冷藏对滇橄榄果汁的成分、颜色及抗氧化活性的影响研究  

Effects of Cold Storage on Components,Colors and Antioxidant Activity of Phyllanthus emblica L.Juice

作　　者：谭荣华 艾连中[1] 熊智强[1] 谢凡 张汇[1] 宋子波 TAN Rong-hua;AI Liang-zhong;XIONG Zhi-qiang;XIE Fan;ZHANG Hui;SONG Zi-bo(Shanghai Engineering Research Center of Food Microbiology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Yunnan Maoduoli Group Food Co.,Ltd.,Yuxi Yunnan 653100,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海食品微生物工程技术研究中心,上海200093 [2]云南猫哆哩集团食品有限责任公司,云南玉溪653100

出　　处：《食品与发酵科技》2021年第6期18-26,共9页Food and Fermentation Science & Technology

基　　金：上海市科技兴农项目(2019-02-08-00-07-F01152);上海食品微生物工程技术研究中心(19DZ2281100)。

摘　　要：为了研究冷藏对滇橄榄果汁成分、颜色和抗氧化活性方面的影响,本研究利用UPLC-TOF-MS对滇橄榄果汁乙酸乙酯萃取后的酚类成分进行了分析,比较了在冷藏期间果汁的成分、颜色和抗氧化活性的变化情况,以期为滇橄榄澄清果汁饮料相关产品的研制提供理论基础。结果表明:滇橄榄果汁乙酸乙酯萃取相的主要酚类成分为柯里拉京、没食子酸葡萄糖酯等可水解单宁、珂黎勒酸、粘酸等,此外还发现了以前未在滇橄榄中发现的槲皮素脱氧己糖;在冷藏0~4d,果汁中总酚、总单宁成分含量下降,水溶性酚类柯里拉京及总成分约下降30%,在此之后(4~28d)趋于稳定;冷藏0~3d,滇橄榄果汁的褐色值下降,颜色变浅,冷藏3~21d逐渐趋于稳定;果汁在冷藏全过程中色差值增大,整体趋向于橙红色;果汁的DPPH·清除率在整个冷藏期间持续降低,·OH清除率在0~4d快速降低,此后趋于稳定,ABTS+·清除率在0~1d快速下降,在1~21d趋于平稳,28d后继续降低。In order to study the effects of cold storage on the composition,color and antioxidant activity of Phyllanthus emblica L.juice,the phenolic components of Phyllanthus emblica L.juice after ethyl acetate extraction were analyzed by UPLC-TOF-MS,and the changes of the composition,color and antioxidant activity of the juice during cold storage were compared,so as to provide a theoretical basis for the development of related products of Phyllanthus emblica L.clarified juice beverage.The results showed that the main phenolic components in the ethyl acetate extraction phase of Phyllanthus emblica L.juice were corilagin,glucose gallate,hydrolyzable tannin,coriolis acid,mucic acid,etc.In addition,quercetin deoxyhexose,which had not been found in Phyllanthus emblica L.before,was also found;during 0~4 days of cold storage,the contents of total phenols and tannins in fruit juice decreased,while the contents of water-soluble phenols and total components decreased by about 30%,and then tended to be stable(4~28 days);During 0~3 days of cold storage,the brown value of Phyllanthus emblica L.juice decreased,the color became lighter,and gradually stabilized during 3~21 days of cold storage;During the whole process of cold storage,the color difference of juice increased and tended to orange red.The DPPH·clearance of the juice continued to decrease throughout the refrigeration period,the·OH clearance decreased rapidly from 0 to 4 d and stabilized thereafter,and the ABTS+·clearance decreased rapidly from 0 to 1 d,plateaued from 1 to 21 d,and continued to decrease after 28d.

关 键 词：滇橄榄果汁 冷藏处理 酚类组成变化分析 颜色变化 抗氧化活性变化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]