不同干燥方法对薄荷多酚、总黄酮及抗氧化性的影响

摘要

The content of polyphenol ,total flavonoids and antioxidant activity of mints by different drying method were studied and the HPLC chromatographic analysis was applied. The results showed that the microwave drying to peppermint and air drying to Scotland spearmint were the best drying method to keep the content of polyphenol and to-tal flavonoids. Chlorogenic acid, caffeic acid, p-coumaric acid and rosmarinic acid were detected in peppermint and scotland spearmint. In peppermint , chlorogenic acid, caffeic acid and p-coumaric acid had the highest content under air drying and rosmarinic acid had the highest content under microwave drying. For scotland spearmint, chlorogenic acid, caffeic acid and rosmarinic acid had the highest content under air drying process, p-coumaric acid had the high-est content under hot air drying ,but had no significant difference with the other two drying methods. The antioxidant activity of peppermint reached maximum under air drying process in DPPH, FRAP and TEAC assay. The antioxidant activity of Scotland spearmint reached maximum under air drying in DPPH and FRAP assay, TEAC antioxidant activi-ty reached maximum under microwave drying.%研究了3种不同干燥方法下椒样薄荷和苏格兰留兰香的多酚、总黄酮含量和抗氧化性的差异，并且对椒样薄荷和苏格兰留兰香进行了HPLC色谱分析。结果表明：椒样薄荷采用微波干燥处理，苏格兰留兰香采用风干于燥处理能够最大程度地保存样品中的多酚和总黄酮。椒样薄荷和苏格兰留兰香中均含有绿原酸、咖啡酸、对香豆酸及迷迭香酸4种酚酸。椒样薄荷在风干干燥处理下绿原酸、咖啡酸和对香豆酸含量最高，迷迭香酸含量在微波干燥处理下达最高。苏格兰留兰香在风干干燥处理下绿原酸、咖啡酸和迷迭香酸含量达最高，对香豆酸含量在热风干燥处理下达最高，但与其它两种干燥方法无显著性差异。椒样薄荷风干干燥处理下其DPPH、FRAP和TEAC抗氧化性达到最大。苏格兰留兰香风干干燥处理下其DPPH和FRAP抗氧化性达最大，而TEAC抗氧化性在微波干燥处理下达最大。