摘要
以红枣、葡萄、生姜、枸杞为原料经自然发酵制得红枣酵素、葡萄红枣酵素、生姜红枣酵素和枸杞红枣酵素,对不同原料配方的红枣酵素的感官特性、理化成分、酶活力和抗氧化活性进行了分析和比较。结果表明,4种红枣酵素的理化品质存在显著差异(P<0.05),红枣酵素的总酸含量最高(28.5 g/kg),枸杞红枣酵素的粗多糖、总蛋白、总黄酮、总多酚含量及SOD酶活力、总抗氧化能力、DPPH自由基清除能力最高,分别为13.92 mg/mL、26.98 mg/mL、1.40 mg/mL、5.70 mg/mL、112.56 U/mL、91.08 U/mL、13.93 mg Trolox/mL。总体而言,枸杞红枣酵素的综合品质最优。
Using jujube(Zizyphus jujuba Mill.),grape(Vitis vinifera L.),ginger(Zingiber officinale Roscoe)and wolfberry(Lycium chinense Mill.)as the raw materials,jujube enzymes,grape jujube enzymes,ginger jujube enzymes and wolfberry jujube enzymes are prepared by natural fermentation.The sensory properties,physicochemical components,enzyme activities and antioxidant activities of jujube enzymes from different raw materials are analyzed and compared.The results show that there are significant differences in physicochemical properties among the four jujube enzymes(P<0.05).The total acid content of jujube enzymes is the highest(28.5 g/kg),and the content of crude polysaccharide,total protein,total flavone and total polyphenol,SOD activity,total antioxidant activity and DPPH free radical scavenging ability of wolfberry jujube enzymes are the highest,that is 13.92 mg/mL,26.98 mg/mL,1.40 mg/mL,5.70 mg/mL,112.56 U/mL,91.08 U/mL and 13.93 mg Trolox/mL respectively.In general,the comprehensive quality of wolfberry jujube enzymes is the best.
作者
魏雪琴
武燕蓉
庞杰
WEI Xue-qin;WU Yan-rong;PANG Jie(College of Tea and Food Science,Wuyi University,Wuyishan 354300,China;Postdoctoral Mobile Research Station,College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《中国调味品》
CAS
北大核心
2021年第11期52-56,共5页
China Condiment
基金
福建省自然科学基金(2019J05118)
武夷学院引进人才科研启动项目(YJ201903)。
关键词
红枣
酵素
理化成分
抗氧化能力
相关性
jujube
enzymes
physicochemical components
antioxidant ability
correlation
