【摘要】 目的 通过探究柑橘果胶（CP）和甜菜果胶（SBP）对多酚-黏蛋白相互作用及其涩味的影响,以期为改善多酚类食品的感官品质提供理论依据.方法 采用荧光光谱法和动态光散射法,系统分析果胶对单宁酸、没食子酸和茶多酚与黏蛋白相互作用的影响,并通过感官评定进一步验证果胶的调控效果.结果 低质量浓度（0.25 mg/m L）CP显著增强单宁酸-黏蛋白荧光强度（提升至215%）,高质量浓度（7.50 mg/m L）则降低至34%;SBP表现出类似趋势,荧光强度降至60%.在没食子酸体系中,CP和SBP分别使荧光强度提升至184%和313%；在茶多酚体系中,两种果胶的荧光强度均随质量浓度增加而降低,CP降至41%、SBP降至86%.粒径分析显示,随着果胶质量浓度升高,三元复合物粒径逐渐增大,CP和SBP分别在7.50 mg/m L时占比达51%和61%,有效改善单宁酸和没食子酸涩味.感官评定结果与仪器分析一致,当果胶质量浓度达到7.50 mg/m L时,三种多酚的涩味评分均显著下降.结论CP和SBP通过竞争结合和形成三元复合物两种机制协同作用,能有效缓解多酚类物质的涩味,且CP在改善效果上优于SBP.更多还原

【Abstract】 Objective Currently,most methods for reducing astringency rely on conventional flavoring agents such as seasoning and sweeteners,which are not effective in improving astringency.Therefore,it is worth exploring whether the process of astringency production can be influenced by physical or chemical methods to improve astringency.Methods To further investigate whether the interaction between pectin and polyphenols affects the astringency of polyphenols and to determine which type of pectin has a greater impact,this study selected three different polyphenols(tannic acid,gallic acid,and catechin) and two types of pectin(low-ester citrus pectin and high-ester sugar beet pectin) at different pectin concentrations(0.25 mg/mL,0.50 mg/mL,2.50 mg/mL,and 7.50 mg/mL) to study the effect of pectin on the interaction between polyphenols and viscous protein using fluorescence spectroscopy and dynamic light scattering methods.Results The results showed that both citrus pectin(CP) and sugar beet pectin(SBP)can effectively improve the astringency of polyphenols.CP and SBP improve the astringency of tannic acid and gallic acid through competition and the formation of ternary complexes,while they mainly improve the astringency of catechin by forming ternary complexes.Conclusion Pectin can effectively improve the astringent flavor of polyphenols.更多还原