黄秋葵黄酮的稳定性研究

摘要

应用超声波辅助浸提法,用30%的乙醇在最佳工艺下提取黄秋葵黄酮溶液,研究温度、pH、氧化剂、还原剂、食品添加剂及金属离子对黄秋葵黄酮化合物稳定性的影响.结果表明,黄秋葵黄酮溶液的耐热性好,在4~75℃条件下处理1 h,总黄酮得率稳定在3.35%左右;在pH为1~3时,黄秋葵黄酮的稳定性最强;氧化剂H2O2对黄秋葵黄酮无明显破坏作用,黄酮具有良好的抗氧化能力;还原剂Na2SO3对黄秋葵黄酮的稳定性影响较大;在常用食品添加剂的安全使用浓度范围内,苹果酸、柠檬酸对黄秋葵黄酮的稳定性无明显影响,白糖对黄秋葵黄酮有较好的保护作用;金属离子K+、Na+对黄秋葵黄酮稳定性无显著影响,Al3+对其稳定性有明显的影响.%The effects of temperature,pH value,oxidizing agent,reducing agent,food additives and metal ions on the stability of okra flavonoid were studied by ultrasonic-assisted extraction with 30% concentration of ethanol under optimum technology process. The results showed that the heat tolerance of flavonoid solution was good. The total flavonoid yield could be stabled at 3.35%,when the treatment was under 4-75 ℃ for 1 h. When pH was 1-3,the stability of okra flavonoid was the strongest. Oxidant H2O2 had no obvious destructive effect on okra flavonoid,because flavonoid possessed good antioxidant ability. The reducing agent Na2SO3had bigger effect on the stability of okra flavonoid. Within the safe usage scope of food additives,malic acid,citric acid had no significant effect on the stability of flavonoid in okra. White sugar had better protective effect on okra flavonoid. The metal ions K+ and Na+ had no significant effect on the stability of flavonoid in okra,while Al3 + had significant effect on its stability.