蓝莓果浆不同形态多酚的酶法转化工艺优化及抗氧化活性分析

田竹希; 戴梦玲; 李咏富; 龙明秀; 梁倩; 罗其琪

doi:10.13386/j.issn1002-0306.2022070339

蓝莓果浆不同形态多酚的酶法转化工艺优化及抗氧化活性分析

doi: 10.13386/j.issn1002-0306.2022070339

1.
贵州省农业科学院现代农业发展研究所，贵州贵阳 550006
2.
安顺学院农学院，贵州安顺 561000

基金项目: 贵州省科技支撑项目（黔科合支撑[2020]1Y160）资助；黔东南州科技支撑项目（黔东南科合支撑[2022]10号）资助；贵州省科技支撑项目（黔科合支撑[2022]一般152）资助。

详细信息

作者简介:
田竹希（1992−），女，硕士，助理研究员，研究方向：农产品加工与贮藏保鲜，E-mail：1027714041@qq.com

通讯作者:
田竹希（1992−），女，硕士，助理研究员，研究方向：农产品加工与贮藏保鲜，E-mail：1027714041@qq.com

中图分类号: TS255.36
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出版历程
- 收稿日期: 2022-08-02
- 刊出日期: 2023-05-01

Optimization of Enzymatic Transformation Process for Different Forms of Polyphenols from Blueberry Pulp and Its Antioxidant Activity Analysis

1.
Institute of Integrated Agricultural Development, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
2.
College of Agriculture, Anshun College, Anshun 561000, China

摘要

摘要: 本研究以蓝莓果浆为材料，利用酶法转化促进结合态多酚释放为游离态多酚，并研究不同形态多酚抗氧化活性。利用不同酶制剂酶解，以游离态多酚转化率为指标，筛选最适复合酶组合，并采用单因素实验和Box-Behnken响应面试验确定最优酶解条件；以FRAP抗氧化能力和ABTS抗氧化能力进行抗氧化活性分析。结果表明最优酶解条件为：以果胶酶和纤维素酶作为复合酶（配比为4:6），复合酶用量2.8%、酶解温度50 ℃、酶解时间124 min。在此条件下，与对照组相比，酶解蓝莓果浆游离态多酚转化率可达83.47%，提高了9.96%；酶解蓝莓果浆游离态多酚含量（343.58 mg GAE/100 g FW）提高27.67%，结合态多酚含量（68.03 mg GAE/100 g FW）降低29.84%。体外抗氧化活性结果表明，酶解蓝莓果浆游离态多酚提取物的FRAP抗氧化能力和ABTS抗氧化能力分别提高了15.45%和27.25%，总酚提取物的FRAP抗氧化能力和ABTS抗氧化能力分别提高了6.81%和15.62%。本研究表明，酶解促进了蓝莓果浆游离态多酚的转化，并增强了蓝莓果浆的抗氧化能力，为蓝莓功能活性产品研发与加工工艺提供了理论依据。
- 蓝莓果浆 /
- 酶解 /
- 响应面优化 /
- 游离态多酚 /
- 抗氧化活性
Abstract: In this study, blueberry pulp was used as the material to promote the release of bound polyphenols into free polyphenols by enzymatic transformation. The antioxidant activities of different forms of polyphenols were investigated. With the conversion rate of free polyphenols as the index, the optimal combination of different enzymes was screened. The single-factor test and the Box-Behnken response surface test were used to determine the optimal enzymatic hydrolysis parameters. The antioxidant activity was measured by FRAP and ABTS assays. The results showed that the optimal enzymatic hydrolysis conditions were as follows: Complex enzyme was composed of pectinase and cellulase with a ratio of 4:6, the dosage of complex enzyme was 2.8%, the hydrolysis temperature was 50 ℃, and the hydrolysis time was 124 min. Compared with the control group, the conversion rate of free polyphenols in enzymatic blueberry pulp was 83.47%, which was increased by 9.96%. The content of free polyphenols in enzymatic blueberry pulp (343.58 mg GAE/100 g FW) was increased by 27.67%, and the content of bound polyphenols (68.03 mg GAE/100 g FW) was decreased by 29.84%. The results of antioxidant activity revealed that the FRAP and ABTS antioxidant capacity of free polyphenols extract in enzymatic blueberry pulp was elevated by 15.45% and 27.25%, respectively. The FRAP and ABTS antioxidant capacity of total polyphenols in enzymatic blueberry pulp was increased by 6.81% and 15.62%, respectively. These results indicates that enzymatic hydrolysis promotes the transformation of free polyphenols in blueberry pulp and enhanced the antioxidant capacity of blueberry pulp, which provides a theoretical basis for the development and processing of functional activity for blueberry products.
- blueberry pulp /
- enzymatic hydrolysis /
- response surface optimization /
- free polyphenols /
- antioxidant activity

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图 1 不同酶制剂对游离态多酚转化率的影响

注：图中不同小写字母表示差异显著P<0.05，图2~图5同。

Figure 1. Effects of different enzyme preparations on free polyphenols conversion rate

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图 2 复合酶比例对游离态多酚转化率的影响

Figure 2. Effects of complex enzymes ratio on free polyphenols conversion rate

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图 3 酶解时间对游离态多酚转化率的影响

Figure 3. Effects of hydrolysis time on free polyphenols conversion rate

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图 4 酶解温度对游离态多酚转化率的影响

Figure 4. Effects of hydrolysis temperature on free polyphenols conversion rate

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图 5 复合酶用量对游离态多酚转化率的影响

Figure 5. Effects of complex enzymes amount on free polyphenols conversion rate

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图 6 各因素交互作用对游离态多酚转化率影响的响应面图

Figure 6. Response surface map of interaction of factors on free polyphenols conversion rate

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图 7 多酚含量测定结果

Figure 7. Determination result of polyphenols content

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图 8 FRAP抗氧化能力测定结果

Figure 8. Determination result of FRAP antioxidant capacity

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图 9 ABTS抗氧化能力测定结果

Figure 9. Determination result of ABTS antioxidant capacity

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表 1 响应面试验因素与水平

Table 1. Factors and levels of response surface test

水平	因素
水平	A酶解温度（℃）	B酶解时间（min）	C复合酶用量（%）
−1	40	90	2.0
0	50	120	2.5
1	60	150	3.0

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表 2 Box-Behnken 实验设计及结果

Table 2. Experimental design and results for Box-Behnken

试验号	A酶解温度	B酶解时间	C复合酶用量	游离态多酚转化率（%）
1	0	0	0	83.59±0.46
2	1	0	−1	78.65±0.54
3	1	−1	0	75.03±0.35
4	−1	1	0	78.21±0.59
5	0	0	0	84.08±1.18
6	0	1	−1	79.39±1.09
7	−1	0	1	80.23±0.63
8	0	0	0	83.13±0.57
9	0	−1	1	80.31±0.85
10	0	1	1	80.66±0.61
11	0	−1	−1	72.96±0.79
12	−1	0	−1	76.85±1.04
13	0	0	0	83.39±0.48
14	0	0	0	83.98±0.41
15	−1	−1	0	73.39±0.68
16	1	1	0	79.02±0.54
17	1	0	1	80.33±0.75

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表 3 回归模型分析

Table 3. Regression model analysis

方差来源	平方和	自由度	均方	F值	P值	显著性
模型	196.10	9	21.79	55.04	<0.0001	**
A	2.37	1	2.37	5.97	0.0445	*
B	30.38	1	30.38	76.74	<0.0001	**
C	23.39	1	23.39	59.09	0.0001	**
AB	0.17	1	0.17	0.44	0.5306
AC	0.72	1	0.72	1.82	0.2188
BC	9.24	1	9.24	23.34	0.0019	**
A²	44.97	1	44.97	113.6	<0.0001	**
B²	65.80	1	65.80	166.21	<0.0001	**
C²	7.68	1	7.68	19.40	0.0031	**
残差	2.77	7	0.40
失拟误差	2.14	3	0.71	4.49	0.0903	不显著
纯误差	0.63	4	0.16
总和	198.87	16
R²=0.9848				R²_Adj=0.9653
注：表示影响显著（P<0.05），*表示影响极显著（P<0.01）。

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