热处理对骏枣主要活性成分的影响

The change of main active ingredients in Jun jujube after heat treatment

分别采用60、70、80、90℃的温度处理全红期采收的鲜骏枣,研究热处理对骏枣中环核苷酸、总黄酮、总酚、原花青素、总三萜等活性成分的影响。结果表明:在热处理中,骏枣中的总黄酮和总酚含量均下降,且在处理初期下降迅速;环核苷酸和总三萜含量均呈先上升后下降的趋势,70℃处理40 min时环核苷酸积累达最大值,c AMP和c GMP含量分别达533.502μg/g和250.761μg/g,分别为处理前的2.58倍和1.72倍;70℃处理60 min时总三萜积累量最大,含量高达97.959 mg/g,是处理前的3.12倍;80、90℃处理,原花青素含量在处理20 min时有积累上升,随后呈平缓下降趋势,90℃处理20 min含量达4.162 mg/g,是处理前的1.65倍。

60 ℃, 70 ℃, 80 ℃, 90 ℃ temperature were chosen to deal with Jun jujube of Xinjiang. The effect of heat treatment on the active ingredients （cycle nucleotides, total flavonoids, total phenolics, proanthocyanidins and total triterpenoid） in Jun jujubes was studied. The results show that： In heat treatment, the content of total flavonoids and total phenolics decreased, and decreased rapidly in the initial stage of treatment. The content of cycle nucleotides and total triterpenoid increased first and then declined, being treated at 70 % for 40 min, the cycle nucleotides accumulation reached the maximum value. The content of cAMP and cGMP were respectively 533.502 μg/g and 250.761μg/g, respectively 2.58 times and 1.72 times before treatment. Being treated at 70℃ for 60 min, the total triterpenoid accumulation reached the maximum value, was 97.959 mg/g, 3.12 times before treatment. Being treated at 80 ℃ or 90 ℃ for 20 min, the content of proanthocyanidins increased, then gradually declined, being treated at 90 ℃ for 20 min, the content was 4.162 mg/g, 1.65 times before treatment.