摘要
以新鲜柑橘皮为原料并辅以面粉,分别采用米曲霉和黑曲霉两种曲霉制曲后用盐水发酵制备出柑橘发酵汁。分析了柑橘皮发酵汁的总黄酮含量、总多酚含量、DPPH·清除能力、FRAP活性和挥发性风味物质。研究发现,接种黑曲霉的柑橘发酵汁总黄酮含量最高,达74.43μgRE/mL,总多酚含量为2.80 mgGAE/mL,且比柑橘皮增加了20种挥发性风味物质。接种米曲霉的柑橘皮发酵汁中总黄酮含量为62.83μgRE/mL,总多酚含量为5.94 mgGAE/mL,增加了15种挥发性风味物质。接种米曲霉的发酵汁DPPH·清除能力、FRAP活性高于黑曲霉发酵,分别为6.26μmolTE/mL、12.02μmolFE/mL。橘皮中特征性风味物质在柑橘皮发酵汁中D-柠檬烯得到很好保留,相对含量达60%以上。
With fresh citrus peel as the raw material and flour as the auxiliary material,citrus juice is prepared by saline water fermentation after starter production by Aspergillus oryzae and Aspergillus niger respectively.The total flavonoid content,total polyphenols content,DPPH·scavenging capacity,FRAP activity and volatile flavor compounds of citrus peel fermented juice are analyzed.The results show that the total flavonoids content of fermented juice inoculated with Aspergillus niger is the highest,reaching 74.43μgRE/mL,and the total polyphenols content is 2.80 mgGAE/mL,and there are 20 kinds of volatile flavor compounds more than the citrus peel.The content of total flavonoids and total polyphenols in citrus peel fermented juice inoculated with Aspergillus oryzae is 62.83μgRE/mL and 5.94 mgGAE/mL,which increases 15 volatile flavor compounds.DPPH·scavenging capacity and FRAP activity of fermented juice inoculated with Aspergillus oryzae are higher than those of fermented juice inoculated with Aspergillus niger,which is 6.26μmolTE/mL,12.02μmolFE/mL respectively.D-limonene in citrus peel fermented juice is well retained,and the relative content of D-limonene in citrus peel fermented juice is more than 60%.
作者
付彬
沈婉莹
周梦舟
吴茜
徐宁
FU Bin;SHEN Wan-ying;ZHOU Meng-zhou;WU Qian;XU Ning(Research Center of Food Fermentation Engineering and Technology in Hubei Province,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China)
出处
《中国调味品》
CAS
北大核心
2019年第8期71-75,共5页
China Condiment
基金
湖北省大学生创新创业训练计划项目(201810500064)
关键词
柑橘皮
米曲霉
黑曲霉
抗氧化活性
挥发性风味物质
citrus peel
Aspergillus oryzae
Aspergillus niger
antioxidant activity
volatile flavor compounds
