QI Yan-long,FENG Huai-zhang,REN Xiang-rong,et al.Research on Optimization Process Parameters for Promoting Dissolution of Strawberry Anthocyanins in Strawberry Juice Processing by Response Surface Methodology[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(05):112-114.[doi:10.11942/j.issn1002-2767.2015.05.0112]
响应曲面法优化草莓汁花色苷促溶技术的研究
- Title:
- Research on Optimization Process Parameters for Promoting Dissolution of Strawberry Anthocyanins in Strawberry Juice Processing by Response Surface Methodology
- 文章编号:
- 1002-2767（2015）05-0112-03
- 分类号:
- TS245.9
- 文献标志码:
- A
- 摘要:
- 为了加速溶出草莓汁中的花青毒，以哈尼草莓为试验材料，原花青素含量为检测指标，依据中心组合响应面设计，研究果胶酶处理对草莓中色素物质溶出的影响。结果表明：果胶酶处理的最佳工艺条件为果胶酶添加浓度为（质量比）1.70‰，45℃处理2.87 h；方差分析结果表明模型高度显著（P=0.0002），失拟性不显著（P>0.1）。该模型可进行草莓汁加工中花青素溶出的分析及预测。通过该技术处理，可以得到花青素含量高、颜色较好的草莓汁。
- Abstract:
- In order to accelerate the dissolution of intracellular anthocyanins into strawberry juice,“HaNi” strawberry was mechanically crushed and subjected to pectinase hydrolysis.The condition of pectinase hydrolysis was optimized by BoxBehnken experimental design combined with response surface methodology for maximizing anthocyanins content in strawberry juice.Base on BoxBehnken experimental design,the regression model describing pectinase hydrolysis treatment was established.The optimal pectinase hydrolysis condition was pectinase amount 1.70‰,hydrolysis temperature 45℃,and hydrolysi time 2.87 h.Analysis of variance indicate that the model was highly statistically significant(P=0.0002),the lack of fit of the model was not significant(P>0.1),thereby being applicable to analyze and predict the dissolution of anthocyanins during strawberry juice processing.Strawberry juice with a higher anthocyanins content and a brilliant color can be obtained by the pectinase hydrolysis treatment.
参考文献/References:
[1]Kalt W,Forney C F,Martin A,et al.Antioxidant capacity,vitamin C,phenolics,and anthocyanins after fresh storage of small fruits[J].Journal of Agricultural and Food Chemistry,1999,47(11): 4638-4644.
[2]王忠和.世界草莓产业发展概况以及我国发展对策[J].科学种养，2012（6）：5-6.
[3]Tulipani S,Mezzetti B,Capocasa F,et al.Antioxidants,phenolic compounds,and nutritional quality of different strawberry genotypes[J].Journal of Agricultural and Food Chemistry,2008,56(3):696-704.
[4]Fleschhut J,Kratzer F,Rechkemmer G,et al.Stability and biotransformation of various dietary anthocyanins in vitro[J].European Journal Nutrition,2006,45:7-18.
[5]葛翠莲，黄春辉，徐小彪.果实花青素生物合成研究进展[J].园艺学报，2012，39（9）：1655-1664.
[6]Lill G,Voit S,Schror K,et al.Complex effects of different green tea catechins on human platelets[J].FEBS Letter,2003,546: 265-270.
[7]胡雅馨，李京，惠伯棣.蓝莓果实中主要营养及花青素成分的研究[J].食品科学，2006，27（10）：600-605. [8]张燕，谢玫珍，廖小军.热和紫外辐照对红莓花色苷稳定性的影响[J].食品与发酵工业，2005，31（3）：37-39．
[9]冯建光，谷文英.葡萄皮红色素的示差法测定[J].食品工业科技，2002，23（9）：85-86．
[10]赵慧芳，王小敏，闾连飞，等.黑莓果实中花色苷的提取和测定方法研究[J].食品工业科技，2008，29（5）：176-179．
[11]Fuleki T,Francis F J.Quantitative method for anthocyanins.1.Extraction and determination of total anthocyanin degration in cranberry juice[J].Food Science,1968,33(3):266-274.
备注/Memo
收稿日期：2014-05-19
第一作者简介：祁岩龙（1986-），男，新疆维吾尔自治区乌鲁木齐市人，硕士，助理研究员，从事农产品加工与贮藏研究。