摘要
以海南红心木瓜为原料,测定木瓜果肉及果皮中总膳食纤维、不溶性膳食纤维与水溶性膳食纤维含量;并在单因素试验基础上,结合响应面法,确定木瓜果肉不溶性膳食纤维的最佳提取工艺条件为:料液比1:40,酶添加量150μL,酶解时间35 min;果皮的提取条件为:料液比1:40,酶添加量200μL,酶解时间30 min;通过测定1,1-二苯基-2-三硝基苯肼自由基清除能力、羟自由基(·OH)清除能力、总还原能力及螯合铁离子能力来研究木瓜不溶性膳食纤维抗氧化活性,并比较果肉与果皮不溶性膳食纤维的含量及抗氧化能力。结果表明,木瓜果皮不溶性膳食纤维含量占总膳食纤维的比例高于果肉,其抗氧化能力亦高于果肉。因此,可通过多种新技术对木瓜加工过程中产生的废料——木瓜果皮及果渣进行综合利用,对实现木瓜加工副产物梯次高值利用具有重要意义。
Hainan red papaya were used to determine the contents of total dietary fiber（TDF）, insoluble dietary fiber（IDF） and soluble dietary fiber（SDF） from papaya pulp and peel. The optimum extraction process of the insoluble dietary fiber of papaya was determined by response surface methodology on the basis of single factor test. The optimum extraction process of papaya pulp was turned out to be the solidto-liquid ratio of 1：40 g/m L, enzyme addition of 150 μL, enzymolysis time of 35 min, and the peel was the solid-to-liquid ratio of 1：40 g/m L, enzyme addition of 200 μL, enzymolysis time of 30 min. The antioxidant properties of insoluble dietary fiber were studied by determining the scavenging capacities of DPPH radical and hydroxyl radical（·OH）, total reducing power and ferric ion-chelating ability. The contents and antioxidant properties of insoluble dietary fiber from papaya pulp were compared with which in the peel. Finally, the proportion of the insoluble dietary fiber of papaya peel is higher than that of the pulp, and its antioxidant capacity is also higher than that of the pulp. Therefore, the offcut of papaya pulp and peel can be comprehensive utilization by new technologies in the papaya process. It is important for the realization of papaya by-products with high value by echelon.
作者
贾玮
张焱茜
石琳
许秀丽
储晓刚
JIA Wei;ZHANG Yan-xi;SHI Lin;XU Xiu-li;CHU Xiao-gang(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi＇an 710021;Chinese Academy of Inspection and Quarantine,Beijing 100123)
出处
《食品科技》
CAS
北大核心
2018年第7期225-232,共8页
Food Science and Technology
基金
陕西省教育厅科研计划项目(17JK0112)
国家自然基金项目(31501443)
关键词
木瓜
不溶性膳食纤维
含量
提取
抗氧化活性
papaya
insoluble dietary fiber
content
extraction
antioxidant characterization
