超声波-微波处理条件对西兰花泥总酚含量及其品质的影响

Effects of ultrasonic-microwave treatment conditions on total phenols and quality of Brassica oleracea var. Italica mash

中文关键词:  西兰花  总酚  超声波-微波辅助  流变学特性  微观结构

英文关键词:Brassica oleracea var. Italica  total phenol  ultrasonic-microwave assisted  rheological properties  microstructure

中文摘要:

      目的 探讨超声波-微波处理对西兰花泥总酚含量、形貌和流变学等品质特性的影响。方法 以西兰花总酚含量为指标, 通过单因素和正交实验对超声波功率、超声时间、微波功率、微波时间进行优化, 并对最优条件下处理的西兰花泥的颜色变化、流变学特性及微观结构进行测定。结果 最佳处理条件为: 超声功率120 W、超声时间1 min、微波功率280 W、微波时间60 s。在该处理条件下, 西兰花总酚含量为0.362 mg/g。经过超声波-微波处理后, 西兰花的总颜色变化ΔE为4.96, 色彩饱和度有所改善。在剪切速率0.1~100.0 s-1的范围内未经处理和最优条件制备的西兰花泥样品均表现出剪切稀释现象。动态流变学分析结果表明, 经过超声波-微波处理的西兰花泥在角频率为0.628~62.800 rad/s时, 储能模量G′和损耗模量G″均随角频率的增加而增加, G′均远大于G″, 表明西兰花泥呈三维网络状结构, 损耗系数tanδ均随角频率的增加呈上升趋势, 且均小于1, 表明西兰花泥样品弹性占主导地位, 具有类似于凝胶的性质, 表现出更滑爽的口感和更好的黏弹性。微观结果显示, 超声波-微波处理使西兰花泥结构变得更加紧密。结论 超声波-微波处理有效提高总酚含量的同时, 还可改善西兰花泥的色彩饱和度和质地。本研究可为西兰花的高值化加工提供新方法, 为西兰花泥作为新型食品添加剂辅料提供数据支持。

英文摘要:

      Objective To investigate the effects of ultrasonic-microwave treatment on the total phenol content and the quality characteristics such as product morphology and rheology of Brassica oleracea var. Italica mash. Methods The single factor and orthogonal experiments were carried out on the four factors affecting the extraction of total phenols from broccoli. The effects of various factors on the extraction of total phenols from broccoli were compared, and the color change, rheological properties and microstructure were determined. Results The best treatment conditions were as follows: Ultrasonic power 120 W, ultrasonic extraction 1 min, microwave power 280 W, microwave treatment 60 s. Under this treatment condition, the extraction amount of total phenols from broccoli was 0.362 mg/g. After ultrasonic-microwave treatment, the total color change ΔE of broccoli was 4.96. In the shear rate range of 0.1?100.0 s-1, the two groups of samples showed shear thinning. The results of dynamic rheological analysis showed that the storage modulus G′ and loss modulus G″ increased with the increase of angular frequency when the angular frequency was 0.628?62.800 rad/s, and G′ was much larger than G″, indicating that the broccoli mud was a three-dimensional network structure. The loss coefficient tanδ increased with the increase of angular frequency and was less than 1, indicating that the elasticity of the broccoli mud sample was dominant and had gel-like properties, it showed a smoother texture and better viscoelasticity. The microscopic results showed that ultrasonic-microwave treatment made the structure of broccoli mud more compact. Conclusion Ultrasonic-microwave treatment can not only effectively improve the total phenol extraction, but also improve the color saturation and texture of broccoli mash. This study can provide a new method for the high-value processing of broccoli, and provide data support for broccoli mud as a new food additive.