摘要
以红肉苹果和白肉苹果加工非浓缩还原果汁(not from concentrate,NFC)废弃的果渣为材料进行发酵试验,分析不同发酵时间发酵产物在有机酸、抗氧化能力和超氧化物歧化酶(superoxide dismutase,SOD)活力等方面的差异,以期为苹果果渣发酵产品的开发利用和提高NFC果汁的附加值提供理论依据和研究基础。结果:有机酸含量测试结果显示,红肉果渣发酵产物中,苹果酸含量随发酵时间延长而上升,最高为3.02 mg/mL,而白肉苹果发酵30 d时的苹果酸含量最高,为1.67 mg/mL,红肉果渣发酵产物的酸度明显高于白肉果渣。红肉果渣发酵产物1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl radical,DPPH)清除率,30 d时跃升为58.42%,显著高于前期;白肉果渣发酵产物DPPH清除率0 d、10 d和20 d均高于红肉,而30 d后低于红肉果渣。在发酵进行过程中,红肉果渣的羟基自由基(hydroxyl radical,HO·)清除率相对稳定,而白肉果渣发酵产物的HO·清除率持续降低。酶活力测定结果显示,红肉苹果果渣SOD活力在发酵40 d时达到最高,为132.67 U/g;而白肉苹果果渣发酵50 d时SOD活力最高,为150.57 U/g。说明红肉苹果果渣是优质发酵原料,发酵40 d以上效果更佳。
The fermentation experiments were conducted with the waste fruit pomace from processing NFC(not from concentrate)juice of red-fleshed apple and whitefleshed apple to analyze the differences in organic acids,antioxidant capacity and SOD(superoxide dismutase)enzyme activity of the fermentation products at different fermentation time,which is expected to provide a theoretical basis and research foundation for the development and utilization of apple pomace fermentation products and the improvement of the added value of NFC juice.The organic acid content showed that the malic acid content in the red-fleshed pomace fermentation product increased with the fermentation time,and the maximum was 3.02 mg/mL,while the maximum malic acid content of white-fleshed apples was 1.67 mg/mL after 30 days of fermentation.The acidity of the fermentation product of red-fleshed apple was significantly higher than that of white-fleshed apple.The DPPH(1,1-Diphenyl-2-picrylhydrazyl radical)scavenging rate in pomace fermentation products of red-fleshed apple jumped to 58.42%at 30 d,which was significantly higher than that of the earlier period.The DPPH scavenging rate in pomace of white-fleshed apple was higher than that of red-fleshed at 0 d,10 d and 20 d,while it was lower than that of red-fleshed apple after 30 d and slightly lower at the later stage.During the fermentation process,the hydroxyl radical(HO·)scavenging rate of the red-fleshed pomace was relatively stable,while the HO·scavenging rate of the white-fleshed pomace fermentation product continued to decrease.The results of enzyme activity determination showed that the SOD activity of red-fleshed apple pomace reached the highest at 132.67 U/g after 40 days of fermentation,while the SOD activity of white-fleshed apple pomace reached the highest at 150.57 U/g after 50 days of fermentation.This study illustrates that the red-fleshed apple pomace is a superior material for fermentation,and the effect is better when fermented for more than 40 days.
作者
王彦博
陈雨
高强
张玉刚
孙晓红
WANG Yanbo;CHEN Yu;GAO Qiang;ZHANG Yugang;SUN Xiaohong(College of Horticulture, Qingdao Agricultural University/Key Laboratory of Horticultural Plant Genetic Improvement and Breeding, Qingdao 266109, China;College of Life Sciences, Qingdao Agricultural University)
出处
《青岛农业大学学报（自然科学版）》
2022年第1期1-7,共7页
Journal of Qingdao Agricultural University(Natural Science)
基金
国家重点研发计划(2019YFD1001403)
国家现代苹果产业技术体系(CARS-27)
青岛市科技惠民专项(21-1-4-ny-29-nsh)
青岛农业大学博士基金(663/1118016)。
关键词
红肉苹果
发酵
非浓缩还原汁
抗氧化能力
red-fleshed apple
fermentation
not from concentrate
anti-oxidation capacity
