果膠酶對(duì)覆盆子和黑加侖果汁飲料產(chǎn)量及其花青素可萃取性的影響

1、Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins果膠酶對(duì)覆盆子和黑加侖果汁飲料產(chǎn)量及其花青素可萃取性的影響1匯報(bào)內(nèi)容IntroductionMaterials and methodsResults and discussionConclusion2Abstract Bilberries and black currants dark blue berries rich in anthocyanins, were pro

2、cessed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berryanthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and an

3、thocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased signicantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% fo

4、r black currants in enzymeaided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the prole of extracted anthocyanins were greatly affected

5、 by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabin

6、osides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity prole of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.3摘要 富含花青素的覆盆子及黑加侖果在通過(guò)添加某種商業(yè)果膠酶制劑進(jìn)行處理后，對(duì)其中花青素所受的影響進(jìn)行調(diào)查分析。酶制

7、劑將根據(jù)它們自身的聚半乳糖醛酸酶活性從1-100nkat/g分別添加加入到果泥中。重量決定果汁的產(chǎn)量，對(duì)花青素的分析將被高效色譜分析法所呈現(xiàn)。最低劑量的聚半乳糖醛酸酶試劑（1 nkat/g）都可以使覆盆子和黑加侖果汁的產(chǎn)量相比于空白組來(lái)說(shuō)有明顯的增加。經(jīng)過(guò)酶制劑處理的覆盆子和黑加侖果中的花青素產(chǎn)量分別提高到了83%和58%。結(jié)果表明，為了獲取最大的果汁與花青素產(chǎn)量，黑加侖所需的酶制劑劑量要多于覆盆子?；ㄇ嗨靥崛〉臉?biāo)準(zhǔn)和簡(jiǎn)況很大程度的被酶制劑中糖苷酶的活動(dòng)所影響，這些酶的活動(dòng)可以將某些花青素水解為所對(duì)應(yīng)的糖苷配基。另外，數(shù)據(jù)表明蕓香糖苷相比于葡萄糖苷、阿拉伯糖苷和半乳糖苷而言更容易被提取。因此，

8、在處理之前知道原料中完整的花青素結(jié)構(gòu)和酶活動(dòng)的基本規(guī)律從而過(guò)得最佳的花青素提取量還有酶的添加劑量是很關(guān)鍵的。4Introduction黃酮類物質(zhì)（Flavonoid）是一群來(lái)自于水果、蔬菜、茶、葡萄酒、種子或是植物根的化合物，屬于生理活性物質(zhì)。黃酮類在許多植物和蔬菜中都有發(fā)現(xiàn)。在西方的日程飲食中，它們的日均消費(fèi)量約為1克。有大約超過(guò)4000種復(fù)合物屬于黃酮類，它們被分為5個(gè)亞類：黃酮、黃埦醇、總黃酮、黃酮醇、和花青鹽。黃酮類具有抗氧化、抗癌、抗血管增生、消炎、抗變應(yīng)性、和抗病毒的功效?；ㄇ嗨厥且环N植物的次生代謝產(chǎn)物，其屬于類黃酮類物質(zhì)，存在著典型的環(huán)苯甲 酰和羥基肉桂的結(jié)構(gòu)。超過(guò)4000種植物

9、類黃酮已鑒定,其中大約600個(gè)擁有天然花青素結(jié)構(gòu)?；ㄇ嗨匾话爿^多的存在在紅和藍(lán)色的水果與花朵中，因此它們常常被當(dāng)作食物的著色劑使用。另外，花青素?fù)碛泻軓?qiáng)的生物活性，它們的抗氧化性、消除自由基能力、抗誘變性、抗炎性與抗癌性經(jīng)過(guò)研究后，對(duì)人類的健康很有益處。果膠酶常用在工業(yè)漿果的加工中促進(jìn)果汁的提取。它可以對(duì)植物細(xì)胞壁進(jìn)行破壞使汁液流出，大大增加果汁的產(chǎn)量。覆盆子和黑加侖果中富含著花青素，本文研究酶制劑對(duì)覆盆子和黑加侖果中花青素提取的影響，目的在于使用最少劑量的酶，產(chǎn)生最小的負(fù)面效果，以獲得最大的花青素提取率。5Materials and methods酶制劑：Econase CE、Biopect

10、inase CCM、Pectinex Smash XXL、Pectinex BE-3LJuice processingThe details of a laboratory-scale juice production have been presented earlier, and are only briey described here. Prior to incubation with enzyme preparations, bilberries and black currants were thawed and mashed. A 50 g sample of the berry

11、 mash was weighed, and 5.0 mL of waterenzyme solution was added. The enzyme preparations were dosed at 1, 10 and 100 nkat/g of mash (Econase CE, Biopectinase CCM and Pectinex BE 3-L) or 1, 10 and 20 nkat/g of mash (Pectinex Smash XXL) based on their polygalacturonase (PG) activity representing enzym

12、e preparation volumes from 0.03 to 92 mL/kg berry mash. After the processing juice yield was determined by weighing the pressed juice, which was compared to the initial sample weight. The treatments were carried out in four replicates. Control treatment was carried out correspondingly but omitting t

13、he enzymes.The samples were frozen and stored at 20 until anthocyanin analysis.6Materials and methodsAnalysis of anthocyaninsFrozen juices were thawed, and a 4.7 mL sample was weighed for the analysis. After adjusting the pH below 1 by adding 50 L of HCl (c(HCl) = 12 mol/L), the sample volume was ad

14、justed to 5 mL with methanol. Prior to HPLC analysis, the samples were ltered through a 0.45 m GH polypropylene syringe lter. For the anthocyanins present in unprocessed berries the details of the extraction procedure have been described elsewhere.The analysis of anthocyanins was performed using 8.5

15、% (v/v) aqueous formic acid as eluent A and HPLC grade acetonitrile:methanol (85:15, v/v) as eluent B. The ow rates of the mobile phase were 0.85 mL/min for 012 min and 0.7 mL/min for 1390 min. The gradient used was as follows: 02 min, 46% B; 24 min, 68% B; 413 min, 89% B; 1320 min, 910% B; 2040 min

16、, 1011% B; 4053 min, 11% B; 5365 min, 1119% B; 6581 min 1935% B; 8184 min, 3580% B, followed by an isocratic elution for 4 min and then returning to the initial conditions for 6 min before the next injection. Anthocyanins were detected at 520 nm. 7Results and discussionActivity prole of enzyme preparations8Results and discussionEffect of enzymatic processing on concentration of anthocyanins9Results and discussionEffect of enzymatic processing on yield of anth