佛手凉果加工过程中功能性成分与抗氧化性分析

佛手凉果是具有功能特性的岭南特色凉果品种,探究佛手凉果制作过程中功能性成分及其体外抗氧化活性变化规律,可为佛手凉果产业工艺优化与改良提供依据。结果表明,加工提高了佛手中总酸、多糖、黄酮和膳食纤维含量,导致多酚含量下降。制作过程中,1,1－二苯基－2－三硝基苯(DPPH)自由基、2,20 -联氮- 2 -三硝基苯肼(ABTS)自由基清除能力和铁离子还原抗氧化能力(Ferric Reducing Antioxidant Power, FRAP)呈现先下降后上升的趋势,效果分别是新鲜佛手的1.35倍、1.57倍和2.16倍。总黄酮与FRAP之间呈现极显著相关性(P＜0.01)；与DPPH、ABTS呈显著相关性(P＜0.05)；有机酸、总多糖分别与ABTS和FRAP之间相关性(P＜0.05)。为此,在佛手凉果的制作过程中,糖制和干燥工艺对功能性成分的转化与浓缩起关键作用,可作为工艺优化的重点。

Influence of process procedures on functional ingredients of pickling finger citron

Pickled bergamot is a common medicinal and food homologous cold fruit in the market, and the functional components and their antioxidant activity in vitro changes in the process of pickling bergamot are explored. The results showed that pickling increased the content of polysaccharides, flavonoids and dietary fiber, but the content of polyphenols was decreased. During the pickling process, 2,2-diphenyl-1-picrylhydrazyl(DPPH)radicals, 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical scavenging capacity and iron reducing power showed a trend of first decreasing and then rising, and the effects were 1.35 times, 1.57 times and 2.16 times that of fresh bergamot, respectively. There was a significant correlation between total flavonoids and Ferric Reducing Antioxidant Power ( FRAP) (P<0.01), significantly correlated with DPPH and ABTS (P<0.05), and between organic acids and total polysaccharides and ABTS and FRAP (P<0.05). This study provides a reference for the high-value utilization of bergamot fruit.