摘要
在单因素试验基础上采用响应面法优化纤维素酶和果胶酶制备无花果汁的工艺参数,并通过测定果汁的DPPH自由基清除率、抑制羟自由基活力及总抗氧化能力,评价其体外抗氧化活性。结果表明,无花果最佳酶解制汁工艺参数为纤维素酶添加量2.5%、果胶酶添加量0.6%、酶解温度50℃、酶解时间90 min,此条件下无花果出汁率为75.13%,汁中多酚含量为626.79μg/mL;所制备无花果汁具有较高的抗氧化活性。研究结果可为无花果汁的产业化生产提供理论依据。
The response surface methodology was used to optimize the technological parameters for the preparation of fig juice by cellulase and pectinase.The scavenging rate of DPPHfree radical,inhibition of hydroxyl radical activity and total antioxidant activity of the juice were determined to evaluate its antioxidant activity in vitro.The results showed that the optimum processing parameters were as follows:cellulase amount 2.5%,pectinase amount 0.6%,enzymolysis temperature 50℃,enzymolysis time 90 min.On this condition,the juice yield of figs was 75.13%,and the polyphenol content in the juice was 626.79μg/mL;the prepared fig juice had high antioxidant activity.The results can provide theoretical basis for the industrial production of fig juice.
作者
马艳弘
田丽敏
孙小华
崔晋
金秋琼
杨国慧
MA Yan-hong;TIAN Li-min;SUN Xiao-hua;CUI Jin;JIN Qiu-qiong;YANG Guo-hui(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;Suzhou Xishan National Modern Agriculture Demonstration Zones Limited Liability Company,Suzhou 215111,Jiangsu,China;Horticultural Garden College,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第1期111-117,共7页
Food Research and Development
基金
苏州市农业科技创新项目(SNG201653)
江苏省农业科学院院基金(6111682)
关键词
无花果
纤维素酶
果胶酶
响应面
多酚
抗氧化
fig
cellulase
pectinase
response surface
polyphenol
antioxidant
