摘要
目的:以琯溪蜜柚果汁为对象,研究柚苷酶处理对柑橘果汁抗氧化活性的影响。方法:用DPPH和·OH自由基的清除能力及Fe3+还原能力评价抗氧化活性,并分析它们与抗坏血酸、总酚、柚皮苷和柚皮素含量的关系。结果:原果汁对照、酶处理对照和酶处理果汁清除DPPH自由基的IC50值分别为18.8,22.4,22.0 g/100 g;清除·OH自由基的IC50值分别为3.5,3.7,3.2 g/100 g;Fe3+还原能力值分别为18.8,14.2,14.3 mg抗坏血酸/100 g;它们的抗坏血酸含量分别为40.2,37.8,34.3 mg/100 g,总酚含量分别为44.4,31.4,38.9 mg/100 g,柚皮苷含量分别为56.9,48.0,0.8 mg/100 g,柚皮素含量分别为0,0,24.3 mg/100 g。抗坏血酸、总酚和柚皮素对琯溪蜜柚果汁的3种抗氧化活性有显著影响;柚皮苷对DPPH自由基清除能力和Fe3+还原能力具有显著影响,而对·OH自由基清除能力的影响不显著。结论:柚苷酶处理能显著增加柑橘果汁·OH自由基清除能力,同时柚苷酶处理过程中的热、光和氧等会引起抗坏血酸和总酚含量降低,从而导致DPPH自由基清除能力和Fe3+还原能力轻微下降。
[Objective] Guanxi pomelo juice was used to study the effects of naringinase treatment on antioxidant ac- tivity of citrus juice. [Methods] hydroxyl radical and DPPH radical scavenging abilities and ferric-reducing capability were measured to evaluate the antioxidant activity, and between the antioxidant activities were correlated to the concentrations of ascorbic acid, total phenols, naringin and naringenin using statistical analysis. [Results] The original juice control, en- zyme processing control and enzyme treatment group respectively showed ICs0 values of 18.8, 22.4 and 22.0 g/100 g for DPPH radical scavenging ability, 3.5, 3.7 and 3.2 g/100g for hydroxyl free radical scavenging ability; and were detected to have the ferric-reducing power of 18.8, 14.2 and 14.3 mg ascorbic acid /100g, respectively. The aseorbic acid con- tent of the three kinds of juices were 40.2, 37.8 and 34.3 rag/100 g, total phenols content were 44.4, 31.4 and 38.9 mg/ 100 g, naringin content were 56.9, 48.0 and 0.8 mg/100 g, naringenin content were 0, 0 and 24.3 mg/100 g, respective- ly. Ascorbic acid, total phenol and naringenin had significant effects on the three antioxidant activities of Guanxi pomelo juice; naringin had significant effect on DPPH radical scavenging ability and ferric-reducing power, but no significant effect on hydroxy radical scavenging ability. [Conclusion] Naringinase can significantly increase the hydroxy radical scav- enging ability, but in the process of naringinase treatment, heating, light and oxygen would reduce the content of ascor- bic acid and total phenolic, and thus lead to slightly decreases in DPPH radical scavenging ability and ferric-reducing power.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第9期60-67,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31371751)
关键词
柚苷酶
琯溪蜜柚
果汁
抗氧化活性
naringinase
Guanxi Pomelo
juice
antioxidant activity
