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不同热处理方法对元宝枫叶与花中酚类成分及抗氧化活性的影响

花匠小妙招
2025-01-02 14:39

摘要: 为进一步推进元宝枫叶与元宝枫花在食品领域的开发应用，本研究以蒸汽、微波、烘烤为加热手段，并分别设置三组时间梯度对元宝枫叶与花处理前后样品中的总酚及主要单体酚类化合物含量进行检测，测定其抗氧化活性变化，并对其成分与活性进行主成分及相关性分析。结果显示，烘烤处理使得元宝枫叶总酚含量显著提升（P<0.05），由75.80±3.54 mg GAE/g显著提升至82.55±2.54~87.78±1.53 mg GAE/g，而花与叶经其他处理前后样品的总酚含量均未产生显著性变化。元宝枫叶酚类单体中，没食子酸、没食子酸乙酯、1,2,3,4,6-五-O-烯丙基-β-d-葡萄糖在内的没食子酸类物质含量在三种热处理方法中均有不同程度上升，15 min烘烤样品中1,2,3,4,6-五- O -烯丙基-β-d-葡萄糖含量相较于未处理叶提升1.88倍，但长时间的微波或烘烤处理反而导致其含量增加幅度有所降低。上述没食子酸类物质含量变化趋势在元宝枫花中同样存在，但变化幅度较为平缓。抗氧化活性结果显示，氧自由基吸收能力（ORAC）值在多数处理后的叶与花中均有显著提升，在处理后叶与花中最高提升1.49与1.21倍。主成分与相关性分析显示，没食子酸类衍生物与总酚含量变化显著相关，而在叶与花中不同酚类单体对于整体抗氧化活性具有不同程度的贡献。综上所述，热处理方式与加热时间对于元宝枫叶与花中的酚类组成及抗氧化能力具有不同影响，因此选择合适的热处理条件对于其生物活性及商品价值的提升尤为重要，其中FM10（10 min微波处理）对于元宝枫叶与花的抗氧化活性都达到提升的效果。上述研究为元宝枫叶与花在食品领域的加工处理与深入开发提供了理论基础。

Abstract: In order to promote the development and application of Acer truncatum leaves and flowers in the food area, in this study, the dynamic changes of their phenolic composition and antioxidant activity were investigated under steam, microwave, and baking treatments, meanwhile, three time periods were further selected to determine the contents of total phenols and major phenolic compounds, together with the variations of antioxidant abilities of samples before and after the three treatments, and those data were finally analyzed through principal components and correlation analyses. The results showed that baking significantly increased the total phenol content from 75.80±3.54 mg GAE/g to 82.55±2.54~87.78±1.53 mg GAE/g in Acer truncatum leaves (P<0.05), while there was no significant difference of the total phenol content among untreated leaves and flowers and those samples under other treatments. Among phenolic compounds in leaves, gallates including gallic acid, ethyl gallate, and 1,2,3,4,6-penta-O-galloyl-β-d-glucose increased in varying degrees under all three treatments, and 1,2,3,4,6-penta-O-galloyl-β-d-glucose increased 1.88-fold under 15 min baking. Nevertheless, prolong microwave or baking treatment led to the reduction of increasing rate of gallates content. The above change pattern of gallates also existed in flowers, but in a relatively gentle mode. The result of antioxidant assays demonstrated that the oxygen radical absorbance capacity values significantly increased in Acer truncatum leaves and flowers after most treatments, and the highest increase in leaves and flowers were 1.49 and 1.21 times, respectively. Principal components and correlation analysis revealed that the variation of the gallates was significantly correlated with the change of the total phenol content, and different phenolic compounds in leaves and flowers had different degrees of contribution to the overall antioxidant activity. The above results indicated that thermal treatment method and time period all significantly affected the phenolic composition and antioxidant activities of Acer truncatum leaves and flowers (P<0.05). Therefore, a proper selection of treatment condition was vital for the improvement of their biological activity and commodity value. Among which, FM10 (microwave treatment for 10 min) led to the enhancement of antioxidant activity of both leaves and flowers. Above all, the present research provided a theoretical basis for the processing and further study of Acer truncatum leaves and flowers as food resources.

图 1 不同热处理条件下元宝枫叶（A、C）、花（B、D）的总酚含量变化

注：L：元宝枫叶；F：元宝枫花；S：蒸制；M：微波；B：烘烤；字母后数字为加热时间（min）；图A、图B中总酚含量以福林酚法测得（TPFC）；图C、图D中总酚含量为液相法测定10种酚类单体含量之和（TPLC）；*与未处理组之间存在显著性差异，P<0.05。

Figure 1. Variation of total phenolic contents of Acer truncatum leaves (A, C) and flowers (B, D) upon different thermal treatments

图 2 元宝枫叶单体酚类在蒸制（A）、微波（B）、烘烤（C）下的含量变化

注：L：元宝枫叶；S：蒸制；M：微波；B：烘烤；字母后数字为加热时间（min）；同一单体上标字母不同表明存在显著性差异，P<0.05；n.s.：不存在显著差异；编号与分类单体对应关系如下：没食子酸（1）、没食子酸乙酯（2）、1,2,3,4,6-五-O-烯丙基-β-d-葡萄糖（3）、新绿原酸（4）、山奈酚-3-O-鼠李糖苷（5）、槲皮素-3-O-阿拉伯吡喃糖苷（6）、槲皮素-3-O-半乳糖苷（7）、槲皮素-3-O-葡萄糖苷（8）、槲皮素-3-O-鼠李糖苷（9）、杨梅素-3-O-鼠李糖苷（10）；图3同。

Figure 2. Variation of phenolic compounds of Acer truncatum leaves upon steam (A), microwave (B), and baking (C) treatments

图 3 元宝枫花单体酚类在蒸制（A）、微波（B）、烘烤（C）下的含量变化

Figure 3. Variation of phenolic compounds of Acer truncatum flowers upon steam (A), microwave (B), and baking (C) treatments

图 4 不同热处理条件下元宝枫叶（A, C, E）与花（B, D, F）的抗氧化活性变化

注：L：元宝枫叶；F：元宝枫花；S：蒸制；M：微波；B：烘烤；字母后数字为加热时间（min）；相同柱上方不同上标字母表明存在显著性差异，P<0.05。

Figure 4. Variation of antioxidant capacities of Acer truncatum leaves (A, C, E) and flowers (B, D, F) upon different thermal treatments

图 5 不同热处理条件下元宝枫叶主成分分析得分图（A）与载荷图（B）

注：L：元宝枫叶；S：蒸制；M：微波；B：烘烤；字母后数字为加热时间（min），图6~图7同。

Figure 5. Scoring (A) and loading (B) plot of principle components analysis on the variation of Acer truncatumleaves upon different thermal treatments

图 6 不同热处理条件下元宝枫花主成分分析得分图（A）与载荷图（B）

Figure 6. Scoring (A) and loading (B) plot principle components analysis on the variation of Acer truncatum flowers upon different thermal treatments

图 7 不同热处理条件下元宝枫叶（A）与花（B）主成分分析的聚类分析图

Figure 7. Hierarchical clustering plot of principle components analysis on the variation of Acer truncatum leaves (A) and flowers (B) upon different thermal treatments

图 8 不同热处理条件下元宝枫叶（A）与花（B）酚类成分及抗氧化活性之间相关性热图

注：*：0.01<P<0.05；**：P<0.01；编号与酚类单体对应关系如下：没食子酸（C1）、没食子酸乙酯（C2）、1,2,3,4,6-五-O-烯丙基-β-d-葡萄糖（C3）、新绿原酸（C4）、山奈酚-3-O-鼠李糖苷（C5）、槲皮素-3-O-阿拉伯吡喃糖苷（C6）、槲皮素-3-O-半乳糖苷（C7）、槲皮素-3-O-葡萄糖苷（C8）、槲皮素-3-O-鼠李糖苷（C9）、杨梅素-3-O-鼠李糖苷（C10）。

Figure 8. Correlation heat map of phenolic constitutions and antioxidant levels of Acer truncatum leaves (A) and flowers (B) among different thermal treatments

表 1 元宝枫叶与花中的单体酚类化合物HPLC梯度洗脱条件

Table 1 Gradient elution conditions for phenolic compounds of Acer truncatum leaves and flowers

时间流动相A 流动相B 0~10 min 90% 10% 10~12 min 90%~86% 10%~14% 12~40 min 86% 14% 40~80 min 86%~80% 14%~20% 80~120 min 80%~77% 20%~23%

表 2 元宝枫叶与花中10种主要酚类单体高效液相色谱测定中的回归方程、模型决定系数和检测范围

Table 2 Regression equations, determination coefficients and linear ranges of the ten major phenolics from Acer truncatum leaves and flowers

酚类单体回归方程 R2 检测范围
（mg/mL）没食子酸 y=3×107x−133926 0.999 0.043~0.172 没食子酸乙酯 y=3×107x−33353 0.999 0.010~0.040 1,2,3,4,6-五-O-烯丙基-
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