D-异抗坏血酸钠对蓝莓果酱品质的影响
|
摘要
为提高蓝莓果酱的品质,以蓝莓鲜果为原料,测定花色苷、总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picryl-hydrazyl,DPPH)、2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐(2,2’-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt,ABTS)自由基清除能力在打浆、调配、灌装、杀菌等加工关键环节的变化。研究添加D-异抗坏血酸钠对蓝莓果酱功能性成分和抗氧化活性损失的抑制作用,测定蓝莓果酱贮藏期间花色苷、总酚含量和L*、a*、b*值的变化。结果显示:蓝莓果酱各加工关键环节,其总酚、花色苷含量逐渐下降,DPPH自由基、ABTS+·清除能力也逐渐减弱;添加质量分数0.5%的D-异抗坏血酸钠可减缓这些指标的下降;保温实验表明,添加D-异抗坏血酸钠的果酱褪色程度比未添加的果酱约降低了21.07%。由此可见,适当添加D-异抗坏血酸钠可提高蓝莓果酱的营养和形态品质稳定性,延长产品货架期。
In order to improve the quality of blueberry jam during its processing,changes in anthocyanin content,total phenol content and 1,1-dipheny1-2-picryl-hydrazyl(DPPH) and 2,2'-amino-di(3-ethyl-benzothiazoline sulphonic acid-6) ammonium salt(ABTS) radical scavenging activities of blueberry jam at different stages of processing such as pulping,formulation,filling and sterilization were detected.The effect of added sodium D-isoascorbate on the functional components of blueberry jam was studied as well as its inhibitory effect on the loss of antioxidant activity.Meanwhile,changes in anthocyanin content,total phenol content,and L*,a* and b* values were measured during storage.Anthocyanin content,total phenol content and antioxidant activity gradually decreased during the whole production process.This decrease was slowed down by addition of sodium D-isoascorbate.During incubation at constant temperature,the degree of fading was reduced by about 21.07% by adding sodium D-isoascorbate.Thus,addition of sodium D-isoascorbate can improve the nutritional quality and stability of blueberry jam and prolong its shelf life.
In order to improve the quality of blueberry jam during its processing,changes in anthocyanin content,total phenol content and 1,1-dipheny1-2-picryl-hydrazyl(DPPH) and 2,2'-amino-di(3-ethyl-benzothiazoline sulphonic acid-6) ammonium salt(ABTS) radical scavenging activities of blueberry jam at different stages of processing such as pulping,formulation,filling and sterilization were detected.The effect of added sodium D-isoascorbate on the functional components of blueberry jam was studied as well as its inhibitory effect on the loss of antioxidant activity.Meanwhile,changes in anthocyanin content,total phenol content,and L*,a* and b* values were measured during storage.Anthocyanin content,total phenol content and antioxidant activity gradually decreased during the whole production process.This decrease was slowed down by addition of sodium D-isoascorbate.During incubation at constant temperature,the degree of fading was reduced by about 21.07% by adding sodium D-isoascorbate.Thus,addition of sodium D-isoascorbate can improve the nutritional quality and stability of blueberry jam and prolong its shelf life.
引文
[1]范金波,蔡茜彤,冯叙桥,等.桑葚、蓝莓、黑加仑中多酚类物质的抗氧化活性[J].农产品加工,2012(4):48-53.DOI:10.13995/j.cnki.11-1802/ts.201502027.
[2]HWANG S J,YOON W B,LEE O H,et al.Radical-scavenginglinked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea[J].Food Chemistry,2014,146:71-77.DOI:10.1016/j.foodchem.2013.09.035.
[3]WANG H L,GUO X B,HU X D,et al.Comparison of phytochemical profiles,antioxidant and cellular antioxidant activities of different varieties of blueberry(Vaccinium spp.)[J].Food Chemistry,2017,217:773-781.DOI:10.1016/j.foodchem.2016.09.002.
[4]SHEN X,SUN X H,XIE Q C,et al.Antimicrobial effect of blueberry(Vaccinium corymbosum L.)extracts against the growth of Listeria monocytogenes and Salmonella enteritidis[J].Food Control,2014,35(1):159-165.DOI:10.1016/j.foodcont.2013.06.040.
[5]JOSHI S,HOWELL A B,D’SOUZA D H,et al.Blueberry proanthocyanidins against human norovirus surrogates in model foods and under simulated gastric conditions[J].Food Microbiology,2017,63:263-267.DOI:10.1016/j.fm.2016.11.024.
[6]FIGUEIRA M,OLIVEIRA M,DIREITO R,et al.Protective effects of a blueberry extract in acute inflammation and collagen-induced arthritis in the rat[J].Biomedicine&Pharmacotherapy,2016,83:1191-1202.DOI:10.1016/j.biopha.2016.08.040.
[7]DEBOM G,GAZAL M,SOARES M S P,et al.Preventive effects of blueberry extract on behavioral and biochemical dysfunctions in rats submitted to a model of manic behavior induced by ketamine[J].Brain Research Bulletin,2016,127:260-269.DOI:10.1016/j.brainresbull.2016.10.008.
[8]OLIVEIRA P S,GAZAL M,FLORES N P,et al.Vaccinium virgatum fruit extract as an important adjuvant in biochemical and behavioral alterations observed in animal model of metabolic syndrome[J].Biomedicine&Pharmacotherapy,2017,88:939-947.DOI:10.1016/j.biopha.2017.01.121.
[9]程佑声,王鸿飞,许凤,等.蓝莓皮渣花色苷提取物及抗氧化活性的研究[J].果树学报,2015,32(4):696-704.
[10]田密霞,李亚东,胡文忠,等.蓝莓花色苷对实验性糖尿病小白鼠肝脏抗氧化功能的影响[J].食品科学,2017,38(1):210-213.DOI:10.7506/spkx1002-6630-201701035.
[11]张杨,谢笔钧,孙智达.蓝莓酒渣、果、酒中花色苷成分鉴定及酒渣与果中花色苷抗氧化活性比较[J].食品科学,2016,37(2):165-171.DOI:10.7506/spkx1002-6630-201602029.
[12]田密霞,李亚东,胡文忠,等.60种蓝莓花青素的含量及抗氧化性的比较研究[J].食品研究与开发,2014,35(21):1-6.DOI:10.3969/j.issn.1005-6521.2014.21.001.
[13]CHORFA N,SAVARD S,BELKACEMI K,et al.An efficient method for high-purity anthocyanin isomers isolation from wild blueberries and their radical scavenging activity[J].Food Chemistry,2016,197:1226-1234.DOI:10.1016/j.foodchem.2015.11.076.
[14]赵慧芳,吴文龙,马丽,等.基于抗氧化活性分析的蓝莓多酚提取工艺[J].食品工业科技,2015,36(5):251-254.DOI:10.13386/j.issn1002-0306.2015.05.044.
[15]陈亮,杨志勇,辛秀兰,等.蓝莓果酒发酵期间抗氧化成分及活性研究[J].中国酿造,2013,32(12):17-20.DOI:10.11882/j.issn.0254-5071.2013.12.005.
[16]程佑声,王鸿飞,许凤,等.蓝莓皮渣花色苷提取及抗氧化活性的研究[J].果树学报,2015,32(4):696-704.DOI:10.13925/j.cnki.gsxb.20150011.
[17]曹雪丹,方修贵,赵凯,等.蓝莓汁花色苷热降解动力学及抗坏血酸对其热稳定性的影响[J].中国食品学报,2013,13(3):47-54.DOI:10.16429/j.1009-7848.2013.03.023.
[18]郑影,何玉龙,郑洪亮,等.蓝莓花色苷体外及模拟人体胃肠环境的抗氧化活性研究[J].食品与生物技术学报,2014,33(7):736-742.DOI:10.3969/j.issn.1673-1689.2014.07.011.
[19]刘翼翔,吴永沛,籍保平.蓝莓多酚在胃肠消化过程中的成分变化与抗氧化活性[J].中国食品学报,2016,16(10):197-203.DOI:10.16429/j.1009-7848.2016.10.027.
[20]CORREA-BETANZO J,ALLEN-VERCOE E,MCDONALD J,et al.Stability and biological activity of wild blueberry(Vaccinium angustifolium)polyphenols during simulated in vitro gastrointestinal digestion[J].Food Chemistry,2014,165:522-531.DOI:10.1016/j.foodchem.2014.05.135.
[21]马永强,李安,那治国,等.酶法提高蓝莓果花色苷与总酚溶出率的工艺条件研究[J].农产品加工,2012(4):48-53.DOI:10.3969/jissn.1671-9646(X).2012.04.012.
[22]何中秋,程志强,康立娟,等.明胶吸附单宁酸的机理探讨及其在蓝莓汁脱涩中的应用[J].食品科学,2015,36(1):104-108.DOI:10.7506/spkx1002-6630-201501020.
[23]仇小妹.蓝莓果酒发酵工艺研究及抗氧化活性评价[D].南京:南京农业大学,2013:33-53.
[24]汪涛,钟佳娜,房升,等.渗透脱水蓝莓热风干燥的响应面优化研究[J].食品科技,2016,41(10):52-57.DOI:10.13684/j.cnki.spkj.2016.10.014.
[25]陈祖满,江凯.果肉型低糖蓝莓果酱加工工艺研究[J].中国酿造,2014,33(6):164-167.DOI:10.11882/j.issn.0254-5071.2014.06.040.
[26]夏其乐,朱成,邢建荣,等.蓝莓草莓混合果酱的加工工艺[J].浙江农业科学,2015,56(3):393-395.DOI:10.16178/j.issn.0528-9017.20150335.
[27]王行,张海宁,马永昆,等.蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J].现代食品科技,2015,31(1):90-95.DOI:10.13982/j.mfst.1673-9078.2015.1.017.
[28]FLORES F P,SINGH R K,KERR W L,et al.Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion[J].Food Chemistry,2014,153:272-278.DOI:10.1016/j.foodchem.2013.12.063.
[29]TURAN F T,CENGIZ A,KAHYAOGLU T.Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry’s bioactive compounds[J].Innovative Food Science&Emerging Technologies,2015,32:136-145.DOI:10.1016/j.ifset.2015.09.011.
[30]宋德群,孟宪军,王晨阳,等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报,2013,43(2):231-233.DOI:10.3969/j.issn1000-1700.2013.02.019.
[2]HWANG S J,YOON W B,LEE O H,et al.Radical-scavenginglinked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea[J].Food Chemistry,2014,146:71-77.DOI:10.1016/j.foodchem.2013.09.035.
[3]WANG H L,GUO X B,HU X D,et al.Comparison of phytochemical profiles,antioxidant and cellular antioxidant activities of different varieties of blueberry(Vaccinium spp.)[J].Food Chemistry,2017,217:773-781.DOI:10.1016/j.foodchem.2016.09.002.
[4]SHEN X,SUN X H,XIE Q C,et al.Antimicrobial effect of blueberry(Vaccinium corymbosum L.)extracts against the growth of Listeria monocytogenes and Salmonella enteritidis[J].Food Control,2014,35(1):159-165.DOI:10.1016/j.foodcont.2013.06.040.
[5]JOSHI S,HOWELL A B,D’SOUZA D H,et al.Blueberry proanthocyanidins against human norovirus surrogates in model foods and under simulated gastric conditions[J].Food Microbiology,2017,63:263-267.DOI:10.1016/j.fm.2016.11.024.
[6]FIGUEIRA M,OLIVEIRA M,DIREITO R,et al.Protective effects of a blueberry extract in acute inflammation and collagen-induced arthritis in the rat[J].Biomedicine&Pharmacotherapy,2016,83:1191-1202.DOI:10.1016/j.biopha.2016.08.040.
[7]DEBOM G,GAZAL M,SOARES M S P,et al.Preventive effects of blueberry extract on behavioral and biochemical dysfunctions in rats submitted to a model of manic behavior induced by ketamine[J].Brain Research Bulletin,2016,127:260-269.DOI:10.1016/j.brainresbull.2016.10.008.
[8]OLIVEIRA P S,GAZAL M,FLORES N P,et al.Vaccinium virgatum fruit extract as an important adjuvant in biochemical and behavioral alterations observed in animal model of metabolic syndrome[J].Biomedicine&Pharmacotherapy,2017,88:939-947.DOI:10.1016/j.biopha.2017.01.121.
[9]程佑声,王鸿飞,许凤,等.蓝莓皮渣花色苷提取物及抗氧化活性的研究[J].果树学报,2015,32(4):696-704.
[10]田密霞,李亚东,胡文忠,等.蓝莓花色苷对实验性糖尿病小白鼠肝脏抗氧化功能的影响[J].食品科学,2017,38(1):210-213.DOI:10.7506/spkx1002-6630-201701035.
[11]张杨,谢笔钧,孙智达.蓝莓酒渣、果、酒中花色苷成分鉴定及酒渣与果中花色苷抗氧化活性比较[J].食品科学,2016,37(2):165-171.DOI:10.7506/spkx1002-6630-201602029.
[12]田密霞,李亚东,胡文忠,等.60种蓝莓花青素的含量及抗氧化性的比较研究[J].食品研究与开发,2014,35(21):1-6.DOI:10.3969/j.issn.1005-6521.2014.21.001.
[13]CHORFA N,SAVARD S,BELKACEMI K,et al.An efficient method for high-purity anthocyanin isomers isolation from wild blueberries and their radical scavenging activity[J].Food Chemistry,2016,197:1226-1234.DOI:10.1016/j.foodchem.2015.11.076.
[14]赵慧芳,吴文龙,马丽,等.基于抗氧化活性分析的蓝莓多酚提取工艺[J].食品工业科技,2015,36(5):251-254.DOI:10.13386/j.issn1002-0306.2015.05.044.
[15]陈亮,杨志勇,辛秀兰,等.蓝莓果酒发酵期间抗氧化成分及活性研究[J].中国酿造,2013,32(12):17-20.DOI:10.11882/j.issn.0254-5071.2013.12.005.
[16]程佑声,王鸿飞,许凤,等.蓝莓皮渣花色苷提取及抗氧化活性的研究[J].果树学报,2015,32(4):696-704.DOI:10.13925/j.cnki.gsxb.20150011.
[17]曹雪丹,方修贵,赵凯,等.蓝莓汁花色苷热降解动力学及抗坏血酸对其热稳定性的影响[J].中国食品学报,2013,13(3):47-54.DOI:10.16429/j.1009-7848.2013.03.023.
[18]郑影,何玉龙,郑洪亮,等.蓝莓花色苷体外及模拟人体胃肠环境的抗氧化活性研究[J].食品与生物技术学报,2014,33(7):736-742.DOI:10.3969/j.issn.1673-1689.2014.07.011.
[19]刘翼翔,吴永沛,籍保平.蓝莓多酚在胃肠消化过程中的成分变化与抗氧化活性[J].中国食品学报,2016,16(10):197-203.DOI:10.16429/j.1009-7848.2016.10.027.
[20]CORREA-BETANZO J,ALLEN-VERCOE E,MCDONALD J,et al.Stability and biological activity of wild blueberry(Vaccinium angustifolium)polyphenols during simulated in vitro gastrointestinal digestion[J].Food Chemistry,2014,165:522-531.DOI:10.1016/j.foodchem.2014.05.135.
[21]马永强,李安,那治国,等.酶法提高蓝莓果花色苷与总酚溶出率的工艺条件研究[J].农产品加工,2012(4):48-53.DOI:10.3969/jissn.1671-9646(X).2012.04.012.
[22]何中秋,程志强,康立娟,等.明胶吸附单宁酸的机理探讨及其在蓝莓汁脱涩中的应用[J].食品科学,2015,36(1):104-108.DOI:10.7506/spkx1002-6630-201501020.
[23]仇小妹.蓝莓果酒发酵工艺研究及抗氧化活性评价[D].南京:南京农业大学,2013:33-53.
[24]汪涛,钟佳娜,房升,等.渗透脱水蓝莓热风干燥的响应面优化研究[J].食品科技,2016,41(10):52-57.DOI:10.13684/j.cnki.spkj.2016.10.014.
[25]陈祖满,江凯.果肉型低糖蓝莓果酱加工工艺研究[J].中国酿造,2014,33(6):164-167.DOI:10.11882/j.issn.0254-5071.2014.06.040.
[26]夏其乐,朱成,邢建荣,等.蓝莓草莓混合果酱的加工工艺[J].浙江农业科学,2015,56(3):393-395.DOI:10.16178/j.issn.0528-9017.20150335.
[27]王行,张海宁,马永昆,等.蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J].现代食品科技,2015,31(1):90-95.DOI:10.13982/j.mfst.1673-9078.2015.1.017.
[28]FLORES F P,SINGH R K,KERR W L,et al.Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion[J].Food Chemistry,2014,153:272-278.DOI:10.1016/j.foodchem.2013.12.063.
[29]TURAN F T,CENGIZ A,KAHYAOGLU T.Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry’s bioactive compounds[J].Innovative Food Science&Emerging Technologies,2015,32:136-145.DOI:10.1016/j.ifset.2015.09.011.
[30]宋德群,孟宪军,王晨阳,等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报,2013,43(2):231-233.DOI:10.3969/j.issn1000-1700.2013.02.019.