Variation of Active Components of Red Raspberry Juice During Acid-reducing Culture

Abstract

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

CLC Number:

TS255.44

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

References

[1]闫慧明, 李苇舟, 李富华, 等. 高静水压加工对果蔬酚类化合物的影响研究进展[J/OL]. 食品科学: 1-9[2020-03-04]. https://kns-cnki-net.webvpn.nefu.edu.cn/kcms/detail/11.2206.TS.20200109.1111.038.html.
[2]LUGASI A, HOVARI J, KADAR G, et al.?Phenolics in raspberry, blackberry, and currant cultivars grown in Hungary[J]. Acta Alimentaria, 2011, 40(1): 52-64. DOI: 10.1556/AAlim.40.2011.1.8
[3]KWAW E, MA Yongkun, TCHABO W, et al. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J]. Food chemistry, 2018, 250(1): 148-154. DOI: 10.1016/j.foodchem.2018.01.009
[4]姜燕, 于润美, 李惠津, 等. 树莓酒主发酵期活性成分含量变化及降血脂作用研究[J]. 食品研究与开发, 2019, 40(3): 56-61. DOI: 10.3969/j.issn.1005-6521.2019.03.010
[5]JOSE J M, SANTISTEBAN A, GORDILLO B, et al.? Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments[J]. European Food Research and Technology, 2019, 245(1): 1-9. DOI: 10.1007/s00217-018-3135-z
[6]MILIVOJEVIC J, MAKSIMOVIC V, NIKOLIC M. Chemical and antioxidant properties of cultivated and wild fragaria and rubus berries[J]. Journal of Food Quality, 2011, 34(1): 1-9. DOI: 10.1111/j.1745-4557.2010.00360.x
[7]胡丽云, 余元善, 徐玉娟, 等. 一株发酵乳杆菌(Lactobacillus fermentium)对柠檬酸的发酵特性研究[J]. 现代食品科技, 2016, 32(8): 109-114. DOI: 10.13982/j.mfst.1673-9078.2016.8.017
[8]马旭艺. 化学协同生物法山葡萄酒降酸工艺的研究[D]. 哈尔滨: 东北农业大学, 2018.
[9]李静. 植物乳杆菌对猕猴桃酒降酸效果及品质影响的研究[D]. 咸阳: 西北农林科技大学, 2015.
[10]隆文娟. 沙棘果醋酿造技术及其保健成分的研究[D]. 无锡: 江南大学, 2010: 18.
[11]张强, 辛秀兰, 杨富民, 等. 红树莓果醋酿造过程中抗氧化性能的变化[J]. 食品科学, 2016, 37(3): 6-11. DOI: 10.7506/spkx1002-6630-201603002
[12]隋双, 王萍. 响应面法优化笃斯越橘混合菌发酵工艺[J]. 食品科学技术学报, 2018(5): 82-91+105. DOI: 10.3969/j.issn.2095-6002.2018.05.013
[13]张莉会, 汪超, 廖李, 等. 草莓干燥过程中酯类香气化合物及相关酶活性的变化[J/OL]. 食品科学:1-15[2020-03-04].https://kns-cnki-net.webvpn.nefu.edu.cn/kcms/detail/11.2206.TS.20190620.1403.014.html.
[14]李俊芳, 马永昆, 张荣, 等. 不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价[J]. 食品科学, 2016, 37(14): 132-137. DOI: 10.7506/spkx1002-6630-20161423
[15]王馨雨, 王蓉蓉, 杨绿竹, 等. 不同品种及内外百合鳞片游离氨基酸组成的主成分分析及聚类分析[J/OL]. 食品科学:1-17[2020-03-04].https://kns-cnki-net.webvpn.nefu.edu.cn/kcms/detail/11.2206.TS.20191009.1110.002.html.
[16]李雪, 白新鹏, 曹君, 等. 仙人掌果酒发酵动力学及其抗氧化性[J]. 食品科学, 2017, 38(4): 87-92. DOI: 10.7506/spkx1002-6630-201704015
[17]赵玉, 任亚梅, 张爽, 等. 苹果果皮和果肉多酚稳定性研究[J]. 中国食品学报, 2014, 14(2): 93-101. DOI: 10.16429/j.1009-7848.2015.03.016
[18]赵广河, 张瑞芬, 苏东晓, 等. 全谷物酚类物质及其抗氧化活性研究进展[J]. 中国食品学报, 2017, 17(8): 183-196. DOI: 10.16429/j.1009-7848.2017.08.025
[19]朱德艳. 酵母菌发酵制备葛根酵素的工艺优化[J/OL]. 食品工业科技:1-14[2020-03-04].https://kns-cnki-net.webvpn.nefu.edu.cn/kcms/detail/11.1759.ts.20191224.1155.004.html.
[20]刁欢, 孙方方, 朱华燕, 等. 微生物发酵提高油茶粕中黄酮类物质提取率的研究[J]. 天然产物研究与开发, 2016, 28(9): 1363-1366+1362. DOI: 10.16333/j.1001-6880.2016.9.004
[21]CAO Hui, CHEN Xiaoqing, JASSBI A R, et al. Microbial biotransformation of bioactive flavonoids[J]. Biotechnology Advances, 2015, 33(1): 214-223. DOI: 10.1016/j.biotechadv.2014.10.012
[22]赵永波, 杜玲玲, 刘璐, 等. 贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响[J]. 食品科学, 2018, 39(9): 53-59. DOI: CNKI:SUN:SPKX.0.2018-09-009
[23]TURKER N, AKSAY S, EKIZ H I. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam[J]. Journal of Agricultural and Food Chemistry, 2004, 52(12): 3807-3813. DOI: 10.1021/jf049863s
[24]FERNANDO T, MARISOL J, ISABEL E. Antioxidant characteristics of honey from Mozambique based on specific flavonoids and phenolic acid compounds[J]. Journal of Food Composition and Analysis, 2020, 86. DOI: 10.1016/j.jfca.2019.103377
[25]王婷婷, 苑伟, 李华, 等. 复合小浆果果酒中的酚类物质及其抗氧化活性分析[J]. 食品与发酵工业, 2019, 45(3): 183-188. DOI: CNKI:SUN:SPFX.0.2019-03-028
[26]张超洪, 肖维强, 赵鹏, 等. 广东省化橘红中黄酮类物质的HPLC测定[J]. 华中农业大学学报, 2009, 28(4): 483-486. DOI: 10.3321/j.issn:1000-2421.2009.04.023
[27]王锟, 韩圣谦, 张珺, 等. 树莓酒与葡萄酒中21种多酚类物质含量比较研究[J]. 酿酒科技, 2017(7): 62-64. DOI: 10.13746/j.njkj2017084
[28]孙侨冶. 树莓果实中非花色苷酚类物质分析方法的研究[D]. 哈尔滨: 东北农业大学, 2019.
[29]刘秋豆, 胡凯, 陈亚淑, 等. 益生菌芒果饮料加工和发酵过程中理化性质变化规律[J]. 华中农业大学学报, 2019, 38(3): 89-96. DOI: 10.13300/j.cnki.hnlkxb.2019.03.015
[30]常婷婷. 柿果实多酚的提取测定及混菌发酵对柿子酒品质的影响[D]. 咸阳: 西北农林科技大学, 2018: 30.
[31]CLARK A C, VESTNER J, BARRIL C, et al. The influence of stereochemistry of antioxidants and flavonols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, +-catechin and (-)-epicatechin[J]. Journal of Agricultural and Food Chemistry, 2009, 58(2): 1004-1011. DOI: 10.1021/jf903233x
[32]乔丽萍, 傅瑜, 叶兴乾, 等. 酚酸生物活性研究进展[J]. 中国食品学报, 2013, 13(10): 144-152. DOI: CNKI:SUN:ZGSP.0.2013-10-034
[33]韩玲玲. 石榴果实发育过程中多酚组分及含量变化比较[D]. 泰安: 山东农业大学, 2013.
[34]ANCOS B D, GONZáLEZ E M, CANO M P. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit (View record in MEDLINE)[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48(10): 4565-4570. DOI: 10.1021/jf0001684
[35]陈青, 宗伟, 孙明月, 等. 四种常用酵母菌对树莓果酒的发酵影响[J]. 北方园艺, 2019(22): 114-120. DOI: 10.11937/bfyy.20191091
[36]FLORES G, LUISA M. Influence of preharvest and postharvest methyl jasmonate treatments on flavonoid content and metabolomic enzymes in red raspberry[J]. Postharvest Biology and Technology, 2014, 97: 77-82. DOI: 10.1016/j.postharvbio.2014.06.009
[37]汪雪娇, 孙旭春, 兰永丽, 等. 液态发酵对西农9940苦荞主要成分及其抗氧化活性的强化作用[J]. 食品科学, 2017, 38(24): 68-73. DOI: 10.7506/spkx1002-6630-201724011
[38]BEEKWILDER J, INGRID M, SIBBESEN O, et al. Microbial production of natural raspberry ketone[J]. Biotechnology Journal, 2007, 2(10): 1270-1279. DOI: 10.1002/biot.200700076
[39]张文霖. 主成分分析在SPSS中的操作应用[J]. 市场研究, 2005(12): 31-34. DOI: 10.3969/j.issn.1672-4216.2005.12.009
[40]李俊芳, 马永昆, 张荣, 等. 不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价[J]. 食品科学, 2016, 37(14): 132-137. DOI: 10.7506/spkx1002-6630-20161423
[41]尉捷, 张蕊, 赵晨宇, 等. 基于主成分分析和聚类分析评价决明子质量[J]. 中华中医药杂志, 2019, 34(12): 5695-5699.
[42]王沛, 刘璇, 毕金峰, 等. 基于主成分分析的中早熟苹果脆片品质评价[J]. 中国食品学报, 2012, 12(06): 204-211. DOI: 10.16429/j.1009-7848.2012.06.015
[43]李笑梅, 邢竺静, 赵廉诚, 等. 基于主成分与聚类分析法的豆浆豆的品质指标综合评价[J/OL]. 食品科学:1-17[2020-03-04].https://kns-cnki-net.webvpn.nefu.edu.cn/kcms/detail/11.2206.TS.20191112.1424.062.html.
[44]黄鹭强. 降酸酵母菌株的构建及其在枇杷酒酿造中的应用研究[D]. 福州: 福建农林大学, 2013.
[45]孙慧烨. 不同方法降解苹果酒中有机酸的比较和优化[D]. 咸阳: 西北农林科技大学, 2015: 35.
[46]夏婷, 赵超亚, 杜鹏, 等. 食品中多酚类化合物种类、提取方法和检测技术研究进展[J]. 食品与发酵工业, 2019, 45(5): 231-238. DOI: 10.13995/j.cnki.11-1802/ts.017498
[47]?KULA M, ?MAJDAN M,?GLóD D, et al. Phenolic composition of fruits from different cultivars of red and black raspberries grown in Poland[J]. Journal of Food Composition and Analysis, 2016, 52: 74-82. DOI: 10.1016/j.jfca.2016.08.003