黔野生猕猴桃果酱的制备及体外抗氧化性研究
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摘要
该文旨在制备一款以黔产野生猕猴桃为主要原料的果酱并对果酱在体外的抗氧化功能进行初步的研究。通过单因素试验探讨白砂糖添加量、柠檬酸添加量、增稠剂添加量等工艺参数对黔产野生猕猴桃果酱质量的影响,从而确定黔产野生猕猴桃果酱基本加工工艺。通过设计正交试验,采用加权评分法与感官评价分析确定黔产猕猴桃果酱的最优工艺配比为白砂糖的添加量为50%,黄原胶0.6%+海藻酸钠0.6%,柠檬酸添加量0.5%。采用清除1,1-二苯基苦基苯肼(1,1-diphenyl-2-picryl-hydrazyl,DPPH)法对果酱在体外的抗氧化性进行测定,试验结果表明本试验中黔产野生猕猴桃果酱对DPPH自由基的IC50值为10.898 mg/mL,该果酱在体外具有一定的抗氧化活性。
The purpose of this project was to prepare a jam based on wild kiwifruit as raw material and conduct preliminary research on its antioxidation function in vitro.The effects of certainamounts for sugar,citric acid and thickener on the quality of wild kiwifruit jam were discussed.The basic processing technology for preparation of wild kiwifruit jam was determined.Through the design of orthogonal tests,the best ratio of finished products was obtained.Using the weighted scoring method and sensory evaluation analysis,the optimal process ratio for making kiwifruit jam was 50 % white granulated sugar,0.6 % xanthan gum,0.6 % sodium alginate,and 0.5 % citric acid.The antioxidant activity of jam in vitro was determined using 1,1-diphenyl-2-picryl-hydrazyl(DPPH)method.The experimental results showed that wild kiwi fruit was produced in this experiment.The IC50 value of jam on DPPH free radical was 10.898 mg/mL.The jam had certain antioxidant activity in vitro.
The purpose of this project was to prepare a jam based on wild kiwifruit as raw material and conduct preliminary research on its antioxidation function in vitro.The effects of certainamounts for sugar,citric acid and thickener on the quality of wild kiwifruit jam were discussed.The basic processing technology for preparation of wild kiwifruit jam was determined.Through the design of orthogonal tests,the best ratio of finished products was obtained.Using the weighted scoring method and sensory evaluation analysis,the optimal process ratio for making kiwifruit jam was 50 % white granulated sugar,0.6 % xanthan gum,0.6 % sodium alginate,and 0.5 % citric acid.The antioxidant activity of jam in vitro was determined using 1,1-diphenyl-2-picryl-hydrazyl(DPPH)method.The experimental results showed that wild kiwi fruit was produced in this experiment.The IC50 value of jam on DPPH free radical was 10.898 mg/mL.The jam had certain antioxidant activity in vitro.
引文
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[14]彭长连,陈少薇,林植芳,等.用清除有机自由基DPPH法评价植物抗氧化能力[J].生物化学与生物物理进展,2000(6):658-661
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[16]Yoko zawa T,Dong E,Natagawa T,et al.In vitro and in vivo studies on the radical-scavenging activity of tea[J].J Agric Food Chem,1998,46(6):2143-2150
[17]张岚芝,张先,周美英,等.3种长白山野生猕猴桃营养及功能成分比较[J].延边大学农学学报,2010,32(2):106-109
[18]苏霞,吴厚玖.橙汁非酶褐变机制及控制措施[J].食品与发酵工业,2011,37(7):148-151
[19]焦凌霞,李刚.猕猴桃果酱加工中VC损失及保护的研究[J].食品工业科技,2008,29(7):137-139
[20]赵光远,陈美丽,梁晓童,等.猴桃脆片护绿和浸糖的工艺研究[J].食品工业,2016,37(7):101-104
[21]张丽华,李昌文,纵伟,等.猕猴桃果酱制作的研究[J].湖北农业科学,2016,55(3):699-702
[22]杜国荣.猕猴桃、柿和苹果果实的抗氧化能力及其抗氧化活性成分的分析[D].咸阳:西北农林科技大学,2009
[23]李志洲,刘军海.野生猕猴桃三种有效成分的光谱测定[J].食品研究与开发,2009,30(2):91-94
[2]刘亚令.猕猴桃属植物自然居群的遗传结构与种间基因渐渗研究[D].武汉:华中农业大学,2006
[3]黄宏文.猕猴桃驯化改良百年启示及天然居群遗传渐渗的基因发掘[J].植物学报,2009,44(2):127-142
[4]宋晓玲,唐丽丽.猕猴桃加工利用研究进展[J].延安职业技术学院学报,2017(3):106-108
[5]张丽华,惠伟,屠荫华.猕猴桃在食品加工中的开发利用[J].氨基酸和生物资源,2015(2):6-9
[6]永生.果酱市场前景诱人[J].山西农业,2006(12):53
[7]刘延吉,刘金凤,田晓艳,等.软枣猕猴桃多糖降血糖降血脂活性研究[J].食品与生物技术学报,2012,31(1):86-89
[8]仇占南,张茹阳,彭明朗,等.北京野生软枣猕猴桃果实品质综合评价体系[J].中国农业大学学报,2017,22(2):45-53
[9]杨茜然,李凌飞.猕猴桃果酱的研制[J].食品与发酵科技,2014(3):104-107
[10]付晓萍,李凌飞,赵海洲,等.薄荷猕猴桃果酱加工工艺的优化[J].贵州农业科学,2013,41(11):171-173
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.果酱:GB/T22474-2008[S].北京:中国标准出版社,2009
[12]赵金梅,高贵田,薛敏,等.不同品种猕猴桃果实的品质及抗氧化活性[J].食品科学,2014,35(9):118-122
[13]聂少平,谢明勇,罗珍.用清除有机自由基DPPH法评价茶叶多糖的抗氧化活性[J].食品科学,2006(3):34-36
[14]彭长连,陈少薇,林植芳,等.用清除有机自由基DPPH法评价植物抗氧化能力[J].生物化学与生物物理进展,2000(6):658-661
[15]Larrauri J A,Sanchez-Moreno C,Saura-Calixto F.Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels[J].J Agric Food Chem,1998,46(7):2694-2697
[16]Yoko zawa T,Dong E,Natagawa T,et al.In vitro and in vivo studies on the radical-scavenging activity of tea[J].J Agric Food Chem,1998,46(6):2143-2150
[17]张岚芝,张先,周美英,等.3种长白山野生猕猴桃营养及功能成分比较[J].延边大学农学学报,2010,32(2):106-109
[18]苏霞,吴厚玖.橙汁非酶褐变机制及控制措施[J].食品与发酵工业,2011,37(7):148-151
[19]焦凌霞,李刚.猕猴桃果酱加工中VC损失及保护的研究[J].食品工业科技,2008,29(7):137-139
[20]赵光远,陈美丽,梁晓童,等.猴桃脆片护绿和浸糖的工艺研究[J].食品工业,2016,37(7):101-104
[21]张丽华,李昌文,纵伟,等.猕猴桃果酱制作的研究[J].湖北农业科学,2016,55(3):699-702
[22]杜国荣.猕猴桃、柿和苹果果实的抗氧化能力及其抗氧化活性成分的分析[D].咸阳:西北农林科技大学,2009
[23]李志洲,刘军海.野生猕猴桃三种有效成分的光谱测定[J].食品研究与开发,2009,30(2):91-94