Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China.
Molecules. 2018 Dec 24;24(1):60. doi: 10.3390/molecules24010060.
Steam explosion pretreatment was conducted on seabuckthom pomace. Response surface methodology was used to optimize the treatment conditions of steam explosion, including steam pressure, duration and particle size. After this, the content of total flavonoids and the antioxidant capacity of total flavonoids were investigated. Results showed that when the steam pressure was 2.0 MPa, duration was 88 s and a sieving mesh size was 60, the total flavonoids content in seabuckthorm reached a maximum of 24.74 ± 0.71 mg CAE/g, an increase of 246% compared with that without steam explosion treatment (7.14 ± 0.42 mg CAE/g). Also, DPPH and ·OH free radical scavenging ability showed significant improvement, with an IC decrease to 13.53 μg/mL and 4.32 μg/mL, respectively, far lower than that in original samples. Through the scanning electron microscope, the surface of seabuckthom pomace after steam explosion was crinkled, curly, and holey. Our study showed that the content of total flavonoids in seabuckthom pomace could be obviously promoted and the antioxidant capacity of total flavonoids also improved significantly, after applying steam explosion pretreatment to seabuckthom pomace, making this approach meaningful for the reuse of seabuckthom pomace resources.
对沙棘渣进行了蒸汽爆破预处理。采用响应面法对蒸汽爆破处理条件（蒸汽压力、时间和粒度）进行了优化。在此之后，研究了总黄酮含量和总黄酮抗氧化能力。结果表明，当蒸汽压力为 2.0 MPa、时间为 88 s、筛网尺寸为 60 时，沙棘渣中的总黄酮含量达到最大值 24.74 ± 0.71 mg CAE/g，与未经蒸汽爆破处理的沙棘渣（7.14 ± 0.42 mg CAE/g）相比，增加了 246%。此外，DPPH 和·OH 自由基清除能力也显著提高，IC 50 值分别降低至 13.53 μg/mL 和 4.32 μg/mL，远低于原始样品。通过扫描电子显微镜观察到，蒸汽爆破后的沙棘渣表面起皱、卷曲和有孔。我们的研究表明，对沙棘渣进行蒸汽爆破预处理后，总黄酮含量明显提高，总黄酮抗氧化能力显著增强，这为沙棘渣资源的再利用提供了有意义的方法。
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