响应面法优化复合枸杞果酱的制备工艺及体外抗氧化活性研究

Optimization of Preparation Process of Compound Wolfberry Jam by Response Surface Methodology and Its Antioxidant Activities

[目的]优化枸杞果酱的最优制备工艺,研究其抗氧化活性。[方法]采用枸杞、草莓、百香果、白砂糖为原料,通过单因素试验和Box-Behnken试验优化复合枸杞果酱的制备工艺,并对其体外抗氧化活性进行研究。[结果]复合枸杞果酱的最佳制备工艺条件:百香果添加量8%,白砂糖添加量7.18%,草莓与枸杞配比为3∶2,在该制备工艺条件下得到的复合枸杞果酱黄酮含量为9.51 mg/g,多糖含量为0.49 mg/g,V_(C)含量0.20 mg/g。抗氧化研究结果显示:复合枸杞果酱具有较强的抗氧化能力,对ABTS、DPPH、超氧阴离子、羟自由基的清除率最高分别可达81.61%、89.90%、42.82%与87.53%。[结论]该研究可为合理利用枸杞资源提供技术支持。

[Objective]To optimize the optimal preparation process of compound wolfberry jam and study its antioxidant activity.[Method]Taking the wolfberry,strawberry,passion fruit and white granulated sugar as raw materials,the preparation process of compound wolfberry jam was optimized by single factor tests and Box-Behnken tests,and its in vitro antioxidant activity was studied.[Result]The results showed that the optimum conditions for the preparation process of compound wolfberry jam were as follows:the proportion of passion fruit and white granulated sugar was 8%,7.18%,respectively;the ratio of strawberry to wolfberry was 3∶2,and the content of flavonoids,polysaccharide and V_(C) was 9.51 mg/g,0.49 mg/g,0.2 mg/g,respectively.Antioxidant tests results showed that the compound wolfberry jam owned strong antioxidant capacity,the scavenging rates of ABTS free radicals,DPPH free radicals,superoxide anion free radicals,and hydroxyl free radicals could up to 81.61%,89.90%,42.82%and 81.61%,87.53%,respectively.[Conclusion]This study could provide references for rational utilization of wolfberry resources.