枸杞清汁酶解澄清工艺优化及体外抗氧化作用  

Optimization of Enzymatic Hydrolysis for Clarification and Antioxidant Activity in vitro of Lycium barbarum Clear Juice

作　　者：张靖鹏 彭岩枫 张得钧 ZHANG Jingpeng;PENG Yanfeng;ZHANG Dejun(School of Ecological and Environmental Engineering,Qinghai University,Xining 810016,Qinghai,China)

机构地区：[1]青海大学生态环境工程学院,青海西宁810016

出　　处：《食品研究与开发》2024年第1期83-91,共9页Food Research and Development

基　　金：青海省科技创新创业人才工程项目(青科政函[2019]191号)。

摘　　要：采用果胶酶酶解法提高枸杞清汁透光率,并进一步对其体外抗氧化能力进行研究,以440 nm及660 nm透光率为响应值,研究不同果胶酶添加量、酶解时间、酶解温度、底物pH值对枸杞清汁酶解后澄清效果的影响。通过体外抗氧化试验DPPH自由基清除率、ABTS^(+)自由基清除率、铜离子还原能力(cupric reducing antioxidant power,CUPRAC)及铁离子还原抗氧化能力(ferric reducing antioxidant power,FRAP)对比VC、枸杞原汁及枸杞清汁的抗氧化能力。结果表明,枸杞清汁最优酶解工艺条件为果胶酶添加量0.02%、酶解温度30℃、酶解时间4 h、底物pH4。枸杞清汁对DPPH自由基、ABTS+自由基均具有较强的清除能力,同时具有较强的还原能力,其中对铜离子还原能力最强。采用果胶酶酶解可以提高枸杞汁的澄清度,制备的枸杞清汁具有较好的体外抗氧化作用。Using pectinase enzymatic hydrolysis to improve the transparency of Lycium barbarum clear juice and further studying its in vitro antioxidant capacity.Using the transmittance of 440 nm and 660 nm as re-sponse values,the effects of different pectinase additions,hydrolysis time,hydrolysis temperature,and sub-strate pH on the clarification effect of dried Lycium barbarum clear juice after enzymatic hydrolysis were stud-ied.Through the DPPH·and ABTS^(+)·scavenging activities,cupric reducing antioxidant power(CUPRAC)and ferric reducing antioxidant power(FRAP)compare VC that antioxidant capacity of Lycium barbarum juice and Lycium barbarum clear juice.The results showed that the optimal enzymatic hydrolysis process conditions for Lycium barbarum clear juice were 0.02%pectinase addition,30℃enzymatic hydrolysis temperature,hydroly-sis time of 4 h,and substrate pH value of 4.Lycium barbarum clear juice has strong scavenging ability for DPPH and ABTS+free radicals,and has strong reducing ability,with the strongest reducing ability for CUPRAC.The use of pectinase enzymatic hydrolysis can improve the clarity of Lycium barbarum juice,and the prepared Lycium barbarum clear juice has good in vitro antioxidant effects.

关 键 词：枸杞 清汁 澄清工艺 澄清度 体外抗氧化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]