青枣果浆加工工艺优化及其活性成分与抗氧化活性研究

Study on the optimization of processing technology for green jujube pulp and its active ingredient and antioxidant activities

中文关键词:  青枣  黄酮  多酚  维生素C  膳食纤维  抗氧化  工艺优化

英文关键词:green jujube  flavonoids  polyphenols  vitamin C  dietary fiber  antioxidant activity  process optimization

中文摘要:

      目的 优化青枣果浆加工工艺, 并探究其活性成分含量及抗氧化活性。方法 以山西板枣为原料, 以直接打浆为传统工艺对照, 比较直接打浆、微波辅助打浆和超声辅助打浆对果浆黄酮和多酚物质含量的影响, 确定最佳打浆方式; 采用单因素结合正交试验优化超声-酶解复合工艺, 测定果浆活性成分含量及抗氧化活性变化; 在此基础上, 比较工艺优化前后山西9种青枣果浆的活性成分含量及抗氧化性, 并通过标准化相对值热图分析筛选优质品种。结果 超声辅助打浆可显著提升果浆多酚含量, 为最佳打浆方式; 优化得到的超声-酶解复合工艺参数为: 超声功率450 W、料液比1:20 (m:V)、酶添加量0.7%。在此条件下, 板枣果浆总黄酮含量达到(392.46±5.43) mg/100 g, 对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基、2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)阳离子[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS+]自由基清除能力的半数抑制浓度分别为4.51 mg/mL和15.90 mg/mL, 总维生素C、总膳食纤维含量提高了25.23%和0.88%。通过热图分析, 筛选出板枣、油枣和屯屯枣3个综合品质最优的青枣品种。结论 本研究优化确立了青枣果浆的最佳制备工艺, 可有效提升青枣果浆的活性成分含量与抗氧化活性, 为青枣果浆加工工艺优化与品种选择提供了理论支撑, 具备一定的应用价值及推广前景。

英文摘要:

      Objective To optimize the processing technology of green jujube pulp and investigate its change s in active substances and antioxidant activity. Methods Shanxi Banzao was used as the raw material, with direct pulping as the traditional process reference, and the effects of direct pulping, microwave-assisted pulping, and ultrasonic-assisted pulping on the flavonoids and polyphenols content in the pulp were compared to determine the optimal pulping method. A single-factor and orthogonal experimental design was employed to optimize the ultrasonic-enzymatic hydrolysis composite process, and the content of active components and antioxidant activity in the pulp were measured. Subsequently, the active component content and antioxidant properties of 9 kinds of Shanxi green jujube pulps were compared before and after process optimization, and high-quality varieties were selected through standardized relative value heat map analysis. Results Ultrasonic-assisted pulping significantly increased the polyphenol content in the pulp and was identified as the optimal method. The optimized ultrasonic-enzymatic hydrolysis parameters were determined as follows: Ultrasonic power 450 W, feed-to-pulp ratio 1:20 (m:V), and enzyme addition rate 0.7%. Under these conditions, the total flavonoid content in Banzao pulp reached 392.46±5.43 mg/100 g, while the half maximal inhibitory concentration values for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) scavenging capacities were as low as 4.51 mg/mL and 15.9 mg/mL, respectively. The total vitamin C and dietary fiber contents increased by 25.2% and 0.8%, respectively. Heat map analysis identified 3 green jujube varieties-Banzao, Youzao and Tuntun-as those with the highest overall quality. Conclusion This study optimized and established the optimal production process for green jujub pulp, and the content of its active ingredients and antioxidant activity are effectively enhanced. The findings provide theoretical support for optimizing the processing techniques and selecting suitable varieties of green jujube pulps, which demonstrate significant practical value and potential for widespread application.