食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 283 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031390

研究报告

护色方式对芦笋粉物化特性的影响

  • 赵时珊 ,
  • 李少斌 ,
  • 施建斌 ,
  • 隋勇 ,
  • 蔡沙 ,
  • 熊添 ,
  • 蔡芳 ,
  • 梅新
展开
  • 1(湖北省农科院农产品加工与核农技术研究所,湖北 武汉,430064)
    2(长江大学 生命科学学院,湖北 荆州,434025)
硕士研究生(梅新研究员为通信作者,E-mail:112076404@qq.com)

收稿日期: 2022-03-04

  修回日期: 2022-04-13

  网络出版日期: 2023-06-05

基金资助

湖北省农业科技成果转化资金项目(2021ABC019)

收起

Effects of different color protection methods on physicochemical properties of asparagus powder

  • ZHAO Shishan ,
  • LI Shaobin ,
  • SHI Jianbin ,
  • SUI Yong ,
  • CAI Sha ,
  • XIONG Tian ,
  • CAI Fang ,
  • MEI Xin
Expand
  • 1(Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
    2(School of Life Sciences, Yangtze University, Jingzhou 434025, China)

Received date: 2022-03-04

  Revised date: 2022-04-13

  Online published: 2023-06-05

Fold

摘要

为改善芦笋在热风干燥过程中出现的褐变问题,故采用不同的护色剂对芦笋进行浸泡、喷涂护色处理。结果表明,最佳的护色剂依次为护色剂3>护色剂2>护色剂1,最佳的护色方式依次为浸泡>喷涂>不护色。相较于未护色的芦笋粉,经护色的样品中酚类物质含量更高,且色泽品质最佳。其中经护色剂3浸泡的芦笋粉总酚、黄酮含量最高,分别为6.43 mg GAE/g DW、297.14 mg RE/100 g DW,其酚类提取物的总还原能力及其对DPPH自由基、·OH、·O-2、α-淀粉酶活性的抑制清除能力最好,分别为189.87 mg Trolox/100 g DW 、85.24 mg VC/100 g DW、0.20 mg VC/g DW、87.28%、46.62%。芦笋粉富含的膳食纤维赋予其良好的加工性能,其中经护色剂3喷涂的芦笋粉的持水性、持油性及吸水膨胀性最好,分别为4.53 g/g、2.50 g/g及4.55 mL/g,其不可溶性膳食纤维含量为63.85 g/100 g。经护色剂1-喷涂、护色剂3-浸泡的芦笋粉的葡萄糖吸附能力最佳,均为0.65 mmol/g,经护色剂2喷涂的芦笋粉的胆固醇吸附能力最佳,为11.26 mg/g,而未经护色的芦笋粉吸附能力最差。该研究结果为提高芦笋干燥产品品质提供理论依据。

关键词： 芦笋; 护色方式; 酚类物质; 抗氧化活性; 色泽品质

本文引用格式

赵时珊 , 李少斌 , 施建斌 , 隋勇 , 蔡沙 , 熊添 , 蔡芳 , 梅新 . 护色方式对芦笋粉物化特性的影响[J]. 食品与发酵工业, 2023 , 49(9) : 283 -290 . DOI: 10.13995/j.cnki.11-1802/ts.031390

Abstract

To improve the browning of asparagus during hot air drying, different color protectants were used to soak and spray asparagus. Results showed that the best color protection agent was color protection agent 3 > color protection agent 2 > color protection agent 1, and the best color protection method was immersion > spraying > no color protection. Compared with asparagus powder without color protection, the content of phenolic substances in the color-protected sample was higher, and the color quality was the best. The contents of total phenols and flavonoids in asparagus powder soaked in color protector 3 were the highest, which were 6.43 mg GAE/g DW and 297.14 mg RE/100 g DW respectively. The total reducing ability of its phenolic extract and its inhibitory and scavenging effects on DPPH free radical, hydroxyl radical, superoxide ion free radical, and α-amylase was the best, which were 189.87 mg Trolox/100 g DW, 85.24 mg VC /100 g DW, 0.20 VC mg/g DW, 87.28%, and 46.62%, respectively. asparagus powder was rich in dietary fiber, which gave it good processing performance. Among them, asparagus powder sprayed with color protection agent 3 had the best water holding capacity, oil holding capacity, and water absorption and expansion, which were 4.53 g/g, 2.50 g/g, and 4.55 mL/g, respectively, and its insoluble dietary fiber (IDF) content was 63.85 g/100 g. The glucose absorption capacity of asparagus powder sprayed with color protection agent 1 and soaked with color protection agent 3 were the best, both of which were 0.65 mmol/g. The cholesterol adsorption capacity of asparagus powder sprayed with color protection agent 2 was the best, which was 11.26 mg/g, while the adsorption capacity of asparagus powder without color protection was the worst. The results of this study provide a theoretical basis for improving the quality of asparagus drying products.

Key words： asparagus; color protection method; phenols; antioxidant activity; color quality

参考文献

[1] 贾毅伟, 张家荣, 陈果, 等. 芦笋老茎中总黄酮的提取及其抗氧化性能[J]. 南昌大学学报(工科版), 2020, 42(2):144-148; 193.
JIA Y W, ZHANG J R, CHEN G, et al. Extraction and anti-oxidation property of total flavonoids from old stems of asparagus[J]. Journal of Nanchang University (Engineering & Technology), 2020, 42(2):144-148; 193.
[2] 董孝元, 方冬芬, 杨梅, 等. 纤维素酶辅助提取芦笋黄酮及其抗氧化活性分析[J]. 食品科学, 2014, 35(6):17-23.
DONG X Y, FANG D F, YANG M, et al. Extraction and antioxidant activity of Asparagus flavonoids[J]. Food Science, 2014, 35(6):17-23.
[3] KOBUS-CISOWSKA J, SZYMANOWSKA D, SZCZEPANIAK O M, et al. Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential[J]. Ciência Rural, 2019, 49(4): 1-13.
[4] MAKRIS D P, ROSSITER J T. Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): Effect on flavonol content and antioxidant status[J]. Journal of Agricultural and Food Chemistry, 2001, 49(7):3 216-3 222.
[5] 朱蕴兰, 陈宏伟, 陈安徽, 等. 不同干燥方式对芦笋营养与品质特性的影响[J]. 北方园艺, 2018(1):129-134.
ZHU Y L, CHEN H W, CHEN A H, et al. Effects of different drying methods on nutrition and physical properties of Asparagus officinalis[J]. Northern Horticulture, 2018(1):129-134.
[6] 周驰. 芦笋粉加工关键技术及应用研究[D]. 泰安: 山东农业大学, 2015.
ZHOU C. Key processing technology and application of asparagus powder[D]. Tai’an: Shandong Agricultural University, 2015.
[7] YU Q, DUAN J J, YU N, et al. Enhancing the antityrosinase activity of saponins and polyphenols from asparagus by hot air coupled with microwave treatments[J]. LWT, 2020, 124:109174.
[8] 李文香, 王丽娇, 刘锦涛, 等. 一种高膳食纤维绿芦笋超微全粉面包及其制作方法: CN103229795A[P]. 2013-08-07.
LI W X, WANG L J, LIU J T, et al. The invention relates to a high dietary fiber green asparagus superfine whole powder bread and a preparation method thereof: CN103229795A[P]. 2013-08-07.
[9] 杨强. 芦笋中多酚氧化酶(PPO)酶学特性研究[J]. 科技创新与应用, 2013(23):51.
YANG Q. Study on enzymatic characteristics of polyphenol oxidase (PPO) in asparagus[J]. Technology Innovation and Application, 2013(23):51.
[10] 杜俊娜, 陈书霞, 程智慧, 等. 响应曲面法优化大蒜中总酚提取工艺及其抗氧化活性测定[J]. 食品科学, 2012, 33(10):72-77.
DU J N, CHEN S X, CHENG Z H, et al. Response surface methodology for optimization of extraction conditions of total phenolic compounds from garlic and determination of antioxidant activity[J]. Food Science, 2012, 33(10):72-77.
[11] 杨永涛. 罗布麻总黄酮的提取、分离纯化及其抗氧化性能研究[D]. 广州: 华南理工大学, 2018.
YANG Y T. Study on extraction, purification and antioxidant activity of total flavonoids from Apocynum venetum[D]. Guangzhou: South China University of Technology, 2018.
[12] 殷丛培,吴盟,王志博,等.高粱籽粒中9种黄酮类化合物的积累特性分析[J].中国粮油学报, 2022, 37(12):76-83.
YIN C P, WU M, WANG Z B, et al. Analysis on accumulation characteristics of nine flavonoids in sorghum grains [J]. Journal of the Chinese Cereals and Oils Association, 2022, 37(12):76-83.
[13] 蔡沙, 隋勇, 施建斌, 等. 马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响[J]. 食品科学, 2019, 40(4):87-94.
CAI S, SUI Y, SHI J B, et al. Physicochemical properties of potato dietary fiber and its influence on the quality of hot dry noodles made from potato starch[J]. Food Science, 2019, 40(4):87-94.
[14] 王艳丽, 刘凌, 孙慧, 等. 膳食纤维的微观结构及功能特性研究[J]. 中国食品添加剂, 2014(2):98-103.
WANG Y L, LIU L, SUN H, et al. The study on microstructure and functional property of diet fiber[J]. China Food Additives, 2014(2):98-103.
[15] 陈蓬凤, 梅新, 黄师荣, 等. 不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较[J]. 现代食品科技, 2021, 37(3):132-138; 15.
CHEN P F, MEI X, HUANG S R, et al. Comparison of the total phenolics, total flavonoids and antioxidant activities in potato tips of different varieties[J]. Modern Food Science and Technology, 2021, 37(3):132-138; 15.
[16] TI H H, LI Q, ZHANG R F, et al. Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in Southern China[J]. Food Chemistry, 2014, 159:166-174.
[17] 汤陈鹏, 吕峰, 王蓉琳. 孔石莼多糖锌结构表征与体外降血糖活性[J]. 食品科学, 2020, 41(7):52-58.
TANG C P, LYU F, WANG R L. Structural characterization and hypoglycemic activity in vitro of Ulva pertusa polysaccharides-zinc complex[J]. Food Science, 2020, 41(7):52-58.
[18] 张毅, TAWANDA MUZHINGI, 岳瑞雪, 等. 东非不同肉色甘薯的营养品质分析与综合评价[J]. 江苏师范大学学报(自然科学版), 2020, 38(2):42-47.
ZHANG Y, MUZHINGI T, YUE R X, et al. Nutritive quality analysis and comprehensive evaluation of sweetpotato with different flesh colors in East Africa[J]. Journal of Jiangsu Normal University (Natural Science Edition), 2020, 38(2):42-47.
[19] 尹培培, 刘昌衡, 赵鲁豫, 等. 芦笋膳食纤维及酚类物质的抗氧化活性[J]. 食品工业, 2019, 40(7):190-194.
YIN P P, LIU C H, ZHAO L Y, et al. Antioxidant activity of dietary fibers and phenolic compounds in asparagus[J]. The Food Industry, 2019, 40(7):190-194.
[20] 姚红娟. 芦笋茎秆中膳食纤维素及微晶纤维素提取工艺的研究[D]. 济南: 齐鲁工业大学, 2017.
YAO H J. The study on preparation process of dietary fiber and microcrystalline cellulose from asparagus stems[D]. Jinan: Qilu University of Technology, 2017.
[21] 刘静娜, 黄志娜, 吴丽萍. 芦笋膳食纤维的提取及其在面包中的应用[J]. 食品科技, 2010, 35(11):178-181; 185.
LIU J N, HUANG Z N, WU L P. Extraction of dietary fiber from asparagus and its appliance in the bread[J]. Food Science and Technology, 2010, 35(11):178-181; 185.
[22] 陈月. 体外模拟消化对苦荞酚类化合物生物利用率的影响[D].贵阳:贵州大学, 2021.
CHEN Y. Effect of simulated digestion in vitro on the bioavailability of tartary buckwheat phenols [D]. Guiyang: Guizhou University, 2021.
[23] 杨晓宽, 李汉臣, 张建才, 等. 芦笋膳食纤维品质分析及抗氧化性研究[J]. 中国食品学报, 2013, 13(10):205-212.
YANG X K, LI H C, ZHANG J C, et al. Quality analysis and antioxidant research of dietary fiber from asparagus[J]. Journal of Chinese Institute of Food Science and Technology, 2013, 13(10):205-212.
[24] ZHANG H X, BIRCH J, PEI J J, et al. Phytochemical compounds and biological activity in Asparagus roots: A review[J]. International Journal of Food Science & Technology, 2019, 54(4):966-977.
[25] 秦昱, 邵元元, 熊硕, 等. 没食子酸对猪胰α-淀粉酶和蛋白酶的抑制作用[J]. 食品科学, 2015, 36(3):41-45.
QIN Y, SHAO Y Y, XIONG S, et al. Inhibitory effect of Gallic acid on pancreatic α-amylase and trypsin[J]. Food Science, 2015, 36(3):41-45.
[26] 刘娟汝,刘晓梅,刘雨诗,等. 基于色度分析原理的青黛有效成分含量与其色度值的相关性分析[J]. 中国实验方剂学杂志, 2019, 25(23):165-170.
LIU J R, LIU X M, LIU Y S, et al. Correlation analysis between the content of active ingredients of Indigo Naturalis and its chromaticity value based on the principle of chromaticity analysis [J]. Chinese Journal of Experimental Prescriptions, 2019, 25 (23): 165-170.
[27] WANG L L, QIN Y C, WANG Y B, et al. A pair of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A/6-aldehydo-isoophiopogonanone B) from Ophiopogon japonicus as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism[J]. European Food Research and Technology, 2022, 248(2):553-565.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司