酶解法制备黄花菜汁工艺优化及抗氧化性分析

Process Optimization and Antioxidant Analysis of Enzymatic Preparation of Hemerocallis citrina Juice

以黄花菜为原料,通过酶解工艺的优化,探究酶解前后所得黄花菜汁的抗氧化活性。本研究采用不同比例的纤维素酶和果胶酶进行酶解实验,以酶解黄花菜的出汁率为指标,通过响应面优化法确定最佳的黄花菜酶解工艺,并且利用高效液相色谱-三重四级杆质谱联用仪(High Performance Liquid Chromatography-triple Quadrupole Mass Spectrometry,HPLC-MS/MS)对样品中的多酚进行定性和定量分析,同时对样品的体外抗氧化活性进行测定。结果表明:按每100 g黄花菜汁(黄花菜与水料液比为1:1)计,酶解温度为50℃,酶解时间2 h,复合酶的添加总量为0.4%,其中纤维素酶:果胶酶=1:3时酶解效果较优,出汁率为78.54%。总酚含量提升1.3倍,DPPH自由基清除率提高了9.02%,ABTS^(+)自由基清除率提高了6.15%,且总酚与DPPH自由基清除能力相关系数为0.929,与ABTS+自由基清除能力相关系数为0.968,说明黄花菜汁的体外抗氧化能力和总酚含量的变化密切相关。

The antioxidant activity of day lily juice before and after enzymatic digestion was investigated by the optimization of the enzymatic digestion process using day lily as raw material.In this study,the enzymatic hydrolysis experiments with different ratios of cellulase and pectinase were carried out,and the best enzymatic digestion process of day lily juice was determined by response surface optimization using the juice yield of day lily as an index.The polyphenols in the samples were analyzed qualitatively and quantitatively by high performance liquid chromatography-triple quadrupole mass spectrometry,and the antioxidant activity of the samples in vitro was also evaluated.The optimal enzymolysis conditions were obtained as follows:Enzymatic digestion temperature at 50℃and time of 2 h,the total enzyme addition of 0.4%per 100 g of day lily juice(1:1 ratio of day lily to water),and cellulase:pectinase=1:3,and the juice yield was 78.54%.The total phenol content increased by 1.3 times,the DPPH free radical scavenging rate increased by 9.02%,and the ABTS+free radical scavenging rate increased by 6.15%.The correlation coefficient between total phenol and DPPH free radical scavenging capacity was 0.929, and the correlation coefficient between total phenol and ABTS+ free radical scavenging capacity was 0.968, indicating that the antioxidant capacity in vitro of day lily juice was closely related to the change of total phenol content.