核桃副產(chǎn)物多酚的提取及其對油脂氧化穩(wěn)定性的影響
發(fā)布時間：2019-02-16 12:50
【摘要】：以天然抗氧化劑取代合成抗氧化劑是此后食品工業(yè)發(fā)展的趨向,因此開發(fā)實用、高效、價格低廉的天然抗氧化劑仍是現(xiàn)在抗氧化劑研究的重點。近年來,隨著我國現(xiàn)代化農(nóng)業(yè)產(chǎn)業(yè)結(jié)構(gòu)的不斷調(diào)整,圍繞著新疆林果產(chǎn)業(yè)迅猛發(fā)展,核桃油的大量生產(chǎn)刻不容緩,而天然抗氧化劑取代合成抗氧化劑是急需研究和解決的問題,利用現(xiàn)代高新技術(shù)在更高層次上對新疆核桃進行綜合利用,變廢為寶,可為核桃的開發(fā)提供理論依據(jù)。為了探明核桃不同組織部位的體外抗氧化活性,提高核桃的綜合開發(fā)利用程度,本研究通過用不同溶劑提取核桃不同部位的多酚物質(zhì)和黃酮物質(zhì),優(yōu)化核桃多酚物質(zhì)的提取方法、黃酮物質(zhì)的提取方法,測定其中含量。通過清除DPPH自由基、ABTS自由基評價其體外總抗氧化活性。結(jié)果表明:核桃不同部位多酚類物質(zhì)和黃酮類物質(zhì)分別含量為0.838-53.89 mg/g、0.07-0.997mg/g,其中核桃分心木多酚和黃酮含量最高,抗氧化活性也最高,核桃囊衣次之,核桃殼中含量最低。相關(guān)性分析表明,除核桃仁之外,核桃其它部位起抗氧化作用的成分主要是多酚和黃酮,其含量與抗氧化活性呈顯著正相關(guān)。核桃不同部位多酚類物質(zhì)含量豐富,均具有較高開發(fā)新型功能性食品的可行性。將從核桃青皮、囊衣、分心木、核桃殼四個不同部位提取的多酚按不同比例添加到核桃油中,根據(jù)核桃油貯藏過程中POV的變化,篩選出最佳的添加物和添加量。選用Schaal烘箱加速法來探討,在添加不同抗氧化物質(zhì)條件下,觀察核桃油的氧化穩(wěn)定性情況,通過對過氧化值和酸價、碘值的測定,折光率、相對密度、色度、共軛二烯、共軛三烯、茴香胺值、脂肪酸、VE含量的變化,同時以不添加任何抗氧化物質(zhì)的核桃油和添加合成抗氧化劑TBHQ的核桃油做對照,研究核桃不同部位提取的抗氧化物質(zhì)對核桃油氧化穩(wěn)定性的影響,以此來推斷油品的貯藏期限。實驗結(jié)果表明,核桃囊衣、分心木、青皮多酚優(yōu)于核桃殼多酚。在核桃油中,添加一定量的多酚類物質(zhì),隨著時間的延長,核桃油過氧化值和酸價上升趨勢減緩,其他各項指標的測試結(jié)果也表明,抗氧化劑的活性大小為:TBHQ青皮多酚分心木多酚囊衣多酚空白對照;添加0.05%的核桃青皮多酚的核桃油貨架期由4個月延長至6.5個月。
[Abstract]:Replacing synthetic antioxidants with natural antioxidants is the trend of food industry since then, so the development of practical, efficient and inexpensive natural antioxidants is still the focus of antioxidant research. In recent years, with the continuous adjustment of modern agricultural industrial structure in China and the rapid development of forestry and fruit industry in Xinjiang, the mass production of walnut oil is urgent, and it is urgent to study and solve the problem that natural antioxidants replace synthetic antioxidants. The comprehensive utilization of walnut in Xinjiang on a higher level by using modern high technology can provide theoretical basis for the development of walnut. In order to find out the antioxidant activity of different parts of walnut in vitro and improve the comprehensive development and utilization of walnut, the polyphenols and flavonoids of different parts of walnut were extracted with different solvents. The extraction method of walnut polyphenols and the extraction method of flavonoids were optimized and the content of them was determined. The total antioxidant activity was evaluated by scavenging DPPH radical and ABTS radical in vitro. The results showed that the contents of polyphenols and flavonoids in different parts of walnut were 0.838-53.89 mg/g,0.07-0.997mg/g, respectively. The content of walnut capsule was the lowest in walnut shell. Correlation analysis showed that the main antioxidative components of walnut except walnut kernel were polyphenols and flavonoids, the content of which was positively correlated with antioxidant activity. The content of polyphenols in different parts of walnut is abundant, and it is feasible to develop new functional food. The polyphenols extracted from four different parts of walnut green peel, sac, distraction wood and walnut shell were added to walnut oil in different proportion. According to the change of POV during storage, the optimum additive and amount were selected. The oxidation stability of walnut oil was studied by using Schaal oven accelerated method. The oxidation stability of walnut oil was observed by measuring peroxide value and acid value, iodine value, refractive index, relative density, chroma, conjugated diene, etc. The changes of conjugated triene, anisome value, fatty acid, VE content, and the comparison between walnut oil without any antioxidant substance and walnut oil with synthetic antioxidant TBHQ. The effects of antioxidants extracted from different parts of walnut on the oxidative stability of walnut oil were studied in order to infer the storage time of walnut oil. The results showed that walnut coat, distraction wood and green skin polyphenols were superior to walnut shell polyphenols. When a certain amount of polyphenols was added to walnut oil, the increasing trend of peroxide value and acid value of walnut oil slowed down with the prolongation of time. The activity of antioxidant was as follows: TBHQ green skin polyphenol distraction wood polyphenol capsule polyphenols blank control; The shelf life of walnut oil supplemented with 0.05% walnut green peel polyphenols was extended from 4 months to 6.5 months.
【學位授予單位】：塔里木大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS202.3;TS221
本文編號：2424471
[Abstract]:Replacing synthetic antioxidants with natural antioxidants is the trend of food industry since then, so the development of practical, efficient and inexpensive natural antioxidants is still the focus of antioxidant research. In recent years, with the continuous adjustment of modern agricultural industrial structure in China and the rapid development of forestry and fruit industry in Xinjiang, the mass production of walnut oil is urgent, and it is urgent to study and solve the problem that natural antioxidants replace synthetic antioxidants. The comprehensive utilization of walnut in Xinjiang on a higher level by using modern high technology can provide theoretical basis for the development of walnut. In order to find out the antioxidant activity of different parts of walnut in vitro and improve the comprehensive development and utilization of walnut, the polyphenols and flavonoids of different parts of walnut were extracted with different solvents. The extraction method of walnut polyphenols and the extraction method of flavonoids were optimized and the content of them was determined. The total antioxidant activity was evaluated by scavenging DPPH radical and ABTS radical in vitro. The results showed that the contents of polyphenols and flavonoids in different parts of walnut were 0.838-53.89 mg/g,0.07-0.997mg/g, respectively. The content of walnut capsule was the lowest in walnut shell. Correlation analysis showed that the main antioxidative components of walnut except walnut kernel were polyphenols and flavonoids, the content of which was positively correlated with antioxidant activity. The content of polyphenols in different parts of walnut is abundant, and it is feasible to develop new functional food. The polyphenols extracted from four different parts of walnut green peel, sac, distraction wood and walnut shell were added to walnut oil in different proportion. According to the change of POV during storage, the optimum additive and amount were selected. The oxidation stability of walnut oil was studied by using Schaal oven accelerated method. The oxidation stability of walnut oil was observed by measuring peroxide value and acid value, iodine value, refractive index, relative density, chroma, conjugated diene, etc. The changes of conjugated triene, anisome value, fatty acid, VE content, and the comparison between walnut oil without any antioxidant substance and walnut oil with synthetic antioxidant TBHQ. The effects of antioxidants extracted from different parts of walnut on the oxidative stability of walnut oil were studied in order to infer the storage time of walnut oil. The results showed that walnut coat, distraction wood and green skin polyphenols were superior to walnut shell polyphenols. When a certain amount of polyphenols was added to walnut oil, the increasing trend of peroxide value and acid value of walnut oil slowed down with the prolongation of time. The activity of antioxidant was as follows: TBHQ green skin polyphenol distraction wood polyphenol capsule polyphenols blank control; The shelf life of walnut oil supplemented with 0.05% walnut green peel polyphenols was extended from 4 months to 6.5 months.
【學位授予單位】：塔里木大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS202.3;TS221
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