红树莓果汁降酸发酵过程中活性成分的变化

摘要/Abstract

摘要： 为研究陆生伊萨酵母WJL-G4(Issatchenkia terricola WJL-G4)对红树莓果汁降酸发酵过程中活性成分的影响，以接种红树莓果汁为处理组，以未接种的红树莓果汁作为对照组，测定总酚、总黄酮和花色苷的含量，采用高效液相色谱法(HPLC)对活性成分进行定性和定量分析，分析了发酵过程与成分之间的相关性。结果表明：处理组和对照组的总酚和花色苷含量均减少，降酸发酵5 d后总黄酮含量显著增加；降酸发酵8 d的果汁中检测出10种酚酸、7种类黄酮和1种芳香类化合物，其中隐绿原酸、对香豆酸、树莓酮、芦丁和槲皮素含量显著增加，显著降低的9种成分中，熊果苷、没食子酸、新绿原酸和咖啡酸含量比对照组的高；主成分分析中，得到的3个主成分其累积贡献率达到93.098%，可以很好地描述原有活性成分指标的信息。分布在第一主成分正向区间的1~4 d活性成分得分较高，因此选择1~4 d作为降酸发酵的最佳时间。本实验研究结果为陆生伊萨酵母WJL-G4降酸特性的研究和菌株的综合利用提供理论支持。

关键词: 生物降酸, 红树莓, 活性成分, 主成分分析

Abstract: In order to study the effect of Issatchenkia terricola WJL-G4 on the active components in red raspberry juice during the acid-reducing culture, the inoculated red raspberry juice was taken as the treatment group and the uninoculated red raspberry juice under the same culture conditions as the control group, and the content of total phenolics, total flavonoids and anthocyanins were analyzed. Active components analyzed by high performance liquid chromatography (HPLC). The correlation analysis and principal component analysis were used to discuss the correlation between fermentation process and components. The results showed that the content of total phenolics and anthocyanins in treatment group and control group were decreased, the total flavonoids content significantly increased in treatment group after 5 days of acid-reducing culture. After 8 days of culture, ten kinds of phenolic acids, seven kinds of flavonoids and one kind of aromatic compound were?identified in juice. The content of the cryptochlorogenic acid, p-coumaric acid, raspberry ketone, rutin and quercetin were significantly increased. The content of arbutin, gallic acid, neochlorogenic acid and caffeic acid were higher than the control group among nine kinds of significantly decreased component. Results of principal component analysis showed that the cumulative percentage contribution of 3 principal component factors reach 93.098%, which can well describe the information of the original active components index. The 1 to 4 days of acid-reducing culture were located on the positive interval of the plot for PC1 which had the higher synthetic score of active components. Choosing 1 to 4 days as the optimal time for acid-reducing culture. The experiment provided theoretical support for the research of deacidification properties and comprehensive utilization of Issatchenkia terricola WJL-G4.

Key words: bio-deacidification, red raspberry, active components, principal component analysis

中图分类号:

TS255.44

陈思睿唐莹董丹蒋莹何红英王金玲. 红树莓果汁降酸发酵过程中活性成分的变化[J]. 食品科学, 0, (): 0-0.

Dan DONG Hong-Ying HE. Variation of Active Components of Red Raspberry Juice During Acid-reducing Culture[J]. FOOD SCIENCE, 0, (): 0-0.

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