[1]夏智慧,崔文玉,丰程凤,等.蒸汽爆破对从植物中提取的多酚含量及抗氧化活性影响的研究进展[J].江苏农业学报,2021,(05):1352-1360.[doi:doi:10.3969/j.issn.1000-4440.2021.05.034]
　XIA Zhi-hui,CUI Wen-yu,FENG Cheng-feng,et al.Research progress on the effects of steam explosion on the content and antioxidant activity of polyphenols extracted from plants[J].,2021,(05):1352-1360.[doi:doi:10.3969/j.issn.1000-4440.2021.05.034]
点击复制

蒸汽爆破对从植物中提取的多酚含量及抗氧化活性影响的研究进展()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年05期
页码:
1352-1360
栏目:
综述
出版日期:
2021-10-30

文章信息/Info

Title:
Research progress on the effects of steam explosion on the content and antioxidant activity of polyphenols extracted from plants
作者:
夏智慧; 崔文玉; 丰程凤; 罗凯云; 程安玮
(湖南农业大学食品科学技术学院/湖南省菜籽油营养健康与深度开发工程技术研究中心，湖南长沙410128)
Author(s):
XIA Zhi-hui; CUI Wen-yu; FENG Cheng-feng; LUO Kai-yun; CHENG An-wei
(College of Food Science and Technology, Hunan Agricultural University/Hunan Rapeseed Oil Nutrition, Health and Deep Development Engineering Technology Research Center, Changsha 410128, China)
关键词:
蒸汽爆破; 植物多酚; 抗氧化活性
Keywords:
steam explosion; plant polyphenols; antioxidant activity
分类号:
TS201.1
DOI:
doi:10.3969/j.issn.1000-4440.2021.05.034
文献标志码:
A
摘要:
蒸汽爆破是一种新兴的原料预处理技术，通过高温高压和蒸汽瞬间释压作用于生物基质，可实现物料在组分水平、组织水平和细胞水平上的分级分离。本文简要介绍了蒸汽爆破过程中原料所发生的主要的物理、化学变化，阐述了蒸汽爆破技术对粮油、果蔬和其他原料中提取的植物多酚含量以及体外和细胞内抗氧化活性的影响，并对蒸汽爆破的研究前景进行了展望，以期进一步拓展该技术在食品加工行业的应用范围。
Abstract:
Steam explosion, as a new technology of material pretreatment, can achieve the separation of bioactivity compounds at the component, tissue and cell levels by the instantaneous pressure relief on biomass under the dual action of high temperature and pressure. This paper briefly introduced the main physico-chemical changes of raw materials in the process of steam explosion, expounded the effects of steam explosion on the content of plant polyphenols in grain, oil, fruit and vegetable and other raw materials and their antioxidant activity in vitro and in cells, and prospected the research of steam explosion, in order to further expand the application scope of steam explosion in food processing industry.

参考文献/References:

[1]NACZK M, SHAHIDI F. Extraction and analysis of phenolics in food[J]. Journal of Chromatography A, 2004, 1054: 95-111.
[2]NODA Y, ASADA C, SASAKI C, et al. Extraction method for increasing antioxidant activity of raw garlic using steam explosion[J]. Biochemical Engineering Journal, 2013, 73(15): 1-4.
[3]MCINTOSH S, ZHANG Z Y, PALMER J, et al. Pilotscale cellulosic ethanol production using eucalyptus biomass pretreated by dilute acid and steam explosion[J]. Biofuels Bioproducts and Biorefining, 2016, 10(4): 346-358.
[4]SUI W J, CHEN H Z. Extraction enhancing mechanism of steam exploded Radix Astragali[J]. Process Biochemistry, 2014, 49(12): 2181-2190.
[5]何晓琴,李苇舟,夏晓霞,等. 蒸汽爆破预处理的苦荞麸皮不溶性膳食纤维理化特性及结构研究[J]. 食品与发酵工业, 2020, 46(18): 47-53.
[6]LI G L, CHEN M X, LI F, et al. Effect of steam explosion pretreatment on molecular structure of sweet potato starch[J]. Tropical Journal of Pharmaceutical Research, 2017, 16(5): 1113-1119.
[7]KOBAYASHI F, SAWADA T, NAKAMURA Y, et al. Saccharification and alcohol fermentation in starch solution of steam-exploded potato [J]. Applied Biochemistry and Biotechnology, 1998, 69(3): 177-189.
[8]王树宁,陈笑言,黄滢洁,等. 蒸汽爆破技术对苹果果胶乳化特性的影响[J]. 食品科技, 2020, 45(2): 56-61.
[9]杨静,蒋剑春,张宁,等. 蒸汽爆破预处理对橡子壳酶水解效果的影响[J]. 太阳能学报, 2014, 35(12): 2565-2569.
[10]姜永超,林丽静,龚霄,等. 物理改性处理对菠萝皮渣膳食纤维物化特性的影响[J]. 热带作物学报, 2019, 40(5): 973-979.
[11]郑续,王慧梅,刘忠,等. 小麦秸秆的蒸汽爆破及其产物表征[J]. 天津科技大学学报, 2020, 35(4): 26-30.
[12]陈洪章,彭小伟. 汽爆技术促进中药资源高值化利用[J]. 化学进展, 2012, 24(9): 1857-1864.
[13]张燕鹏,杨瑞金,华霄,等. 凝胶电泳法研究蒸汽爆破对高温豆粕中蛋白质结构的影响[J]. 中国油脂, 2013, 38(12): 76-79.
[14]方芳. 蒸汽爆破预处理对籽粒苋籽实抗氧化能力的影响 [J]. 食品工业科技, 2018, 39(15): 21-25，30.
[15]孙俊良,杜寒梅,梁新红,等. 响应面法优化蒸汽爆破技术提取苹果果胶工艺[J]. 食品科学, 2017, 38(14): 270-275.
[16]梁泳伦,郑丽丽,杨旸,等. 汽爆预处理提取西番莲果胶及其性质分析[J]. 食品研究与开发, 2020, 41(13): 9-16.
[17]胡蕾,叶鹏,彭子木,等. 蒸汽爆破麦胚多糖提取工艺优化及其理化性质研究[J]. 食品工业科技, 2021, 42(1): 149-155.
[18]秦晓洁,沈青山,张春晖,等. 瞬时弹射式蒸汽爆破法制备速溶牦牛骨粉及其理化特性[J]. 农业工程学报, 2020, 36(4): 307-315.
[19]ZHANG Y, YANG R, ZHAO W. Improving digestibility of feather meal by steam flash explosion[J]. Journal of Agricultural and Food Chemistry, 2014, 62(13): 2745-2751.
[20]颜才植,叶发银,赵国华. 食品中多酚形态的研究进展[J]. 食品科学, 2015, 36(15): 249-254.
[21]HELENO S A, MARTINS A, QUEIROZ M J, et al. Bioactivity of phenolicacids: metabolites versus parent compounds: a review [J]. Food Chemistry, 2015, 173: 501-513.
[22]GONG L X, ZHANG Y, WANG J, et al. Change in health ingredients of whole Tibetan hull-less barley after steam explosion and simulated digestion in vitro[J]. Journal of Food Processing and Preservation, 2016, 40(2): 239-248.
[23]LIU C, ZHANG R T, LIU B G, et al. Effect of steam explosion treatment on phenolic acid composition of wheat bran and its antioxidant capacity[J]. Transactions of the Chinese Society of Agricultural Engineering, 2016, 6: 308-314.
[24]LI W Z, ZHANG X L, HE X Q, et al. Effect of steam explosion pretreatment on the composition and bioactive activities of Tartary buckwheat bran phenolics[J]. Food & Function, 2020, 11(5): 4648-4658.
[25]GONG L X, HUANG L L, ZHANG Y. Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity [J]. Journal of Agricultural and Food Chemistry, 2012, 60: 7177-7184.
[26]MRAD R, ROUPHAEL M, MAROUN R G, et al. Effect of expansion by ‘Intensification of Vaporization by Decompression to the Vacuum’ (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea [J]. LWT-Food Science and Technology, 2014, 59: 874-882.
[27]CHEN Y S, SHAN S R, CAO D M, et al. Steam flash explosion pretreatment enhances soybean seed coat phenolic profiles and antioxidant activity [J]. Food Chemistry, 2020, 319:126552.
[28]靳羽慧,刘长忠,徐响,等. 蒸汽爆破对豆渣中大豆异黄酮的影响研究[J]. 中国粮油学报, 2017, 32(10): 16-20.
[29]CHENG A W, HOU C Y, SUN J Y, et al. Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans[J]. Journal of the Science of Food and Agriculture, 2020, 100(12): 4495-4503.
[30]易军鹏,杨亚皇,李欣,等. 蒸汽爆破预处理对紫甘薯花色苷抗氧化性及抑菌性的影响[J]. 农产品加工, 2019, 489(19): 25-30.
[31]CHEN Y S, ZHANG R T, LIU C, et al. Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion [J]. Journal of Science and Technology, 2016, 53(7): 3028-3034.
[32]LIU L Y, ZHAO M L, LIU X X, et al. Effect of steam explosion-assisted extraction on phenolicacid profiles and antioxidant properties of wheatbran[J]. Journal of the Science of Food and Agriculture, 2016, 96(10): 3484-3491.
[33]唐宇,张小利,何晓琴,等. 体外模拟胃肠消化过程中蒸汽爆破处理的苦荞麸皮的抗氧化及抗增殖活性 [J]. 食品与发酵工业, 2019, 45(3): 103-111.
[34]赵鹏成. 蒸汽爆破预处理对花生壳黄酮组分的影响[D]. 洛阳：河南科技大学, 2019.
[35]MAURA F, ANTON H, GIULIO Z, et al. Advances in combined enzymatic extraction of ferulic acid from wheat bran [J]. New Biotechnology, 2020, 56: 38-45.
[36]KONG F, WANG L, CHEN H Z, et al. Improving storage property of wheat bran by steam explosion[J].Food Science Technology, 2020, 56(1): 287-292.
[37]李冰. 亚麻籽蒸汽爆破处理及其活性成分变化研究 [D]. 洛阳：河南科技大学, 2017.
[38]YU G W, GUO T T, HUANG Q D, et al. Preparation of high-quality concentrated fragrance flaxseed oil by steam explosion pretreatment technology [J]. Food Science & Nutrition, 2019, 8: 2112-2123.
[39]张善英,郑丽丽,艾斌凌,等. 蒸汽爆破预处理对油茶籽水代法提油品质的影响 [J]. 食品科学, 2019, 40(11): 124-130.
[40]仇菊,曹汝鸽,朱宏,等. 牡丹籽粕营养特性分析及蒸汽爆破处理的影响[J]. 饲料研究, 2020, 43(6): 83-86.
[41]YU G, GUO T, HUANG Q. Preparation of rapeseed oil with super high canolol content and superior quality characteristics by steam explosion pretreatment technology[J]. Food Science & Nutrition, 2020, 8(5): 2271-2278.
[42]HU L, GUO J M, ZHU X W, et al. Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies[J]. Food Science & Nutrition, 2020, 8(8): 4409-4421.
[43]CAMERON R G, CHAU H K, HOTCHKISS A T, et al. Release and recovery of pectic hydrocolloids and phenolics from culled citrus fruits [J]. Food Hydrocolloids,2017,72: 52-61.
[44]CAMERON R G, CHAU H K, HOTCHKISS A T, et al. Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit [J]. Journal of the Science of Food and Agriculture,2017,97(13): 4467-4475.
[45]DORADO C, CAMERON R G, MANTHEY J A. Study of static steam explosion of Citrus sinensis Juice processing waste for the isolation of sugars, pectic hydrocolloids, flavonoids, and peel oil[J]. Food and Bioprocess Technology, 2019, 12: 1293-1303.
[46]NODA Y, ASADA C, SASAKI C, et al. Effects of hydrothermal methods such as steam explosion and microwave irradiation on extraction of water soluble antioxidant materials from garlic husk[J]. Waste and Biomass Valorization, 2019, 10: 3397-3402.
[47]CHEN G Z, CHEN H Z. Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion[J]. Food Chemistry, 2011, 126: 1934-1938.
[48]MRABET A, JIMNEZ-ARAUJO A, JUAN F J, et al. Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L.) by hydrothermal treatments [J]. Food Chemistry, 2016, 196: 917-924.
[49]CARLOS M, HELENE B K, MARCELO M, et al. Study of the phenolic compounds formed during pretreatment of sugarcane bagasse by wet oxidation and steam explosion [J]. Holzforschung, 2007, 61(5): 483-487.
[50]陈洪章. 盐肤木果实汽爆处理及其油脂黄酮等联产综合利用技术[Z]. 北京：中国科学院过程工程研究所, 2007.
[51]SONG H D, YANG R J, ZHAO W, et al. Innovative assistant extraction of flavonoids from Pine (Larixolgensis Henry) needles by high-density steam flash-explosion [J]. Food Chemistry, 2014, 62: 3806-3812.
[52]SUI W J, XIAO Y, LIU R, et al. Steam explosion modification on tea waste to enhance bioactive compounds’ extractability and antioxidant capacity of extracts[J]. Journal of Food Engineering, 2019, 261: 51-59.
[53]JUNG J Y, HA S Y,YANG J K. Response surface optimization of phenolic compounds extraction from steam exploded oak wood (Quercus mongolica)[J]. Journal of the Korean Wood Science and Technology, 2017, 45(6): 809-827.
[54]QIN L Z, CHEN H Z. Enhancement of flavonoids extraction from fig leaf using steam explosion[J]. Industrial Crops and Products, 2015, 69: 1-6.
[55]张棋,易军鹏,李欣,等. 蒸汽爆破预处理对粉葛总黄酮及抗氧化性的影响[J]. 食品科学, 2016, 37(9): 40-44.
[56]张兵兵,曾国明,傅亚,等. 蒸汽爆破提取银杏叶黄酮类化合物的工艺研究[J]. 纤维素科学与技术, 2012, 20(1): 39-44; 71.
[57]CONDE E, CARA C, MOURE A, et al. Antioxidant activity of the phenolic compounds released by hydrothermal treatments of olive tree pruning[J]. Food Chemistry, 2009, 114: 806-812.
[58]CASTRO E, CONDE E, MOURE A, et al. Antioxidant activity of liquors from pretreated olive tree wood [J]. Wood Science and Technology, 2008, 42：579-592.
[59]FU X G, CHEN H Z. Air-steam explosion enhancing the extraction efficiency of chlorogenic acid from leaves of Eucommia ulmoides oliver [J]. Separation and Purification Technology, 2015, 146: 317-325.
[60]陈洪章,彭小伟. 汽爆与生物法耦合将虎杖白藜芦醇苷转化成白藜芦醇的方法：CN101812483A [P]. 2010-08-25.
[61]KUROSUMI A, SASAKI C, KUMADA K, et al. Novel extraction method of antioxidant compounds from Sasa palmata (Bean) Nakai using steam explosion[J]. Process Biochemistry, 2007, 42: 1449-1453.
[62]LIU B G, CHEN Y S, MO H Z, et al. Catapult steam explosion significantly increases cellular antioxidant and anti-proliferative activities of Adinandra nitida leaves [J]. Journal of Functional Foods, 2016, 23: 423-431.
[63]CADAHA E, FERNNDEZ D S B, JALOCHA J. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting[J]. Journal of Agricultural and Food Chemistry, 2003, 51: 5923-5932.
[64]NATALI N, CHINNICI F, RIPONI C. Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE) [J]. Journal of Agricultural and Food Chemistry, 2006, 54: 8190-8198.
[65]PISARNITSKY A F, KLIMOV S A, BRAZHNIKOVA E V. Effect of acid hydrolysis of oak wood on its aroma-forming complex[J]. Applied Biochemistry and Biotechnology, 2004, 40: 613-616.
[66]SUN S L, WEN J L, MA M G, et al. Structural features and antioxidant activities of degraded lignins from steam exploded bamboo stem [J]. Industrial Crops and Products, 2014, 56: 128-136.
[67]ARRIETA-BAEZ D, DORANTES-LVAREZ L, MAR-TINEZ-TORRES R, et al. Effect of thermal sterilization on ferulic, coumaric and cinnamic acids: dimerization and antioxidant activity [J]. Journal of the Science of Food and Agriculture, 2012, 92(13): 2715-2720.
[68]张瑞婷. 蒸汽爆破对麦麸多酚组成及其抗氧化活性的影响[D]. 洛阳: 河南工业大学, 2016.
[69]GHASEMI K, GHASEMI Y, EBRAHIMZADEH M A. Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues[J]. Pakistan Journal of Pharmaceutical Sciences, 2009, 22(3): 277-281.
[70]EBRAHIMZADEH M A, ENAYATIFARD R, KHALILI M, et al. Correlation between sun protection factor and antioxidant activity, phenol and flavonoid contents of some medicinal plants[J]. Iranian Journal of Pharmaceutical Research: IJPR, 2014, 13(3): 1041-1047.
[71]TAN B L, NORHAIZAN M E, YEAP S K, et al. Water extract of brewers’ rice induces antiproliferation of human colorectal cancer (HT-29) cell lines via the induction of apoptosis[J]. European Review for Medical and Pharmacological Sciences, 2015, 19: 1022-1029.
[72]CHANDRASEKARA A, SHAHIDI F. Bioactivities and antiradical properties of millet grains and hulls[J]. Journal of Agricultural and Food Chemistry, 2011, 59: 9563-9571.

备注/Memo

备注/Memo:
收稿日期：2021-03-18基金项目：湖南省教育厅项目（19A236）；山东省自然科学基金面上项目（ZR2019MC072）作者简介：夏智慧（1998-），女，山东菏泽人，硕士研究生，研究方向为农产品精深加工。（E-mail）2679167191@qq.com通讯作者：程安玮，（E-mail）anweich@126.com
更新日期/Last Update: 2021-11-09