命健康技术学院中国轻工业健康食品开发与营养调控重点实验室； 华南农业大学食品学院；

【摘要】 本研究采用超声波辅助碱解法提取火龙果皮中的多酚。研究了超声时间、超声功率、NaOH浓度和液料比对提取物中总酚含量、总黄酮含量以及抗氧化活性的影响,分析了提取物的组成和含量差异,并测定了其对α-淀粉酶和α-葡萄糖苷酶的抑制作用。结果表明,超声时间为45 min,功率为320 W,NaOH浓度为6 mol/L,液料比为30 mL/g时,酚类化合物的释放量达最大值。采用UHPLC-Q-TOF MS方法对提取物组成和含量进行分析,发现游离多酚提取物和结合多酚提取物的组分含量差异悬殊。从结果中我们得出结论,酚类化合物的种类和含量与抗氧化活性之间存在强烈的相关性,表明酚类化合物是这些生物活性的主要成分。结合多酚提取物对α-淀粉酶和α-葡萄糖苷酶的抑制活性均强于游离多酚提取物。此外,通过扫描电镜可以观察到超声辅助提取法是破坏细胞壁和释放结合多酚的关键。因此,火龙果皮具有治疗、营养和功能性食品应用的潜力,超声波辅助碱解法是释放酚类化合物的有效手段。更多还原

【Abstract】 In this study,ultrasound-assisted alkaline hydrolysis was used to extract polyphenols from pitahaya peel.The effects of sonication time,sonication power,NaOH concentration and liquid material ratio on the total phenolic content,total flavonoid content and antioxidant activity of the extracts were studied,as well as the composition and content difference of extracts and were analyzed and the inhibitory effect of α-amylase and α-glucosidase was measured.The results of single factor analysis showed that when the sonication time was 45 min,the sonication power was 320 W,the concentration of NaOH solution was 6 mol/L and the ratio of liquid to material was 30 mL/g,the release of phenolic compounds was the largest and the antioxidant activity was the strongest.UHPLC-Q-TOF MS method was used to analyze the components and contents of the extracts.It was found that there was a great difference in the component content of the free polyphenol extract and the bound polyphenol extract.From the results,we concluded that there was a strong correlation between the type and content of phenolic compounds and antioxidant activities,indicating that phenolic compounds were the main compounds of these biological activities.Moreover,the bound polyphenol extracts showed a significant inhibitory effect on α-amylase and α-glucosidase was stronger than that of the free polyphenol extracts.In addition,it could be observed by scanning electron microscope that ultrasound-assisted extraction is crucial to the destruction of cell wall and the release of bound polyphenols.Therefore,the pitahaya peel has the potential of therapeutic,nutritional,and functional food applications,and ultrasound-assisted alkaline hydrolysis is an effective means to release phenolic compounds.更多还原