采用 70％乙醇提取淡竹竹叶中的竹叶黄酮,并对其在泡菜中的功能特性进行研究.通过单因素试验和响应面试验,以竹叶黄酮提取率为考察指标,确定竹叶黄酮的最佳提取工艺条件,并考察其对泡菜中亚硝酸盐含量的影响.结果表明,竹叶黄酮的最佳提取工艺条件为水料比 25、提取时间 20 min、提取功率 400 W.在此条件下,竹叶黄酮的提取率为 11.85 mg/g.添加竹叶黄酮后,泡菜中亚硝酸盐含量降低,当竹叶黄酮添加量为 0.004％时,其对亚硝酸盐的抑制率最大.此外,泡菜的"亚硝峰"和泡菜表面的白膜也推后出现.该研究可为竹叶黄酮的功能性研究以及泡菜的品质调控提供理论依据.
The traditional natural fermentation technology of pickle is adopted to ferment pickle by adding different concentrations of green tea polyphenols or black tea polyphenols, and then the indexes such as nitrite, pH, color, aroma, taste, hardness and sensory quality of pickle are detected and analyzed. The results show that compared with the control group without tea polyphenols, the content of nitrite in pickle decreases after adding tea polyphenols. When the addition amount of green tea or black tea polyphenols is 0.002%, the inhibition rates of the two kinds of tea polyphenols on nitrite reach the maximum, which are 93.37% and 80.16% respectively. At the same fermentation time, green tea polyphenols can significantly reduce the pH value of pickle, while when the concentration of black tea polyphenols is ≥0.004%, the pH value of pickle could decrease significantly. When the addition amount of tea polyphenols is 0.004% and the fermentation time is 7 d, the sensory quality and texture of pickle are the best. The pickle has strong fragrance, suitable sourness and saltiness, and moderate hardness. As the fermentation time continues to increase, the hardness of pickle gradually decreases, and the sourness becomes more obvious. This study can provide references for the safety and quality control of pickle.
桦褐孔菌(Inonotus obliquus)多糖因具有良好的功能性调味特性,引起了食品行业的广泛关注.然而,目前对液体纯化培养桦褐孔菌胞内多糖的研究较少,缺乏系统的提取工艺优化和性质分析.该研究旨在比较热水浸提法和超声波辅助提取法对桦褐孔菌胞内多糖的提取效果,并利用Design Expert 13.0 软件构建超声波提取以及热水浸提桦褐孔菌胞内多糖的响应面模型.结果表明,超声波辅助提取法优于热水浸提法,其最佳提取工艺条件为超声功率 508.25 W、料液比 1∶19.38、超声时间 18.40 min.在此条件下,桦褐孔菌胞内多糖的最佳理论预测值为 43.81 mg/g.此外,该研究还探讨了超声波辅助提取法得到的桦褐孔菌胞内多糖的抗氧化活性,发现其对DPPH 自由基和羟基自由基(·OH)均有较强的清除能力,其IC50 值分别为 1.70,1.98 mg/mL.该研究为桦褐孔菌胞内多糖的工业化生产以及其在食品风味物质的开发利用中的应用提供了依据.
以单性木兰叶为原材料,采用超声波辅助提取法对其多糖进行提取,探讨固液比、超声功率、超声温度、超声时间对单性木兰叶多糖得率的影响,通过正交试验设计法优化最佳提取工艺,同时考察了单性木兰叶多糖在不同环境下的稳定性.结果表明,单性木兰叶中多糖的最佳提取条件为固液比 1∶90(g/mL)、超声功率 420 W、超声温度 80℃、超声时间 20 min,在该条件下单性木兰叶多糖得率为 5.04%.单性木兰叶多糖受光照环境、温度的影响较大;单性木兰叶多糖对过氧化氢的稳定性强于葡萄糖,而对亚硫酸钠的稳定性较弱.该结果可为单性木兰叶多糖在食品、药品的开发和利用上提供理论依据.
文章综述了淀粉-脂肪酸复合物的复合机理、制备方法及条件,重点讨论了影响淀粉-脂肪酸复合物形成的因素,发现淀粉结构、脂质结构、脂质浓度以及不同工艺参数对淀粉-脂肪酸复合物的影响很大,并以此为基础探究复合物对淀粉性质的影响,综述了淀粉-脂质复合物在淀粉基食品中的应用进展,以期为进一步推广和完善淀粉-脂质复合物在食品工业中的应用提供参考.
