生产与科研应用

两种淀粉类辅料对真空微波干燥蓝莓多酚含量及抗氧化能力的影响

  • 胡翔 ,
  • 李洛欣 ,
  • 罗堃 ,
  • 冯建国 ,
  • 郑淘 ,
  • 曾艺琼 ,
  • 辛济标 ,
  • 孙俊宇 ,
  • 郑慧 ,
  • 杨勇
展开
  • 1 湖南中医药大学 药学院食品药品工程系,湖南 长沙,410208
    2 怀化恒祺农业发展有限公司,湖南 怀化,418100
胡翔(本科生)和李洛欣(本科生)为共同第一作者(郑慧讲师和杨勇教授为共同通讯作者,E-mail: 39760461@qq.com; yangyong@hnucm.edu.cn)

收稿日期: 2020-03-17

  修回日期: 2020-04-29

  网络出版日期: 2020-09-17

基金资助

湖南省现代农业产业体系建设项目(2019);湖南省药食同源功能性食品工程技术研究中心开放基金(2018YSTY03)

Effects of two kinds of starch excipients on polyphenols content and antioxidant ability of vacuum microwave drying blueberry products

  • HU Xiang ,
  • LI Luoxin ,
  • LUO Kun ,
  • FENG Jianguo ,
  • ZHENG Tao ,
  • ZENG Yiqiong ,
  • XIN Jibiao ,
  • SUN Junyu ,
  • ZHENG Hui ,
  • YANG Yong
Expand
  • 1 Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, China
    2 Huaihua Hengqi Agricultural Development co. LTD, Huaihua 418100, China

Received date: 2020-03-17

  Revised date: 2020-04-29

  Online published: 2020-09-17

摘要

该研究以真空冷冻干燥方法为参照,观察比较24%辅料(葛粉或藕粉)添加对真空微波干燥蓝莓产品的游离多酚含量(free polyphenols content, FPC)、结合多酚含量(bound polyphenols content, BPC)及体外抗氧化能力的影响。结果表明,辅料添加可有效提高蓝莓产品干燥速率并改善其分散性;与未添加比较,葛粉和藕粉添加使真空微波干燥蓝莓产品FPC分别上升22.44% 和40.54%,BPC则分别下降45.10%和49.51%;4 ℃避光保藏4个月后,有辅料添加的蓝莓干燥产品的FPC均增加,BPC均减少,但总多酚含量(totel polyphenols content, TPC)均显著高于无辅料添加的真空微波干燥蓝莓产品(P<0.05),无辅料添加的真空微波干燥蓝莓产品的FPC、BPC和TPC均表现为降低;藕粉添加后的真空微波干燥蓝莓产品体外抗氧化能力显著增加(P<0.05),而葛粉的增加作用不显著。因此,2种淀粉类辅料藕粉或葛粉对蓝莓多酚含量及体外抗氧化能力有较好的保护作用,可作为保护性辅料用于蓝莓等富含多酚原料的真空微波干燥。

本文引用格式

胡翔 , 李洛欣 , 罗堃 , 冯建国 , 郑淘 , 曾艺琼 , 辛济标 , 孙俊宇 , 郑慧 , 杨勇 . 两种淀粉类辅料对真空微波干燥蓝莓多酚含量及抗氧化能力的影响[J]. 食品与发酵工业, 2020 , 46(16) : 183 -189 . DOI: 10.13995/j.cnki.11-1802/ts.023979

Abstract

In order to evaluate the effects of excipients (pueraria starch and lotus root starch) , which account for 24%of frozen blueberry quality, the FPC (free polyphenols content, FPC), BPC (bound polyphenols content, BPC) and in vitro antioxidant ability of vacuum microwave drying blueberry products were measured and analyzed which based on the experimental results of vacuum freeze drying process. The results showed that excipients could effectively improve the drying rate of blueberry products and prevent products caking. Furthermore, by adding pueraria starch and lotus root starch in vacuum microwave processing respectively, the FPC increased by 22.44% and 40.54% but the BPC decreased by 45.10% and 49.51%. After storing in the dark at 4 ℃ or 4 months, the FPC increased and the BPC decreased in all blueberry products mixing with excipients. Moreover, TPC (total polyphenols content, TPC) was significantly higher than that of the blueberry drying products without the addition of excipients (P<0.05). However, the FPC, BPC and TPC of blueberry products dried by vacuum microwave with no addition of excipients all decreased. In vitro antioxidant ability of blueberry products increased significantly after adding lotus root starch (P<0.05), but the effect of pueraria starch was not significant. In conclusion, the excipients of lotus root starch and pueraria starch had good protective effects on polyphenols content and in vitro antioxidant ability of blueberry. They could be applied as protective excipients in vacuum microwave drying process of blueberry and other resources rich in polyphenols.

参考文献

[1] 盛艳, 吴泽柱. 蓝莓的营养保健功能及其开发利用研究进展[J]. 农产品加工(下), 2017(9): 72-74.
[2] 邵春霖, 孟宪军, 毕金峰, 等. 不同干燥方式对蓝莓品质的影响[J]. 食品与发酵工业, 2013, 39(11): 109-113.
[3] NEMZER B, VARGAS L, XIA X, et al. Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods[J]. Food Chemistry, 2018, 262: 242-250.
[4] 程安玮, 解红霞, 齐岩, 等. 干燥方式和温度对草莓果粉性质及多酚含量的影响[J]. 食品工业科技, 2016, 37(19): 132-135.
[5] ZIELINSKA M, MICHALSKA A. Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture[J]. Food Chemistry, 2016, 212: 671-680.
[6] LIM K, MA M, DOLAN K D. Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry by-products[J]. Journal of Food Science, 2011, 76(7): 156-164.
[7] SALAZAR-GONZÁLEZ C, SAN MARTÍN-GONZÓLEZ M F, PEZ-MALO A, et al. Recent studies related to microwave processing of fluid foods[J]. Food and Bioprocess Technology, 2012, 5(1): 31-46.
[8] 王丽颖, 李福香, 杨雅轩, 等. 多糖与多酚相互作用机制及其对多酚特性的影响研究进展[J]. 食品科学, 2017(11): 283-289.
[9] 卢成瑛, 陈功锡, 卜小英, 等. 湘西葛根淀粉与几种植物淀粉特性比较[J]. 食品科学, 2008, 29(12): 120-123.
[10] 唐小闲, 汤泉, 段振华, 等. 不同干燥方式对莲藕淀粉品质特性的影响[J]. 食品工业科技, 2019, 40(6): 26-30.
[11] 许晓娟. 蓝莓果渣多酚, 膳食纤维的提取工艺及性质研究[D]. 长春:吉林农业大学, 2016: 14-19.
[12] 阎海青. 蓝莓中可萃取多酚与不可萃取多酚对巨噬细胞抗炎作用的研究[D]. 济南:齐鲁工业大学, 2014: 21-37.
[13] 唐柯, 王梓萱, 张伟宏, 等. 不同品种蓝莓酚类物质组成特征及抗氧化能力比较分析[J]. 食品与发酵工业, 2017, 43(8): 103-107.
[14] 林西. 蓝莓果干粉制备工艺和以花青素为主的化学组分研究[D]. 北京:北京林业大学, 2013: 17-18.
[15] PÉREZ-JIMÉNEZ J, DÍAZ-RUBIO M E, SAURA-CALIXTO F. Non-extractable polyphenols, a major dietary antioxidant: Occurrence, metabolic fate and health effects[J]. Nutrition Research Reviews, 2013, 26(2): 118-129.
[16] WANG H, GUO X, HU X, 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.
[17] 颜才植, 叶发银, 赵国华. 食品中多酚形态的研究进展[J]. 食品科学,2015,36(15): 275-280.
[18] 万芊. 多酚与玉米淀粉的相互作用及其对淀粉消化和加工特性的影响[D]. 无锡:江南大学, 2018: 13-19.
[19] BORDENAVE N, HAMAKER B R, FERRUZZI M G. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods[J]. Food & Function, 2014, 5(1): 18-34.
[20] 李颖畅, 孟宪军, 孙靖靖, 等. 蓝莓花色苷的降血脂和抗氧化作用[J]. 食品与发酵工业, 2008, 34(10): 44-48.
[21] SAKAIDA H, NAGAO K, HIGA K, et al. Effect of vaccinium ashei reade leaves on angiotensin converting enzyme activity in vitro and on systolic blood pressure of spontaneously hypertensive rats in vivo[J]. Bioscience, biotechnology, and biochemistry, 2007, 71(9): 2 335-2 337.
[22] MORAIS C A, DE ROSSO V V, ESTADELLA D, et al. Anthocyanins as inflammatory modulators and the role of the gut microbiota[J]. The Journal of Nutritional Biochemistry, 2016, 33: 1-7.
[23] PÉREZ-JIMÉNEZ J, SAURA-CALIXTO F. Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications[J]. Food Research International, 2018, 111: 148-152.
[24] 韩彩静. 蓝莓多酚的提取及对巨噬细胞抗炎因子的影响[D]. 长春:吉林农业大学, 2014: 32-36.
[25] 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.
[26] 扶雄, 周惠芳, 李超, 等. 甘蔗不同组织中游离态和结合态酚酸的分布及抗氧化活性[J]. 现代食品科技, 2014, 30(11): 17-22.
文章导航

/