陈皮体外预处理对柑橘黄酮含量和感官指标的影响

Effects of In Vitro Pretreatment of Tangerine Peel on Citrus Flavone Content and Sensory Indexes

研究旨在探究菌发酵、酶解、菌酶协同3种体外预处理方法对陈皮营养价值的影响。试验利用发酵菌和消化酶对陈皮分别进行发酵、酶解、菌酶协同预处理,以柑橘黄酮含量和感官指标为比较标准选择最优的预处理方法和条件。结果表明:菌发酵和菌酶协同处理陈皮方法显著优于酶解处理方法。其中菌发酵处理组料液比10∶7时黄酮含量显著提高(P<0.05);接种量3%和5%间差异不显著(P>0.05),且都优于接种量7%(P<0.05);发酵时间之间差异不显著(P>0.05)。酶解组的最佳条件为加酶量0.5%、料液比10∶7;菌酶协同处理组菌接种量间差异不显著(P>0.05);料液比10∶7和10∶8之间差异不显著(P>0.05),且都优于料液比10∶6(P<0.05);酶添加量为0.5%时,陈皮中的柑橘黄酮含量显著高于其他添加量(P<0.05)。说明菌发酵、酶解、菌酶协同3种处理方法均能提高陈皮中的柑橘黄酮含量,其中最优工艺为菌酶协同法,加菌量5%、加酶量0.5%、料液比10∶7。

The aim of this study was to explore the effects of three in vitro pretreatment methods of bacterial fermentation,enzymatic hydrolysis and bacterial enzyme coordination on the nutritional value of orange peel.In this experiment,fermentation,enzymatic hydrolysis and bacterial enzyme co-pretreatment were carried out on citrus peel by fermentation bacteria and digestive enzymes,and the optimal pretreatment method and conditions were selected according to the citrus flavonol content and sensory indexes.The results showed that the bacterial fermentation and bacterial enzyme cooperative treatment method was significantly superior to the enzymatic hydrolysis treatment method.In the bacterial fermentation treatment group,the flavonol content was significantly higher at the feed to liquid ratio of 10∶7(P<0.05),while the inoculation dose of 3% and 5% had no significant difference(P>0.05),and both were better than the inoculation dose of 7%(P<0.05).There was no significant difference in fermentation time(P>0.05).The optimal conditions of enzymolysis group were 0.5% enzyme dosage and 10∶7 solid-liquid ratio(P<0.05).There was no significant difference in the inoculated amount of bacteria(P>0.05),no significant difference between the ratio of feed to liquid 10∶7 and 10∶8(P>0.05),and both were better than the ratio of feed to liquid 10∶6(P<0.05),and the enzyme supplemental level of 0.5%was significantly better than other supplemental levels(P<0.05).The results indicated that fermentation,enzymolysis and bacteria-enzyme coordination could all increase the content of citrus flavone in orange peel,and the optimal process was bacteriaenzyme coordination method with bacteria dosage of 5%,enzyme dosage of 0.5% and solid-liquid ratio of 10∶7.