9种植物源多酚的分离提取及其涩感评价

Separation and extraction of nine plant polyphenols and evaluation of astringency

为探究不同植物源多酚物质的理化性质差异及其感官潜质,以9种不同植物材料为研究对象,经提取、分离和纯化后获得多酚提取物,并对其总酚含量、总黄烷醇含量、鞣花单宁含量、蛋白质结合能力、蛋白质沉降能力、涩感及颜色等指标进行分析。结果表明,在9种植物原料中,绿茶、红茶、石榴皮和木瓜皮中总酚物质含量较高,是酚类物质提取的优质原料。唾液蛋白沉降指数(SPI)试验结果表明,供试多酚提取物的蛋白质沉降能力与其总酚含量呈正相关关系。鞣花单宁通过影响蛋白质结合能力进而影响多酚提取物的涩感强度。

In order to explore the differences in physicochemical properties and organoleptic quality of polyphenols extracted from different plant sources,nine different plant materials were studied.After extraction,separation and purification,the polyphenol extracts were obtained,and its total phenol content,total flavanol content,ellagitannin content,protein binding capacity,protein sedimentation capacity,astringency and color were analyzed.The results showed that among the nine plant materials,green tea,black tea,pomegranate peel and papaya peel had high total phenol content,which were high-quality raw materials for polyphenols extraction.The results of salivary protein sedimentation index(SPI)test showed that the protein sedimentation capacity of the tested polyphenol extract was positively correlated with total phenol content.Ellagitannin affects the astringency intensity of polyphenol extracts by affecting the protein binding capacity.