1.湖南大学研究生院隆平分院/果蔬贮藏加工与质量安全湖南省重点实验室/ 湖南省果蔬加工与质量安全国际科技创新合作基地，长沙 410125;2.湖南省农业科学院农产品加工研究所，长沙 410125
周丽玲，E-mail：zhoull203@hnu.edu.cn
李高阳，E-mail：lgy7102@163.com
TS255.1
湖南省重点研发计划项目（2021NK2014）
- ZHOU Liling 1
- LUO Jiaqian 1
- CHANG Xia 1
- LIN Jun 1
- HUANG Fan 1
- LI Gaoyang 1,2
LI Gaoyang
Longping Branch Graduate School，Hunan University/Hunan Provincial Key Laboratory for Fruits and Vegetables Storage and Quality Safety/Hunan Province International Joint Lab on Fruits & Vegetables Processing，Quality and Safety，Changsha 410125，China;Hunan Agricultural Products Processing Institute，Hunan Academy of Agricultural Sciences， Changsha 410125，China
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1.Longping Branch Graduate School，Hunan University/Hunan Provincial Key Laboratory for Fruits and Vegetables Storage and Quality Safety/Hunan Province International Joint Lab on Fruits & Vegetables Processing，Quality and Safety，Changsha 410125，China;2.Hunan Agricultural Products Processing Institute，Hunan Academy of Agricultural Sciences， Changsha 410125，China
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为探究不同柑橘膳食纤维的性能差异及提高柑橘加工副产物综合利用率，利用酶解法制备4种柑橘（脐橙、苹果柚、沃柑、柠檬）皮渣膳食纤维，采用扫描电子显微镜、傅里叶变换红外光谱及X射线衍射对纤维形态结构进行表征，并测定理化性质及体外抗氧化活性，通过主成分分析评价不同柑橘纤维综合品质。结果显示，酶法制备的柑橘纤维性能存在品种差异，柠檬纤维总纤维含量（67.63±0.46）%最高，脐橙纤维组成比例最好，沃柑、脐橙纤维水合性能和体外抗氧化活性最强，苹果柚纤维在4种纤维中表现出最高表观黏度。综合评价从高到低排序为：脐橙纤维、沃柑纤维、苹果柚纤维、柠檬纤维。结果表明，酶法制备的4种柑橘膳食纤维均有较好生理活性，其中脐橙纤维综合品质最佳，作为食品添加剂有较广应用前景。
Four kinds of dietary fibers from peel pomace of citrus including navel orange，apple pomelo，orah and lemon were prepared with enzymatic hydrolysis to study the performance differences of different citrus dietary fibers and improve the comprehensive utilization rate of by-products of citrus processing. The fiber morphology was characterized by scanning electron microscope，Fourier transform infrared spectroscopy and X-ray diffraction. The physicochemical properties and in vitro antioxidant activity were determined. The comprehensive qualities of different citrus fibers were evaluated by principal component analysis. The results showed that the properties of citrus fibers prepared with enzymatic hydrolysis were different among varieties. The total fiber content of lemon （67.63±0.46）% was the highest. The fiber composition ratio of navel orange is the best. The fiber of Orah and navel orange had the strongest hydration properties and in vitro antioxidant activity. The fiber of apple pomelo showed the highest apparent viscosity among the four kinds of fibers. The decreasing order of comprehensive evaluation is navel orange fiber，orah fiber，apple pomelo fiber and lemon fiber. It is indicated that four kinds of citrus dietary fibers prepared with enzymatic hydrolysis have good physiological activities. Among them，the comprehensive quality of navel orange fiber is the best，and it has a wide application prospect as a food additive. It will provide theoretical reference for citrus dietary fiber as a potential food additive resource and comprehensive utilization of citrus peel pomace.
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周丽玲,罗佳倩,常霞,林军,黄帆,李高阳.酶解法制备柑橘皮渣膳食纤维的理化特性及抗氧化活性[J].华中农业大学学报,2022,41(4):124-131
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- 收稿日期:2022-03-29
- 在线发布日期: 2022-10-12
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