化机浆预浸渍溶出物的抗氧化性及其在食品领域的应用前景

Study on the Antioxidant Activity of Chemi-mechanical Pulp Pre-impregnated Residue and Its Application Prospect in Food Field

中文关键词:  化学机械浆  预浸渍溶出物  抗氧化性  细胞毒性  食品应用  UPLC-MS

Key Words:chemi-mechanical pulp  pre-impregnated residue  antioxidant activity  cytotoxicity  food application  UPLC-MS

中文摘要:

      本研究探讨了目前被当作废弃物的桉木化机浆预浸渍溶出物（PR）的抗氧化性及其在食品领域的应用潜力分析，探究了预浸渍条件（NaOH用量、温度和浆浓）对制得PR抗氧化性和得率的影响，研究了不同NaOH用量下制得PR的化学结构差异，建立了PR的组分结构与抗氧化性的构效关系，并以热稳定性、高温处理后抗氧化性和细胞毒性为评价指标，评估了PR在食品领域的应用性能。结果表明，NaOH用量是影响PR抗氧化性和得率的主要因素，NaOH用量越少，PR得率越低、抗氧化性越强。NaOH用量为0时，制得PR（R0）的抗氧化性最佳，DPPH自由基清除率最高可达82.63%。同时，R0具有良好的热稳定性，200 ℃下高温处理1 h后仍能保持初始抗氧化水平的84%，并且在100 μg/mL浓度下对HepG2细胞无细胞毒性，满足食品领域应用的基本要求。醌式共轭结构是PR具有强抗氧化性的主要原因，NaOH用量过大（30 kg/t）时，制得PR中醌类物质含量显著降低，其抗氧化性也随之下降。

Abstract:

      Antioxidant activity of the eucalyptus chemi-mechanical pulp pre-impregnated residue （PR） recognized as waste was studied， and its application prospect in food field was explored. The effects of pre-impregnation conditions （NaOH dosage， temperature and pulp concentration） on the PR antioxidant activity and yield were investigated. The difference in the PR chemical structure at various NaOH dosage was studied. The conformational relationship between the PR composition structure and the antioxidant activity was established. The thermal stability， antioxidant activity after high-temperature treatment and cytotoxicity were also used as the evaluation indexes to evaluate the application performance of PR in the food field. The results showed that the NaOH dosage was the main factor affecting the antioxidant activity and yield of the PR， and the less the NaOH dosage， the lower the yield and the stronger the antioxidant activity of PR. PR fabricated at NaOH dosage of 0 （R0） had the best antioxidant activity with highest DPPH free radical scavenging rate of 82.63%. It was also found that R0 had good thermal stability， and could maintain 84% of the initial level after 1 h of thermal treatment at 200 ℃. Moreover， PR had no cytotoxicity to HepG2 cells at a concentration of 100 μg/mL， which met the basic requirements for food applications. The quinone-type conjugate structure was the main reason for strong antioxidant activity of PR. When the NaOH dosage was at a high level （30 kg/t）， the content of quinone of PR decreased significantly， and thus led to a decreased antioxidant activity.