红富士苹果多酚提取及对蛋液凝胶特性的影响

Extraction of Red Fuji Apple Polyphenols and Its Effect on Egg Gel Property

采用乙醇从苹果中提取多酚类物质,利用响应面法建立多酚提取率与温度、乙醇体积分数、液料比、时间之间的数学模型。通过此模型确定苹果多酚的最适提取工艺参数,并对苹果多酚的活性组份进行分析。结果表明,该多酚提取率模型的拟合度很好,苹果多酚的最佳提取工艺条件为乙醇体积分数70%、温度40℃、液料比35︰1(V/V)、时间55 min。在此条件下实际测定的多酚可达4.79 mg/g。苹果多酚中,绿原酸含量为35.207%、儿茶素含量为3.991%、根皮苷含量为15.662%、槲皮素含量为0.274%。试验表明,苹果多酚能够延缓冷藏过程中全蛋液蛋白凝胶强度、持水力和巯基水平的降低,并能一定程度上抑制全蛋液蛋白凝胶疏水性的增加,添加苹果多酚能获得更好的蛋液凝胶质地。试验结果为苹果多酚在蛋制品加工领域的应用提供理论依据。

Extraction of polyphenols from apples was done using ethanol as solvent.Response surface methodology mathematical model was built for correlation of polyphenols extraction yield and extraction factors(extraction temperature,ethanol content,ratio of liquid to solid and extraction time).Optimal extraction parameters of apple polyphenols were calculated through the model.Bioactive components in apple polyphenols were analyzed.The results showed that model of extraction yield of apple polyphenols had good fitting.Optimal extraction parameters of apple polyphenols were as follows:ethanol content 70%,temperature 40℃,ratio of liquid to solid 35︰1(V/V)and time 55 min.Under the extraction condition,practical extraction yield of apple polyphenols was 4.79 mg/g.Apple polyphenols contained 35.207% chlorogenic acid,3.991% catechin,15.662% phlorizin and 0.274% quercetin.The results showed that apple polyphenols could retard the decrease of gel strength,water holding capacity and sulfhydryl level of whole egg protein during cold storage,and to a certain extent,inhibit the increase of hydrophobicity of egg liquid.Therefore,apple polyphenols could provide better gel texture for apple polyphenols and provide a theoretical basis for the application of apple polyphenols in the field of egg food processing.