核桃青皮果蔬酵素的成分组成及体外抗氧化活性研究

Chemical composition and in vitro antioxidant properties of walnut green husk fruit and vegetable compound ferment

以核桃青皮和果蔬为原料,经过发酵、纯化制得核桃青皮果蔬酵素,对酵素的化学成分、功效酶和主要抗氧化成分含量进行测定,并对其抗氧化功效进行评估。结果表明:核桃青皮果蔬酵素的可溶性固形物、酸度、总糖和总蛋白含量分别为29.300%、1.959%、11.802 mg/m L和39.000 mg/m L,经感官品尝,酵素液酸甜适口、果醋香浓郁;其矿物质元素也较丰富,含量呈现K>Cl>Mg>Na>Ca>P>Fe>Zn的趋势;酵素内功效酶测定结果显示,超氧化物歧化酶活性很高,可达1980.250 U/m L,而淀粉酶活较低;酵素内4个主要抗氧化成分含量高低顺序为:抗坏血酸>总花青素>总黄酮>总多酚,其黄酮含量与冬枣酵素相当,而多酚含量远小于葡萄酵素;与火龙果酵素相比,核桃青皮果蔬酵素显示出更强的清除DPPH·、O_2^-·、·OH能力,同时核桃青皮果蔬酵素呈现出良好的还原力和总抗氧化能力,而对金属离子的螯合能力则较差。

Using the walnut green husk,fruit and vegetable as raw materials,the ferment of walnut green husk with fruits and vegetables was made through twice fermentation and filtration. In this study,chemical composition,bioactive enzymes and the major antioxidant components of the ferment were determined,and simultaneously antioxidant activities was investigated. The results indicated that the content of soluble solids,acidity,total sugar and protein in the ferment of walnut green husk with fruit and vegetable were 29.300%,1.959%,11.802 mg / m L and39.000 mg / m L,respectively.After fermentation,the ferment of walnut green husk with fruit and vegetable became mellow,with a sweet- sour flavor.Moreover,the ferment was rich in the species of minerals which showed K〉 Cl〉 Mg 〉Na〉 Ca〉 P〉 Fe〉 Zn. SOD activity reached 1980.250 U / m L,while the activity of amylase was lower. The major antioxidant components had different levels with a descending amount of ascorbic acids,proanthocyanidin,total flavonoids and total polyphenol,the content of total flavonoids was similar to winter- jujube ferment,while the content of total polyphenol was far below the grape ferment.In addition,compared with pitaya ferment,the ferment of walnut green husk with fruit and vegetable possessed higher anti- free radical activity,at the same time showed good reducing power,total antioxidant capacity and poor metal ion- chelating activity.