论文部分内容阅读
以油棕果为材料,分别提取3个生长时期(G1~G3)油棕中果皮酚类物质,采用高效液相色谱法分离,检测其中没食子酸、原儿茶酸、咖啡酸、丁香酸、香草酸、阿魏酸、香豆素等成分和含量,并分析其变化规律。结果表明,所采用提取和分离方法可获得油棕中果皮中没食子酸、原儿茶酸、咖啡酸、丁香酸、香草酸、阿魏酸、香豆素,并完全分离。油棕中果皮3个发育时期总酚类化合物含量分别为:677.6μg/10 g、1 384.1μg/10 g和1 456.2μg/10 g,表明随着油棕果实发育成熟,酚类物质含量也随之增加。可溶性游离形态(SFP)、不溶性结合形态(ISBP)和酯化形态(EFP)3种酚类化合物中ISBP和EFP的含量较为丰富;EFP呈现极显著升高趋势。7种酚酸物质中,香草酸、阿魏酸和香豆素的含量相当丰富,香草酸含量尤为凸显,3个不同发育时期的含量分别为185.9μg/10 g、959.4μg/10 g、1 009.7μg/10 g,各占总酚类化合物的27.4%、69.3%、69.3%。咖啡酸、丁香酸和香草酸随油棕中果皮发育成熟含量递增;而没食子酸、原儿茶酸和阿魏酸则呈递减趋势,其中阿魏酸最为显著。
Phenolics were extracted from the oil palm of three growth stages (G1 ~ G3) using oil palm fruits as raw materials. The contents of gallic acid, protocatechuic acid, caffeic acid, syringic acid, Vanillic acid, ferulic acid, coumarin and other ingredients and content, and analyze its variation. The results showed that gallic acid, protocatechuic acid, caffeic acid, syringic acid, vanillic acid, ferulic acid and coumarin in the peel of oil palm were obtained by the methods of extraction and separation, and were completely separated. The content of total phenolic compounds in the three developmental stages of oil palm were 677.6μg / 10g, 1 384.1μg / 10g and 1 456.2μg / 10g, respectively, indicating that with the maturity of oil palm fruit, the content of phenols Increase accordingly. The contents of ISBP and EFP in soluble free form (SFP), insoluble bound form (ISBP) and esterified form (EFP) were relatively abundant, and the EFP showed a very significant increase trend. The contents of vanillic acid, ferulic acid and coumarin in the seven kinds of phenolic acids were quite abundant. The content of vanillic acid was particularly prominent. The contents of three kinds of phenolic acids were 185.9μg / 10g, 959.4μg / 10g, 1 009.7 μg / 10 g, accounting for 27.4%, 69.3% and 69.3% of the total phenolic compounds, respectively. Caffeic acid, syringic acid and vanillic acid increased gradually with the development of mature peel in oil palm; while gallic acid, protocatechuic acid and ferulic acid showed a decreasing trend, of which ferulic acid was the most significant.