罗望子种皮原花青素系统的非酶褐变动力学和食品配方因素影响  

Non-enzymatic Browning Kinetics of Tamarind Seed Coat Proanthocyanidins System Affected by Food Formulation Factors

作　　者：苏晨露 艾连中[1] 吴艳[2] 赖凤羲 王溢 张汇[1] 宋子波 SU Chenlu;AI Lianzhong;WU Yan;LAI Phoency;WANG Yi;ZHANG Hui;SONG Zibo(Shanghai Engineering Research Center of Food Microbiology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Yunnan Mouthdoleak Group Food Co.,Ltd.,Yuxi 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]上海交通大学农业与生物学院,上海200240 [3]云南猫哆哩集团食品有限责任公司,云南玉溪653100

出　　处：《食品科学》2022年第5期26-38,共13页Food Science

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项目(19DZ2281100)。

摘　　要：本研究旨在探讨不同食品配方因素下罗望子种皮原花青素提取物(tamarind seed coat proanthocyanidins extract,TSPA)系统的非酶褐变动力学与关键酚类组分,以解析食品配方因素与热贮藏对原花青素组分的影响,推断非酶褐变的可能机理。以55%(体积分数)乙醇溶液提取所得TSPA的总酚含量为(397.1±3.1)mg/g,以总原花青素(单宁)为主((218.3±3.9)mg/g)。超高效液相色谱-串联质谱(ultra high performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)分析结果显示,TSPA主要含有原花青素B2(procyanidin B2,PCB2)、表儿茶素(epicatechin,EC)、原儿茶酸(protocatechuic acid,PCA)和咖啡酸己糖苷(caffeic acid hexoside,CAH)。零阶褐变动力学分析结果显示,在不同配方因素(TSPA质量浓度、乙醇体积分数、pH值、金属离子(除了Cu^(2+)之外)、增稠性胶体和保护剂)处理下,TSPA样品在加速实验(55℃贮藏6 d)中褐变速率常数k_(0)为0.0207~0.1581 d^(-1)(R^(2)=0.969~0.999)。对TSPA系统(1.0 mg/mL TSPA、体积分数5%乙醇溶液),添加1.0 mg/mL人参花提取物可显著抑制褐变(P<0.05);pH 3.0~3.8可部分降低褐变;与对照组相比,添加5 mmol/L金属离子会显著降低TSPA溶液酚类的含量,Ca^(2+)和Cu^(2+)所致PCB2、EC质量浓度降低了96%~98%,PCA质量浓度分别降低了33%、38%;Na^(+)和Zn^(2+)所致多酚质量浓度降低率为10%~25%。主成分分析结果显示(-)-表儿茶素-3,5-双没食子酸酯((-)-epicatechin-3,5-digallate,ECdG)、PCA、PCB2与EC是褐变的关键成分。本研究大致推测了TSPA酚类组成变化可能相关的反应,可为理解原花青素提取物系统的非酶褐变机理与控制非酶褐变提供理论参考。This study was executed to investigate the non-enzymatic browning kinetics and key phenolic composition of tamarind seed coat proanthocyanidins extract(TSPA)with different food formulation factors in order to elucidate the effects of food formulation factors and thermal storage on the key proanthocyanidin compounds,and to infer the possible mechanism of non-enzymatic browning.TSPA,prepared with 55%(V/V)ethanol,had total phenolic content of(397.1±3.1)mg/g,mainly consisting of total proanthocyanidins(tannins)at(218.3±3.9)mg/g.The ultra high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)results indicated that the main proanthocyanidin components of TSPA were procyanidins B2(PCB2),epicatechin(EC),protocatechuic acid(PCA),and caffeic acid hexoside(CAH).The results of zero-order browning kinetics showed that under different conditions of TSPA concentration,ethanol concentration,pH,and food additives(metal ions except Cu^(2+),thickening gums,and protectants),the browning rate constant(k_(0))of TSPA was 0.0207–0.1581 d^(-1)(R^(2)=0.969–0.999)during storage at 55℃for 6 days.Addition of 1.0 mg/mL ginseng flower extract significantly(P<0.05)reduced the browning degree of TSPA(at 1 mg/mL in 5%(V/V)ethanol).At pH 3.0-3.8 browning was reduced.Addition of 5 mmol/L metal ions significantly reduced the content of phenolic compounds in TSPA;Ca^(2+)and Cu^(2+) reduced the contents of PCB2 and EC by 96%-98%,decreased PCA content by 33%and 38%,respectively,and Na^(+) and Zn^(2+) reduced phenolic content by 10%-25%.The results of principal component analysis indicated that(-)-epicatechin-3,5-digallate(ECdG),PCA,PCB2 and EC were key for browning.Possible responses related to changes in the phenolic composition of TSPA were roughly deduced.This study may provide a theoretical basis for understanding the non-enzymatic browning mechanism of TSPA and controlling it.

关 键 词：罗望子种皮 原花青素 非酶褐变动力学 食品胶体 金属离子 主成分分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]