不同干制方式对沙田柚果渣粉活性物质的影响

doi:10.3864/j.issn.0578-1752.2022.14.012

中国农业科学 ›› 2022, Vol. 55 ›› Issue (14): 2825-2836.doi: 10.3864/j.issn.0578-1752.2022.14.012

不同干制方式对沙田柚果渣粉活性物质的影响

卢琦^1,²(),贾栩超²,邓梅²,张瑞芬²,董丽红²,黄菲²,池建伟²,刘磊²,张名位²()

1.天津科技大学食品科学与工程学院,天津 300457
2.广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广州 510610

收稿日期:2021-12-05 接受日期:2022-03-23 出版日期:2022-07-16 发布日期:2022-07-26
通讯作者: 张名位
作者简介:卢琦,E-mail： 1297189856@qq.com。
基金资助:
广东省重点领域研发计划(2020B020226010);广东特支计划(2019BT02N112);广东省农业科学院农业优势产业学科团队建设项目(202108TD)

Effects of Different Drying Methods on Bioactive Components of Shatianyou (Citrus grandis L. Osbeck) Pomace Powder

LU Qi^1,²(),JIA XuChao²,DENG Mei²,ZHANG RuiFen²,DONG LiHong²,HUANG Fei²,CHI JianWei²,LIU Lei²,ZHANG MingWei²()

1. College of Food Science and Engineering,Tianjin University of Science & Technology, Tianjin 300457
2. Sericultura & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/ Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610

Received:2021-12-05 Accepted:2022-03-23 Online:2022-07-16 Published:2022-07-26
Contact: MingWei ZHANG

摘要/Abstract

摘要：

【目的】比较热风干燥和冷冻干燥这两种干制方式所得沙田柚果渣粉膳食纤维（DF）和黄酮的组成、含量及理化功能特性,为沙田柚副产物在功能食品加工中的应用提供理论依据和技术支撑。【方法】以沙田柚榨汁后的果渣为原料,通过热风干燥和冷冻干燥两种干制方式,得到沙田柚果渣粉,分别测定两种果渣粉可溶性DF（SDF）和不溶性DF（IDF）的含量,通过扫描电镜观察沙田柚果渣粉的微观结构,测定其持水力、持油力和吸水膨胀力;采用福林酚法及硼氢化钠/氯醌比色法测定沙田柚果渣粉的总酚、总黄酮含量,采用高效液相色谱（high performance liquid chromatography,HPLC）分析其单体黄酮组成,采用氧自由基吸收能力（oxygen radical absorbance capacity,ORAC）、ABTS自由基清除能力和铁离子还原能力（ferricreducing antioxidant power,FRAP）测定其抗氧化活性。【结果】热风干燥沙田柚果渣粉总DF（TDF）含量（46.10 g/100 g DW）显著高于冷冻干燥果渣粉（P<0.05）,两种干制方式得到的沙田柚果渣粉IDF/SDF比值较为均衡,分别为1.5和1.6,热风干燥果渣粉持水力（（7.55±0.43）g·g^-1DW）和持油力（（1.94±0.08）g·g^-1 DW）略高于冷冻干燥果渣粉,但后者的吸水膨胀力（12.25 mL·g^-1 DW）显著高于前者（P<0.05）;沙田柚果渣粉中酚类物质主要以游离态形式存在,占总酚含量的95%以上,热风干燥果渣粉总酚含量（5.54 mg GAE·g^-1 DW）显著高于冷冻干燥果渣粉（P<0.05）,但二者总黄酮含量无显著性差异（P>0.05）,分别为13.11和11.45 mg CE·g^-1 DW;与其他柑橘属水果主要单体黄酮为柚皮苷不同,沙田柚果渣粉主要单体黄酮为柚皮苷和melitidin,占其总黄酮含量的70%以上;热风干燥果渣粉较冷冻干燥果渣粉显示出更强的抗氧化活性,其ORAC、ABTS和FRAP值分别为141.28、4.63和20.98 μmol TE·g^-1 DW。【结论】沙田柚果渣粉同时富含DF和黄酮,且其DF的水合性质和黄酮的抗氧化活性均高于常见的水果副产物,是良好的DF和黄酮补充剂,适合用于功能食品的开发。

关键词: 沙田柚果渣粉, 膳食纤维, 黄酮, 干制

Abstract:

【Objective】The composition, contents, physicochemical and functional properties of both dietary fiber (DF) and flavonoids of Shatianyou (Citrus grandis L. Osbeck) pomace powder prepared by hot air drying (HAD) and freeze drying (FD) were compared, so as to provide the theoretical basis for the utilization of Shatianyou by-products in the process of functional food. 【Method】Shatianyou pomace powder was prepared by HAD and FD from pomace residues of Shatianyou after the juice was squeezed. The contents of soluble DF (SDF) and insoluble DF (IDF) of Shatianyou pomace powder were determined. The microstructure of the pomace powder was observed by scanning electron microscope and their water retention capacity (WRC), oil adsorption capacity (OAC) and water swelling capacity (WSC) were measured, respectively. The total phenolic and flavonoid contents of Shatianyou pomace powder were measured by Folin-Ciocalteu colorimetric method and Sodium borohydride/chloroquinone assay, respectively. The flavonoids composition of the pomace powder was analyzed by HPLC, and their antioxidant activities were determined by oxygen radical absorbance capacity (ORAC), ABTS radical scavenging capacity and ferric reducing antioxidant power (FRAP) methods. 【Result】The Shatianyou pomace powder prepared by HAD showed higher total DF (46.10 g/100 g DW) content than those obtained by FD (P<0.05); both kinds of pomace powder had balanced ratios of IDF/SDF (1.5 and 1.6, respectively); the WRC (7.55±0.43 g∙g^-1 DW) and OAC (1.94±0.08 g∙g^-1 DW) of pomace powder obtained by HAD were slightly higher than those obtained by FD, but the later one showed a higher WSC (12.25 mL∙g^-1 DW, P<0.05). Phenolics and flavonoids in Shatianyou pomace powder mainly existed in free form, accounting for more than 95% of their total phenolics. The pomace powder obtained by HAD showed significant higher total phenolic contents (5.54 mg GAE∙g^-1 DW) than those obtained by FD (P<0.05), but their total flavonoid contents were similar (13.11 and 11.45 mg CE∙g^-1DW, respectively). Naringin and melitidin were the main flavonoids in Shatianyou pomace powder, accounting for more than 70% of their total flavonoids. These were obviously different from those of other citrus fruits, in which naringin was the main flavonoid. Shatianyou pomace powder obtained by HAD, with the ORAC, ABTS and FRAP values of 141.28, 4.63 and 20.98 μmol TE∙g^-1 DW, respectively, showed stronger antioxidant activity than those prepared by FD. 【Conclusion】Shatianyou pomace powder was rich in DF and flavonoids, which showed higher hydration properties and antioxidant activities than those of other fruit by-products. Thus, Shatianyou pomace powder was a good source of DF and flavonoid, and could be used in the development of functional food.

Key words: Shatianyou (Citrus grandis L. Osbeck) pomace powder, dietary fiber, flavonoids, drying

卢琦,贾栩超,邓梅,张瑞芬,董丽红,黄菲,池建伟,刘磊,张名位. 不同干制方式对沙田柚果渣粉活性物质的影响[J]. 中国农业科学, 2022, 55(14): 2825-2836.

LU Qi,JIA XuChao,DENG Mei,ZHANG RuiFen,DONG LiHong,HUANG Fei,CHI JianWei,LIU Lei,ZHANG MingWei. Effects of Different Drying Methods on Bioactive Components of Shatianyou (Citrus grandis L. Osbeck) Pomace Powder[J]. Scientia Agricultura Sinica, 2022, 55(14): 2825-2836.

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不同干制方式对沙田柚果渣粉活性物质的影响

Effects of Different Drying Methods on Bioactive Components of Shatianyou (Citrus grandis L. Osbeck) Pomace Powder

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