林产化学与工业2026，Vol.46Issue(1)：136-144,9.DOI:10.20195/j.issn.0253-2417.2024207
蒸汽爆破对板栗苞刺理化性质及活性成分抗氧化性能的影响
Effects of Steam Blasting on Physicochemical Properties and Antioxidant Properties of Active Components of Chestnut Burs
摘要
Abstract
Pre-treatment of chestnut burs using steam explosion technology under different conditions was conducted.Changes in bur appearance color,microscopic state,and fiber structure before and after steam explosion were analyzed via color difference analysis,scanning electron microscopy(SEM),fourier transform infrared spectroscopy(FT-IR),and X-ray diffraction(XRD).Chromogenic reaction absorbance analysis was employed to assess changes in polyphenol and polysaccharide content in bur extract before and after steam bursting,identifying optimal bursting conditions.Subsequently,the radical scavenging rates of bur extracts against DPPH and ABTS radicals were investigated,and the correlation between antioxidant activity and polyphenol content in chestnut bur extracts was analyzed.The results indicated that chestnut burs exhibited increased color difference with heightened bursting intensity.High-intensity steam bursting accelerated brown pigment formation while concurrently increasing soluble polysaccharide and polyphenol content.SEM,FT-IR,and XRD analyses revealed that steam bursting under optimal conditions induced cell wall disruption in chestnut burs,increasing cellulose crystallinity and enhancing the solubilization of polyphenols and polysaccharides.Under 2.0 MPa for 5 min,the polyphenol mass fraction reached its maximum value of 186.88 mg/g(based on raw material weight).Under the steam bursting conditions of 1.0 MPa/10 min+1.5 MPa/6 min,the polysaccharide mass fraction reached its maximum value of 140.13 mg/g.From the environmental perspective,2.0 MPa and 5 min was selected as the optimal steam bursting condition.Using 70%ethanol to extract steam-exploded chestnut burs(2.0 MPa and 5 min),the extract exhibited maximum radical scavenging rates against DPPH and ABTS radicals at mass concentrations of 0.1 g/L,reaching 64.47% and 72.43%,respectively.Linear regression analysis of polyphenol content against DPPH and ABTS radical scavenging rates showed a strong correlation with polyphenol content,with the correlation coefficients of 0.886 5 and 0.930 3,respectively.关键词
板栗苞刺/蒸汽爆破/多酚/多糖/抗氧化活性Key words
chestnut burs/steam explosion/polyphenols/polysaccharide/antioxidant activity分类
化学化工引用本文复制引用
王一柯,薛兴颖,童桢开,齐志文,周昊,王成章..蒸汽爆破对板栗苞刺理化性质及活性成分抗氧化性能的影响[J].林产化学与工业,2026,46(1):136-144,9.基金项目
国家重点研发计划资助项目(2022YFD2200605) （2022YFD2200605）
