蓝莓酵素陈酿过程中理化指标及抗氧化活性变化研究  

Study on the Changes of Physicochemical Indexes and Antioxidant Activity of Blueberry Enzymes during Aging

作　　者：李欣蔚 刘柏廷 徐铭骏 沙坤[1] LI Xinwei;LIU Boting;XU Mingjun;SHA Kun(Yantai Institute of China Agricultural University,Yantai 264670,China)

机构地区：[1]中国农业大学烟台研究院,烟台264670

出　　处：《食品与发酵科技》2024年第6期79-84,共6页Food and Fermentation Science & Technology

基　　金：校地融合项目(基于现代产业学院目标要求的葡萄与葡萄酒工程专业建设)。

摘　　要：为探究蓝莓酵素在陈酿过程中抗氧化活性的变化规律,该研究以不同陈酿时间的蓝莓酵素为研究对象,以DPPH自由基清除能力、ABTS+自由基清除能力、超氧阴离子自由基清除能力作为抗氧化指标,研究其抗氧化能力的变化,同时测定了总酚、有机酸和pH值等理化指标。结果表明,蓝莓酵素pH值、总酚含量均随陈酿时间的延长而呈上升趋势(P<0.05),柠檬酸含量呈先上升后下降的趋势;DPPH自由基清除能力和ABTS+自由基清除能力呈先升高后趋于稳定的趋势,而超氧阴离子自由基清除能力呈逐渐升高趋势。相关性分析结果表明,总酚含量与DPPH自由基清除能力、ABTS^(+)自由基清除能力、超氧阴离子自由基清除能力均呈显著正相关(P<0.05),与pH值呈极显著正相关(P<0.01)。该研究可为蓝莓酵素的生产和研发提供指导,以期能够优化生产工艺、提升产品质量、推动产品创新。In order to explore the changes of antioxidant activity of blueberry enzymes during the aging process,blueberry enzymes with different aging times were taken as the research objects,and the DPPH free radical,ABTS+free radical and superoxide anion free radical scavenging capacity were used as antioxidant indexes,their changes of antioxidant capacity were studied and the physical and chemical indexes such as total phenols,organic acids and pH value were determined.The results showed that the pH value and total phenol content of blueberry enzyme both increased with the extension of aging time(P<0.05),and the citric acid content increased first and then decreased;the DPPH free radical scavenging capacity and ABTS+radical scavenging ability increased first and then stabilized,while the superoxide anion scavenging capacity increased gradually.The correlation analysis showed that the total phenolic content was positively correlated with DPPH radical,ABTS^(+)radical and superoxide anion scavenging capacity(P<0.05)and showed a significantly positive correlation with pH value(P<0.01).This research can provide guidance for the production and development of blueberry enzymes in order to optimize the production process,improve product quality and promote product innovation.

关 键 词：蓝莓酵素 陈酿 抗氧化能力 总酚 有机酸 

分 类 号：TQ925[轻工技术与工程—发酵工程]