桔梗汁的酶法制备工艺优化及其抗氧化活性评价

Optimization of Enzymatic Hydrolysis for Production of Platycodon Grandiflorum Juice and Antioxidant Activity

以桔梗为原料通过酶解法制备桔梗汁,以期提高桔梗的出汁率和品质。采用单因素试验和响应面设计优化分析得到了最佳酶解制备条件,并对其体外抗氧化能力进行评价分析。结果表明,桔梗酶解法制汁的最佳工艺条件为果浆酶添加量0.29%、酶解时间103 min、酶解温度52 ℃,在此工艺条件下,桔梗汁出汁率67.21%,多酚含量692.59 mg/100 g。酶解工艺制备的桔梗汁具有较强的体外抗氧化活性。研究结果为桔梗综合深加工及功能型食品开发提供参考。

Platycodon grandiflorum was used as raw material to prepare Platycodon grandiflorum juice by enzymatic hydrolysis,in order to improve the juice yield and quality of Platycodon grandiflorum.Single factor test and response surface design optimization analysis were used to obtain the best preparation conditions for enzymatic hydrolysis,and to evaluate and analyze its antioxidant capacity in vitro.The results showed that the best technological conditions for Platycodon grandiflorum juice by enzymatic hydrolysis were as follows:pulp enzyme addition amount 0.29%,enzymolysis time 103 min,enzymolysis temperature 52 ℃.Under this condition,the Platycodon grandiflorum juice yield rate was 67.21%,and the polyphenol content was 692.59 mg/100 g.Platycodon grandiflorum juice prepared by enzymatic hydrolysis had strong antioxidant activity in vitro and in vitro.The research results provide references for comprehensive deep processing of Platycodon grandiflorum and the development of functional foods.