1、Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins果胶酶对覆盆子和黑加仑果汁饮料产量及其花青素可萃取性的影响汇报内容IntroductionMaterials and methodsResults and discussionConclusionAbstract Bilberries and black currants dark blue berries rich in anthocyanins, were proce
2、ssed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berryanthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anth
3、ocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased signicantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for
4、black currants in enzymeaided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the prole of extracted anthocyanins were greatly affected b
5、y the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinos
6、ides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity prole of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.摘要 富含花青素的覆盆子及黑加仑果在通过添加某种商业果胶酶制剂进行处理后，对其中花青素所受的影响进行调查分析。酶制剂将根
7、据它们自身的聚半乳糖醛酸酶活性从 1-100nkat/g分别添加加入到果泥中。重量决定果汁的产量，对花青素的分析将被高效色谱分析法所呈现。最低剂量的聚半乳糖醛酸酶试剂（ 1 nkat/g）都可以使覆盆子和黑加仑果汁的产量相比于空白组来说有明显的增加。经过酶制剂处理的覆盆子和黑加仑果中的花青素产量分别提高到了 83%和 58%。结果表明，为了获取最大的果汁与花青素产量，黑加仑所需的酶制剂剂量要多于覆盆子。花青素提取的标准和简况很大程度的被酶制剂中糖苷酶的活动所影响，这些酶的活动可以将某些花青素水解为所对应的糖苷配基。另外，数据表明芸香糖苷相比于葡萄糖苷、阿拉伯糖苷和半乳糖苷而言更容易被提取。因此
8、，在处理之前知道原料中完整的花青素结构和酶活动的基本规律从而过得最佳的花青素提取量还有酶的添加剂量是很关键的。Introduction 黄酮类物质（ Flavonoid）是一群来自于水果、蔬菜、茶、葡萄酒、种子或是植物根的化合物， 属于 生理活性物质 。黄酮类在 许多植物和蔬菜中都有发现。在西方的日程饮食中，它们的日均消费量约为 1克。 有大约超过 4000种复合物属于黄酮类，它们被分为 5个亚类：黄酮 、黄 埦 醇、总黄酮、 黄酮醇、和花青盐。黄酮类具有抗氧化 、抗癌、 抗血管增生、消炎、抗变应性、和抗病毒的 功效。 花青素是一种植物的次生代谢产物，其属于类黄酮类物质，存在着典型的环苯甲 酰
9、 和羟基肉桂的结构。 超过 4000种植物 类 黄酮已鉴定 ,其中大约 600个拥有天然 花青素 结构。花青素一般较多的存在在红和蓝色的水果与花朵中，因此它们常常被当作食物的着色剂使用。另外，花青素拥有很强的生物活性，它们的抗氧化性、消除自由基能力、抗诱变性、抗炎性与抗癌性经过研究后，对人类的健康很有益处。 果胶酶常用在工业浆果的加工中促进果汁的提取。它可以对植物细胞壁进行破坏使汁液流出，大大增加果汁的产量。覆盆子和黑加仑果中富含着花青素，本文研究酶制剂对覆盆子和黑加仑果中花青素提取的影响，目的在于使用最少剂量的酶，产生最小的负面效果，以获得最大的花青素提取率。Materials and me
10、thods 酶制剂： Econase CE、 Biopectinase CCM、 Pectinex Smash XXL、 Pectinex BE-3L Juice processingThe details of a laboratory-scale juice production have been presented earlier, and are only briey described here. Prior to incubation with enzyme preparations, bilberries and black currants were thawed and m
11、ashed. A 50 g sample of the berry mash was weighed, and 5.0 mL of waterenzyme solution was added. The enzyme preparations were dosed at 1, 10 and 100 nkat/g of mash (Econase CE, Biopectinase CCM and Pectinex BE 3-L) or 1, 10 and 20 nkat/g of mash (Pectinex Smash XXL) based on their polygalacturonase
12、 (PG) activity representing enzyme preparation volumes from 0.03 to 92 mL/kg berry mash. After the processing juice yield was determined by weighing the pressed juice, which was compared to the initial sample weight. The treatments were carried out in four replicates. Control treatment was carried o
13、ut correspondingly but omitting the enzymes.The samples were frozen and stored at 20 until anthocyanin analysis.Materials and methods Analysis of anthocyaninsFrozen juices were thawed, and a 4.7 mL sample was weighed for the analysis. After adjusting the pH below 1 by adding 50 L of HCl (c(HCl) = 12
14、 mol/L), the sample volume was adjusted to 5 mL with methanol. Prior to HPLC analysis, the samples were ltered through a 0.45 m GH polypropylene syringe lter. For the anthocyanins present in unprocessed berries the details of the extraction procedure have been described elsewhere.The analysis of ant
15、hocyanins was performed using 8.5% (v/v) aqueous formic acid as eluent A and HPLC grade acetonitrile:methanol (85:15, v/v) as eluent B. The ow rates of the mobile phase were 0.85 mL/min for 012 min and 0.7 mL/min for 1390 min. The gradient used was as follows: 02 min, 46% B; 24 min, 68% B; 413 min,
16、89% B; 1320 min, 910% B; 2040 min, 1011% B; 4053 min, 11% B; 5365 min, 1119% B; 6581 min 1935% B; 8184 min, 3580% B, followed by an isocratic elution for 4 min and then returning to the initial conditions for 6 min before the next injection. Anthocyanins were detected at 520 nm. Results and discussion Activity prole of enzyme preparationsResults and discussion Effect of enzymatic processing on concentration of anthocyaninsResults and discussion Effect of enzymatic processing on yield of anthocyanins
