摘要
为筛选适宜蒲菊饮的化学澄清剂,确保其在贮藏过程中维持澄清状态并尽量保留原有营养成分。以实验室自制蒲菊饮为研究对象,浊度值、抗氧化能力和基本营养成分为测定指标,从壳聚糖、海藻酸钠、硅藻土、明胶、膨润土中筛选澄清效果最佳的澄清剂。结果表明,明胶、膨润土处理均显著降低了蒲菊饮的浊度值,膨润土处理后蒲菊饮的综合抗氧化活性提高了9.06个百分点,且基本营养成分损失量较明胶组少;非靶向代谢组学分析结果表明,未处理组、膨润土组和明胶组各组中差异代谢物的种类主要有氨基酸和肽类等,氨基酸和肽类是蛋白质被分解而形成的物质,通常会引起饮料的浑浊;在膨润土组与未处理组中ABC转运蛋白是影响最显著的代谢通路,其代谢物数量最多;在明胶组与未处理组中精氨酸生物合成是影响最显著的代谢通路,ABC转运蛋白是代谢物数量最多的代谢通路。综合比较,以膨润土为澄清剂处理蒲菊饮的效果最佳。
In order to screen the suitable chemical agents to clarify Puju Yin,ensure that it maintains the clarified state during storage and retains the original nutrients as much as possible.This study was carried out to determine the turbidity value,antioxidant capacity and basic nutrients of the drink.With the turbidity value,antioxidant capacity and basic nutrients as the indicators,the best clarifying agents were selected from chitosan,sodium alginate,diatomaceous earth,gelatin and bentonite.The results showed that gelatin and bentonite treatment significantly reduced the turbidity value of Puju Yin,and the comprehensive antioxidant activity of Puju Yin increased by 9.06 percentage points after bentonite treatment,and the loss of basic nutrients was less than that of gelatin group.The results of non-targeted metabolomics showed that the types of differential metabolites in the untreated group,the bentonite group,and the gelatin group were mainly amino acids and peptides,etc.,which are substances formed when proteins are broken down and usually caused by the beverage.Amino acids and peptides are substances formed when proteins are broken down,which usually cause turbidity of beverages.ABC transporter protein is the most influential metabolic pathway with the highest number of metabolites in the bentonite group and the untreated group.Arginine biosynthesis is the most influential metabolic path‐way with the highest number of metabolites in the gelatin group and the untreated group;ABC transporter protein is the metabolic pathway with the highest number of metabolites in the gelatin group and the untreated group.In a comprehen‐sive comparison,bentonite as a clarifying agent was the most effective in treating Puju Yin.
作者
杨园
罗舒
宋怡
黄昭宁
魏盟想
罗霞
YANG Yuan;LUO Shu;SONG Yi;HUANG Zhaoning;WEI Mengxiang;LUO Xia(School of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Institute of Mushroom and Herb Research,Sichuan Academy of Traditional Chinese Medicine,Laboratory of Mushroom and Herb Systematic Research and Development,Sichuan Provincial Key Laboratory of Quality and Innovative Chinese Medicine Research,and Sichuan-Chongqing Joint Key Laboratory of Innovation of New Drugs of Traditional Chinese Medicine,Chengdu 610041,China)
出处
《保鲜与加工》
北大核心
2025年第12期41-56,共16页
Storage and Process
基金
国家现代农业产业技术体系四川道地中药材创新团队项目(SCCXTD-2025-19)
四川省“天府万人计划”资助资金(创新领军)(2020WRCXLJ)
四川省省级科研院所基本科研业务费资助项目(2025JDKY0027)
菌类药材系统研究与转化创新团队(2022C004)
四川省科技计划资助项目(2021YFYZ0012)。
关键词
蒲菊饮
明胶
膨润土
澄清
差异代谢物
Puju Yin
gelatin
bentonite
clarification
differential metabolites
