摘要
赶黄草(Penthorum chinense Pursh)叶是一种具有抗氧化、护肝和解酒活性的新食品原料,可加工为植物饮料食用。为减轻其水提物的不良风味,同时保持有效成分含量,本文探究了低温水提工艺对主要功效成分得率的影响及交互作用,优化低温水提工艺,结合冷冻干燥制备赶黄草叶低温水提物(PLE_(50)),并研究了PLE_(50)的功效成分含量、风味成分特征及解酒、抗氧化活性。结果表明,PLE_(50)最大溶解度为14.2 mg/mL,此时其总酚、总黄酮、没食子酸、槲皮素及乔松素含量分别为1.90、1.41、49.98、23.57和11.93μg/mL,显著(P<0.05)高于沸水冲泡茶汤。顶空固相微萃取-气相色谱-质谱联用(headspace-solid-phase-micro-extraction-gas-chromatographymass-spectrometry,HS-SPME-GC-MS)检测结果显示藏红花醛、2,4-二叔丁基苯酚为赶黄草叶沸水提取物(PLE95)不良风味的主要来源,风味贡献占比分别为54.43%和5.89%,而PLE_(50)中藏红花醛、2,4-二叔丁基苯酚含量极低,风味总贡献度低于0.1%,其关键香气成分主要包括癸醛、β-环柠檬醛、芳樟醇、β-紫罗酮、十一醛、2-十一酮、2-癸酮、D-柠檬烯和月桂醛等,风味贡献总占比76.97%,感官可接受度显著(P<0.05)提升。体外抗氧化活性和酶活实验显示,PLE_(50)对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2′-联氮-双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS^(+))自由基和羟自由基半数清除浓度分别为0.034、0.087、0.91 mg/mL,铁离子还原力在1.6 mg/mL时达到2.26 mmol/L,对乙醇脱氢酶和乙醛脱氢酶最大激活率为183.33%和951.88%,略优于相同浓度PLE95。综上所述,PLE_(50)功效成分含量较高,风味良好,体外抗氧化活性和解酒活性显著,显示优化后的低温水提工艺达到矫味保效作用。
Penthorum chinense Pursh(PCP)leaf was a new food material for botanical beverage production,with bioactivities of antioxidant,hepatoprotective and anti-alcoholism but showing unpleasant flavors,especially for the hightemperature aqueous extracts.Accordingly,to reduce its unfavorable flavor with no effect on its health benefiting,the lowtemperature aqueous extract(PLE_(50))was prepared by optimal low-temperature extraction.With the maximum aqueous solubility at 14.2 mg/mL,PLE_(50) showed the concentrations of phenols,flavonoids,gallic acid,quercetin,and pinocembrin at 1.90,1.41 mg/mL,49.98,23.57 and 11.93μg/mL,respectively,being significantly(P<0.05)higher than water brewed PCP soup.The results of HS-SPME-GC-MS revealed that safranal and 2,4-ditert-butylphenol were the primary sources of the unfavorable flavors in the boiling water extract of PCP leaves(PLE95),which contributed 54.43%and 5.89%to the overall flavor,respectively.Conversely,PLE_(50) showed little contents of safranal and 2,4-ditert-butylphenol with flavor contribution less than 0.1%.The major aroma components of PLE_(50) include decanal,β-cyclocitral,linalool,β-ionone,undecanal,2-undecanone,2-decanone,D-limonene,and dodecanal,contributing 76.97%to its flavor,which significantly(P<0.05)improved the sensory acceptability of PLE_(50).Besides,PLE_(50) showed the half scavenging concentrations for DPPH,ABTS^(+),and hydroxyl radicals at 0.034,0.087,and 0.91 mg/mL,respectively,with 2.26 mmol/L ferric ion reducing power at the concentration of 1.6 mg/mL.PLE_(50) at 14.2 mg/mL exhibited the maximum activation rates at 183.33%for alcohol dehydrogenase and 951.88%for aldehyde dehydrogenase,being better than PLE95 at the same concentration.In summary,the optimal low-temperature aqueous extraction improved the flavor and sensory acceptability of PCP extracts,and maintained its in vitro antioxidant activity,as well as its activation capabilities for alcohol dehydrogenase and aldehyde dehydrogenase.
作者
刘怡君
徐威
田雪
刘芯宇
唐永清
刘璇
赖谦
曾里
李刚
段飞霞
LIU Yijun;XU Wei;TIAN Xue;LIU Xinyu;TANG Yongqing;LIU Xuan;LAI Qian;ZENG Li;LI Gang;DUAN Feixia(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology in Sichuan Province,Sichuan University,Chengdu 610065,China;Chengdu-Chongqing Economic Circle(Luzhou)Advanced Technology Research Institute,Luzhou 646000,China;Agriculture and Rural Bureau of Gulin County,Luzhou 646500,China;Gucui Biotechnology Co.,Ltd.,Luzhou 646500,China)
出处
《食品工业科技》
北大核心
2025年第16期221-234,共14页
Science and Technology of Food Industry
基金
中央引导地方科技发展资金(22ZYZF0010)
国家自然科学基金(32102109)
中央高校基本科研业务费(2023CDLZ-14)。
关键词
赶黄草叶
低温水提
风味
抗氧化活性
体外解酒活性
Penthorum chinense Pursh leaves
low-temperature aqueous extraction
flavor components
antioxidant activity
anti-alcoholism capability in vitro
