佛手凉果加工过程中功能性成分与抗氧化活性分析  

Analysis of functional components and antioxidant activity in the processing of finger citron preserved fruit

作　　者：张受恩 安可婧 白卫东[1] 黄桂颖[1] 王宏 肖更生 杨启财[3] 杨婉媛 ZHANG Shou-En;AN Ke-Jing;BAI Wei-Dong;HUANG Gui-Ying;WANG Hong;XIAO Geng-Sheng;YANG Qi-Cai;YANG Wan-Yuan(College of Light Industry and Food Science,Zhongkai College of Agricultural Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Foods,Ministry of Agriculture,Guangzhou 510225,China;Institute of Sericulture and Agricultural Products Processing,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Guangdong Jigong Healthy Food Co.,Ltd.,Chaoan 515638,China;Guangdong Jiabao Group Co.,Ltd.,Chaozhou 515638,China)

机构地区：[1]仲恺农业工程学院轻工食品学院/农业农村部岭南特色食品绿色加工与智能制造重点实验室,广州510225 [2]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广州510610 [3]广东济公保健食品有限公司,潮安515638 [4]广东佳宝集团有限公司,潮州515638

出　　处：《食品安全质量检测学报》2024年第5期230-236,共7页Journal of Food Safety and Quality

基　　金：广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);岭南特色食品感官分析实验室建设项目(22097155302141);广州市科技计划项目一般项目(202201010268);农业农村部岭南特色食品绿色加工与智能制造重点实验室项目(农计财发[2020]18号)。

摘　　要：目的 探究佛手凉果加工中功能性成分和抗氧化活性的变化规律。方法 以佛手凉果为研究对象,探究新鲜佛手柑经过盐渍、晒盐胚、糖渍、干燥等工艺成为佛手凉果(成品)的加工过程中功能性成分含量活性变化,监测1,1-二苯基-2-三硝基苯(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除能力、2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt, ABTS]阳离子自由基抑制率和铁离子还原抗氧化能力(ferric reducing antioxidant power, FRAP)在加工中的变化,研究各功能成分与体外抗氧化指标的相关性。结果 加工提高了佛手柑的总酸、多糖、黄酮、膳食纤维含量与抗氧化活性;DPPH、ABTS、FRAP分别比新鲜佛手柑增加1.35倍、1.57倍和2.16倍。糖渍和干燥可提高抗氧化活性。黄酮的含量影响了佛手凉果的抗氧化性,黄酮与FRAP呈极显著正相关(P<0.01),与DPPH、ABTS呈显著正相关(P<0.05)。多糖与FRAP、黄酮呈显著正相关(P<0.05)。结论 佛手柑加工可以提高多糖、黄酮、膳食纤维等功能成分以及抗氧化活性,糖渍和干燥是关键加工步骤。Objectivee To explore the changes of functional components and antioxidant activity in the processing of finger citron preserved fruit.Methods In this study,the functional component content and activity of fresh finger citron into processed finger citron were investigated by salting,drying,saccharifying,stoving processes,and the scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethyl-benzothiazoliline-6-sulfonic acid)diammonium salt,2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt(ABTS)free radical inhibition rate and ferric reducing antioxidant power(FRAP)during processing were monitored,and the correlation between each functional component and antioxidant indexes in vitro was studied.Results The content of total acid,polysaccharides,flavone,dietary fiber and antioxidant activity of finger citron were increased after processed.DPPH,ABTS and FRAP increased by 1.35 times,1.57 times and 2.16 times respectively compared with fresh finger citron.The saccharification and stoving significantly affected the content of functional ingredients and antioxidant activity.The content of flavone affected the antioxidant activity of finger citron.Flavone showed a highly significant positive correlation with FRAP(P<0.01),and a significant positive correlation with DPPH and ABTS(P<0.05).Polysaccharides were significantly positively correlated with FRAP and flavone(P<0.05).Conclusion The processing of processed finger citron can improve the functional components,such as polysaccharides,flavonoids,dietary fiber,and antioxidant activity,while saccharification and stoving are the keys of processing steps.

关 键 词：佛手 功能活性成分 多糖 黄酮 膳食纤维 抗氧化活性 加工工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]