摘要
目的:研究茶多酚对酸奶发酵品质及抗氧化活性的影响。方法:对含有不同浓度茶多酚(0、0.1、0.2、0.3、0.4和0.5 g/100 mL牛乳)的牛乳进行发酵以制作酸奶。通过理化分析实验测定茶多酚对酸奶的pH、可滴定酸度、营养成分含量、持水力的影响,利用质构仪、色差色度仪、顶空固相微萃取-气相色谱-质谱联用分析茶多酚对酸奶的质构特性、颜色和风味成分的影响,通过高效液相色谱法分析酸奶发酵过程对茶多酚中四种儿茶素含量的影响,并通过体外抗氧化实验测定了茶多酚酸奶的抗氧化能力。结果:茶多酚对酸奶的pH、可滴定酸度和营养成分的影响不显著;茶多酚的添加使酸奶的持水力、硬度、黏性、胶粘性和内聚性略微降低,并使得酸奶的颜色略微偏红和偏黄;茶多酚的添加使得酸奶中的酸类风味物质的含量略有降低,而酮类和醇类风味物质的种类和含量有所增加;酸奶发酵过程中,酯化儿茶素(表没食子儿茶素没食子酸酯和表儿茶素没食子酸酯)发生了降解,非酯化儿茶素(表儿茶素和表没食子儿茶素)的变化不明显;体外抗氧化实验表明,茶多酚的添加可以显著提高酸奶的抗氧化活性(包括:DPPH及ABTS~+自由基清除能力和还原能力的显著增强)。结论:茶多酚的添加一定程度上改变了酸奶的品质,并赋予了酸奶独特的风味和抗氧化功效,为茶多酚在功能型酸奶中的利用提供参考。
Objective:The aim was to investigate the effect of tea polypenols(TP)on yogurt quality and its antioxidant activity.Methods:Milk with different concentration(0,0.1,0.2,0.3,0.4 and 0.5 g/100 mL milk)of TP was fermented for the preparation of yogurt.The effect of TP on the pH value,titratable acidity,nutrients and water-holding capacity of yogurt was determined by physicochemical analysis.Meanwhile,the effect of TP on the texture properties,color and flavor of yogurt was analyzed with a texture analyzer,chromatic aberration colorimeter and headspace solid phase microextraction/gas chromatography-mass spectrometry,respectively.Besides,the changes of four catechins in TP during the fermentation of yogurt was determined by high performance liquid chromatography(HPLC),and the antioxidant capacity of yogurt with TP was determined by in-vitro antioxidant test.Results:TP had no significant influence on the pH value,titratable acidity and nutrients.Then,the addition of TP slightly reduced the water-holding capacity,hardness,adhesiveness,gumminess and cohesiveness of yogurt,and made the color of yogurt slightly red and yellow.The addition of TP slightly reduced the content of acid flavor substances in yogurt,while the types and contents of flavors(ketones and alcohols)increased.During the fermentation of yoghurt,the esterified catechins(epigallocatechin gallate and epigallocatechin gallate)were degraded,while the non-esterified catechins(epigallocatechin and epigallocatechin)were not significantly changed.In-vitro antioxidant test showed that the addition of TP significantly increased the antioxidant activity of yogurt(including the significant enhancement of DPPH/ABTS+free radical scavenging capacity as well as reduction capacity).Conclusions:The addition of TP has changed the quality of yoghurt to some extent and imparted a unique flavour and antioxidant effect,which could provide a reference for the utilisation of TP in functional yoghurts.
作者
冯子健
陈南
高浩祥
何强
曾维才
FENG Zijian;CHEN Nan;GAO Haoxiang;HE Qiang;ZENG Weicai(Department of Food Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology of Sichuan Province of Education,Sichuan University,Chengdu 610065,China)
出处
《食品工业科技》
CAS
北大核心
2023年第2期143-151,共9页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31801548)
四川省科技计划项目(2021YFH0072)
中央高校创新科技计划项目(2021CDLZ-21)
国家重点研发计划(2019YFE0103800)。
关键词
酸奶
茶多酚
品质
儿茶素
抗氧化活性
yogurt
tea polypenols
quality
catechins
antioxidant activity
