核桃瓣膜提取物组成、体外抗氧化性及其对羊肉保鲜作用分析

Composition and in vitro antioxidant activity of Diaphragma juglandis extract and its preservation effects on mutton

分析核桃瓣膜提取物组成及抗氧化效果,并探讨其对羊肉的保鲜作用。筛选乙醇对核桃瓣膜的最佳提取浓度,高效液相色谱法分析其组成;测定提取物还原铁氰化钾能力、DPPH自由基和羟自由基清除能力;测定不同浓度提取物处理前后羊肉菌落总数、ATP、挥发性盐基氮、氨氮化合物和黄曲霉毒素含量及色值。结果表明,体积分数为60%的乙醇对核桃瓣膜提取率(0.52%)显著高于其他浓度( P <0.05),其主要组分为酚类物质(没食子酸、原儿茶酸、儿茶素、绿原酸、芦丁、鞣花酸);在试验浓度范围内,提取物对铁氰化钾还原能力、DPPH自由基和羟自由基清除能力随乙醇体积分数的增大显著增强( P <0.05);提取物对羊肉菌落总数、ATP、挥发性盐基氮、氨氮化合物及黄曲霉毒素含量的抑制作用和对色值的影响也有相同结果( P <0.05)。核桃瓣膜提取物主要成分为多酚类物质,其抗氧化效果显著,对羊肉具有良好的保鲜作用。

The composition of Diaphragma juglandis extract and its antioxidant activity, as well as its preservation effects on mutton were investigated. The optimum concentration of ethanol to Diaphragma juglandis extract was selected, and the abilities of the extract to reduce potassium ferricyanide and to scavenge DPPH and hydroxyl radicals were determined. The bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds, and aflatoxin, together with the color value of mutton before and after treatment with the extract were determined. The results showed that the extraction rate of Diaphragma juglandis with 60% ethanol (0.52%) was much higher than that with other concentrations of ethanol ( P <0.05). The main components of the extract were polyphenols. With increasing concentration of the extract, it had stronger reducing effects on potassium ferricyanide, as well as on the scavenging abilities of DPPH and hydroxyl radicals ( P <0.05). The same results were also observed for the inhibitory effects of the extract on total bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds and aflatoxin, as well as its influences on the mutton color. In other words, Diaphragma juglandis extract had good preservation effects on mutton.