紫苏风味醋的制备及抗氧化活性研究

Study on Preparation and Antioxidant Activity of Perilla Flavor Vinegar

采用响应面法确定了紫苏风味醋最佳醋浴工艺条件,并对紫苏风味醋中主要基本成分与抗氧化活性进行了评价。研究液料比、提取温度、提取时间3个因素对紫苏叶多酚得率的影响,在单因素试验的基础上,采用Box-Behnken中心组合设计和响应面法确定最佳醋浴工艺条件,建立二次多项式拟合方程。采用高效液相色谱(HPLC)对紫苏风味醋中多酚组分进行定性分析,并对两种食醋的基本理化性质和体外对自由基的清除能力进行评价。结果表明紫苏风味醋最佳制备工艺为液料比32∶1(mL/g)、提取时间3.2 h、提取温度72.6℃,在此条件下多酚得率为40.83 mg/g;紫苏风味醋中的总多酚、总黄酮、总多糖含量均高于原醋,HPLC分析显示紫苏风味醋具有紫苏植株特有的酚酸组分咖啡酸;体外抗氧化性试验显示,紫苏风味醋对DPPH·、ABTS·、·OH的清除能力和对Fe^(3+)的还原能力均强于原醋。

Response surface methodology is used to determine the optimal vinegar bath process conditions of perilla flavor vinegar and the main basic components and antioxidant activity of perilla flavor vinegar are evaluated.The effects of three factors including liquid-solid ratio,extraction temperature and extraction time on the extraction yield of perilla leaf polyphenols are studied.Based on single factor test,the optimal vinegar bath process conditions are determined by Box-Behnken central composite design and response surface methodology,and quadratic polynomial fitting equation is established.High performance liquid chromatography(HPLC) is used to qualitatively analyze the polyphenol components in perilla flavor vinegar,and the basic physical and chemical properties of the two kinds of vinegar and their scavenging ability on free radicals in vitro are evaluated.The results show that the optimal preparation process of perilla flavor vinegar is liquid-solid ratio of 32∶1(mL/g),extraction time of 3.2 h,extraction temperature of 72.6 ℃.Under these conditions,the yield of polyphenols is 40.83 mg/g.The content of total polyphenols,total flavonoids and total polysaccharides of perilla flavor vinegar is all higher than that of original vinegar.HPLC analysis shows that perilla flavor vinegar has the unique phenolic acid component caffeic acid of perilla plant.In vitro antioxidant test shows that perilla flavor vinegar is stronger than the original vinegar in DPPH· scavenging activity,ABTS·scavenging activity,·OH scavenging activity and Fe^(3+) reducing power.