泡核桃果实副产物多酚物质响应及组成探究

以泡核桃青皮、饼粕、壳为材料，解析不同料液比、处理时间、乙醇浓度、处理温度和超声功率处理下多酚物质响应变化；采用高效液相色谱对3种副产物中多酚物质种类进行鉴定并定量分析；运用扫描电子显微镜对副产物微观结构进行观察。结果表明：3种泡核桃副产物多酚得率均在60 ℃出现峰值，不同影响因素处理下多酚得率响应变化有所不同，但较为相似。在优化提取条件下提取，青皮多酚得率为 (41.22 ± 1.35) mg/g，饼粕多酚得率为 (36.75 ± 2.01) mg/g，壳多酚得率为 (22.68 ± 1.87) mg/g。3种泡核桃副产物中共鉴定出5种单体酚，分别是没食子酸、丁香酸、对香豆酸、槲皮素、香草酸，其中青皮中鉴定出4种单体酚，分别是没食子酸、丁香酸、对香豆酸、槲皮素；壳中鉴定出2种单体酚，为没食子酸、香草酸；饼粕中仅鉴定出1种单体酚，为没食子酸。3种副产物中共有单体酚为没食子酸。处理时间和乙醇浓度互作在3种泡核桃果实副产物多酚提取含量变化中均呈正相关，料液比和处理温度呈显著性正相关（饼粕），乙醇浓度与超声功率表现为显著性正相关（壳），处理温度和超声功率也呈显著性正相关（青皮）；相同乙醇溶液处理下，70 ℃烘干青皮多酚得率＞饼粕＞壳；扫描电镜观察表明，超声处理能较大地强化提取效果，促使多酚更多、更快地渗出。

Exploring the Response and Composition of Polyphenols from Juglans sigillata By-Product

Green husk, meal and shell of Juglans sigillata were used as the material to analyze the polyphenol response change of the by-products under different solid to liquid ratio, treatment time, ethanol concentration, treatment temperature and ultrasound power; the types of polyphenols of the 3 walnut by-products were identified and quantified using HPLC(High Performance Liquid Chromatography); the microstructure of the by-products was observed using SEM(Scanning Electron Microscope). The results showed that the polyphenol yield of the three by-products peaked at 60 ℃, and the polyphenol yield response change was different under other influencing factors, but relatively similar. The polyphenol yield of walnut green husk was 41.22 ± 1.35 mg·g−1, the polyphenol yield walnut meal was 36.75 ± 2.01 mg·g−1, the polyphenol yield of walnut shell was 22.68 ± 1.87 mg·g−1 under better extraction conditions; 5 kinds of monomeric phenol identified in 3 by-products were gallic acid, syringate, p-coumaric acid, quercetin and vanillic acid, 4 kinds of monomeric phenol in green husk were gallic acid, syringate, p-coumaric acid, quercetin, 2 kinds of monomeric phenol in shell were gallic acid and vanillic acid, only 1 kind of monomeric phenol in meal was gallic acid. The gallic acid was detected in all by-products. Treatment time and ethanol concentration interaction were positively correlation at the polyphenols content change of walnut by-products, the solid to liquid ratio and treatment temperature were significantly positive correlation(meal), ethanol concentration was significantly positive correlation(shell), and the treatment temperature and ultrasound power were also significantly positive correlation(green husk). After treatment with the same ethanol solution, the polyphenol yield of 70 ℃ green husk > meal > shell The SEM showed that ultrasound treatment could greatly enhance the extraction effect, prompt more and faster exudation of polyphenols.