食品与发酵工业 >

2025 , Vol. 51 >Issue 5: 264 - 271

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039416

研究报告

基于代谢组学分析粉碎方式对蓝莓汁品质特性及抗氧化活性的影响

  • 何婉莹 ,
  • 赵良忠 ,
  • 黄展锐 ,
  • 但利 ,
  • 龙占潜 ,
  • 张仁华
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  • 1(邵阳学院 食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湖南 邵阳,422000)
    2(贵州派森园食品科技有限公司,贵州 镇远,557700)
第一作者:硕士研究生(赵良忠教授和黄展锐副教授为共同通信作者,E-mail:sys169@163.com;zhangrui_huang@163.com)

收稿日期: 2024-04-01

  修回日期: 2024-04-22

  网络出版日期: 2025-03-28

基金资助

邵阳学院研究生科研创新项目(CX2022SY067);国家级大学生创新创业训练计划项目(202110547066);贵州省科技厅科技支撑项目(黔科合支撑[2021]一般139)

收起

Effects of grinding methods on quality characteristics and antioxidant activity of blueberry juice based on metabolomics analysis

  • HE Wanying ,
  • ZHAO Liangzhong ,
  • HUANG Zhanrui ,
  • DAN Li ,
  • LONG Zhanqian ,
  • ZHANG Renhua
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  • 1(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Guizhou Paisenyuan Food Technology Co. Ltd., Zhenyuan 557700, China)

Received date: 2024-04-01

  Revised date: 2024-04-22

  Online published: 2025-03-28

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摘要

该研究采用破壁机、胶体磨和湿法超微粉碎机结合复合酶法制备蓝莓汁,分析不同粉碎方式对蓝莓汁加工特性、活性物质含量和抗氧化活性的影响,并采用代谢组学分析蓝莓汁中代谢物差异变化。结果表明:不同粉碎方式下蓝莓出汁率无显著差异(P>0.05),但湿法超微粉碎组蓝莓汁平均果浆粒径最小(64.26 μm),花色苷、总黄酮和总酚含量最高(分别为613.64 mg/L,2.94 g/L和3.46 g/L);湿法超微粉碎组蓝莓汁DPPH自由基、ABTS阳离子自由基和羟自由基清除率均显著高于破壁机组和胶体磨组(P<0.05),分别为92.31%、85.29%和71.76%;不同粉碎方式下蓝莓汁差异代谢物表达量变化趋势与其活性物质含量和抗氧化活性变化趋势一致,其中湿法超微粉碎组蓝莓汁中黄豆苷、原花青素、槲皮素及其异构体表达量显著上调,推测是其具有较强抗氧化活性的根本原因。该结果可为拓宽湿法超微粉碎技术应用和制备高营养高品质蓝莓汁提供理论依据。

关键词： 蓝莓汁; 粉碎方式; 加工特性; 活性成分; 抗氧化活性; 代谢组学

本文引用格式

何婉莹 , 赵良忠 , 黄展锐 , 但利 , 龙占潜 , 张仁华 . 基于代谢组学分析粉碎方式对蓝莓汁品质特性及抗氧化活性的影响[J]. 食品与发酵工业, 2025 , 51(5) : 264 -271 . DOI: 10.13995/j.cnki.11-1802/ts.039416

Abstract

This study used the wall-breaking machine, colloid mill, and wet ultrafine pulverizer combined with the composite enzyme method to prepare blueberry juice.The effects of different grinding methods on the processing characteristics, active substance content, and antioxidant activity of blueberry juice were analyzed, and metabolomics was used to analyze the differential metabolites in blueberry juice.Results showed that there was no significant difference in the yield of blueberry juice under different grinding methods (P>0.05), but the wet ultrafine grinding group had the smallest average pulp particle size (64.26 μm), and the highest content of anthocyanins, total flavonoids, and total phenols (613.64 mg/L, 2.94 g/L, 3.46 g/L, respectively).The scavenging rates of DPPH free radical, ABTS cationic radical, and ·OH free radical of blueberry juice in the wet ultrafine grinding group were significantly higher than those in the wall breaking group and colloid grinding group (P<0.05), with values of 92.31%, 85.29%, and 71.76%, respectively.The expression trends of differential metabolites in blueberry juice under different grinding methods were consistent with the changes in active substance content and antioxidant activity.Among them, the expression levels of daidzein, anthocyanins, quercetin, and their isomers in blueberry juice in the wet ultrafine grinding group were significantly upregulated, which was speculated to be the fundamental reason for its strong antioxidant activity.This result can provide a theoretical basis for expanding the application of wet ultrafine grinding technology and preparing high-quality and high-nutrition blueberry juice.

Key words： blueberry juice; grinding process; processing properties; active substance; antioxidant activity; metabolomics

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