沙果清汁在加工过程中抗氧化成分及活性的分析  

Analysis of antioxidant activity of crabapple clarified juice during processing

作　　者：马继洋 沈兆花 张爱军 张健 任曼妮 王存堂[1] MA Ji-yang;SHEN Zhao-hua;ZHANG Ai-jun;ZHANG Jian;REN Man-ni;WANG Cun-tang(College of Food and Biological Engineering,Qiqihar University,Heilongjiang Qiqihar 161006,China;Gansu Qilian Wine Industry Co.,Ltd.,Gansu Zhangye 734304,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]甘肃祁连葡萄酒业有限责任公司,甘肃张掖734304

出　　处：《齐齐哈尔大学学报（自然科学版）》2023年第5期76-80,94,共6页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省基本科研业务项目(135409409)。

摘　　要：以沙果为原料加工澄清果汁,分析其在破碎、酶解、灭酶、压榨、过滤、调配、灭菌、贮藏等加工过程中抗氧化成分质量浓度及活性的变化规律。结果表明,与破碎处理相比,酶解处理沙果果汁中总酚、黄酮质量浓度以及铁还原能力增加了约30%,自由基清除能力增加了约15%。而随后的灭酶、压榨以及过滤操作均导致总酚、黄酮质量浓度以及抗氧化活性下降。与过滤处理后的果汁相比,高温灭菌处理导致果汁总酚质量浓度以及铁还原能力增加约15%,自由基清除能力增加了约5%。与高温灭菌处理相比,经冷藏后的果汁其总酚质量浓度、DPPH自由基清除能力和ABTS自由基清除能力分别下降了19.07%, 5.19%, 8.57%。此外,微波杀菌处理的果汁可更好地保留抗氧化成分。In this study,the clarified fruit juice was processed with crabapple as raw materials,and the changes of antioxidant content and activity in the processing processes of crushing,enzymatic hydrolysis,enzyme inactivation,pressing,filtration,blending,sterilization and storage were analyzed.The results showed that compared with the crushing treatment,the contents of total phenol,flavonoid and iron reduction capacity increased by about 30%,and the free radical scavenging capacity increased by about 15%.The subsequent inactivation,pressing and filtration operations resulted in a decrease in total phenolic and flavanols content and antioxidant activity.Compared with filtrated juice,high temperature sterilization resulted in an increase of about 15%in total phenol content and iron reduction capacity,and an increase of about 5%in free radical scavenging capacity.Compared with high temperature sterilization,the total phenol content,DPPH radical scavenging ability and ABTS radical scavenging ability of refrigerated juice decreased by 19.07%,5.19%and 8.57%,respectively.In addition,the juice treated with microwave sterilization can better retain the antioxidant components.

关 键 词：沙果澄清汁 单元操作 总酚 抗氧化活性 

分 类 号：TS205[轻工技术与工程—食品科学]