橄榄多酚类物质研究进展

橄榄是中国传统的药用植物，其中多酚类物质是橄榄重要的功效成分之一。目前，橄榄多酚类物质研究较为广泛，常用的提取方法包括温浸法、超声波辅助提取法、微波辅助提取法、超声与微波协同辅助提取法等，分离纯化后采用液相色谱或液质联用技术鉴定多酚类物质的种类和成分，并对其抗氧化、抗病毒、抗菌消炎、抗癌抑癌、解酒护肝和提高机体免疫等方面的药理活性进行验证。此外，橄榄多酚类物质合成和代谢分子机理也已经被初步阐释。基于上述研究报道，本文进一步对橄榄多酚类物质后续研究方向和产业化开发利用前景进行展望。     

超声微波协同提取橄榄多糖及其脱蛋白工艺的研究

为了研究超声微波协同提取橄榄多糖及其脱蛋白工艺，通过考察超声波功率、微波功率和提取时间等3个单因素对多糖得率影响的基础上，采用正交试验对超声微波协同提取橄榄多糖的工艺条件进行优化，并采用酶法对橄榄粗多糖脱蛋白工艺进行研究。结果表明，超声微波协同提取橄榄多糖的最佳工艺条件为：超声波功率为250 W、微波功率为150 W和提取时间为15 min，在此条件下，橄榄多糖的得率为（10.6±0.3）％；橄榄多糖酶法脱蛋白的最佳工艺条件为：酶解温度为40 ℃、酶解时间为70 min和酶添加量为70 U/g，在此条件下，橄榄多糖脱蛋白率为（77.0±2.5）％。超声微波协同提取法是一种快速有效的提取橄榄多糖的方法。     

番茄红素常用提取工艺研究

实验以对番茄进行高附加值深加工研究为目的,采用有机溶剂浸提法,微波辅助提取法和超声波辅助提取法从新鲜番茄,番茄酱中提取番茄红素。结果表明：冷冻干燥的预加工方法对番茄红素的提取有所促进;微波辅助提取法和超声波辅助提取法较有机溶剂浸提法提取番茄中番茄红素的提取含量之比分别是：1.57∶1和2.19∶1。微波辅助提取番茄红素的建议工艺条件：55℃,30 s。在300 w, 50℃,6 min,料液比1∶6(V/V);超声辅助提取番茄红素的建议提取溶剂是乙酸乙酯。     

橄榄多酚类化合物组分分析

橄榄的苦涩味及药用成分都与多酚类物质密切相关。本试验利用高效液相色谱法测定橄榄果实中的多酚组分。结果表明:橄榄中主要的多酚物质为鞣花酸,其次是芦丁、没食子酸甲酯、金丝桃苷。不同地区、品种(株系)之间多酚组分含量不相同。‘马坑22号’和‘霞溪本’所含的鞣花酸含量最高,分别达2 484.633、2 214.457 mg/100 g;芦丁含量最高为‘檀头’和‘霞溪本’,分别为490.137、478.545 mg/100 g。     

橄榄功能成分及其抗氧化作用研究进展

橄榄果实中富含丰富的营养功能成分,包括蛋白质、脂肪酸、挥发性芳香物质、有机酸、氨基酸、酚类物质等,与橄榄的药理功效具有密切的关系。橄榄中的多酚氧化酶(PPO)、超氧化物歧化酶(SOD)等具有抗氧化能力。本文综述了橄榄的功能成分以及抗氧化作用,以期为橄榄的进一步研究提供参考依据。     

微波辅助提取大豆甙元工艺研究

大豆甙元是大豆中一种生理活性物质,挤压技术和微波提取技术对其提取效果影响尚未见报道.本文研究挤压膨化技术对大豆甙元提取的影响,并确定最佳的微波提取条件.在考察液料比、微波时间等单因素对大豆甙元得率影响的基础上,选取微波时间、料液比和浸置时间进行三因素三水平的响应曲面试验,以确定微波辅助提取大豆甙元最佳条件.并以微波辅助提取未经挤压的大豆、挤压处理过的大豆用乙醇作为溶剂提取、未挤压未微波的大豆中大豆甙元得率作为对照.试验结果表明微波辅助提取大豆甙元的最佳条件为乙醇浓度为90%,提取时间为5 min,微波火力为0.6,提取液pH为2,液料比(V/W)为30,提取1次.得率为0.26%,显著高于对照试验.挤压膨化技术处理有利于大豆甙元的提取,微波技术提取大豆甙元效果优于对照.     

黄花蒿药用成分提取方法及检测技术研究进展

介绍了黄花蒿药用成分提取方法——水蒸气蒸馏法、传统有机溶剂提取法、超声波提取法、微波萃取技术、超临界CO2萃取技术等的原理和特点及检测技术，综述了这些技术在黄花蒿药用成分提取和检测中的研究利用现状，并展望了它们的应用前景。     

基于UPLC-Q-orbitrap-MS的非靶向代谢组学用于不同橄榄品种差异代谢物分析

橄榄含有丰富的生物活性物质,这些成分的含量与橄榄品种、加工过程及储存条件等密切相关。分析我国乌橄榄和青橄榄2个主栽橄榄品种,利用液相色谱-高分辨质谱（UPLC-Q-orbitrap-MS）结合统计学模型进行综合评价。结果表明：利用非靶向代谢物分析流程筛选鉴定出47种显著性差异代谢物,其中氨基酸9种,黄酮多酚类20种,油脂类8种,有机酸类3种,香豆素类化合物2种,其他5种。乌橄榄中含量较高的物质有山柰酚-3-O-α-L-吡喃阿拉伯糖苷、罗汉松脂素、高车前苷、杨梅素、花旗松素、1-棕榈酰-2-月桂酰-sn-甘油-3-磷酸胆碱PLPC、桐油酸、甘草次酸,青橄榄中含量较高的物质有鞣花酸、短叶苏木酚酸、没食子酸及相应的葡萄糖苷,这些物质在2个品种中的平均含量比率超过30倍以上。这表明不同橄榄品种内源性代谢物存在明显差异且各具特色,为今后橄榄品质评价、资源合理利用及不同产品的深度开发提供数据支撑。     

CCD法探析三种辅助提取茶多酚工艺研究

采用机械化学法、超声波法和微波法作为茶多酚提取过程中的辅助工艺,以茶多酚的提取率作为指标,通过中心组合设计法(CCD)设计试验,响应面优化分析获取每种辅助工艺最优实施条件,并对这三种辅助工艺进行比较.机械化学法辅助工艺茶多酚提取率为16.2％ ～16.8％,微波法辅助工艺提取率为12.2％ ～12.9％、超声波法辅助工艺提取率11.6％ ～12.3％.三种辅助工艺中,机械化学法辅助工艺比超声波和微波辅助工艺有较高的提取率,可以水作为浸取液在常温下进行提取,是一种茶多酚提取过程中较为理想的辅助提取工艺.     

微波辅助提取茶籽皂苷的研究

以茶籽为原料,以茶籽皂苷提取得率为考察指标,系统研究了乙醇浓度、微波强度、微波辅助提取时间、料液比等因素对微波辅助提取茶籽皂苷的得率影响,优化筛选了微波辅助提取茶籽皂苷的最优工艺技术及其参数。结果表明,采用乙醇体积分数60%、微波功率539 W、微波辅助提取时间7 min、料液比1:50的工艺参数进行微波辅助提取茶籽皂苷,皂苷得率可达18.56%。与常规水提取、乙醇提取相比,微波辅助提取的茶籽皂苷得率分别提高了6.84%、6.22%,且提取时间大为缩短。     

藜麦高密度栽培对同属杂草灰灰菜的生长具抑制作用

灰灰菜与藜麦形态和生长特性相似,是藜麦田中的顽固杂草,难以防除。为了探究不同栽培密度下藜麦对同科杂草灰灰菜的抑制效果,本研究设置高(67株/m²)、低(10株/m²)2种藜麦栽培密度,比较2种密度下藜麦在3种生长条件(自生组、间生组和替生组)下灰灰菜的农艺性状差异。结果表明:藜麦高密度栽培较低密度栽培在不同生长条件下对于抑制同科杂草灰灰菜均具有显著差异;同一藜麦栽培密度下,灰灰菜居间生长所受到的抑制效应较大。     

冀东地区春玉米田杂草群落特征及烟嘧·莠去津配比优选

采用倒置“W”取样法对唐山、秦皇岛主要春玉米产区的田间杂草进行调查，利用茎叶处理法对烟嘧磺隆+莠去津药剂组合进行最佳配比筛选。结果表明，冀东地区发生优势度较大的杂草有马唐、稗草、鸭跖草、虎尾草、藜、反枝苋、马齿苋、苘麻、苣荬菜、铁苋菜、小马泡、豚草、葎草、狗尾草共14种。秦皇岛地区以藜、反枝苋、马齿苋、马唐、稗、苘麻、鸭跖草、苣荬菜和虎尾草为主，Shannon''s指数H''为0.63，Shannon''s均匀度指数E为0.09，Margalef物种丰富度指数D_MG为0.98；唐山地区以藜、马唐、鸭跖草、反枝苋、铁苋菜、苘麻、小马泡、豚草、葎草为主，Shannon''s指数H''为0.51，Shannon''s均匀度指数E为0.11，Margalef物种丰富度指数D_MG为1.56。药剂筛选结果显示，与其他处理相比，烟嘧磺隆+莠去津(30 g/hm²+285 g/hm²)组合对玉米田主要杂草的防效最高，药后14 d的株防效为93.55%，药后28 d的株防效和鲜重防效分别为95.32%和93.24%。     

The water-holding capacity of three starchy legumes in the raw,cooked and fibre-rich fraction forms

True protein digestibility (TD), biological value (BV), and net protein utilization (NPU) of low-polyphenol pigeonpea cultivars (Nylon, BDN 2, and ICPL 87067) were significantly higher than those of the high polyphenol cultivars (C 11, ICPL 87, and ICPL 151) when whole-seed samples were compared. Most of the polyphenols (80–90%) were concentrated in the seed-coat. Dhal (decorticated split cotyledons) samples of low (Nylon) and high (C 11) polyphenol cultivars revealed no large differences in TD, BV, and NPU values of these cultivars. This indicated an adverse affect of seed-coat polyphenols on protein quality of pigeonpea whole-seed. The cooking process significantly increased TD in both whole seed and dhal samples. BV of both whole-seed and dhal samples was reduced remarkably by cooking. However, NPU of the cooked whole-seed and dhal samples was significantly higher than in the raw samples. No noticeable differences due to cooking were observed in amino acid composition of whole-seed and dhal samples of these cultivars.     

苦丁茶提取物多酚含量与抗氧化活性的测定

首先用不同的有机溶剂分部萃取苦丁茶(Ilex kudincha C.J.Tseng)热水提取物(粗提物),得到氯仿萃取物、乙酸乙酯萃取物、正丁醇萃取物及萃取剩余物,然后采用Folin-Ciocalteu比色法测定粗提物和各萃取物的多酚含量,同时应用DPPH法、TEAC法和FRAP法分别测定粗提物和各萃取物的自由基清除能力和还原Fe3+能力。结果表明,苦丁茶提取物具有较高的多酚含量和较强的抗氧化能力;DPPH法和FRAP法测定各提取物抗氧化能力的结果为乙酸乙酯萃取物>正丁醇萃取物>粗提物>萃取剩余物>氯仿萃取物,TEAC法测定结果为乙酸乙酯萃取物>正丁醇萃取物>粗提物>氯仿萃取物>萃取剩余物;多酚含量与抗氧化能力之间、所用抗氧化测定方法之间均存在较好的相关性。     

Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching.

This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 degrees C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 degrees C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching: The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.     

Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching

This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 ^°C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 ^°C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching. The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.     

Black currant polyphenols: Their storage stability and microencapsulation

Interest in the consumption of fresh fruits is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. There is a growing demand for delivery of antioxidants through functional foods with the related challenge of protecting their bioactivity during food processing and subsequent passage through the gastrointestinal tract. This study focuses on the evaluation of concentration of bioactive compounds in black currant berries (Ribes nigrum L.) and retention of black currant polyphenol compounds and their antioxidant activity after microencapsulation by spray-drying. The polyphenol contents and antioxidant activities were assessed for 5 black currant cultivars grown in Canada in fresh and stored fruits at −20 °C for 9 months. The Ben Alder cultivar was the richest in anthocyanins and flavonols content with high antioxidant potential measured with ABTS and DPPH radicals (4.5 and 2.4 mM/100 g). Black currant polyphenols were stable during 9 month of storage at −20 °C. The results of this study indicated that in black currants storage did not affect negatively the antioxidant capacity. The good stability of bioactive compounds of black currants during freezer storage allows prolonging the storage time of these berries. Maltodextrins with different DE (dextrose equivalent): DE11, DE18, DE21 and inulin were selected as wall material. The stability of encapsulated polyphenols during 12 months storage at 8 °C and 25 °C was evaluated. Compared to maltodextrins DE18 and DE21, maltodextrin DE11 had not only higher drying yield but also offered better protection for phenolics during storage. Radical scavenging activity studies demonstrated significant antioxidant activity of microencapsulated powders before and after storage. The black currant polyphenol microcapsules described in this study represent a promising food additive for incorporation into functional foods due to antioxidant content.     

Effect of domestic processing on total and extractable calcium and zinc content of Bathua ( Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves

Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) stored in polyethylene bags and without packaging for 24 or 48 hours in a refrigerator at 5 or 30 ^°C in polyethylene bags. The fresh leaves were also dried (oven and sun); blanched (5, 10 or 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analyzed for total and extractable calcium and zinc content. The Ca and Zn content of these leaves varied from 970 to 2230 and 10.50 to 12.30 mg/100 g DM and the percentage HCl-extractability was 80.34 to 83.04 and 82.43 to 83.90, respectively. Non significant effects of drying and storage were observed on total Ca and Zn content and HCl-extractability while blanching and cooking resulted in significant improvement of HCl-extractability of these two minerals. Thus, cooking and blanching are good ways to improve the HCl-extractability of Ca and Zn.