红树莓果汁降酸发酵过程中活性成分的变化

doi:10.7506/spkx1002-6630-20200304-065

食品科学 ›› 2021, Vol. 42 ›› Issue (10): 241-248.doi: 10.7506/spkx1002-6630-20200304-065

红树莓果汁降酸发酵过程中活性成分的变化

陈思睿，唐莹，董丹，蒋莹，何红英，王金玲

（1.东北林业大学林学院，黑龙江哈尔滨 150040；2.黑龙江省森林食品资源利用重点实验室，黑龙江哈尔滨 150040）

出版日期:2021-05-25 发布日期:2021-06-02
基金资助:
中央高校基本科研业务费专项（2572018BA07）；哈尔滨市应用技术研究与开发项目（2017RAYXJ012）

Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification

CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling

(1. School of Forestry, Northeast Forestry University, Harbin 150040, China; 2. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)

Online:2021-05-25 Published:2021-06-02

摘要/Abstract

摘要： 为研究陆生伊萨酵母（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对活性成分进行定性和定量分析，分析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高；主成分分析（principal component analysis，PCA）中，得到的3 个PC累计贡献率达到93.098%，可以很好地描述原有活性成分指标的信息。分布在PC1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 explore the effect of fermentation with Issatchenkia terricola WJL-G4 on bioactive components in red raspberry juice, the contents of total phenolics, total flavonoids and anthocyanins in inoculated and uninoculated juices were analyzed by high performance liquid chromatography (HPLC). Correlation analysis and principal component analysis (PCA) were used to discuss the correlation between the fermentation process and the bioactive components. The results showed that the contents of total phenolics and anthocyanins in the inoculated and non-inoculated groups were decreased during fermentation, while total flavonoids were significantly increased in the inoculated group after 5 days of fermentation. After 8 days of fermentation, ten phenolic acids, seven flavonoids and one aromatic compound were?identified in the juice. The contents of cryptochlorogenic acid, p-coumaric acid, raspberry ketone, rutin and quercetin were significantly increased. Among the nine components which were significantly decreased during fermentation, the contents of arbutin, gallic acid, neochlorogenic acid and caffeic acid were higher than those in the control group. The PCA results showed that the first three principal components together explained 93.098% of the total variation, which could well describe the information of bioactive components in the fermented juice. The samples fermented for 1 to 4 days located in the positive interval of the plot for PC1 had higher synthetic scores, indicating fermentation for 1 to 4 days to be optimal for acid degradation in red raspberry juice. This study provides a theoretical support for research on the deacidification properties and comprehensive utilization of I. terricola WJL-G4.

Key words: bio-deacidification; red raspberry; bioactive 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, 2021, 42(10): 241-248.

CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling. Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification[J]. FOOD SCIENCE, 2021, 42(10): 241-248.

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红树莓果汁降酸发酵过程中活性成分的变化

Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification

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