广西大宗特色水果果皮酵素的制备及其抗氧化作用研究  

Preparation and Antioxidant Activity of Enzymes from Distinguishing Fruits Peels of Guangxi

作　　者：谢文佩[1] 章昱 XIE Wen-pei;ZHANG Yu(Food Science Department,Guangxi University of Chinese Medicine,Nanning 530222,China)

机构地区：[1]广西中医药大学食品科学系,广西南宁530222

出　　处：《保鲜与加工》2021年第5期75-80,共6页Storage and Process

基　　金：广西高校中青年教师基础能力提升项目(2018KY0273)。

摘　　要：以广西大宗特色水果菠萝、柚子、火龙果、芒果的皮,添加罗汉果和刺梨为原料制备酵素,以超氧化物歧化酶(SOD)和感官评分为响应指标,在单因素试验的基础上,利用Box-Behnken响应面设计试验优化果皮酵素发酵工艺,并对其抗氧化能力进行测定。结果表明,果皮酵素的最佳工艺为:发酵时间15 d,发酵温度40℃,红糖添加量17%。该工艺下发酵得到的果皮酵素色泽均匀,果香味明显,SOD活性达300 U/mL,对DPPH·的清除率达75.3%。The enzymes were prepared using Siraitia grosvenorii and Rosa roxburghii as raw materials by adding the peels of pineapple, grapefruit, Hylocereus undatus and mango, and the fermentation process of pericarp enzymes was optimized using Box-Behnken response surface methodology on the basis of single factor experiments with superoxide dismutase(SOD) activities and sensory scores as response indicators, finally their antioxidant activities were determined. Results showed that the optimal fermentation conditions were confirmed as follows: fermentation time of 15 days, temperature of 40 ℃, and brown sugar addition of 17%. Under these conditions, the prepared fermentation product had uniform color and obvious aroma with the SOD activity of300 U/mL and DPPH· scavenging rate of 75.3%.

关 键 词：果皮酵素 制备 超氧化物歧化酶 抗氧化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]