食品科学 ›› 2020, Vol. 41 ›› Issue (14): 116-123.doi: 10.7506/spkx1002-6630-20190515-151

• 生物工程 • 上一篇    下一篇

苹果梨酵素发酵过程中的褐变与抗氧化活性

范昊安,沙如意,方 晟,薛淑龙,陈 雨,黄 俊,崔艳丽,毛建卫   

  1. (1.浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同创新中心,浙江科技学院生物与化学工程学院,浙江 杭州 310023;2.绍兴文理学院元培学院,浙江 绍兴 312000;3.浙江大学理学部,浙江 杭州 310027;4.浙江工业职业技术学院,浙江 绍兴 312000)
  • 出版日期:2020-07-25 发布日期:2020-07-29
  • 基金资助:
    国家自然科学基金面上项目(30870553);浙江省自然科学基金项目(LQY18B060002); 中国博士后科学基金项目(2018M632475);浙江省重点研发计划项目(2017C02009); 省属高校基本科研业务费专项(2019JL10); 浙江省农业生物资源生化制造协同创新中心开放基金项目(2016KF0040;2016KF0114)

Browning and Antioxidant Activity of Apple-Pear Jiaosu during Fermentation

FAN Hao’an, SHA Ruyi, FANG Sheng, XUE Shulong, CHEN Yu, HUANG Jun, CUI Yanli, MAO Jianwei   

  1. (1. Zhejiang Provincial Key Lab for Chemical and Biological Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China; 2. Yuanpei College, Shaoxing University, Shaoxing 312000, China; 3. Faculty of Science, Zhejiang University, Hangzhou 310027, China; 4. Zhejiang Industry Polytechnic College, Shaoxing 312000, China)
  • Online:2020-07-25 Published:2020-07-29

摘要: 为研究苹果梨酵素发酵过程中的褐变控制及抗氧化活性的变化规律,对其发酵过程中色度、色差、褐变程度、多酚氧化酶(polyphenol oxidase,PPO)活力、pH值、可滴定酸、抗坏血酸、柠檬酸、总酚、总黄酮、抗氧化能力进行分析。结果表明,发酵过程中色差、褐变程度、PPO活力呈先上升后下降趋势,并在发酵140 d分别降至2.53、0.706、10.74 U/mL,L*值呈先下降后上升趋势,酶促褐变在发酵后期得到明显抑制;pH值呈现持续下降后趋于平缓趋势,可滴定酸变化趋势与之相反,抗坏血酸及柠檬酸含量呈先升后降趋势,总酚质量浓度呈持续上升趋势并于发酵140 d达到最大值0.426 mg/mL,总黄酮含量总体呈现上升趋势,仅在发酵50 d有所下降;通过相关性分析探究影响褐变控制的理化参数,其中pH值、可滴定酸、抗坏血酸、柠檬酸、总酚、总黄酮与褐变程度、PPO活力具有良好的相关性(P<0.05);在发酵过程中,苹果梨酵素的抗氧化活性(1,1-二苯基-2-苦苯肼自由基清除率、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率、羟自由基清除率、过氧化氢清除率和还原力)呈现持续上升趋势。苹果梨酵素通过发酵可以有效抑制酶促褐变并提高其抗氧化活性。

关键词: 苹果梨, 酵素, 酶促褐变, 抗氧化活性

Abstract: In order to study browning control and the pattern of change in antioxidant activity during the fermentation of apple-pear Jiaosu, we analyzed chroma, chromatic aberration, browning degree, polyphenol oxidase (PPO) activity, pH, total titratable acidity, ascorbic acid content, citric acid content, total phenolic content, total flavonoid content and antioxidant capacity. The results showed that chromatic aberration, browning degree and PPO activity initially increased and then decreased during fermentation, declining to 2.53, 0.706, 10.74 U/mL on the 140th day, while the change in L* value exhibited the opposite trend, and enzymatic browning was significantly inhibited during the late fermentation stage. pH declined gradually and then leveled off, while total titratable acidity showed the opposite trend, and ascorbic acid and citric acid contents increased first and then decreased. Total phenolic content continued to increase until reaching a maximum value of 0.426 mg/mL on the 140th day, and total flavonoid content increased overall except for a slight decline on the 50th day. Correlation analysis was used to investigate physicochemical parameters affecting browning control, including pH, total titratable acidity, and the contents of ascorbic acid, citric acid, total phenolics, and total flavonoids, which were all significantly correlated with browning degree and PPO activity (P < 0.05). During fermentation, the antioxidant activity including scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation, hydroxyl radicaland hydrogen peroxide and reducing power increased gradually. Fermentation could inhibit enzymatic browning and improve the antioxidant activity of apple-pear Jiaosu.

Key words: apple-pear, Jiaosu, enzymatic browning, antioxidant activity

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