干灰枣去皮工艺优化及其活性成分变化  

Optimization of Peeling Process of Dried‘Hui’Jujube and Changes of the Functional Components

作　　者：艾萨江·伊卜拉伊木 郑文宇 仵菲 陈朋 吴翠云[1,3] 白红进[1,2] AISAJAN Ebrayim;ZHENG Wenyu;WU Fei;CHEN Peng;WU Cuiyun;BAI Hongjin(Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin,Xinjiang Production&Construction Corps,Alar 843300,China;Engineering Laboratory of Chemical Resources Utilization in South Xinjiang,Xinjiang Production&Construction Corps/College of Chemistry and Chemical Engineering,Tarim University,Alar 843300,China;The National and Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang/College of Horticulture and Forestry,Tarim University,Alar 843300,China)

机构地区：[1]新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,新疆阿拉尔843300 [2]新疆兵团南疆化工资源利用工程实验室/塔里木大学化学化工学院,新疆阿拉尔843300 [3]南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室/塔里木大学园艺与林学学院,新疆阿拉尔843300

出　　处：《食品工业科技》2023年第21期190-197,共8页Science and Technology of Food Industry

基　　金：新疆生产建设兵团南疆重点产业创新发展支撑计划项目“新疆梨、核桃、枣主要性状遗传资源评价和功能基因挖掘”(2017DB006)。

摘　　要：本研究以新疆干灰枣为试材,优化碱液去皮工艺,采用ABTS+自由基的清除能力与铁还原力评价抗氧化活性,采用液相色谱-质谱(LC-MS/MS)分析其代谢物的变化;以色泽、风味、质地、去皮率等为考察因素,结合去皮前后干灰枣的抗氧化活性和其功效成分变化,采用单因素和响应面试验优化最佳去皮工艺。结果表明,最佳工艺组合为碱液浓度3%、去皮时间3 min、去皮温度79℃。在此工艺条件下,干灰枣去皮率达到99.99%,感官评分最高为80.50±0.50分;与去皮前相比,去皮后枣肉的总酚含量、可溶性固形物含量和ABTS+自由基的清除能力与铁还原能力均呈下降趋势(P<0.05);通过LC-MS/MS对干灰枣去皮前后的功效成分进行分析,共鉴定出968种代谢物,通过KEGG富集分析发现,黄酮类化合物和核苷酸类化合物是干灰枣去皮处理过程中损失的主要功能成分。本研究采用多种手段综合评价了红枣碱液去皮工艺,为新疆灰枣进一步精细加工生产提供了理论依据。In this study,Xinjiang dry‘Hui’jujube was peeled by lye.The antioxidant activity was evaluated on the scavenging ability on ABTS+free radicals and iron reducing ability.The changes of metabolites were analyzed by liquid chromatography-tandem mass spectrometry(LC-MS/MS).The peeling process of dyr‘Hui’jujube was optimized through the single-factor experiments response surface experiments based on the quality(i.e.color,flavor,texture,peeling rate),the antioxidant activity and the changes of functional components in the jujube.The optimal conditions were as follows:The concentration of lye was 3%,the peeling time was 3 min,and the speeling temperature was 79℃.In comparison,under these process conditions,99.99%of dried‘Hui’jujube were peeled,with the highest sensory score of 80.50±0.50.Compared with before peeling,the total phenol content,soluble solid content,ABTS+free radical scavenging ability and iron reduction ability of jujube meat after peeling showed a decreasing trend(P<0.05).Up to 968 metabolites were identified by LC-MS/MS.The KEGG enrichment analysis revealed that flavonoids and nucleotides were the main loss functional components during the peeling process.In this study,various methods were used to comprehensively evaluate the peeling technology of jujube with alkali liquor,which provided theoretical basis for further fine processing and production of Xinjiang‘Hui’jujube.

关 键 词：灰枣 碱液去皮 工艺优化 活性成分 代谢组学 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]