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

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

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。

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.