阿魏酰低聚糖稳定性及其在酸乳中的应用研究

Stability of Feruloyl Oligosaccharide and Its Application in Yogurt

阿魏酰低聚糖是阿魏酸的羧基与糖羟基通过酯键联接而成的一类重要的功能性低聚糖。通过研究p H值、灭菌方式及其共同作用下对阿魏酰低聚糖稳定性的影响,采用液相色谱仪和高效液相色谱仪测定其含量并进行分析。同时,将阿魏酰低聚糖添加到酸乳中,用高效液相色谱仪测定其含量,并用吉尔涅尔度(°T)表示酸乳的滴定酸度,鉴定添加后酸乳品质变化。测定酸乳中乳酸菌菌落总数,最后进行酸乳感官评定。结果表明:在p H值和灭菌方式同时作用下,阿魏酰低聚糖的稳定性在p H4.2、80℃的条件下最好,当p H值和温度升高时,其稳定性明显降低。将阿魏酰低聚糖添加到酸乳中的最佳添加量为0.45 g/100 mL。阿魏酰低聚糖能够使酸乳中的乳酸菌增殖,增大酸乳的酸度,风味更加独特。研究结果为功能性食品的发展提供更多理论依据。

Feruloyl oligosaccharides are an important type of functional oligosaccharides formed by the esterification of the carboxyl group of ferulic acid with the hydroxyl group of sugars.This study investigates the effects of pH,sterilization methods,and their combined effects on the stability of feruloyl oligosaccharides,using liquid chromatography and high-performance liquid chromatography(HPLC)to determine and analyze their content.Additionally,feruloyl oligosaccharides were added to yogurt,and their content was measured using HPLC.The titratable acidity of yogurt was expressed in terms of Gilner degree(°T)to assess quality changes after the addition.The total colony count of lactic acid bacteria in yogurt was also measured,followed by a sensory evaluation of the yogurt.The results indicated that under the simultaneous influence of pH and sterilization methods,the stability of feruloyl oligosaccharides was optimal at pH 4.2 and 80℃,while stability significantly decreased with increasing pH and temperature.The optimal addition amount of feruloyl oligosaccharides to yogurt was found to be 0.45 g/100 mL.Feruloyl oligosaccharides can enhance the viability of lactic acid bacteria in yogurt,increase its acidity,and contribute to a more unique flavor.This provides a stronger theoretical basis for the development of functional foods.