食品与发酵工业 >

2022 , Vol. 48 >Issue 24: 259 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029978

分析与检测

基于蛋白质-酚互作体系的核桃仁涩味评定方法

  • 王若辉 ,
  • 李庆杨 ,
  • 刘毅华 ,
  • 莫润宏
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  • 1(中国林业科学研究院亚热带林业研究所,浙江 杭州,311400)
    2(南京林业大学 林学院,江苏 南京,210037)
第一作者：硕士研究生(莫润宏实验师为通信作者,E-mail:morunhong@163.com)

收稿日期: 2021-11-13

  修回日期: 2021-12-13

  网络出版日期: 2023-01-06

基金资助

中国林科院基本科研业务费专项资助(CAFYBB2019QD002;CAFYBB2017QC002)

收起

A method for astringency assessment of walnut kernel based on protein-phenol interaction system

  • WANG Ruohui ,
  • LI Qingyang ,
  • LIU Yihua ,
  • MO Runhong
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  • 1(Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China)
    2(College of Forestry, Nanjing Forestry University, Nanjing 210037, China)

Received date: 2021-11-13

  Revised date: 2021-12-13

  Online published: 2023-01-06

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摘要

采用牛血清蛋白-核桃酚类化合物互作定量评价核桃内种皮的涩味程度,探索了非竞争体系/竞争体系互作体系中紫外分光光度法、高效液相色谱(high performance liquid chromatography, HPLC)法对核桃仁涩味评定的适用性。结果表明,在非竞争体系中,紫外法测得感官涩味评分依次减弱的9个样品的斜率绝对值分别为0.423、0.222、0.461、0.357、0.373、0.308、0.224、0.269、0.141,该方法仅能将核桃大致分为高、中、低三类涩味程度;在竞争体系中,发现核桃感官涩味评分和HPLC法测得IC50值间呈线性(y=-20.089x+357.49),两者的R2达到0.935 2。在大批量固态样品核桃仁涩味定量评定中,HPLC法-竞争体系具有良好的适应性,所得IC50值越大,样品涩味程度越小。

关键词： 核桃内种皮; 涩味; 酚; 牛血清蛋白; 紫外分光光度法; 高效液相色谱法; 竞争体系

本文引用格式

王若辉 , 李庆杨 , 刘毅华 , 莫润宏 . 基于蛋白质-酚互作体系的核桃仁涩味评定方法[J]. 食品与发酵工业, 2022 , 48(24) : 259 -265 . DOI: 10.13995/j.cnki.11-1802/ts.029978

Abstract

Phenols in the pellicle of walnut kernels are the main source of their astringency. The astringency of a pellicle in the walnut kernel was quantitatively evaluated by a protein (bovine serum albumin)-phenol interaction system. In addition, the applicability of ultraviolet spectrophotometry (UV) and high-performance liquid chromatography (HPLC) in the non-competitive/competitive system for the astringency assessment of walnuts was explored. When the samples were measured by the UV method in the non-competitive system, the absolute values of slopes from the nine samples with sequentially decreasing sensory astringency scores were 0.423, 0.222, 0.461, 0.357, 0.373, 0.308, 0.224, 0.269 and 0.141, respectively. The results showed that the UV method could only roughly classify walnuts into three categories of high, medium and low astringency levels. However, when the samples were measured by the HPLC method in a competitive system, a linear relationship was found between the sensory astringency scores of walnuts and the IC50 values, with an equation of y=-20.089x + 357.49 (R2=0.935 2). The results indicated that the developed method (the combination of HPLC and competitive system) was suitable for the quantitative assessment of walnut kernel astringency in large batches. It showed that the higher the IC50 value, the less astringent the sample was.

Key words： walnut pellicle; astringency; phenol; bovine serum protein; ultraviolet spectrophotometry; high performance liquid chromatography; competitive system

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