【作者】 张素芳； 肖安风； 杨远帆； 倪辉；

【Author】 Sufang Zhang;Anfeng Xiao;Yuanfan Yang;Hui Ni;College of Food and Bioengineering,Jimei University;Research center of food microbiology and enzyme engineering technology of Fujian province;Research center of food biotechnology of Xiamen city;

【机构】 集美大学食品与生物工程学院； 福建省高校食品微生物与酶工程技术研究中心； 厦门市食品与生物工程技术研究中心；

【摘要】 为阐明柚苷酶处理对柑橘果汁抗氧化活性的影响,本实验以瑁溪蜜柚果汁为对象,用DPPH自由基、·OH自由基的清除能力以及对Fe³⁺的还原能力评价抗氧化活性,并分析它们和果汁中抗坏血酸、总酚、柚皮苷和柚皮素含量的相关关系。结果表明:酶处理对照和酶处理果汁清除DPPH自由基的IC₅₀值分别为22.4和22.0g/100 g;清除·OH自由基的IC₅₀值分别为3.7和3.2 g/100 g;Fe³⁺还原能力用抗坏血酸的抗氧化能力（AEAC）表示,其值分别为14.2和14.3 mg/100 g;与酶处理对照相比,酶处理果汁中的抗坏血酸和柚皮苷的含量显著降低,分别为34.3±1.0和0.8±1.2 mg/100g,总酚含量显著升高（38.9±1.0 mg/100g）,并且有大量柚皮素的生成（24.3±0.8mg/100g）;瑁溪蜜柚果汁的抗氧化活性与总酚和柚皮素的含量有极显著的相关性。这些研究结果说明。柚苷酶能够增强果汁的·OH自由基清除能力和Fe³⁺还原能力,但柚苷酶处理过程中的光、热、氧等因素会导致琯溪蜜柚果汁抗氧化能力的大幅度降低。更多还原

【Abstract】 In order to study the effect of naringinase treatment on antioxidant activity of citrus juice,hydroxyl radical,DPPH free radical scavenging ability and ferric-reducing antioxidant power of Guanxi pomelo juice were measured to evaluate antioxidant activity,and analyze the correlations between these antioxidant activities and the concentrations of ascorbic acid,total phenols,naringin and naringenin.The results showed that the IC₅₀ value of removing DPPH free radicals of enzyme processing control group and enzyme treatment group were 22.4,and 22.0g/100g;removing hydroxyl free radical were 3.7,and 3.2g/100g;the ferric-reducing antioxidant power was represented by ascorbic acid antioxidant capacity（AEAC）,and the values were 14.2,and 14.3 mg/100 g,respectively.Compared with enzyme processing control group,the contents of naringin and ascorbic acid of enzyme treatment group were significantly reduced,and the values were 34.3±1.0 and 1.0±1.2 mg/100 g separately;total phenol content had a significantly increase（38.9±1.0 mg/100g）;and a large amount of naringenin was generated（24.3±0.8 mg/100g）.The antioxidant activity of Guanxi pomelo juice and the contents of total phenol and naringenin had a extremely significant correlation.These results illustrated that naringinase treatment can enhance the hydroxyl radical scavenging ability and Fe³⁺ reduction ability of fruit juice,but the illumination,heating,oxygen and other factors will lead to antioxidant capacity of pomelo juice reduced by a large margin.更多还原