摘要
为探讨植物乳杆菌HN1发酵及巴氏杀菌工艺对番石榴果浆游离酚、结合酚和黄酮的含量、多酚组成以及抗氧化活性的影响。采用超高效液相色谱串联四级杆飞行时间质谱仪(ultra-performance liquid chromatographyquadrupole-time of flight mass spectrometry,UPLC-Q-TOF-MS/MS)对多酚组成进行了分析以及采用铁离子还原法(ferric ion reducing antioxidant power,FRAP)和ABTS+·清除率对其抗氧化活性进行了研究。结果显示:番石榴果浆巴氏杀菌前、后以及发酵后的游离酚含量分别为227.32±2.14、179.66±3.03、167.42±1.51(mg GAE/100 g FW);结合酚含量分别为15.26±0.77、8.01±2.06、3.58±0.61 (mg GAE/100 g FW);黄酮含量分别为274.09±3.04、182.99±2.09、144.55±1.17(mg TE/100 g FW);FRAP抗氧化值分别为1 193.10±12.24、901.90±55.82、883.93±15.51(μmol TE/100 g FW);ABTS+·抗氧化值分别为1 483.08±21.43、1 368.63±30.23、1 432.69±17.93(μmol TE/100 g FW)。UPLC-Q-TOF-MS/MS分析的结果显示,番石榴鲜果中主要含有槲皮素-没食子酰基己糖苷异构体、金丝桃甙、Z-astringin、Guavinoside B、异大黄甙、短叶松素、槐异二氢黄酮D、Dorsilurin B和2,6-二羟基-3-甲基-O-(6'-O-没食子酰基-β-D吡喃葡萄糖基)-苯甲酮9种酚类物质;巴氏杀菌后新产生没食子酸、2',4',6'-三乙酰基黄豆黄苷、二羟苯基羟基丙酮、山奈酚7-木糖苷、(8R,8'R)-开环异落叶松脂素9-葡萄糖甙5种酚类物质;发酵后新产生2-羟苯乙酮和3'-葡萄糖基-2',4',6'-三羟基苯乙酮两种酚类物质;同时番石榴经HN1发酵后产生白当归素和(+)异豆素等生物活性物质。本研究结果可为番石榴的开发利用提供依据。
To study the effects of the fermentation with Lactobacillus plantarum HN1 and pasteurization on free phenol,bound phenol and flavonoid contents,polyphenol composition and antioxidant activities and to study its the difference to pasteurization,ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry(UPLC-Q-TOF-MS/MS)was used to analyze the composition of polyphenols and the ferric ion reducing antioxidant power(FRAP)and ABTS+·methods were used to analyze the corresponding antioxidant activitypasteurization.This paper analyzed the effects of Lactobacillus plantarum HN1 fermentation and pasteurization on free phenol,bound phenol and flavonoid contents,polyphenol composition and antioxidant activities in guava pulp.The results showed that the free phenol content was 227.32±2.14,179.66±3.03,167.42±1.51(mg GAE/100 g FW)after fermentation and before and after pasteurization,respectively;the bound phenol content was(15.26±0.77),(8.01±2.06),(3.58±0.61)mg GAE/100 g FW,respectively;the flavonoid contentwas(274.09±3.04),(182.99±2.09),(144.55±1.17)mg TE/100 g FW,respectively;the FRAP value was(1 193.10±12.24),(901.90±55.82),(883.93±15.51)μmol TE/100 g FW,respectively;the ABTS+·value was(1 483.08±21.43),(1 368.63±30.23),(1 432.69±17.93)μmol TE/100 g FW,respectively.The results of UPLC-Q-TOF-MS/MS analysis showed that the fresh guava mainly contains 9 phenolic substances including Quercetin-galloylhexoside Isomer,Hyperin,Z-astringin,Guavinoside B,2,6-dihydroxy-3-methyl-O-(6″-O-galloyl-β-Dglucopyranosyl)-benzophenone,Isorhapontin,pinobanksin,Sophoraisoflavanone D,Dorsilurin B;five new substances were produced after pasteurization,such as Gallic acid,2'',4'',6''-Triacetylglycitin,Davidigenin,Kaempferol 7-xyloside,(8R,8'R)-Secoisolariciresinol 9-glucoside;two new substances were produced after fermentation,like 2-hydroxyacetophenone,3'-glucosyl-2',4',6'-trihydroxyacetophenone;meanwhile,some other bioactive substances such as Byakangelicin and Isoduartin were produced during the fermentation of guava pulp with Lactobacillus plantarum HN1.Thus,the results of this study can provide evidence for development and utilization of guava.
作者
李晓乐
杨瑞丽
张玉莹
豆荣
李武
LI Xiao-le;YANG Rui-li;ZHANG Yu-ying;DOU Rong;LI Wu(College of Food Science and Technology,Hainan University,Haikou 570100,Hainan,China;Key Laboratory of Food Quality and Safety of Guangdong Province/College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第19期13-19,共7页
Food Research and Development
基金
海南省自然科学基金(317007)
国家自然科学基金(31471705)
关键词
植物乳杆菌
巴氏杀菌
发酵
番石榴多酚
抗氧化
Lactobacillus plantarum
pasteurization
fermentation
guava polyphenol
antioxidant
