佛手凉果加工过程中功能性成分与抗氧化性分析

Analysis of functional components and antioxidant activity in the processing of finger citron preserved fruit

中文关键词:  佛手  功能活性成分  多糖  黄酮  膳食纤维  抗氧化性  加工工艺

英文关键词:finger citron  functional components  polysaccharide  flavone  dietary fiber  antioxidant activity  processing technology

中文摘要:

      目的 探究佛手凉果加工中功能性成分和抗氧化活性的变化规律。方法 以佛手凉果为研究对象, 探究新鲜佛手柑经过盐渍、晒盐胚、糖渍、干燥等工艺成为佛手凉果(成品)的加工过程中功能性成分含量活性变化, 监测1,1-二苯基-2-三硝基苯(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除能力、2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt, ABTS]阳离子自由基抑制率和铁离子还原抗氧化能力(ferric reducing antioxidant power, FRAP)在加工中的变化, 研究各功能成分与体外抗氧化指标的相关性。结果 加工提高了佛手柑的总酸、多糖、黄酮、膳食纤维含量与抗氧化活性; DPPH、ABTS、FRAP分别比新鲜佛手柑增加1.35倍、1.57倍和2.16倍。糖渍和干燥可提高抗氧化活性。黄酮的含量影响了佛手凉果的抗氧化性, 黄酮与FRAP呈极显著正相关(P<0.01), 与DPPH、ABTS呈显著正相关(P<0.05)。多糖与FRAP、黄酮呈显著正相关(P<0.05)。结论 佛手柑加工可以提高多糖、黄酮、膳食纤维等功能成分以及抗氧化活性, 糖渍和干燥是关键加工步骤。

英文摘要:

      Objective To explore the changes of functional components and antioxidant activity in the processing of finger citron preserved fruit. Methods In this study, the functional component content and activity of fresh finger citron into processed finger citron were investigated by salting, drying, saccharifying, stoving processes, and the scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethyl-benzothiazoliline- 6-sulfonic acid) diammonium salt, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt (ABTS) free radical inhibition rate and ferric reducing antioxidant power (FRAP) during processing were monitored, and the correlation between each functional component and antioxidant indexes in vitro was studied. Results The content of total acid, polysaccharides, flavone, dietary fiber and antioxidant activity of finger citron were increased after processed. DPPH, ABTS and FRAP increased by 1.35 times, 1.57 times and 2.16 times respectively compared with fresh finger citron. The saccharification and stoving significantly affected the content of functional ingredients and antioxidant activity. The content of flavone affected the antioxidant activity of finger citron. Flavone showed a highly significant positive correlation with FRAP (P<0.01), and a significant positive correlation with DPPH and ABTS (P<0.05). Polysaccharides were significantly positively correlated with FRAP and flavone (P<0.05). Conclusion The processing of processed finger citron can improve the functional components, such as polysaccharides, flavonoids, dietary fiber, and antioxidant activity, while saccharification and stoving are the keys of processing steps.