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投稿时间：2023-07-06
投稿时间：2023-07-06
中文摘要: 以油橄榄果渣为原料，探究不同种类酶（纤维素酶、半纤维素酶、果胶酶和中性蛋白酶）和不同添加量在超声条件下对油橄榄果渣多酚及黄酮类物质含量的影响。结果表明：油橄榄果渣总多酚含量随着4 种酶添加量的增大整体呈现出先上升后下降的趋势，添加5%的半纤维素酶可获得最大量的总多酚23.129 mg/g。当添加6%的半纤维素酶后不再显著影响油橄榄果渣总黄酮含量，但中性蛋白酶和果胶酶的过量添加反而会显著降低橄榄果渣总黄酮含量。与纤维素酶、半纤维素酶相比，果胶酶对丁香酸的含量有较大影响，同时果胶酶对果胶的酶解进一步有利于丁香酸的释放。半纤维素酶及中性蛋白酶有利于橄榄苦苷的富集，当半纤维素酶添加量为5%、中性蛋白酶添加量为4%时，橄榄苦苷含量分别达到最大值0.027 mg/g 和0.029 mg/g。
Abstract:Olive pomace was treated with different enzymes（cellulase，hemicellulase，pectinase，and neutral protease）at different addition levels under ultrasonic conditions，and the content of polyphenols and flavonoids in olive pomace was determined.The results showed that the total polyphenol content first increased and then decreased with the increase in the enzyme addition level. The maximum total polyphenol content of 23.129 mg/g was obtained in the treatment with 5% hemicellulase. When 6% hemicellulase was added，the content of total flavonoids in olive pomace was no longer significantly affected，while the excessive addition of neutral protease and pectinase significantly reduced the content of total flavonoids in olive pomace. Compared with hemicellulase and cellulase，pectinase significantly influenced the content of syringic acid，facilitating the release of syringic acid by degrading pectin. Hemicellulase and neutral protease were conducive to the enrichment of oleuropein.With the addition of hemicellulase at 5% and neutral protease at 4%，the content of oleuropein reached the maximum of 0.027 mg/g and 0.029 mg/g，respectively.
keywords: olive pomace active substances flavonoids enzymatic hydrolysis ultrasound-assisted extraction
文章编号：202420008 中图分类号： 文献标志码：
基金项目:重庆市教委重大研究项目（KJZD-M202001601）；重庆市博士“直通车”科研项目（CSTB2022BSXM-JCX0166）；重庆市自然科学基金项目（cstc2021jcyj-msxmX1124）
| 作者 | 单位 |
| 王操1，2，谢跃杰2，向小凤2，王锴2，司金莎2，勾瑶2，杨宪1*，王强2 | 1.重庆师范大学生命与科学学院，重庆 400715；2.重庆第二师范学院脂质资源利用及儿童日化品研发重点实验室，重庆 400067 |
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