为研究脱水工艺对芹菜中多酚含量的影响,利用高效液相色谱串联质谱(high performance liquid chromatography tandem mass spectrometry, HPLC-MS/MS)测定了脱水芹菜加工过程中芦丁、金丝桃苷、异鼠李素、儿茶素、莨菪亭、没食子酸以及绿原酸共7种关键多酚化合物含量的变化,同时探究了不同漂烫工艺下多酚氧化酶(polyphenol oxidase, PPO)和过氧化物酶(peroxidase, POD)的酶活性变化。研究发现超声清洗不会造成上述7种多酚物质流失,杀菌过程对芹菜的多酚含量变化影响较小。漂烫可显著降低酶活性,PPO和POD两种酶的活性均与漂烫温度和时间负相关,综合多酚含量和酶活性2个因素得到最优的漂烫参数为90 ℃漂烫90 s。热风干燥后多酚总损失率为19.46%,复水后总损失率为2.25%,说明热风干燥显著降低了芹菜中的多酚化合物含量,是脱水芹菜制造工艺中多酚含量损失的最主要环节。该研究为阐明脱水芹菜在加工过程中多酚类物质和酶活性的变化以及优化生产工艺参数提供参考。
To study the effect of dehydration process on the polyphenol content of celery, the content changes of seven key polyphenol compounds, including rutin, hyperoside, isorhamnetin, catechin, scopoletin, gallic acid, and chlorogenic acid, were measured by high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) in the process of dehydration, and the changes of the enzyme activities of polyphenol oxidases (PPO) and peroxidases (POD) were investigated under different blanching parameters.The study showed that ultrasonic cleaning did not cause the loss of seven polyphenol substances mentioned above, and the sterilization process had a small effect on the changes in the polyphenol content of celery.Blanching significantly reduced the enzyme activity, and the activities of both PPO and POD were negatively correlated with the blanching temperature and time.The optimal blanching parameter was 90 ℃ for 90 s. The total loss of polyphenols after hot air drying was 19.46%, while the total loss of polyphenols after rehydration was 2.25%, which indicated that hot air drying was the most important step of the dehydrated celery production process in terms of the loss of polyphenol content.It provides a reference for illustrating the changes of polyphenols and enzyme activities of dehydrated celery during processing and optimizing the parameters of the production process.
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