李颜博,陈肖阳,赵宇,张梦莹,宋安康,王伟

• 1:新疆农业大学食品科学与药学学院

摘要(Abstract)：

为改善沙棘原浆的酶解工艺，提高沙棘果的经济价值，该研究以新疆大果沙棘为原料，选取果胶酶、纤维素酶，考察单一酶和二者复合对沙棘原浆出汁率和澄清度的影响，并对不同酶制剂处理后的样品进行整体感官评价，分析其生物活性物质含量变化，确定最适酶制剂。后续设计单因素试验，结合响应面Box-Behnken法优化沙棘原浆的酶解工艺，并以DPPH自由基和ABTS自由基清除活性来评价沙棘原浆酶解前后的抗氧化能力。结果表明，酶处理能够显著提高沙棘原浆的出汁率和澄清度，复合酶处理的沙棘原浆的出汁率、澄清度、综合感官得分最高，且更有助于V_C、总酚等活性成分的溶出；最佳工艺参数为酶解温度41℃、酶解时间93 min、纤维素酶和果胶酶的比例1∶1.9、酶添加量0.21%,此时沙棘原浆的出汁率为92.5%,相较于未处理组提高了约15.5%;酶处理前后沙棘原浆DPPH自由基清除活性的IC_(50)值分别为1.616,1.546 mg/mL,ABTS自由基清除活性的IC_(50)值分别为1.523,1.467 mg/mL,表明酶处理对沙棘原浆的抗氧化能力有一定的提升效果。该研究结果表明采用复合酶提高沙棘原浆出汁率和果汁品质实际可行，且相较于单一酶制剂效果更好。

关键词(KeyWords)： 沙棘原浆;酶解;响应面法;抗氧化

Abstract:

Keywords:

基金项目(Foundation): 新疆维吾尔自治区重点研发项目(2022B02005-2-3);; 新疆维吾尔自治区研究生科研创新计划项目(XJ2024G141)

作者(Author): 李颜博,陈肖阳,赵宇,张梦莹,宋安康,王伟

参考文献(References)：

• [1]MAGORZATA K D,AGNIESZKA C,CICHON I.Berry fruit juices protect lymphocytes against DNA damage and ROS formation induced with heterocyclic aromatic amine PhIP[J].Journal of Berry Research,2019,10(12):1-19.
• [2]GAO J J,LI D,SU D,et al.Research progress on the extraction technology of seabuckthorn fruit oil and the application of nutritional factors[J].Science and Technology of Food Industry,2022,43(13):400-407.
• [3]何倩，杨凯琳，吴欣艳，等.基于网络药理学、含量测定及活性评价探讨沙棘叶质量标志物及其潜在药用价值[J].中国中药杂志，2023,48(20):5487-5497.
• [4]BRUNDA G,KAVYASHREE U,SHETTY S S,et al.Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile[J].Food Science and Technology International,2022,28(1):93-104.
• [5]任婧楠，贾潇，张智锋，等.新鲜沙棘果汁和沙棘原浆的风味和营养品质分析[J].食品科学，2024,45(4):164-170.
• [6]陈娟，阚健全，杜木英，等.果胶酶制剂及其在果浆出汁和果汁澄清方面的应用[J].中国食品添加剂，2006(3):119-124.
• [7]GUO K.Changes in the main physicochemical properties and electrochemical fingerprints in the production of sea buckthorn juice by pectinase treatment[J].Molecules,2024,29(5):1035.
• [8]LI C J,YUAN S F,XIE Y F,et al.Transformation of fluopyram during enzymatic hydrolysis of apple and its effect on polygalacturonase and apple juice yield[J].Food Chemistry,2021,357(2):129842.
• [9]CAI T,XI P S,KOU C C,et al.Study on juice yield by compound enzymolysis in cloudy apple juice[J].Materials Science Forum,2021,1032:45-50.
• [10]高文涛，贾艺彬，温艳斌，等.酶解法制备黄花菜汁工艺优化及抗氧化性分析[J].食品工业科技，2023,44(12):164-171.
• [11]吴紫彬，邹知静，刘亚男，等.基于模糊数学和响应面法优化余甘子果汁饮料生产工艺[J].粮食与油脂，2024,37(2):100-105.
• [12]李远蓬，朱棚伟，何慧，等.果胶酶与半纤维素酶复合酶解制备费约果果汁的工艺优化[J].食品工业科技，2024,45(3):179-186.
• [13]刘学，韩璞，陈伟，等.嗜热小孢根霉GH134家族甘露聚糖酶基因的克隆表达及在果汁加工中的应用[J].食品科学，2023,44(16):177-184.
• [14]OSKAR L,MARI S,EMILIA N,et al.The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability[J].Food Chemistry,2012,130(1):31-41.
• [15]曹建康，姜微波，赵玉梅.果蔬采后生理生化实验指导[M].北京：中国轻工业出版社，2007:34-37.
• [16]范利君，王志鹏，宋安康，等.赤霞珠葡萄籽多酚稳定性和体外生物活性研究[J].食品工业科技，2023,44(16):107-115.
• [17]DONG F,HUANG Y L,XIANG W,et al.A sensory evaluation model of edible quality base on fuzzy mathematics in sweet potato[J].Journal of Plant Genetic Resources,2021,22(6):1624-1634.
• [18]MAMABOLO M M,TABIT F T.Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice[J].Food Science and Technology International,2023,29(8):29.
• [19]BERISIO R,BARRA G,ROMANO M,et al.Structural and biochemical characterization of endo-β-1,4-glucanase from Dictyoglomus thermophilum,a hyperthermostable and halotolerant cellulase[J].Catalysts,2022,12(3):302.
• [20]刘伟，许弯，胡小琴，等.预处理对蓝莓NFC果汁品质和风味的影响[J].中国食品学报，2021,21(3):193-202.
• [21]SILVA G G,DUTRA M C P,DE OLIVElRA J B,et al.Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices[J].Journal of Food Biochemistry,2019,43(3):1-10.
• [22]马凤，张振宇，陈启苗，等.梨渣可溶性膳食纤维提取工艺优化及功能特性分析[J].现代食品科技，2024,40(3):229-238.
• [23]陈佳楠.多模式超声联合温热处理对草莓汁的褐变抑制机理及品质调控研究[D].镇江：江苏大学，2022.
• [24]DERELI B O,MELTEM T,ZKAN M.Clarification of pomegranate and strawberry juices:effects of various clarification agents on turbidity,anthocyanins,colour,phenolics and antioxidant activity[J].Food Chemistry,2023,413(12):135672.