摘要
目的:研究两种酸笋的化学成分、挥发性成分和生物活性及酸笋的区域特性和风味形成机制.方法:采用理化试验分析酸笋及其提取物中的主要成分,利用顶空固相微萃取气相色谱—质谱联用仪(HS-SPME-GC-MS)对酸笋中的挥发性风味成分进行鉴定和分析,通过体外抗氧化活性方法(ABTS自由基清除方法、DPPH自由基清除方法和FRAP法)评估酸笋提取物的抗氧化活性.结果:GXLZTY酸笋和GDYBNX酸笋在水分、pH、可溶性总糖、脂肪、氨基酸态氮和亚硝酸盐的含量上无明显差异.然而,氯化物、总酸、蛋白质、膳食纤维、总黄酮、总多酚和矿物质元素的含量在两者之间存在显著差异.GXLZTY酸笋中的主要成分为对甲基苯酚、己酸、辛酸、2-乙基己醇和二氧化硫,而GDYBNX酸笋中的主要成分为对甲基苯酚、醋酸和丝氨醇.GXLZTY酸笋提取物在清除ABTS自由基、DPPH自由基和FRAP活性方面的表现均优于GDYBNX酸笋提取物.结论:GXLZTY酸笋具有更高的营养价值和抗氧化活性.
Abstract
Objective:The primary objective of this study is to investigate the chemical composition,volatile components,and biological activity of pickled bamboo shoots in the Guangxi and Guangdong regions,as well as the regional characteristics and flavor formation mechanisms of these pickled bamboo shoots.Methods:Physical and chemical experiments were used to analyze the major components in fermented bamboo shoots and their extracts.The volatile flavor components in fermented bamboo shoots were identified and analyzed using headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).The antioxidant activity of fermented bamboo shoot extracts was evaluated using in vitro antioxidant activity methods(ABTS free radical scavenging method,DPPH free radical scavenging method,and FRAP method).Results:There were no significant differences in moisture,pH,total soluble sugars,fats,amino acid nitrogen,and nitrite content between the pickled bamboo shoots from Guangxi Liuzhou Tianyi Agricultural Technology Co Ltd(hereinafter referred to as GXLZTY)and those from the Shaoguan Nanxiong Agricultural Trade Market in Northern Guangdong(hereinafter referred to as GDYBNX).However,there were significant differences between the two in terms of chloride,total acids,proteins,dietary fibers,total flavonoids,total polyphenols,and mineral element content.Analysis of volatile components indicated that the main constituents in GXLZTY fermented bamboo shoots were P-cresol,hexanoic acid,octanoic acid,2-ethylhexanol,and sulfur dioxide,while the primary components in fermented bamboo shoots from GDYBNX were p-cresol,acetic acid,and serinol.Antioxidant activity test results showed that the GXLZTY sour bamboo shoot extracts were superior in terms of clearing ABTS free radicals,DPPH free radicals,and FRAP activity compared to the extracts from GDYBNX.Conclusion:GXLZTY fermented bamboo shoots have higher nutritional value and antioxidant activity.These research results provide a theoretical basis for the fermentation process and industrial production of fermented bamboo shoots.
基金项目
广西高校中青年教师科研基础能力提升项目(2023KY0351)
广西科技计划项目(桂科AB220350613)
广东省粤北食药资源利用与保护重点实验室开放基金课题资助项目(FMR2022008Z)
国家科技期刊平台
NSTL
维普
万方数据