【作者】 夏其乐；

【导师】 陈健初；

【作者基本信息】 浙江大学 ， 食品科学， 2004， 硕士

【摘要】 杨梅(Myrica rubra Sieb．et Zucc)为杨梅科、杨梅属果树，主产浙江、江苏、福建等省。研究报道，杨梅具有一定的抗氧化特性；杨梅树皮具有缓和胃痛的功效；杨梅叶中含有丰富的黄酮类化合物，该类化合物具有抗癌、抑菌等作用。 杨梅残渣是杨梅榨汁或酿酒后的副产物，占杨梅重量的10％左右，全国杨梅产量约为30万吨，且产量在逐年上升，目前以杨梅为资源的食品工业已初具规模，而对杨梅残渣的开发利用还是一片空白。杨梅残渣可以分为杨梅渣、杨梅核和杨梅核仁，本文以杨梅渣和杨梅核仁为材料，初步研究探讨了它们的价值，为进一步开发提供理论依据。 1．为确定杨梅渣中黄酮类化合物的最佳提取工艺，以乙醇溶液为溶剂，采用热提取法和超声波法分别提取。结论如下：(1)超声波提取法优于传统的热提取；(2)以40℃烘干的杨梅渣为原料，使用超声提取，以60％乙醇作为提取液，料液比1：60，温度60℃条件下提取50min，连续提取2次，黄酮的总浸出率可达99.34％，杨梅渣中的总黄酮含量为3.04％；(3)自然风干的杨梅渣、高温烘干的杨梅渣黄酮类化合物提取率较低，60℃烘干的杨梅渣的黄酮类物质提取率最高。 2．将黄酮类提取物添加于两个分子发光体系中，测定提取物清除自由基的能力；添加于纯猪油体系中，测定提取物抑制猪油氧化的能力。结果表明提取物具备较强的自由基清除能力，同时也对猪油的氧化具有较强的抑制作用，并且这两种能力都是随着添加浓度的升高而增强。由此可见，杨梅渣黄酮类提取物具备较强的抗氧化活性。 3.以杨梅核仁为原料，采用索式抽提法提取杨梅核仁油，分析其理化指标及脂肪酸成分。结果显示GC侧S分析共检测出9种脂肪酸，其中亚油酸含量达40.363%，不饱和脂肪酸总量达85%以上。由此可见杨梅核仁油具有较高的营养价值，是一种品质优良的油脂。 综上所述，杨梅残渣具有很好的价值，具备广阔的开发前景，有望于通过进一步研究开发出天然的食品抗氧化剂和食用核仁油，这对杨梅产业的发展大有裨益。更多还原

【Abstract】 Yangmei (Myrica rubra Sieb.et Zucc) belongs to the branch of Myrica, genus of Myrica. It is widely distributed in Zhejiang, Jiangsu, Fujian province of China. It was reported that Yangmei has the activity of antioxidation; the active components in peel of Yangmei tree can ease the pain of the stomach; and the plentiful flavonoids in leaves of Yangmei tree have apparent physiological function of antioxidation and antimicrobial.Yangmei residue is the byproduct of extracting Yangmei juice, the residue accounts for 7%~10% by weight. Last year, the output of Yangmei was 300,000 tons, and it will be greater. The Yangmei processing industry has formed, but the byproduct is not well utilized and developed. Yanmgei residue can be divided into Yangmei pomace, Yangmei pit and Yangmei kernel. In order to probe into the value of residue, this paper focused on the study of pomace and kernel, it would serve as a basis for the development and utilization of Yangmei residue.1. The optimum extracting condition of flavonoids from Yangmei pomace were studied in this article. We used ethanol to soak the Yangmei pomace and distilled the flavonoids using traditional heated extract and ultrasonic extract respectively. The results showed: (1) Ultrasonic extracting was better than traditional heated extract; (2)Testing pomace dried at 40C, the results from L9 (34) table showed that 60:1 of 60% ethanol to douse the dried Yangmei pomace for 24 hours, ultrasonic treatment lasted for 50 minutes twice, the extraction average rate was as high as 99.34%. Thecontent of flavonoids in the extraction liquid was as high as 3.04%; (3) The extraction rate of sample dried at 60C was highest, the extraction rate of samples which were dried at natural condition or higher temperature was lower.2. Adding extraction to two different Chemiluminescence systems, measured the ability of scavenging free radicals; adding extraction to pure lard system, measured the activity of restraining lard oxidation. The results showed that extraction has notable ability of scavenging free radicals, as well it could strongly restrain the oxidation of lard. The bioactivity increased as the increase of adding concentration. We could draw a conclusion that the extraction has strong activity of antioxidation.3. Distilling oil from Yangmei kernel, analysed the physical and chemic value of Yangmei kernel oil. The results showed that 9 kinds of fatty acids have been detected through GC/MS analysis, with main acid being linoleic acid (40.363%) and the total content of the unsaturated fatty acids is above 85%. We could draw a conclusion: Yangmei kernel oil has high nutritional value, it’s a healthy oil.From what we have stated above, we could draw a conclusion that the Yangmei residue is a new kind of natural resource with very high value. Given further research, it is very promising to be used as natural food antioxidant and natural edible oil in food industry. Thus it will be very profitable to the Yangmei industry.更多还原