摘要
采用不同品种诺丽果(卵圆形叶大果、椭圆形叶大果、卷叶型长果、西沙诺丽抗氧I号果)制备酵素,通过常规分析方法及气质联用(GC-MS)技术检测其品质指标及挥发性风味成分,并考察其对羟基、ABTS、DPPH自由基的清除能力及还原力。结果表明,卷叶型长果中总多酚、总黄酮的含量较高,分别为190 mg/100 g、42.4 mg/100 g;西沙诺丽抗氧I号果中原花青素、东莨菪亭和去乙酰车叶草苷酸的含量较高,分别为4.94 mg/100 g、16.5 mg/100 g和230 mg/100 g;西沙诺丽抗氧I号果的2-庚酮、乙酸甲酯、辛酸乙酯、己酸、辛酸含量较高,分别为6.35%、8.14%、18.80%、18.45%、18.72%。4种诺丽果酵素均具有较好的抗氧化活性,其中卵圆形叶大果酵素对羟自由基清除率最高,为82.5%;西沙诺丽抗氧I号果酵素还原力、ABTS、DPPH自由基清除率最高,分别为0.594、79.3%、74.1%。
Jiaosu were prepared with different varieties of Noni(Morinda citrifolia L.)fruit(oval leaf big fruit,elliptical leaf big fruit,curled leaf long fruit and Xisha Noni Antioxidant I fruit),the quality indexes and volatile flavor components were detected by conventional analysis and GC-MS,and the free radical scavenging ability of hydroxyl,ABTS and DPPH and reducing power were investigated.The results showed that the contents of total polyphenols and total flavonoids in the curled leaf long fruit were relatively higher,which were 190 mg/100 g and 42.4 mg/100 g,respectively.The contents of procyanidin,scopoletin and deacetylasperulosidic acid in Xisha Noni Antioxidant I fruit were relatively higher,which were 4.94 mg/100 g,16.5 mg/100 g and 230 mg/100 g,respectively.The contents of 2-heptanone,methyl acetate,ethyl caprylate,caproic acid and caprylic acid were higher in Xisha Noni Antioxidant I fruit,which were 6.35%,8.14%,18.80%,18.45%and 18.72%,respectively.All the 4 Noni fruit Jiaosu had good antioxidant activity,among them,the oval leaf big fruit Jiaosu had the highest hydroxyl free radical scavenging rate(82.5%).The reducing power and free radical scavenging rate of ABTS and DPPH were the highest,which were 0.594,79.3%and 74.1%,respectively.
作者
田亮
孙碧琪
毛祥飞
柳美穗
崔亚娟
刘洋
TIAN Liang;SUN Biqi;MAO Xiangfei;LIU Meisui;CUI Yajuan;LIU Yang(Hainan Xisha Noni Biological Technology Co.,Ltd.,Sanya 572024,China;College of Chemistry and Biological Engineering,University of Science and Technology Beijing,Beijing 100083,China;Beijing Institute of Nutrition Resources,Beijing 100069,China)
出处
《中国酿造》
CAS
北大核心
2023年第9期138-143,共6页
China Brewing
基金
国家外国专家项目(QN2021105002L)
中央高校基本科研业务费资助项目(FRF-TP-20-044A2)。
关键词
诺丽果
诺丽果酵素
品质
挥发性风味成分
抗氧化活性
Noni fruit
Noni fruit Jiaosu
quality
volatile flavor components
antioxidant activity
作者简介
田亮(1985-),男,工程师,硕士,研究方向为食品发酵与酿造技术;通讯作者:刘洋(1984-),男,副教授,博士,研究方向为植物与微生物互作。
