单宁酶对核桃内种皮酚类物质含量的影响  

The Effect of Tannase on the Content of Phenolic Substances in Walnut Kernel Pellicle

作　　者：胡文朝 刘雪薇 郑雄 姚佩 史单华 刘群龙[1] 张小军[1] HU Wenzhao;LIU Xuewei;ZHENG Xiong;YAO Pei;SHI Danhua;LIU Qunlong;ZHANG Xiaojun(College of Horticulture,Shanxi Agricultural University,Taigu Shanxi 030801,China)

机构地区：[1]山西农业大学园艺学院,山西太谷030801

出　　处：《果树资源学报》2024年第3期36-41,共6页Journal of Fruit Resources

基　　金：山西省科技重大专项计划(202201140601027);晋中市科技重点研发计划(Y212013);山西省普通高等学校大学生创新创业训练项目(20220167)。

摘　　要：【目的】探究单宁酶处理对核桃内种皮酚类物质含量的影响,为合理开发和利用核桃内种皮提供科学依据。【方法】以‘寒丰’核桃内种皮为试验材料,进行单宁酶体外酶解试验,测定分析不同酶解时间、底物浓度、酶添加量下内种皮酚酸、黄酮类等酚类物质含量变化。【结果】添加单宁酶能有效分解内种皮酯型儿茶素ECG,增加非酯型儿茶素EGC、EC含量与没食子酸含量;单宁酶处理能明显降解涩味物质鞣花酸,同时显著提高绿原酸含量。【结论】分解酯型儿茶素、增加非酯型儿茶素与没食子酸的最优工艺为酶解时间5 h、底物浓度20 mg/mL、酶添加量1.2 mg/mL;提取绿原酸与降解鞣花酸的最优工艺为酶解时间1 h、酶添加量1.2 mg/mL、底物浓度10 mg/mL。【Objective】To explore the effect of tannase treatment on the content of phenolic substances in walnut kernel pellicle and to provide scientific basis for rational development and utilization of walnut kernel parnel.【Methods】In this study,the kernel pellicle of ‘Hanfeng' walnut was used as experimental material to conduct in vitro tannaseenzymolysis test,and the contents of phenolic substances such as phenolic acid and flavonoid were determined and analyzed under different enzymolysis time,substrate concentration and enzyme addition amount.【Results】The addition of tannase could effectively decompose the ester-type catechin ECG of endotesta,increase the content of non-ester-type catechin EGC,EC and gallic acid.Tannase treatment could significantly degrade ellagic acid and increase the content of chlorogenic acid.【Conclusion】The optimal process for the decomposition of ester catechins and the increase of non-ester catechins and gallic acid are enzymatic hydrolysis time of 5 h,substrate concentration of 20 mg/mL,and enzyme addition of 1.2 mg/mL.The optimal process for extractionof chlorogenic acid and degrading of ellagic acid are enzymatic hydrolysis time of 1 h,enzyme addition of 1.2 mg/mL,and substrate concentration of 10 mg/mL.

关 键 词：核桃内种皮 单宁酶 黄酮类 绿原酸 鞣花酸 

分 类 号：S664.1[农业科学—果树学]