富含黄酮类物质的葛根醋加工工艺及其体外抗氧化活性的研究

发布时间：2018-06-09 20:54

  本文选题：葛根醋 + 黄酮　； 参考：《湖南农业大学》2012年硕士论文

【摘要】：葛根作为药食两用的植物,它除了含有普通的营养成分外,还富含硒元素、黄酮类物质、人体必需氨基酸,因而具有清除自由基、抗氧化、抗衰老、降低心肌耗氧量、防治血管硬化等多种生理功能,在国际市场上很受欢迎,发展潜力很大。 本文章研究了富含黄酮类物质的葛根醋的工艺技术,着重分析了加工过程中酶法糖化、酒精发酵和醋酸发酵、澄清方式等关键工艺参数,测定了产品的酸度、残糖、黄酮含量等理化指标和微生物指标,并进行了感官评价。同时,通过测定葛根醋的自由基清除能力和还原能力等,研究了葛根醋的体外抗氧化活性。主要研究成果如下： 鲜葛酶解糖化是葛根醋糖化的最佳方式,利用纤维素酶、耐高温α-淀粉酶、糖化酶酶解制备高黄酮含量的葛根糖化醪,其最佳条件为：料液比为1：2,10u/g纤维素酶作用1.5h,0.5%耐高温α-淀粉酶作用2h,3%糖化酶糖化3h,制得的葛根糖化醪还原糖含量为14.71%,黄酮含量2.32g/L。 葛根醋发酵工艺最佳条件：酒精发酵最适酵母菌为葡萄酒酵母与木糖酵母混合菌种,最佳比例为2：1,最适接种量5%,初始糖度18%,在30℃发酵7天,酒精度可达9.2%(v/v),黄酮含量为2.6g/L。醋酸发酵阶段采用醋酸菌AS1.41,摇床发酵,初始酒度为7%(v/v),PH4,接种量8%,30℃的恒温振荡箱中发酵6天,最终总酸达52.3g/L。 葛根醋壳聚糖澄清效果较好,其最佳的澄清方法是：0.8g/L1%壳聚糖溶液,30℃静置24h,除去沉淀物澄清后采用63℃,30min巴氏灭菌。采用以上工艺酿造的葛根醋理化指标为总酸(以醋酸计)5.73g/100mL,黄酮含量2.58g/L,还原糖(以葡萄糖计)4.2g/100mL,可溶性固形物11.0%。该工艺过程使得葛根醋中葛根黄酮含量增加了约189%,葛根淀粉的利用率达82.62%。 通过上述工艺条件研制出的葛根醋酸味柔和,具有葛根浓郁的香味。不仅可作调味品,还可与葛根汁调制成葛根果醋饮料,其最佳调配工艺条件为：葛根醋与葛根汁按1：1配比,添加白砂糖2%,蜂蜜1%。 制得的葛根醋用不透光软包装盒装存最佳,不仅能克服葛根黄酮类物质对光的敏感性,有利于黄酮类物质的稳定,还能维持其良好的性状,充分保证葛根醋的营养价值。 通过对比实验室自制的葛根醋和市售苹果醋测定葛根醋和苹果醋的总酸度、黄酮含量以及清除NO2能力,并测定葛根醋和苹果醋的还原能力和清除·OH、DPPH自由基清除能力,确定了葛根醋具有较强的抗氧化能力。通过结果的对比和数据的分析得出,由于葛根醋含有大量的黄酮类物质,NO2的清除率为99.82%,·OH清除率达55.08%,DPPH·自由基的最大用量清除率为84.7%,还原能力明显大于苹果醋,且具有较强的还原能力。因而可知,葛根醋具有良好的保健功能。
[Abstract]:Pueraria lobata, as a medicinal and food plant, contains not only common nutrients, but also selenium, flavonoids and essential amino acids, so it has the advantages of scavenging free radicals, anti-oxidation, anti-aging, and reducing myocardial oxygen consumption. The prevention and treatment of vascular sclerosis and other physiological functions are very popular in the international market and have great potential for development. In this paper, the processing technology of kudzu root vinegar, which is rich in flavonoids, is studied, and the enzymatic saccharification during the processing process is emphatically analyzed. The key technological parameters, such as alcohol fermentation and acetic acid fermentation, clarification method, were used to determine the acidity, residual sugar, flavonoids content and microbial parameters of the product. The sensory evaluation was carried out. At the same time, the antioxidant activity of kudzu root vinegar in vitro was studied by measuring the free radical scavenging ability and reducing ability of kudzu root vinegar. The main results are as follows: the enzymatic hydrolysis and saccharification of fresh Pueraria lobata is the best way to saccharify Pueraria root vinegar. Using cellulase, heat-resistant 伪 -amylase and Glucoamylase to produce high flavonoid content puerarin saccharification mash. The optimum conditions are as follows: the ratio of material to liquid is 1: 210u / g cellulase with 1.5hu 0.5% high temperature tolerance 伪 -amylase for 2 h and 3% Glucoamylase for 3h, the content of reducing sugar in pueraria saccharification mash is 14.71g / L, the content of flavonoids is 2.32g / L. the optimum fermentation conditions for pueraria vinegar are as follows: The optimum yeast for fermentation was mixed yeast of wine and xylose. The optimum proportion is 2: 1, the optimum inoculation amount is 5 and the initial sugar content is 18. After fermentation at 30 鈩，

本文编号：2000797