肉苁蓉红枣复合酸奶制备工艺的响应面优化及其抗氧化活性的生物传感器评价  

Response Surface Optimization of the Preparation Process of Compound Yogurt with Cistanche deserticola and Jujube and Evaluation of the Antioxidant Activity of Compound Yogurt with Biosensors

作　　者：孙伯禄 杨艳梅 杨林[1] 杨光瑞[1] 唐道埔 万静雪 石红霞 SUN Bolu;YANG Yanmei;YANG Lin;YANG Guangrui;TANG Daopu;WAN Jingxue;SHI Hongxia(School of Life Science and Engineering,Wenzhou Engineering Institute of Pump&Valve,Lanzhou University of Technology,Lanzhou 730000,China;Lanzhou Zhongjianke Testing Technology Co.,Ltd.,Lanzhou 730000,China)

机构地区：[1]兰州理工大学生命科学与工程学院,兰州理工大学温州泵阀工程研究院,甘肃兰州730000 [2]兰州中检科测试技术有限公司,甘肃兰州730000

出　　处：《食品工业科技》2022年第24期225-234,共10页Science and Technology of Food Industry

基　　金：甘肃省自然科学基金项目(22JR5RA280);甘肃省教育厅2021年度高等学校创新基金项目(2012A-022);甘肃省青年科技基金计划项目(21JR7RA862);兰州市科技计划项目(2022-2-54);甘肃省2022年度药品安全监管科研项目(2022GSMPA0044);温州市级科技计划项目(Y20220199);兰州理工大学2020年博士科研启动费;兰州理工大学2021年度大学生创新创业训练计划校级项目(DC2021340,DC2021346,DC2021350,DC2021353)。

摘　　要：以肉苁蓉、红枣及酸奶为原料,以口感、组织状态、气味及色泽为评价指标,借助单因素实验和响应面曲线分析法对肉苁蓉红枣复合酸奶的制备工艺进行了优化,并利用DPPH自由基清除体系和电化学生物传感器对复合酸奶的抗氧化活性进行了快速评价。由单因素实验和响应面分析法的结果可知,当红枣汁、肉苁蓉汁和蜂蜜的添加量为18%、8%和5%时,复合酸奶的品质最优,这时感官评分为92.2分,与预测值92.5分接近一致。在同等优化条件下,DNA、壳聚糖、氮掺杂石墨烯层层修饰玻碳电极所制备的DNA/CS-N-G/GCE生物传感器用于抗氧化活性评价时,L-抗坏血酸、复合酸奶和原味酸奶的电化学响应峰电流值依次为6.5×10^(−5)、8.5×10^(−5)、1.05×10^(−4)A,其活性大小依次为L-抗坏血酸>复合酸奶>原味酸奶。DPPH自由基清除实验进一步验证显示,L-抗坏血酸、复合酸奶和原味酸奶的IC_(50)值依次为4.54、15.65和22.94 mg/mL,该结果与生物传感器的评价结果一致,且两种方法无显著性差异。上述结果表明原味酸奶中添加肉苁蓉、红枣提取物后显著增强了抑制自由基损伤DNA的作用,增加了复合酸奶的抗氧化性,构建的传感器可用于复合酸奶抗氧化活性的快速评价。The preparation process of compound yogurt with added cistanche and jujube was optimized using single-factor experiments and response surface curve analysis by applying evaluation indicators including taste,texture,odor,and color.Besides,a rapid evaluation of the antioxidant activity of the compound yogurt was performed by employing the DPPH free radical scavenging system and electrochemical biosensors.Results of the single-factor experiments and response surface analysis indicated that the quality of the compound yogurt was optimal when the percentages of jujube juice,cistanche juice,and honey were 18%,8%,and 5%,respectively.This composition achieved a sensory score of 92.2,which was close to the predicted score of 92.5.Under the same optimized conditions,the evaluation of the antioxidant activity with the preparation of DNA/CS-N-G/GCE biosensor obtained through the layer-by-layer modified glassy carbon electrode assembly of DNA,chitosan,and nitrogen-doped graphene indicated that L-ascorbic acid,compound yogurt,and plain yogurt present peak current values of 6.5×10^(−5)、8.5×10^(−5) and 1.05×10^(−4) A,respectively.This represented a decreasing trend in antioxidant activity.Further validation of DPPH free radical scavenging experiments showed that the IC_(50) value of L-ascorbic acid,compound yogurt and plain yogurt were 4.54,15.65 and 22.94 mg/mL,respectively.This was consistent with the results of the evaluation of the compound yogurt using the biosensor,and there was no significant difference between the two methods.Therefore,the addition of cistanche and jujube extracts into plain yogurt significantly enhanced the inhibition of damage to DNA by free radicals,thus improving the antioxidant activity in the compound yogurt.The constructed sensor could be used for the rapid evaluation of antioxidant activity of compound yogurt.

关 键 词：肉苁蓉 红枣 酸奶 工艺优化 抗氧化活性 电化学生物传感器 DNA 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] O657.1[轻工技术与工程—食品科学与工程]