黑果腺肋花楸酵素研制及功能评价  

Development and functional evaluation of Aronia Melanocarpa Enzyme

作　　者：侯家豪 贾子健 戴雪华 厉佳怡 周泉城[1] 盛桂华 HOU Jiahao;JIA Zijian;DAI Xuehua;LI Jiayi;ZHOU Quancheng;SHENG Guihua(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《山东理工大学学报（自然科学版）》2025年第2期62-70,共9页Journal of Shandong University of Technology:Natural Science Edition

摘　　要：黑果腺肋花楸(简称黑果)营养丰富,但因涩味重,导致其高附加值产品开发少。食用酵素具有多功能特性,且可改善果蔬风味,深受食品界学者青睐。本文旨在利用菌种发酵特性和原料组分交互作用,开发涩味小、口感好、功能强的黑果酵素,并探析其涩味降低原因。结果表明:添加植物乳杆菌与乳酸片球菌的黑果酵素总酚含量最高,达2.27 mg/mL,DPPH与ABTS自由基清除能力分别为23.27%、26.64%;添加植物乳杆菌与蓝莓的黑果酵素涩味最低,总鞣质与缩合鞣质脱除率最高,分别达44.01%与79.13%,挥发性风味物质含量较高,具有较好的风味。本研究拓宽了黑果在食品工业中的应用范围,为黑果的高值化精深加工及脱涩提供了新的思路和方法。Aronia melanocarpa(AM)is rich in nutrients,but has little development of high additional value products due to its astringency.Edible enzymes have multifunctional properties and can improve the flavor of fruits and vegetables,and are favored by scholars in the food field.This study aims to develop an AM enzyme with small astringency,good taste and strong function by utilizing the strain fermentation characteristics and the interactive effect of the raw material components,while also exploring the mechanism for astringency reduction.Researches show that the AM enzyme added with Lactobacillus plantarum and Pediococcus acidilactici exhibited the highest polyphenolic content at 2.27 mg/mL,with DPPH and ABTS radical scavenging abilities of 23.27%and 26.64%,respectively.The AM enzyme added with Lactobacillus plantarum and blueberry had the lowest astringency,and the highest removal rates of total tannin and condensation tannin at 44.01%and 79.13%,respectively,along with high content of volatile flavor substances and good flavor.In summary,the AM enzyme prepared by the interaction of probiotics and fruits has a high polyphenol content and a good taste,and has a certain astringency removal effect and oxidation resistance.This research broadens the application scope of AM in the food industry,and provides new ideas and methods for the high-value deep processing and deastringency of AM.

关 键 词：黑果腺肋花楸 酵素 总酚 鞣质 涩味 自由基清除 

分 类 号：TS201.3[轻工技术与工程—食品科学] TQ427[轻工技术与工程—食品科学与工程]