基于美拉德反应制备的熟制黑枸杞加工工艺及活性成分变化规律
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摘要
以冻干枸杞为原料,基于美拉德反应(maillard reaction,MR)原理,研制熟制黑枸杞产品,并对其活性变化规律进行研究。结果表明,熟制黑枸杞的最佳熟化温度为60℃,时间为48 h,所得枸杞果肉较柔软、厚实,味道酸甜,有独特的药香味,口感协调,颜色呈均一的黑色。在最佳工艺下,熟制黑枸杞内枸杞多糖有所下降;多酚类物质随着干制过程的进行而积累,在熟化48 h后,多酚类物质是熟化前的2.22倍;熟化完成时熟制黑枸杞内黄酮含量上升至8.10 mg/g,为反应初始黄酮含量的4.31倍。该熟制黑枸杞工艺简单,多酚和黄酮类物质的升高有利于提高枸杞的抗氧化活性,使其具有良好的应用前景。
Lycium barbarum L. is a well-known traditional medicinal and edible fruit rich in nutrients. In order to utilize Lycium barbarum L. reasonably and further increase its added values, a new product named black Lycium barbarum L. was developed based on Maillard reaction, using freeze-dried Lycium barbarum L. as raw material. Additionally, changes in its active compounds were measured during processing. The study found that baked the freeze-dried Lycium barbarum L. for 48 h at 60 ℃ was the optimal processing condition to produce cooked black Lycium barbarum L., as they had soft and mouthful textures with a sweet and sour taste. It also had a unique medicine flavor. The baked black Lycium barbarum L. was uniformly black. Moreover, under the optimal condition, polysaccharides of cooked black Lycium barbarum L. decreased during processing. Polyphenols in cooked black Lycium barbarum L. accumulated along processing. The polyphenols contents were 2.22 times higher than those before cooking. The flavonoids contents of baked black Lycium barbarum L. increased to 8.10 mg/g, which was 4.31 times as much as before. The processing method of baked black Lycium barbarum L. was easy, and it increased the levels of polyphenols and flavonoids, which was beneficial to increase the antioxidant activities of Lycium barbarum L., providing cooked black Lycium barbarum L. with good applications in the future.
Lycium barbarum L. is a well-known traditional medicinal and edible fruit rich in nutrients. In order to utilize Lycium barbarum L. reasonably and further increase its added values, a new product named black Lycium barbarum L. was developed based on Maillard reaction, using freeze-dried Lycium barbarum L. as raw material. Additionally, changes in its active compounds were measured during processing. The study found that baked the freeze-dried Lycium barbarum L. for 48 h at 60 ℃ was the optimal processing condition to produce cooked black Lycium barbarum L., as they had soft and mouthful textures with a sweet and sour taste. It also had a unique medicine flavor. The baked black Lycium barbarum L. was uniformly black. Moreover, under the optimal condition, polysaccharides of cooked black Lycium barbarum L. decreased during processing. Polyphenols in cooked black Lycium barbarum L. accumulated along processing. The polyphenols contents were 2.22 times higher than those before cooking. The flavonoids contents of baked black Lycium barbarum L. increased to 8.10 mg/g, which was 4.31 times as much as before. The processing method of baked black Lycium barbarum L. was easy, and it increased the levels of polyphenols and flavonoids, which was beneficial to increase the antioxidant activities of Lycium barbarum L., providing cooked black Lycium barbarum L. with good applications in the future.
引文
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[21] 王庆惠,李忠新,杨劲松,等.圣女果分段式变温变湿热风干燥特性[J].农业工程学报,2014,30(3):271-276.
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[23] 吴中华,李文丽,赵丽娟,等.枸杞分段式变温热风干燥特性及干燥品质化[J].农业工程学报,2015,31(11):287-293.
[24] 胡云峰,唐裕轩,李宁宁,等.枸杞干制过程中褐变反应研究[J].食品工业科技,2016,37(22):159-163.
[25] 李朋亮,廖若宇,王旭,等.枸杞晒干过程中黄酮类化合物和苯丙氨酸解氨酶活性的变化[J].食品科学,2014,35(23):79-83.
[26] 王桂欣.枣粉干燥过程美拉德反应程度及相关品质变化与控制[D].泰安:山东农业大学,2016.
[27] 陈善信,赵荣华.醋炒槐米炮制前后鞣质和黄酮的含量变化[J].云南中医学院学报,1991(2):31-32.
[28] 崔春兰,郑虎哲,田跃,等.黑大蒜发酵过程中功能性成分以及抗氧化活性的动态变化研究[J].食品工业科技,2015,36(16):151-154.
[2] OGASAWARA M,KATSUMATA T,EGI M.Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide[J].Food Chemistry,2006,99(3):600-604.
[3] 杨健,李芳菲,武淑影,等.大豆蛋白美拉德反应产物的抗氧化特性及其机理[J].中国食品学报,2017,17(2):44-51.
[4] HWANG I G,KIM H Y,WOO K S,et al.Biological activities of Maillard reaction products (MRPs) in a sugar-amino acid model system[J].Food Chemistry,2011,126(1):221-227.
[5] LU J,YE S,QIN R,et al.Effect of Chinese herbal medicine extracts on cell-mediated immunity in a rat model of tuberculosis induced by multiple drug-resistant bacilli[J].Molecular Medicine Reports,2013,8(1):227.
[6] 王珊.论我国中药炮制的发展现状与研究思路[J].现代养生月刊,2016(8):203.
[7] HO H Y,KOU R,TSENG H K.Semiochemicals from the predatory stink bug Eocantheocona furcella(Woff):Components of metathoracic gland,dorsal abdominal gland,and sternal gland secretions[J].Journal of Chemical Ecology,2003,29:2 101-2 114.
[8] 钟泓波,黄婵媛,尹文颖,等.不同分子质量段小麦面筋蛋白酶解液对美拉德反应物风味的影响[J].食品与发酵工业,2012,38(7):63-67.
[9] 王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013,38(7):1-5.
[10] 李芳菲,郑环宇,孔保华,等.大豆蛋白美拉德反应产物在肉糜保鲜中的应用[J].食品研究与开发,2016,37(12):177-182.
[11] 张玉玲,李伟东,杨光明,等.山茱萸炮制过程中美拉德反应的理化参数变化[J].中国实验方剂学杂志,2015(21):28-32.
[12] 贺帆,王涛,王梅,等.烘烤过程中烟叶颜色变化与主要化学成分的关系[J].中国烟草学报,2014,20(6):97-102.
[13] 付艳丽,姜成忠,王亚菲,等.比色法测定不同产地等级枸杞中多糖含量[J].黑龙江医药,2002,15(4):253-254.
[14] 陈晨,文怀秀,罗智敏,等.白刺色素和黑果枸杞色素中花色苷与总多酚的测定[J].光谱实验室,2010,27(5):1 796-1 798.
[15] 张颖,张立睦,周红英,等.不同产地枸杞子中黄酮含量的测定[J].中国中医药科技,2004,11(2):102-103.
[16] SUN L P,ZHUANG Y L,ZHANG L,et al.Spectroscopic studies on maillard reaction of wheat protein hydrolysates and reducing sugars[J].Chinese Journal of Analytical Chemistry,2009,37(9):1 359-1 362.
[17] 吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素研究[J].现代食品科技,2010,26(5):441-444.
[18] 吴靖娜,靳艳芬,陈晓婷,等.鲍鱼蒸煮液美拉德反应制备海鲜调味基料工艺优化[J].食品科学,2016,37(22):69-76.
[19] 刘蒙佳,戴紫燕,姜徐丽,等.模式美拉德反应产物相关性质的研究[J].中国调味品,2016,41(4):12-18.
[20] 胡云峰,陈君然,胡晗艳,等.熟化枸杞子的加工工艺及功能特性[J].农业工程学报,2017,33(8):309-314.
[21] 王庆惠,李忠新,杨劲松,等.圣女果分段式变温变湿热风干燥特性[J].农业工程学报,2014,30(3):271-276.
[22] 胡云峰,位锦锦,李宁宁,等.不同热风干燥温度对枸杞干燥特性的影响[J].食品与发酵工业,2017,43(1):130-134.
[23] 吴中华,李文丽,赵丽娟,等.枸杞分段式变温热风干燥特性及干燥品质化[J].农业工程学报,2015,31(11):287-293.
[24] 胡云峰,唐裕轩,李宁宁,等.枸杞干制过程中褐变反应研究[J].食品工业科技,2016,37(22):159-163.
[25] 李朋亮,廖若宇,王旭,等.枸杞晒干过程中黄酮类化合物和苯丙氨酸解氨酶活性的变化[J].食品科学,2014,35(23):79-83.
[26] 王桂欣.枣粉干燥过程美拉德反应程度及相关品质变化与控制[D].泰安:山东农业大学,2016.
[27] 陈善信,赵荣华.醋炒槐米炮制前后鞣质和黄酮的含量变化[J].云南中医学院学报,1991(2):31-32.
[28] 崔春兰,郑虎哲,田跃,等.黑大蒜发酵过程中功能性成分以及抗氧化活性的动态变化研究[J].食品工业科技,2015,36(16):151-154.