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从蔓越果果汁中提取的素:对物理化学,结构,功能性质的研究以及在桃子保存中的应用

Fan Wang^1,2, Jun Yang³, Xu Yang³

¹College of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning 121001, China.

Food chemistry: X

|December 1, 2025

概括

通过使用天然深度浸泡溶剂 (NADES) 进行超声波辅助提取,有效地从蔓越片中产生高纯度,富含抗氧化剂的百花素. 这种点氨酸显示出作为延长水果保质期的生物活性薄膜的承诺.

科学领域:

食品科学食品科学食品科学
生物材料科学生物材料科学
可持续化学可持续化学

背景情况:

蔓越是生物活性化合物的丰富来源.
素提取通常涉及苛刻的化学物质,并产生可变的纯度.
开发可持续和高效的点提取方法对于提升食物浪费的价值至关重要.

研究的目的:

用超声波辅助的天然深层欧特溶剂 (NADES) 来优化从蔓越果果汁中提取点氨酸的提取.
为了描述提取的pectin的纯度,抗氧化活性和化学性质.
评估基于点丁的食用薄膜在保存收获后桃子质量的有效性.

主要方法:

使用水,氧酸和NADES提取pectin,有或没有超声波辅助.
使用已确定的分析方法量化点含量和银酸 (GalA).
通过ABTS和DPPH激素清除试验评估抗氧化活性.
素属性的表征,包括化程度 (DE) 和富里埃变换红外光谱法 (FTIR).
从提取的点制造可食用薄膜,并评估它们对桃子保质期的影响.

主要成果:

超声波辅助NADES提取 (美国-NCPP) 产生了最高的pectin含量 (5.53%) 和GalA含量 (83.20%),表明其纯度更高.
美国-NCPP的pectin表现出显著的抗氧化活性,在ABTS (0.55 mg/mL) 和DPPH (0.21 mg/mL) 清理中具有较低的IC50值.
所有提取的pectins被归类为高甲 (DE: 71.58-85.21%).
用US-NCPP培根制成的可食用薄膜在室温下将桃子的保质期从4天延长到8天.

结论:

超声波辅助的NADES提取是一种高效的方法,可以从蔓越片中获得高质量,富含抗氧化剂的百花素.
提取出来的pectin具有优良的生物活性特性,适合食品应用.
来自蔓越残渣的点显示出作为果实保存中可食用薄膜的功能成分的巨大潜力.

关键词:

抗氧化剂活性抗氧化剂活性蔓越果果汁是什么意思桃子的保存方法素提取素提取素提取结构结构是一个结构.

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