为探讨多重工艺(包括酶处理、沉淀工艺)与保藏温度对滇橄榄还原果汁在短期保藏过程中质量的影响,结合主成分分析法(principal component analysis,PCA)和高效液相色谱分析法(HPLC)建立质量优化的适宜工艺组合与关键的酚类主成分,并以非酶褐变动力学分析预估还原果汁的可能保藏时间。聚类分析、PCA和正交偏最小二乘法判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA)结果显示,在滇橄榄还原果汁褐变的控制上低温保藏效果最好;添加单一果胶酶或蛋白酶并配合4 ℃保藏有助于降低褐变;较好控制褐变的处理的单元操作为:果胶酶与蛋白酶处理、冷沉淀预处理以及4 ℃保藏,果汁保藏14 d后呈澄清金黄色,无沉淀。以褐色指标计算出果汁的褐变反应遵循一级动力学方程(R2=0.901~0.996),果汁在4 ℃保藏14 d时无褐变现象;在25 ℃保藏下褐变速率常数(kB)值为0.008 2~0.036 0 d-1,半褐变时间(t1/2)为19~85 d;在37 ℃保藏下,kB值为0.063 3~0.097 1 d-1,t1/2为7~11 d。HPLC结果显示,滇橄榄还原果汁富含粘酸没食子酸酯、没食子酸O-葡萄糖苷、没食子酸、没食子酸甲酯以及鞣料云实素等酚酸。该研究建立了滇橄榄还原果汁质量优化的低成本工艺平台和较好的主成分分析模块,结果可作为研发相关果汁饮料的理论依据。
The purpose of this study was to investigate the effects of multiple processes (including enzyme treatment, precipitation treatment) and storage temperature on the quality of restored juice from Phyllanthus emblica L. fruit during short-term storage. Multiple principal component analysis and HPLC were applied to identify an optimal technical combination for quality optimization and key phenolic components. Non-enzymatic kinetic analysis was used to estimate the possible storage time of the juice. The results of cluster analysis, principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) indicated that low-temperature storage was the most effective condition for browning control. The addition of pectinase or protease alone coupling with 4 ℃-storage showed good browning-control effects. The results of PCA and OPLS-DA analysis suggested that the optimal browning-control processes were: pectinase/protease treatments, cold-precipitation pretreatment and storage at 4 ℃. The change in the browning index of P. emblica juice followed well first-order kinetics (R2=0.901-0.996). The juice was clear and golden yellow without precipitation on storage at 4 ℃ for 14 d. When it was storage at 25 ℃, the browning rate constants (kB) was 0.008 2-0.036 0 d-1 which associated with a half-browning time (t1/2) of 19-85 d. While it was storage at 37 ℃, the kB values were 0.063 3-0.0971 d-1 which with t1/2 of 7-11 d. The results of HPLC revealed that mucic acid gallate, gallic acid O-glucoside, gallic acid, methyl gallate ester, and corilagin were major components in the restored juice. Conclusively, this study established a cost-effective processes platform and optimal PCA models for quality optimization of restored juice from P. emblica fruit. The results could provide a theoretical reference for developing relatively restored fruit juices in the future.
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