pH与光照对苹果多酚稳定性的影响.docVIP

pH与光照对苹果多酚稳定性的影响 　　摘要 以干苹果渣为原料，用水浸提得到苹果渣多酚提取液。以总酚含量、DPPH自由基清除率和对脂质过氧化的抑制率为指标，探讨了pH和光照对苹果多酚提取液稳定性的影响。结果表明： pH对苹果多酚的总酚含量和抗氧化性能力的影响显著，中性和偏酸性的环境下，苹果多酚稳定，适宜贮藏。光照对苹果多酚的稳定性影响很大，紫外光和自然散射光条件下，总酚含量和抗氧化性能均呈现明显的减少和减弱趋势。同时也发现多酚本身也不稳定，即使在避光条件下，其抑制脂质过氧化的能力也快速减弱。但是避光的条件对于减缓其总酚含量的减少和清除DPPH自由基能力的下降还是有一定帮助的，因此在研究苹果多酚时最好将其避光贮藏。 　　关键词 pH；光照；苹果多酚；稳定性；总酚含量 　　中图分类号 Q946 文献标识码 A 文章编号 1007-5739（2014）19-0297-03 　　Effect of pH and Illumination on Stability of Apple Polyphenol 　　YUAN Xin-yi 　　（Qingyang City Agricultural Product Quality Safety Supervision and Management Station in Gansu Province，Qingyang Gansu 745000） 　　Abstract Taking dried fruit slag as raw material，the apple polyphenols extract were gotten through water extraction.The total phenols content，clearance rate of DPPH and the inhibition ratio of lipid peroxidation were taken as measure indexes，effect of pH and illumination on the stability of apple polyphenol was discussed.The results showed，effect of pH on the total phenols content and the oxidation resistance ability of apple polyphenol were significant，apple polyphenols was stability under the neutral and acidic environment and suitable for storage.Influence of light on the stability of apple polyphenols was great，the total phenols content and the oxidation resistance ability decreased and weaken significantly under the condition of UV light and natural scattering light. Polyphenols itself was also unstable，even under the condition of dark，its ability to inhibit lipid peroxidation was also weaken fast，but the conditions of dark could help slowing the reduction of total phenol content and the decline of DPPH removal ability.Therefore，in the study of apple polyphenols should store under the condition of dark. 　　Key words pH；illumination；apple polyphenol；stability；total phenols content 　　苹果多酚是苹果渣中的重要成分，其抗氧化性是目前人们研究的热点。但由于它是多元酚类化合物，所以性质极不稳定。因此，多酚的稳定性是人们在制备和考察其功能活性时必须考虑的问题。苹果中多酚物质的提取及其抗氧化活性方面的研究已经有一定的报道，而对其在提取、分离、纯化、测定和贮藏过程中的稳定性研究较少。苹果多酚的酚羟基，尤其是邻位酚羟基在有酶、空气、光照、水分及不同pH条件下容