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黑枣醋蛋液理化特性、挥发性物质变化及抗氧化能力比较分析

孔炜浩 高琳 颜景焱 张仁堂

孔炜浩,高琳,颜景焱,等. 黑枣醋蛋液理化特性、挥发性物质变化及抗氧化能力比较分析[J]. 食品工业科技,2022,43(12):84−91. doi:  10.13386/j.issn1002-0306.2021090190
引用本文: 孔炜浩,高琳,颜景焱,等. 黑枣醋蛋液理化特性、挥发性物质变化及抗氧化能力比较分析[J]. 食品工业科技,2022,43(12):84−91. doi:  10.13386/j.issn1002-0306.2021090190
KONG Weihao, GAO Lin, YAN Jingyan, et al. Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid[J]. Science and Technology of Food Industry, 2022, 43(12): 84−91. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090190
Citation: KONG Weihao, GAO Lin, YAN Jingyan, et al. Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid[J]. Science and Technology of Food Industry, 2022, 43(12): 84−91. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090190

黑枣醋蛋液理化特性、挥发性物质变化及抗氧化能力比较分析

doi: 10.13386/j.issn1002-0306.2021090190
基金项目: 中央引导地方科技发展资金项目(项目编号:YDZX2021071);2021年度山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(2021TZXD011);德州市健康食品产业创新创业共同体;山东省土地发展集团有限公司科技项目“红枣高效绿色生产及高值化利用全产业链关键技术集成与产业化示范”。
详细信息
    作者简介:

    孔炜浩(1999−),男,硕士研究生,研究方向:功能食品,E-mail:18866020829@163.com

    通讯作者:

    张仁堂(1978−),男,博士,副教授,研究方向:果蔬加工与功能食品,E-mail:rentangzhang@163.com

  • 中图分类号: TS205.5

Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid

  • 摘要: 为了开发出一款营养功能兼具的黑枣醋蛋液产品,本研究对比分析了黑枣醋蛋液与白醋醋蛋液成分与功能的差异。跟踪测定了浸泡过程中多酚、磷、氨基酸及挥发性成分的变化规律,研究了醋蛋液抗氧化能力及黑枣醋蛋液与白醋醋蛋液不同挥发性成分。结果表明:黑枣醋蛋液最适浸泡方式为二次浸泡;黑枣醋蛋液中多酚浓度在40 h时达到最高,是浸泡前的2.38倍,磷的浓度整体呈升高趋势,浸泡64 h的黑枣醋蛋液氨基酸总量比浸泡24 h增加了42.62%;浸泡过程中两种醋蛋液挥发性成分差异较大,黑枣醋蛋液挥发性成分的种类是白醋醋蛋液的2倍左右,比白醋醋蛋液多了香叶基丙酮等多种酮类及芳香烃物质,香气更加饱满;通过测定1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率、以及总还原力(FRAP)得出,黑枣醋蛋液的IC50值均低于白醋醋蛋液,分别为0.19、0.31、0.66 mg/mL,表明其抗氧化能力明显优于白醋醋蛋液。综上,黑枣醋蛋液在营养成分、抗氧化等多方面要优于普通醋蛋液,充分证明了黑枣醋蛋液自身的优越性与可行性。
  • 图  1  多酚浓度随浸泡时间的变化

    Figure  1.  Changes of polyphenol concentration with soaking time

    注:不同小写字母表示差异显著,P<0.05;图2~图5同。

    图  2  磷的浓度随浸泡时间的变化

    Figure  2.  Changes of phosphorus concentration with soaking time

    图  3  黑枣醋蛋液与白醋醋蛋液挥发性物质比较

    Figure  3.  Comparison of volatile substances between black jujube vinegar egg liquid and white vinegar egg liquid

    图  4  黑枣醋蛋液与白醋醋蛋液挥发性物质比较

    Figure  4.  Comparison of volatile substances between black jujube vinegar egg liquid and white vinegar egg liquid

    图  5  黑枣醋蛋液与白醋醋蛋液抗氧化能力比较

    Figure  5.  Comparison of antioxidant capacity between black jujube vinegar egg liquid and white vinegar egg liquid

    表  1  黑枣醋蛋液形态感官评价标准

    Table  1.   Sensory evaluation of black jujube vinegar egg liquid

    评价指标描述分值

    形态
    醋蛋液整体浑浊,有沉淀,有杂质0~3
    醋蛋液整体略微浑浊,有些许沉淀或杂质4~6
    醋蛋液整体均匀,无沉淀无杂质7~10
    下载: 导出CSV

    表  2  不同浸泡工艺对醋蛋液感官评价结果的影响

    Table  2.   Effects of different soaking process on sensory evaluation results of vinegar egg liquid

    浸泡工艺流程平均得分感官评价
    一次浸泡4.8蛋液较均匀,但有明显的蛋壳
    二次浸泡8.1蛋液均匀,无蛋壳,无结块
    下载: 导出CSV

    表  3  黑枣醋蛋液浸泡24、64 h氨基酸含量对比

    Table  3.   Comparison of amino acid content in black jujube vinegar egg liquid after soaking for 24 and 64 h

    名称氨基酸含量(g/100 g)
    黑枣醋蛋液(24 h)黑枣醋蛋液(64 h)
    酪氨酸0.090.13
    精氨酸0.160.22
    门冬氨酸0.250.36
    赖氨酸0.190.26
    丝氨酸0.180.25
    谷氨酸0.350.50
    甘氨酸0.080.12
    蛋氨酸0.060.10
    亮氨酸0.230.32
    苯丙氨酸0.140.20
    苏氨酸0.120.17
    脯氨酸0.100.15
    丙氨酸0.150.21
    缬氨酸0.150.22
    异亮氨酸0.130.19
    组氨酸0.060.08
    氨基酸总量2.443.48
    下载: 导出CSV

    表  4  黑枣醋蛋液与白醋醋蛋液浸泡过程中挥发性物质变化对比

    Table  4.   Comparison of volatile compounds in black jujube vinegar egg liquid and white vinegar egg liquid during soaking

    成分名称 相对含量(%)
    白醋醋蛋液 黑枣醋蛋液
    0 h24 h64 h0 h24 h64 h
    丙二酸59.85±5.6438.45±4.0344.98±2.53 67.36±2.9433.74±15.5232.42±4.98
    乙酰氧基乙酸0.29±0.020.53±0.160.40±0.060.83±0.320.19±0.100.46±0.10
    苯甲酸0.04±0.02
    正己酸乙酯0.41±1.420.68±0.27
    1,2-丙二醇二乙酸酯0.04±0.02
    乙酰氧基乙酸甲酯0.21±0.040.44±0.110.27±0.070.17±0.07
    3-辛酮0.13±0.100.20±0.180.16±0.050.20±0.020.43±0.130.20±0.10
    甲基庚烯酮0.03±0.03
    香叶基丙酮0.06±0.03
    壬醛0.09±0.03
    糠醛0.03±0.020.03±0.010.08±0.04
    癸醛0.08±0.02
    2,4-二甲基苯甲醛0.07±0.02
    (S)-(+)-5-甲基-1-己醇0.03±0.020.05±0.04
    2-乙基己醇0.04±0.03
    3-辛醇11.73±0.69
    苯乙醇0.15±0.120.12±0.040.05±0.020.13±0.080.07±0.03
    异戊醇0.44±0.250.23±0.080.44±0.180.27±0.13
    2,4-二甲基庚醇17.34±4.7739.81±7.8444.86±3.80c46.2±18.8758.56±6.14
    2,4-二叔丁基苯酚0.12±0.02
    三氯甲烷16.43±1.6910.97±3.810.53±0.1011.34±2.190.37±0.029
    十七烷0.02
    甲苯0.74±0.21
    乙基苯0.08±0.04
    1,2-二甲苯0.71±0.17
    正丙苯0.02
    间乙基甲苯2.05±1.7
    1,2,3-三甲苯0.14±0.04
    邻乙基甲苯0.19±0.09
    注:“−”表示未检出。
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-09-15
  • 网络出版日期:  2022-04-28
  • 刊出日期:  2022-06-08

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