非浓缩还原夏黑葡萄汁的酶解工艺优化及功能物质分析

Optimization of enzymatic hydrolysis and bioactive compound analysis in NFC summer black grape juice

    摘要
  • 摘要:
    目的 研制非浓缩还原（Not from concentrate, NFC）夏黑葡萄汁。
    方法 以夏黑葡萄果实为原料，采用单因素和响应面试验优化夏黑葡萄汁加工工艺，在此基础上，探究前后功能性物质变化以及对NFC夏黑葡萄汁抗氧化能力的影响。
    结果 NFC夏黑葡萄汁最优工艺参数为：果胶酶添加量为0.003%，酶解时间为11.6 h，酶解温度为11.2 ℃。采用这种工艺制得的NFC夏黑葡萄汁pH 3.48，可溶性固形物含量18.2 °Brix，总酚含量102.75 mg/L，总黄酮含量220.92 μg/mL，总花色苷含量 231.39 mg/L，较工艺优化前有所提高。
    结论 果胶酶能够提高NFC夏黑葡萄汁中的多酚物质、黄酮物质的含量，理化指标以及抗氧化能力，工艺优化后果汁呈亮紫色，口感醇厚，滋味香甜，果香浓郁，这为NFC夏黑葡萄汁工艺以及相关产品的开发提供科学依据。

     

    Abstract:
    Objective To develop NFC summer black grape juice.
    Methods Using summer black grape fruit as raw material, single factor and response surface experiments were used to optimize the processing technology of summer black grape juice. Based on this, the changes in functional substances before and after and their effects on the antioxidant capacity of NFC summer black grape juice were explored.
    Results The optimal process parameters for NFC summer black grape juice were: pectinase addition of 0.003%, enzymatic hydrolysis time of 11.6 h, and enzymatic hydrolysis temperature of 11.2 ℃. The NFC summer black grape juice produced by this process has a pH of 3.48, a soluble solids content of 18.2 °Brix, a total phenol content of 102.75 mg/L, a total flavonoid content of 220.92 μg/mL, and a total anthocyanin content of 231.39 mg/L, which is higher than before the process optimization.
    Conclusion Pectinase can increase the content, physicochemical indicators, and antioxidant capacity of polyphenols and flavonoids in NFC summer black grape juice. After process optimization, the juice appears bright purple, with a mellow taste, sweet aroma, and rich fruit flavor. This provides a scientific basis for the development of NFC summer black grape juice technology and related products.

     

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