本文選題：紫蘇 + 酚類物質(zhì)��； 參考：《浙江大學(xué)》2017年碩士論文

【摘要】：本試驗(yàn)研究了多個品種紫蘇葉中酚類物質(zhì)和精油的成分、含量及功能,并進(jìn)行對比,以期選出優(yōu)選品種加以推廣,為綜合開發(fā)紫蘇資源,最大限度利用紫蘇提供理論依據(jù)和技術(shù)支持;同時研究了紫蘇籽油的提取及脂肪酸成分分析,為紫蘇籽油的利用奠定基礎(chǔ)。主要研究內(nèi)容如下:(1)紫蘇葉酚類物質(zhì)的提取及抗氧化活性研究本試驗(yàn)比較了多個品種紫蘇葉酚類物質(zhì)的成分、含量,通過FRAP還原力、對DPPH自由基、ABTS自由基以及·OH自由基的清除能力比較不同品種的抗氧化活性,并分析酚類物質(zhì)含量與抗氧化活性之間的相關(guān)性。試驗(yàn)結(jié)果表明,紫蘇中含有11種酚類物質(zhì),品種P-04和P-M183中酚類物質(zhì)含量較高,顯示出較強(qiáng)的抗氧化活性,可作為優(yōu)選品種;原兒茶醛、秦皮乙素、咖啡酸、木犀草素-7-氧-葡萄糖醛酸苷、迷迭香酸以及野黃芩素含量與抗氧化活性具有極強(qiáng)的相關(guān)性,在抗氧化方面起著重要的作用。(2)紫蘇葉精油的提取及抑菌性研究本試驗(yàn)通過響應(yīng)面設(shè)計(jì)優(yōu)化了水蒸氣蒸餾法提取紫蘇葉精油工藝條件,同時比較了不同品種的紫蘇葉精油得率、成分及相對含量,通過對大腸桿菌、金黃色葡萄球菌、枯草芽孢桿菌的抑制作用比較不同品種的抑菌性。結(jié)果表明,水蒸氣蒸餾法提取紫蘇葉精油的較佳條件為:料液比1:6,浸泡時間2.1 h,提取時間5.6 h;不同品種紫蘇葉精油中共檢測出43中成分,各品種間精油得率、成分及含量具有顯著差異;品種P-04和P-M183的精油得率顯著高于其他品種,抑菌效果也極大地優(yōu)于其他品種,可作為優(yōu)選品種。(3)紫蘇籽油的提取及脂肪酸分析本試驗(yàn)通過響應(yīng)面設(shè)計(jì)優(yōu)化了紫蘇籽油超聲輔助提取工藝,并分析了紫蘇籽油脂肪酸成分及理化性質(zhì)。結(jié)果表明,超聲輔助提取紫蘇籽油較佳工藝條件為:料液比1:18,超聲溫度58℃,超聲時間80min;紫蘇籽油含有11種脂肪酸,主要為α-亞麻酸、亞油酸、油酸、棕櫚酸、硬脂酸,α-亞麻酸含量尤高,含量高達(dá)201.56 mg/g DW,占61.17%;理化性質(zhì)表明,紫蘇籽油為干性油脂,所含脂肪酸以十八碳為主,不易氧化和酸敗,氧化程度較低,具有較好的食用品質(zhì)。綜合比較,品種P-04及P-M183在酚類物質(zhì)含量及抗氧化活性、精油含量及抑菌性等方面均顯著優(yōu)于其他品種,作為優(yōu)選品種擴(kuò)大種植,提高紫蘇利用率。
[Abstract]:The composition, content and function of phenols and essential oils in the leaves of several varieties of perilla were studied and compared in order to select and popularize the selected varieties for comprehensive exploitation of perilla resources. At the same time, the extraction of perilla seed oil and fatty acid composition analysis were studied to lay a foundation for the utilization of perilla seed oil. The main contents of this study are as follows: (1) extraction and antioxidant activity of perilla leaf phenols; the composition and content of perilla leaf phenols were compared in this experiment. The scavenging ability of DPPH free radical, Abts radical and OH free radical was compared with the antioxidant activity of different varieties, and the correlation between phenols content and antioxidant activity was analyzed. The results showed that there were 11 phenols in perilla, and the phenols in varieties P-04 and P-M183 were higher, which showed strong antioxidant activity, and could be used as a good selection variety, protocatechuic aldehyde, palmatine, caffeic acid, chlorocatechuic aldehyde, palmatine and caffeic acid. Luteolin-7-oxy-glucuronide, rosemary acid and baicalein have strong correlation with antioxidant activity. Extraction and antimicrobial activity of essential oil from Perilla perilla leaves; the extraction conditions of essential oil from perilla leaf by steam distillation were optimized by response surface design, and the yield of essential oil from different varieties of perilla leaf was compared. The composition and relative content of E. coli, Staphylococcus aureus and Bacillus subtilis were compared. The results showed that the optimum conditions for extraction of essential oil from perilla leaf by steam distillation were as follows: ratio of material to liquid 1: 6, soaking time 2.1 h, extraction time 5.6 h, and 43 components were detected in different varieties of essential oil. The essential oil yield of P-04 and P-M183 was significantly higher than that of other varieties, and the bacteriostatic effect of P-04 and P-M183 was much better than that of other varieties. Extraction and fatty acid analysis of perilla seed oil the ultrasonic assisted extraction process of perilla seed oil was optimized by response surface design, and the fatty acid composition and physical and chemical properties of perilla seed oil were analyzed. The results showed that the optimum conditions of ultrasonic assisted extraction of perilla seed oil were as follows: ratio of material to liquid 1: 18, ultrasonic temperature 58 鈩，

本文編號：1994047