蓝莓果浆不同形态多酚的酶法转化工艺优化及抗氧化活性分析

TS255.36; 本研究以蓝莓果浆为材料,利用酶法转化促进结合态多酚释放为游离态多酚,并研究不同形态多酚抗氧化活性.利用不同酶制剂酶解,以游离态多酚转化率为指标,筛选最适复合酶组合,并采用单因素实验和Box-Behnken响应面试验确定最优酶解条件;以FRAP抗氧化能力和ABTS抗氧化能力进行抗氧化活性分析.结果表明最优酶解条件为:以果胶酶和纤维素酶作为复合酶(配比为4:6),复合酶用量2.8％、酶解温度50℃、酶解时间124 min.在此条件下,与对照组相比,酶解蓝莓果浆游离态多酚转化率可达83.47％,提高了9.96％;酶解蓝莓果浆游离态多酚含量(343.58 mg GAE/100 g...

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Published in食品工业科技 Vol. 44; no. 9; pp. 207 - 215
Main Authors 田竹希, 戴梦玲, 李咏富, 龙明秀, 梁倩, 罗其琪
Format Journal Article
LanguageChinese
Published 贵州省农业科学院现代农业发展研究所,贵州贵阳 550006%安顺学院农学院,贵州安顺 561000 01.05.2023
Subjects
蓝莓果浆
抗氧化活性
响应面优化
游离态多酚
酶解
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ISSN1002-0306
DOI10.13386/j.issn1002-0306.2022070339

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Abstract TS255.36; 本研究以蓝莓果浆为材料,利用酶法转化促进结合态多酚释放为游离态多酚,并研究不同形态多酚抗氧化活性.利用不同酶制剂酶解,以游离态多酚转化率为指标,筛选最适复合酶组合,并采用单因素实验和Box-Behnken响应面试验确定最优酶解条件;以FRAP抗氧化能力和ABTS抗氧化能力进行抗氧化活性分析.结果表明最优酶解条件为:以果胶酶和纤维素酶作为复合酶(配比为4:6),复合酶用量2.8％、酶解温度50℃、酶解时间124 min.在此条件下,与对照组相比,酶解蓝莓果浆游离态多酚转化率可达83.47％,提高了9.96％;酶解蓝莓果浆游离态多酚含量(343.58 mg GAE/100 g FW)提高27.67％,结合态多酚含量(68.03 mg GAE/100 g FW)降低29.84％.体外抗氧化活性结果表明,酶解蓝莓果浆游离态多酚提取物的FRAP抗氧化能力和ABTS抗氧化能力分别提高了15.45％和27.25％,总酚提取物的FRAP抗氧化能力和ABTS抗氧化能力分别提高了6.81％和15.62％.本研究表明,酶解促进了蓝莓果浆游离态多酚的转化,并增强了蓝莓果浆的抗氧化能力,为蓝莓功能活性产品研发与加工工艺提供了理论依据.
AbstractList TS255.36; 本研究以蓝莓果浆为材料,利用酶法转化促进结合态多酚释放为游离态多酚,并研究不同形态多酚抗氧化活性.利用不同酶制剂酶解,以游离态多酚转化率为指标,筛选最适复合酶组合,并采用单因素实验和Box-Behnken响应面试验确定最优酶解条件;以FRAP抗氧化能力和ABTS抗氧化能力进行抗氧化活性分析.结果表明最优酶解条件为:以果胶酶和纤维素酶作为复合酶(配比为4:6),复合酶用量2.8％、酶解温度50℃、酶解时间124 min.在此条件下,与对照组相比,酶解蓝莓果浆游离态多酚转化率可达83.47％,提高了9.96％;酶解蓝莓果浆游离态多酚含量(343.58 mg GAE/100 g FW)提高27.67％,结合态多酚含量(68.03 mg GAE/100 g FW)降低29.84％.体外抗氧化活性结果表明,酶解蓝莓果浆游离态多酚提取物的FRAP抗氧化能力和ABTS抗氧化能力分别提高了15.45％和27.25％,总酚提取物的FRAP抗氧化能力和ABTS抗氧化能力分别提高了6.81％和15.62％.本研究表明,酶解促进了蓝莓果浆游离态多酚的转化,并增强了蓝莓果浆的抗氧化能力,为蓝莓功能活性产品研发与加工工艺提供了理论依据.
Author 龙明秀
罗其琪
田竹希
梁倩
李咏富
戴梦玲
AuthorAffiliation 贵州省农业科学院现代农业发展研究所,贵州贵阳 550006%安顺学院农学院,贵州安顺 561000
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LUO Qiqi
LI Yongfu
TIAN Zhuxi
LIANG Qian
LONG Mingxiu
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Keywords 蓝莓果浆
抗氧化活性
响应面优化
游离态多酚
酶解
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Title 蓝莓果浆不同形态多酚的酶法转化工艺优化及抗氧化活性分析
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