[1]付彬,沈婉莹,周梦舟,等.柑橘皮发酵汁抗氧化活性和挥发性风味物质分析[J].中国调味品,2019,(08):71-75.
Analysis of Antioxidant Activity and Volatile Flavor of Citrus Peel Fermentation Juice[J].CHINA CONDIMENT,2019,(08):71-75.
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柑橘皮发酵汁抗氧化活性和挥发性风味物质分析()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年08期
- 页码:
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71-75
- 栏目:
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- 出版日期:
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2019-08-20
文章信息/Info
- Title:
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Analysis of Antioxidant Activity and Volatile Flavor of Citrus Peel Fermentation Juice
- 作者:
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付彬; 沈婉莹; 周梦舟; 吴茜; 徐宁
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- 文献标志码:
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A
- 摘要:
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以新鲜柑橘皮为原料并辅以面粉，分别采用米曲霉和黑曲霉两种曲霉制曲后盐水发酵制备出柑橘发酵汁。分析了柑橘皮发酵汁的总黄酮含量、总多酚含量、DPPH·清除能力、FRAP活性和挥发性风味物质。研究发现，接种黑曲霉的柑橘发酵汁总黄酮含量最高，达74.43μgRE/ mL，总多酚含量为2.80mgGAE/ mL，且比柑橘皮增加了20种挥发性风味物质。接种米曲霉的柑橘皮发酵汁中总黄酮含量为62.83μgRE/ mL，总多酚含量为5.94mgGAE/ mL，增加了15种挥发性风味物质。接种米曲霉的发酵汁DPPH·清除能力、FRAP活性高于黑曲霉发酵，分别为6.26μmolTE/ mL、12.02μmol FE/ mL。橘皮中特征性风味物质在柑橘皮发酵汁中D-柠檬烯得到很好保留，相对含量达60%以上。
- Abstract:
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Using fresh citrus peel as raw material and supplemented with flour, the citrus fermentation juice was prepared by saltwater fermentation of Aspergillus oryzae and Aspergillus Niger.Total flavonoids, total polyphenols, DPPH· scavenging capacity, FRAP activity and volatile flavor compounds in citrus peel fermentation juice were analyzed.It was found that the content of total flavonoids in citrus fermentation juice inoculated with aspergillus Niger was the highest, reaching 74.4 3 gRE/ mL, and the content of total polyphenols was 2.80mgGAE/ mL.The content of flavonoids and polyphenols in citrus peel fermentation juice inoculated with aspergillus oryzae was 62.83 gRE/ mL and 5.94mgGAE/ mL, respectively.The DPPH· scavenging capacity and FRAP activity of fermentation juice inoculated with aspergillus oryzae were 6.2 6 molTE/ mL and 12.02 mol FE/ mL, respectively.D- limonene was well preserved in citrus peel fermentation juice with a relative content of 60%
更新日期/Last Update:
2020-06-22