《食品工业科技》F5000论文展播：核桃青皮果蔬酵素的成分组成及体外抗氧化活性研究- 大数跨境

《食品工业科技》F5000论文展播：核桃青皮果蔬酵素的成分组成及体外抗氧化活性研究

食品工业科技编辑部

2022-10-28

核桃青皮果蔬酵素的成分组成及体外抗氧化活性研究

目的：核桃青皮具有抗自由基、抑菌、镇痛、抗肿瘤等功效，被民间广泛用于治疗癌症，配制药酒和利口酒等，本研究用核桃青皮经微生物发酵制成核桃青皮果蔬酵素，并探究其化学组成、功能成分和抗氧化活性，为开发优质核桃青皮果蔬酵素和科学评估其质量提供依据。

方法：以核桃青皮和果蔬为原料，经酵母菌前发酵、乳酸菌后发酵、200目滤布粗滤、0.2μ超微滤等工序制得核桃青皮果蔬酵素，对该酵素的主要营养成分及功效酶和主要抗氧化成分进行定量测定和分析，并评估其体外抗氧化功能。

结果：所得核桃青皮果蔬酵素经品尝酸甜适口、果香醇香浓郁，其总可溶性固形物、总酸、总糖、总蛋白和总矿物质含量分别为29.3%±0.058%、1.959%±0.009%、1.1802%±0.004%、3.9%±0.001%和2.1041%± 0.015%，其矿物元素较丰富，含量依次为K（14.703±0.138 g/L）> Cl（3.051±0.392 g/L）>Mg（1.656±0.014 g/L）>Na（0.911 ±0.053 g/L）>Ca（0.472±0.043 g/L）>P(0.233±0.028 g/L) > Fe（0.014±0.01 g/L）>Zn（0.001±0.002 g/L）。该核桃青皮果蔬酵素中SOD活性较高（1980.25±15.238 U/mL），而淀粉酶活较低（0.96 ±0.166 U/mL）；主要抗氧化成分含量依次为：VC（1.096±0.089 g/L）> 总黄酮（0.853±0.013 g/L）> 总花青素（0.855±0.055 g/L）> 总多酚（0.188±0.006 g/L）。核桃青皮果蔬酵素显示出较强清除DPPH•、O₂•-、•OH自由基的能力，其IC50分别为0.46%、1.88%、4.83%。7%的核桃青皮果蔬酵素还原力与140 mg/L的VC还原力相当，2.5 %的核桃青皮果蔬酵素的总抗氧化能力约相当于20 mg/L的VC的总抗氧化能力，呈现出了良好的还原力和总抗氧化能力。而核桃青皮果蔬酵素原液对Fe²⁺的螯合作用仅为8.4%，表明其对金属离子的螯合能力较差。

结论：核桃青皮果蔬酵素具有营养补给、美白抗氧化、助消化等功能潜力，在营养保健、美容和医药行业有较好的开发应用前景。其他活性成分及生理功能尚有待进一步研究。

Objectives: Walnut green husk has anti-free radical, bacteriostatic, analgesic, anti-tumor and other effects, which is widely used in the treatment of cancer, pharmaceutical liquor and liqueur in the folk. In this paper, the walnut green husk ferments were made by microbial fermentation with walnut green husk and other fruits, in which the chemical composition, functional components and antioxidant activities were explored to provide a basis of the development of high-quality walnut green husk ferments and the scientific assessment of fruits and vegetable ferment quality.

Methods: Using the walnut green husk, fruit and vegetable as raw materials, the ferment of walnut green husk with fruits and vegetables was made through twice fermentation and filtration. In this study, chemical composition, bioactive enzymes and the major antioxidant components of the ferment were determined, and simultaneously antioxidant activities were investigated.

Results: The content of soluble solids, acidity, total sugar, protein and total mineral elements in the ferment of walnut green husk with fruit and vegetable were 29.3%±0.058%、1.959%±0.009%、1.1802%±0.004%、3.9%±0.001% and 2.1041% ±0.015%, respectively. The ferment of walnut green husk with fruit and vegetable presented mellow, with a sweet-sour flavor. Moreover, the ferment was rich in the species of mineral elements which showed K (14.703±0.138g/L) > Cl (3.051±0.392g/L) > Mg (1.656±0.014g/L) > Na (0.911±0.053g/L) > Ca (0.472±0.043g/L) > P (0.233±0.028g/L) > Fe (0.014±0.010g/L) > Zn (0.001±0.002 g/L). SOD activity reached 1980.25 U/mL, while the activity of amylase was lower (0.96±0.166 U/mL). The major antioxidant components were orderly ascorbic acids (1.096±0.089 g/L), total flavonoids (0.853±0.013 g/L), proanthocyanidin (0.855±0.055 g/L) and total polyphenol (0.188±0.006 g/L). Walnut green husk ferments showed a strong ability to scavenge DPPH•, O₂•-, OH free radicals, which IC50 were 0.46%, 1.88%, and 4.83%, respectively. The reducing power of 7% walnut green husk ferments is comparable to the reducing force of V_C of 140 mg/L, and the total antioxidant capacity of 2.5% walnut green husk ferments is about equivalent to the total antioxidant capacity of 20 mg/L V_C, showing good reducing power and total antioxidant capacity. The chelating rate of walnut green husk ferments on Fe²⁺ is only 8.4%, indicating that its chelating ability to metal ions is poor.

Conclusions: Walnut green husk ferments presented the potential of nutritional supplementation, whitening and antioxidant, digestion and other functions, with a good development and application prospect in the nutrition and health care, beauty and pharmaceutical industries. Other active ingredients and physiological functions remain to be further studied.