茶枝柑果肉发酵过程中感官特性及抗氧化活性的变化  

Changes of Sensory Properties and Antioxidant Activity of Citrus reticulata‘chachi’Pulp during Fermentation

作　　者：周林[1] 胡金梅 洪峻峰 黄志枫 ZHOU Lin;HU Jin-mei;HONG Jun-feng;HUANG Zhi-feng(Guangdong Pharmaceutical University,Guangzhou 510006,China;College of Guangdong Polytechnic of Environmental Protection Engineering,Foshan 528216,China)

机构地区：[1]广东药科大学,广东广州510006 [2]广东环境保护工程职业学院,广东佛山528216

出　　处：《食品工业科技》2020年第21期116-121,共6页Science and Technology of Food Industry

基　　金：广东高校省级重点平台和重大科研项目(2017GGXJK041);2019年广东大学生科技创新培育项目(PDJH2019b0805);广东环境保护工程职业学院院长基金(K650418122012)。

摘　　要：本文旨在研究酵母发酵茶枝柑果汁过程中感官、化学成分和抗氧化活性的变化,促进茶质柑果肉资源的合理利用。从组织状态、色泽、酸味、甜味、苦涩、香气六个方面评价其感官特性;测定发酵过程中总酸、还原糖、总酚、总黄酮的含量;通过GC-MS检测其香气成分及相对含量;结合DPPH·清除率和·OH清除率评价其抗氧化活性。研究表明,采用0.5%接种量接种安琪酵母,40℃发酵96 h后的茶枝柑发酵果汁口感酸甜适中,苦涩感较弱,带有果香味和发酵风味;挥发性香味物质经0~96 h发酵,烯烃含量最高由53.70%增加至77.77%,主要成分为d-柠檬烯和γ-萜烯;其次是醇类由34.50%降至16.05%,酯类由7.74%降至2.44%;醛酮与酚类含量较少(<1%)。发酵过程中总酸、还原糖含量逐渐减少,总酚、总黄酮含量先大幅减少后略有增加;发酵过程中DPPH·清除率逐渐降低,与总酚、总黄酮、总酸及还原糖含量均呈显著相关(P<0.05);·OH清除率逐渐降低,与总酸含量呈极显著相关(P<0.01),与总黄酮含量和还原糖含量呈显著相关(P<0.05);·OH清除率与总酚含量无显著相关性(P>0.05)。To study the changes of sensory,chemical composition and antioxidant activity in the process of yeast fermented fruit juice of Xinhui Citrus reticulata'chachi’(CFJ),and promote rational utilization of the fruit pulp of Citrus reticulata'chachi’,the sensory properties were evaluated with six aspects of tissue state,color,sour taste,sweet taste,bitterness and aroma.The contents of total acid,reducing sugar,total phenols and total flavonoids were determined during fermentation.Meanwhile,the aroma components and relative contents were analyzed by gas chromatography-mass spectrometer.The antioxidant activity was evaluated with the clearance capacity of DPPH and OH free radicals.The results showed the fermented CFJ characterized with moderate taste,weak bitterness,fruity and fermented flavor was prepared under 0.5%inoculum of yeast A1 for 0~96 h culture at 40℃.The content of olefin in volatile aromatic substances was the highest,which increased from 53.70%to 77.77%after 0~96 h fermentation,and the main components were d-limonene andγ-terpene,followed by alcohols which decreased from 34.50%to 16.05%,esters from 7.74%to 2.44%,aldosterone and phenols(<1%).Furthermore,the contents of total acid and reducing sugar decreased gradually,while the content of total phenol and total flavone decreased significantly and then increased slightly.DPPH·scavenging rate decreased gradually during fermentation,which was significantly correlated with the contents of total phenols,total flavonoids,total acids and reducing sugar(P<0.05).The removal of·OH decreased gradually and was significantly correlated with total acid content(P<0.01),furtherly it was significantly correlated with total flavonoid content and reducing sugar content(P<0.05).There was no significant correlation between·OH clearance and total phenol content(P>0.05).

关 键 词：茶枝柑 发酵果汁 营养成分 香气成分 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]