果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響

Effectofpectinolyticjuiceproductionontheextractabilityandfateofbilberryandblackcurrantanthocyanins

果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性影響果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第1頁匯報內容IntroductionMaterialsandmethodsResultsanddiscussionConclusion果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第2頁AbstractBilberriesandblackcurrantsdarkblueberriesrichinanthocyanins,wereprocessedwithanaidofcommercialpectinolyticenzymepreparations,andtheeffectofprocessingonberryanthocyaninswasinvestigated.Theenzymepreparationsweredosedbasedontheirpolygalacturonaseactivityfrom1to100nkat/gofberrymash.Thejuiceyieldsweredeterminedbyweighing,andanthocyaninanalyseswereperformedwithHPLC.Thebilberryandblackcurrantjuiceyieldsincreasedsigni?cantlyinenzyme-aidedtreatmentswithcomparisontocontrol,evenwiththelowest(1nkat/g)polygalacturonasedosage.Theanthocyaninyieldincreasedbyupto83%forbilberriesandupto58%forblackcurrantsinenzymeaidedtreatmentsascomparedtocontrol.Theresultsshowedthathigherpolygalacturonasedosagewasneededforblackcurranttoachievethemaximaljuiceandanthocyaninyieldsthanforbilberries.Thestabilityandthepro?leofextractedanthocyaninsweregreatlyaffectedbytheglycosidasesideactivitiespresentintheenzymepreparations,whichwereabletohydrolyzecertainanthocyaninstothecorrespondingaglycones.Inaddition,thedataindicatethatanthocyanidinrutinosidesweremoreeasilyextractedthanthoseofglucosides,whichprevailedoverthearabinosidesandgalactosides.Thus,priortoprocessingitisimportanttoknowtheintactanthocyaninstructuresoftherawmaterial,andtheactivitypro?leoftheenzymepreparationtoobtainoptimalanthocyaninextractabilityandenzymedosage.

果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第3頁摘要富含花青素覆盆子及黑加侖果在經過添加某種商業(yè)果膠酶制劑進行處理后，對其中花青素所受影響進行調查分析。酶制劑將依據(jù)它們本身聚半乳糖醛酸酶活性從1-100nkat/g分別添加加入到果泥中。重量決定果汁產量，對花青素分析將被高效色譜分析法所展現(xiàn)。最低劑量聚半乳糖醛酸酶試劑（1nkat/g）都能夠使覆盆子和黑加侖果汁產量相比于空白組來說有顯著增加。經過酶制劑處理覆盆子和黑加侖果中花青素產量分別提升到了83%和58%。結果表明，為了獲取最大果汁與花青素產量，黑加侖所需酶制劑劑量要多于覆盆子?；ㄇ嗨靥崛藴屎秃啗r很大程度被酶制劑中糖苷酶活動所影響，這些酶活動能夠將一些花青素水解為所對應糖苷配基。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輕易被提取。所以，在處理之前知道原料中完整花青素結構和酶活動基本規(guī)律從而過得最正確花青素提取量還有酶添加劑量是很關鍵。果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第4頁Introduction黃酮類物質（Flavonoid）是一群來自于水果、蔬菜、茶、葡萄酒、種子或是植物根化合物，屬于生理活性物質。黃酮類在許多植物和蔬菜中都有發(fā)覺。在西方日程飲食中，它們日均消費量約為1克。有大約超出4000種復合物屬于黃酮類，它們被分為5個亞類：黃酮、黃埦醇、總黃酮、黃酮醇、和花青鹽。黃酮類含有抗氧化、抗癌、抗血管增生、消炎、抗變應性、和抗病毒功效。花青素是一個植物次生代謝產物，其屬于類黃酮類物質，存在著經典環(huán)苯甲酰和羥基肉桂結構。超出4000種植物類黃酮已判定,其中大約600個擁有天然花青素結構?；ㄇ嗨仄胀ㄝ^多存在在紅和藍色水果與花朵中，所以它們經常被看成食物著色劑使用。另外，花青素擁有很強生物活性，它們抗氧化性、消除自由基能力、抗誘變性、抗炎性與抗癌性經過研究后，對人類健康很有益處。果膠酶慣用在工業(yè)漿果加工中促進果汁提取。它能夠對植物細胞壁進行破壞使汁液流出，大大增加果汁產量。覆盆子和黑加侖果中富含著花青素，本文研究酶制劑對覆盆子和黑加侖果中花青素提取影響，目標在于使用最少劑量酶，產生最小負面效果，以取得最大花青素提取率。果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第5頁Materialsandmethods

酶制劑：EconaseCE、BiopectinaseCCM、PectinexSmashXXL、PectinexBE-3LJuiceprocessingThedetailsofalaboratory-scalejuiceproductionhavebeenpresentedearlier,andareonlybrie?ydescribedhere.Priortoincubationwithenzymepreparations,bilberriesandblackcurrantswerethawedandmashed.A50gsampleoftheberrymashwasweighed,and5.0mLofwater–enzymesolutionwasadded.Theenzymepreparationsweredosedat1,10and100nkat/gofmash(EconaseCE,BiopectinaseCCMandPectinexBE3-L)or1,10and20nkat/gofmash(PectinexSmashXXL)basedontheirpolygalacturonase(PG)activityrepresentingenzymepreparationvolumesfrom0.03to92mL/kgberrymash.Aftertheprocessingjuiceyieldwasdeterminedbyweighingthepressedjuice,whichwascomparedtotheinitialsampleweight.Thetreatmentswerecarriedoutinfourreplicates.Controltreatmentwascarriedoutcorrespondinglybutomittingtheenzymes.Thesampleswerefrozenandstoredat–20℃untilanthocyaninanalysis.果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第6頁MaterialsandmethodsAnalysisofanthocyaninsFrozenjuiceswerethawed,anda4.7mLsamplewasweighedfortheanalysis.AfteradjustingthepHbelow1byadding50μLofHCl(c(HCl)=12mol/L),thesamplevolumewasadjustedto5mLwithmethanol.PriortoHPLCanalysis,thesampleswere?lteredthrougha0.45μmGHpolypropylenesyringe?lter.Fortheanthocyaninspresentinunprocessedberriesthedetailsoftheextractionprocedurehavebeendescribedelsewhere.Theanalysisofanthocyaninswasperformedusing8.5%(v/v)aqueousformicacidaseluentAandHPLCgradeacetonitrile:methanol(85:15,v/v)aseluentB.The?owratesofthemobilephasewere0.85mL/minfor0–12minand0.7mL/minfor13–90min.Thegradientusedwasasfollows:0–2min,4–6%B;2–4min,6–8%B;4–13min,8–9%B;13–20min,9–10%B;20–40min,10–11%B;40–53min,11%B;53–65min,11–19%B;65–81min19–35%B;81–84min,35–80%B,followedbyanisocraticelutionfor4minandthenreturningtotheinitialconditionsfor6minbeforethenextinjection.Anthocyaninsweredetectedat520nm.果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第7頁Resultsanddiscussion

Activitypro?leofenzymepreparations果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第8頁ResultsanddiscussionEffectofenzymaticprocessingonconcentrationofanthocyanins果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第9頁ResultsanddiscussionEffectofenzymaticprocessingonyieldofanthocyanins果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第10頁Resultsanddiscussion果膠酶對覆盆子和黑加侖果汁飲料產量及其花青素可萃取性的影響第11頁Conclus