湿法超微粉碎—复合酶法制备蓝莓果汁工艺优化及其抗氧化活性分析

Optimization of the preparation process and antioxidant activity analysis of blueberry juice by wet ultrafine grinding process and compound enzymolysis method

目的:优化蓝莓果汁制备工艺,提高其抗氧化活性。方法:采用湿法超微粉碎结合复合酶法制备蓝莓汁,利用响应面法优化工艺参数并分析蓝莓汁抗氧化活性。结果:不同液料比、粉碎时间、复合酶添加量和酶解时间下蓝莓汁出汁率及活性物质含量存在显著差异,其中酶解时间对出汁率和花色苷含量影响最显著;湿法超微粉碎—复合酶法最优工艺参数为液料比1∶1.7(g/g)、粉碎时间8.00 min、复合酶添加量0.15%、酶解时间127 min;在该工艺条件下蓝莓出汁率为87.89%、花色苷含量为612.04 mg/L、总黄酮含量2.96 g/L、总酚含量3.43 g/L,样品量为1.6 mL时其抗氧化能力与0.3%维生素C相当。结论:湿法超微粉碎—复合酶法可提高蓝莓汁的出汁率、最大限度保留其活性物质,使其具有较强抗氧化能力。

Objective:This study aimed to optimize the preparation process of blueberry juice and improve its antioxidant activity.Methods:Blueberry juice was prepared using a wet ultrafine grinding process and compound enzymolysis method.Response surface methodology was used to optimize the process parameters and analyze the antioxidant activity of blueberry juice.Results:There were significant differences in the juice yield and active substance content of blueberry juice under different solid-liquid ratios,crushing times,compound enzyme contents,and enzymatic hydrolysis times,with enzymatic hydrolysis time having the most significant impact on juice yield and anthocyanin content.The optimal process parameters for the wet ultrafine grinding process and compound enzymolysis method are solid-liquid ratio of 1∶1.7(g/g),pulverization time of 8.00 min,compound enzyme content of 0.15%,and enzymatic hydrolysis time of 127 min.Under the control of these process conditions,the blueberry juice yield was 87.89%,with the contents of anthocyanin,total flavonoid and total phenol were 612.04 mg/L,2.96 g/L and 3.43 g/L,respectively,and its antioxidant capacity was equivalent to 0.3% vitamin C when the addition amount is 1.6 mL.Conclusion:The wet ultrafine grinding process and compound enzymolysis method can improve the juice yield of blueberry juice,maximize the retention of its active substances,and enhance its antioxidant capacity.