白苏叶醇提物的鉴定及其对中式培根脂质氧化的影响

王颖; 杜艳; 李晨阳; 李荣; 姜子涛; 孙璐

doi:10.13386/j.issn1002-0306.2020.03.008

白苏叶醇提物的鉴定及其对中式培根脂质氧化的影响

王颖¹,
杜艳¹,
李晨阳¹,
李荣^1,,
姜子涛^1,2,,
孙璐¹

1. 天津商业大学生物技术与食品科学学院, 天津市食品生物技术重点实验室, 天津 300134;
2. 天津天狮学院食品工程学院, 天津 301700

基金项目:

天津市自然科学基金(16JCYBJC43300,17JCQNJC02400)

国家大学生创新创业训练计划项目(201810069023)。

详细信息

作者简介:
王颖(1984-),女,博士,讲师,研究方向:食品添加剂,E-mail:yingwang@tjcu.edu.cn。

通讯作者:
李荣(1962-),女,本科,教授,研究方向:食品分析,E-mail:lirong@tjcu.edu.cn

姜子涛(1956-),男,博士,教授,研究方向:食品添加剂,E-mail:ztjiang@tjcu.edu.cn。

中图分类号: TS202.3
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出版历程
- 收稿日期: 2019-04-11
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-01-31

Identification of Ethanol Extract from Perilla frutescens Leaves and Its Effects on Lipid Oxidation of Chinese Bacon

1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China;
2. School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China

摘要

摘要: 本文通过对白苏叶醇提物进行成分鉴定及其在中式培根生产加工过程的应用研究,为白苏叶资源的进一步开发利用奠定了理论基础。首先利用大孔树脂及制备色谱对微波辅助提取得到的白苏叶醇提物进行了纯化,然后采用液相色谱-飞行时间质谱和液相色谱-三重四级杆质谱对其成分进行了定性定量分析,并研究了不同浓度的白苏叶醇提物的添加对中式培根加工过程中的脂质氧化的影响。结果表明,白苏叶醇提物共鉴定出了13种化合物。其主要成分为迷迭香酸(74.94 μg/mg)、野黄芩苷(50.08 μg/mg)、芹菜素-6,8-二-C-葡萄糖苷(41.08 μg/mg)。经白苏叶醇提物处理的中式培根的丙二醛值(MDA)和过氧化值(POV)在整个实验周期中均不断升高,但显著低于对照组(P<0.05),同时涂抹的提取物浓度越高,对脂质氧化的抑制程度也就越大,这证明了白苏叶醇提物可有效抑制中式培根的过度脂质氧化。
- 白苏叶 /
- 黄酮 /
- 成分分析 /
- 中式培根 /
- 脂质氧化
Abstract: This paper aimed to establish the theoretical basis for the further development and utilization of Perilla frutescens resources through the identification of its ethanol extract and its application in the production and processing of Chinese bacon. Perilla frutescens leaves ethanol extract obtained by microwave-assisted extraction were purified by macroporous resins and preparative chromatography. Qualitative and quantitative analysis of the ethanol extract from Perilla frutescens leaves were carried out using HPLC-Q-TOF and HPLC-MS/MS. In addition,the effects of the addition of Perilla frutescens leaves ethanol extract with different concentrations on the lipid oxidation during the production process of Chinese bacon were studied. Results showed that thirteen compounds were identified in the ethanol extract from Perilla frutescens leaves,including rosmarinic acid(74.94 μg/mg),scutellarin(50.08 μg/mg),and apigenin-6,8-two-C-glucoside(41.08 μg/mg). The malondialdehyde(MDA)and peroxidation value(POV)of the Chinese bacon samples treated with Perilla frutescens leaves ethanol extract both kept increasing during the whole experimental period,and they were significantly lower than those of the control group(P<0.05).Meanwhile,the higher the concentration of extracts applied,the greater the inhibition degree of lipid oxidation. All these results indicated that the Perilla frutescens leaves ethanol extract effectively inhibited the lipid oxidation of Chinese bacon.
- Perilla frutescens leaves /
- flavonoids /
- composition analysis /
- Chinese bacon /
- lipid oxidation