摘要
目的优化红树莓酶解制汁工艺,并探究其抗氧化性。方法以出汁率为指标,采用单因素实验及响应面法优化复合酶解红树莓制汁工艺条件,使用DPPH·自由基清除能力、ABTS+·自由基清除能力、总还原力3种方法评价红树莓汁抗氧化性。结果复合酶解制备红树莓汁的最优工艺参数为果胶酶、纤维素酶和半纤维素酶的质量比为5:4:1,酶添加量0.15%,酶解温度47℃,酶解时间59min,此条件下红树莓出汁率达到86.10%;酶解后活性成分含量较原汁相比显著增加,红树莓汁具有较强的体外抗氧化活性,其总酚含量与DPPH·自由基清除能力、ABTS^(+)·自由基清除能力和总还原力的线性相关系数分别为0.966、0.970、0.978,且黄酮和花色苷在总酚的抗氧化性上起主要贡献作用。结论在最佳酶解条件下制备的红树莓汁出汁率较高,且抗氧化性强,本研究可为红树莓系列功能性产品的开发提供参考。
Objective To optimize the processing technology of enzyme solution for the juice of Rubusidaeus L. and study their antioxidant activity. Methods Single factor experiments and response surface optimization experiments were conducted to optimize the enzymolysis conditions using juice yield as the index, the antioxidant activity of Rubusidaeus L. juice were evaluated by DPPH· free radical scavenging rate, ABTS^(+)· radical scavenging rate and total reduction ability. Results The optimal process parameters for the preparation of Rubusidaeus L. juice by compound enzymolysis were as follows: The mass ratio of pectinase, cellulase and hemicellulase was 5:4:1, the amount of enzyme added was 0.15%, the enzymolysis temperature was 47 ℃, and the enzymolysis time was 59 min. Under this conditions, the juice yield of Rubusidaeus L. reached 86.10%. The content of active components after enzymatic hydrolysis was significantly increased as compared with that of raw juice. The Rubusidaeus L. juice had strong antioxidant activity in vitro. The linear correlation coefficients of total phenol content with DPPH· radical scavenging capacity, ABTS+· radical scavenging capacity and total reducing force were 0.966, 0.970 and 0.978, respectively. In addition, flavonoids and anthocyanins played a major role in the antioxidant activity of total phenols.Conclusion The Rubusidaeus L. juice with such optimal enzymolysis parameters has high juice yield and antioxidant activity, and this study provides the basis for functional study of Rubusidaeus L. juice.
作者
王美美
刘振忠
于泳渤
丛希娜
段腊梅
王妍惠
吕长鑫
励建荣
WANG Mei-Mei;LIU Zhen-Zhong;YU Yong-Bo;CONG Xi-Na;DUAN La-Mei;WANG Yan-Hui;LV Chang-Xin;LI Jian-Rong(College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Jinzhou Inspection and Testing Certification Center,Jinzhou 121019,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第12期4970-4977,共8页
Journal of Food Safety and Quality
基金
国家“十三五”重点研发计划专项项目(2017YFD0400704)。
关键词
红树莓
复合酶
抗氧化性
相关性
Rubusidaeus L.
composite enzyme
antioxidant activity
correlation
