摘要
为了探究不同物理场预处理对猕猴桃酵素品质的影响,采用超声(US)、脉冲电场(PEF)及二者联合(UP)预处理猕猴桃果浆,以植物乳杆菌发酵制备猕猴桃酵素。结果表明:与CK相比,3种物理场处理组的猕猴桃酵素SOD活力显著升高27.27%~31.81%(P<0.05),总酸含量升高0.77%~2.79%,DPPH、羟基和ABTS^(+)自由基清除率分别升高3.17%~4.39%、0.9%~1.83%、1.88%~6.63%,可溶性糖含量降低3.23%~10.04%,pH和总酚含量没有显著性差异(P>0.05)。此外,GC-MS结果显示3个物理场处理组的醇、酮类物质相对含量分别比CK组高5.76%~56.75%、14.71%~32.73%,庚醛、反-2-己烯醛和己醛相对含量升高;经OPLS-DA分析,CK、US、PEF、UP各组挥发性物质分布于不同象限。综上,超声、脉冲电场及联合预处理均可以提升猕猴桃酵素的品质,丰富挥发性物质,以超声处理为佳。
In order to explore the effects of different physical field pretreatment on the quality characteristics of kiwifruit Jiaosu,kiwifruit pulp was pretreated with ultrasound(US),pulsed electric field(PEF)and a combination of both(UP),then fermented with Lactobacillus plantarum to produce kiwifruit Jiaosu.The results showed that compared with CK group,the SOD activity in three kinds of physical field treatment groups significantly increased by 27.27%~31.81%(P<0.05),the total acid content increased by 0.77%~2.79%,the DPPH·,OH·and ABTS^(+)·scavenging rates increased by 3.17%~4.39%,0.9%~1.83%,and 1.88%~6.63%,respectively,and the soluble sugar content decreased by 3.23%~10.04%.There was no significant difference in pH and total phenolic content(P>0.05).In addition,the GC-MS results showed that the relative contents of alcohols and ketones in the three physical field treatment groups were higher than those in the CK group by 5.76%~56.75% and 14.71%~32.73%,respectively,and the relative contents of heptanal,trans-2-hexenal,and hexanal were increased.By OPLS-DA analysis,the volatiles in CK,US,PEF and UP groups were distributed in different quadrants.In conclusion,ultrasound,pulsed electric field and their combined pretreatment can all improve the quality of kiwifruit Jiaosu and enrich the volatile substances of kiwifruit Jiaosu,and ultrasound pretreatment is the best.
作者
戴芳
吴宇昊
祝振洲
梅新
隋勇
李书艺
陈学玲
DAI Fang;WU Yuhao;ZHU Zhenzhou;MEI Xin;SUI Yong;LI Shuyi;CHEN Xueling(School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University,National R&D Center for Se-rich Agricultural Products Processing,Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products,Wuhan 430023,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,China)
出处
《食品工业科技》
北大核心
2025年第17期96-105,共10页
Science and Technology of Food Industry
基金
中国科学院猕猴桃产业技术工程实验室项目(KFJ-PTXM-008)
湖北省农业科技创新中心项目(2024-620-000-001-25)。
关键词
猕猴桃酵素
植物乳杆菌
超声
脉冲电场
预处理
kiwifruit Jiaosu
Lactobacillus plantarum
ultrasound
pulsed electric field
pretreatment
作者简介
戴芳(1999-),女,硕士研究生,研究方向:果蔬加工与贮藏,E-mail:1592455465@qq.com;通信作者:李书艺(1987-),女,博士,副教授,研究方向:功能食品与天然产物化学,E-mail:lishuyisz@sina.com;通信作者:陈学玲(1979-),女,硕士,副研究员,研究方向:果蔬加工与贮藏,E-mail:17810686@qq.com。
