CN111345341A - 一种提高柑橘类水果活性成分的采后处理方法 - Google Patents
一种提高柑橘类水果活性成分的采后处理方法 Download PDFInfo
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- CN111345341A CN111345341A CN202010127877.2A CN202010127877A CN111345341A CN 111345341 A CN111345341 A CN 111345341A CN 202010127877 A CN202010127877 A CN 202010127877A CN 111345341 A CN111345341 A CN 111345341A
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- citrus fruits
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- fruits
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Abstract
本发明公开了一种提高柑橘类水果活性成分的采后处理方法，该方法包括以下步骤：取采摘后的新鲜柑橘类水果，温室贮存20～30h；取出贮存后的柑橘类水果，置于浴式超声波处理器内进行超声波处理，超声频率为20～40KHz，声密度为50～80W/L，时间为4～6min，温度为20～25℃；超声波处理结束后，取出柑橘类水果擦干，室温下贮藏0～72h。本发明方法对采摘后的柑橘类水果进行超声处理，不仅安全、便捷、低成本、无污染，而且能够有效提高采后柑橘类水果中的活性成分，尤其是对总酚、自由酚酸、类胡萝卜素等活性成分的含量提高显著，同时能够去除水果表面的农药残留和微生物，达到清洗和除菌，实现了柑橘常温短时的贮藏条件下提高活性成分的目的。
Description
技术领域
本发明涉及果蔬加工与贮藏技术领域，尤其涉及一种提高柑橘类水果活性成分的采后处理方法。
背景技术
柑橘，芸香科柑橘属(Citrus reticulata Blanco)，全球最重要的经济作物之一。果实口感酸甜，香气清爽，富含多酚、维生素、类胡萝卜素等植物化学物质。其中，酚类物质具有抗炎、抗氧化、抗癌、抑菌等重要作用，并能预防一些慢性疾病的发生，如阿尔茨海默症、心血管疾病。而类胡萝卜素除了是人类类胡萝卜素摄取的重要来源外，部分类胡萝卜素，比如：β-胡萝卜素、β-隐黄素、叶黄素和虾青素作为维生素A的前体，具有抵抗年龄相关的黄斑变性(AMD)、抗氧化、降低癌症发病率和抗慢性疾病的作用。
国内主要柑橘品种的成熟期多集中在10-12月份，密集上市期间若处理不当很容易对果实包含活性成分在内的品质造成影响，同时贮藏期间其中含有的活性成分含量会下降。沈妍(沈妍.宽皮柑橘采后酚类物质与抗氧化活性变化规律的研究[D].浙江大学,2013.)对温州蜜柑和桠柑贮藏期间酚类物质的研究表明，在贮藏期间，总酚含量下降，其中桠柑总酚下降较显著。椪柑在贮藏15d后抗坏血酸含量显著下降，且贮藏时间越长损失越大。Saberi等人(Saberi,Bahareh,et al.Effect of biocomposite edible coatingsbased on pea starch and guar gum on nutritional quality of“Valencia”orangeduring storage[J].Starch-Starke，2018，70(5/6)：1-10.)研究发现，Valencia在5℃条件下贮藏4周，总酚、总黄酮逐渐减少。Shamloo M M等人(Shamloo M M,Sharifani M,DaraeiGarmakhany A,et al.Alternation of secondary metabolites and qualityattributes in Valencia Orange fruit(Citrus sinensis)as influenced by storageperiod and edible covers[J].Journal of Food Science and Technology,2015,52(4):1936-1947.)在7℃中对Valencia进行贮藏，结果表明果皮中橙皮苷含量随贮藏时间的延长呈急增骤减趋势，贮藏21-42d时，橙皮苷含量从0.11％增加至0.22％，而在42-63d时，含量由0.22％骤减到0.07％。因此，在如何降低或者延缓其活性成分的下降是柑橘类果实贮藏中面临的关键问题。
目前，提高采后柑橘活性成分的方法有：短波紫外线(UV-C)、热处理、辐照处理、低温冷藏等。沈妍(沈妍.宽皮柑橘采后酚类物质与抗氧化活性变化规律的研究[D].浙江大学,2013.)研究了短波紫外线(UV-C)处理(0、0.75、1.5、3.0kJ/m2)对温州蜜柑橘瓣(鲜切加工)贮藏期间酚类物质和抗氧化活性的影响。结果表明1.5和3.0kJ/m2的UV-C处理显著提高了果实贮藏3天时类黄酮(11.75％和33.25％)和总酚的含量(5.73％和8.13％)。Rapisarda等(Rapisarda P,Bianco M L,Pannuzzo P,et al.Effect of cold storage on vitaminC,phenolics and antioxidant activity of five orange genotypes[Citrus sinensis(L.)Osbeck][J].Postharvest Biology and Technology,2008,49(3):348-354.)研究了3种血橙(Tarocco Messina、Taroeco Meli和Moro)和2种普通甜橙(Ovale和Valencia late)在冷藏温度为6±1℃下贮藏65天基本品质指标、酚类物质和抗氧化活性的变化。结果表明冷藏温度为6±1℃增加了血橙中的花色苷，黄酮，总酚含量。其中，T.Messina经过冷藏后，其黄酮含量由107.55mg/L增加到175.55mg/L；Moro冷藏后总酚含量由696.43mg/L增加到875.96mg/L。Patil等(Patil,Bhimanagouda S.,J.Vanamala,and G.Hallman.Irradiationand storage influence on bioactive components and quality of early and lateseason‘Rio Red’grapefruit(Citrus paradisi Macf.)[J].Postharvest Biology andTechnology,2004,34(1):53-64.)研究了葡萄柚经不同剂量137cs辐照(0、70、200、400和700Gy)于10℃贮藏期间，基本品质、黄烷酮和萜类物质的变化。结果表明低于200Gy辐照后贮藏35天葡萄柚中的柚皮昔、柚皮芸香苷、总黄烷酮和β-胡萝卜素含量显著高于对照。Lafuente等(María T.Lafuente,Ballester AR,Joaquín Calejero,et al.Effect ofhigh-temperature-conditioning treatments on quality,flavonoid composition andvitamin C of cold stored‘Fortune’mandarins[J].Food Chemistry,2011,128(4):1080-1086.)研究了热空气处理(37℃处理1.2天)对冷藏的Fortune橘(1.5℃贮藏16和32天)果实品质、VC、类黄酮和抗氧化活性的影响。结果表明，热空气处理降低了果实冷害。冷藏后，对照果实中圣草次苷(约4倍)、香蜂草苷和柚皮芸香苷(约1.5倍)含量显著增加。热空气处理1天，圣草次苷和柚皮芸香苷含量有一个短暂的增加过程(冷藏8天时)。热处理虽然具有杀菌、抑菌，延缓果实衰老等作用，但也会使得营养物质的降解与溶出，从而降低食用品质。
近年来，超声波(US)处理作为一种非热加工技术，具有环保、节能、高效等特点，基于其物理和化学效应被广泛用于食品的杀菌、提取、冷冻、均质等中。但是，基于其生物学效应在食品保藏上的研究鲜有报道。仅有少量的报道如Yu Jie等(Yu J,Engeseth N J,FengH.High Intensity Ultrasound as an Abiotic Elicitor—Effects on AntioxidantCapacity and Overall Quality of Romaine Lettuce[J].Food and BioprocessTechnology,2016,9(2):262-273.)研究利用低功率(25KHz)超声处理(60和120秒)生菜，在贮藏2.5天后，样品中酚类化合物分别增加35.3％和26.7％。而目前国内外就利用超声处理采后柑橘，以提高其中活性成分的研究未见报道。
发明内容
本发明提供了一种提高柑橘类水果活性成分的采后处理方法，该方法不仅安全、便捷、低成本、无污染，而且可以有效提高柑橘类水果中活性成分的含量，尤其是总酚、自由酚酸、类胡萝卜素和黄酮的含量。
具体技术方案如下：
一种提高柑橘类水果活性成分的采后处理方法，包括以下步骤：
(1)取采摘后的新鲜柑橘类水果，在20～25℃条件下贮藏20～30h；
(2)取出贮存后的柑橘类水果，置于浴式超声波处理器内进行超声波处理；
所述超声波处理的频率为20～40KHz，声密度为50～80W/L，时间为4～6min，温度为20～25℃；
(3)超声波处理结束后，取出柑橘类水果擦干，室温下贮藏0～72h。
进一步地，所述柑橘类水果为脐橙或温州蜜桔。
作为优选，步骤(1)中，所述温室贮存的时间为24h，可使室外刚采摘的水果的温度(15℃)达到后续超声处理一样的条件(20～25℃)。
作为优选，步骤(2)中，所述超声波处理的理频率为40KHz，声密度为80W/L，时间为5min，温度为25℃。
进一步地，步骤(2)中，柑橘类水果放置于浴式超声波处理器的方式为：将柑橘类水果全部浸没于浴式超声波处理器内盛装的纯净水中，且在浴式超声波处理器内排放时各柑橘类水果之间无重叠和挤压。
进一步地，步骤(2)中，超声波处理过程中，每隔1分钟上下翻动样品1次；超声波处理结束后，用无菌纱布将表面的水吸干。由于同一个水果不同位置的声场不一样，所以需要翻动一下。
进一步地，步骤(3)中，所述20～25℃条件下贮藏24-48h；柑橘类水果之间无堆集且并排平放，对贮藏环境的内部进行通风，湿度控制在80％～90％之间。
进一步地，所述活性成分为总酚、自由酚酸、类胡萝卜素和黄酮中的一种或两种以上。
进一步地，所述自由酚酸为羟基苯甲酸、香草酸、咖啡酸、对香豆酸和阿魏酸芥子酸中一种或两种以上；所述类胡萝卜素为β-隐黄质和β-胡萝卜素中的一种或两种；所述黄酮为橙皮苷、芸香柚皮苷、川陈皮素和橘皮素中一种或两种以上。
与现有技术相比，本发明具有以下有益效果：
(1)本发明方法对采摘后的柑橘类水果进行短时的超声处理和短时的室温贮藏，可以有效的提高柑橘中的生物活性成分，尤其是对总酚、自由酚酸、类胡萝卜素、黄酮等活性成分的含量提高显著；而且还能够去除水果表面杂质及农药残留，达到清洗的目的。
(2)本发明方法处理采后柑橘类水果，用纯净水处理，不添加任何清洗剂，具有安全、便捷、有效、无毒害的特点。
(3)本发明方法处理采后柑橘类水果，能够去除水果表面的微生物，减缓其败坏的时间，实现了从低温到常温的贮藏。
(4)本发明方法处理采后柑橘类水果，还能够去除水果表面杂质及农药残留，达同时达到清洗和去农残的目的。
具体实施方式
下面结合具体实施例对本发明作进一步描述，以下列举的仅是本发明的具体实施例，但本发明的保护范围不仅限于此。下列实施例所采用的浴式超声波处理器(也称为超声波清洗器)的型号为KQ-400E。
实施例1
一种提高脐橙活性成分的采后处理方法，具体步骤如下：
(1)取采摘后的新鲜脐橙，温室贮存一天，温室的温度为22℃；
(2)第二天取出贮存后的脐橙，在浴式超声波处理器中进行超声波处理，超声波处理的理频率为40KHz，声密度为80W/L，时间为5min，温度为25℃；
将脐橙全部浸没于浴式超声波处理器内盛装的纯净水中，且在浴式超声波处理器内排放时各脐橙之间无重叠和挤压；超声波处理过程中，每隔1分钟上下翻动样品1次；超声波处理结束后，用无菌纱布将表面的水吸干；
(3)超声波处理结束后，取出脐橙擦干，将脐橙放在纸箱中22℃下贮藏24h；脐橙之间无堆集且并排平放，对贮藏环境的内部进行通风，湿度控制在80％～90％之间。
取相同数量的脐橙，以未经超声处理的作为对照，并在相同的条件下贮藏。本实施例方法获得的脐橙样品(简称超声样品)和对照样品一同于-80℃冷冻48h，再冷冻干燥至含水量小于5％，冻干样品经粉碎过40目筛后密封，储存于-80℃备用。
测定上述样品的总酚含量和自由酚酸含量，测定方法如下：
(一)总酚的测定
1)配置没食子酸溶液，并绘制标准曲线。
2)取冻干样品1g，加入80％甲醇溶液10mL，混匀后37℃提取30min，在4℃，4500rpm下离心10min，收集上层清液，重复3次，将上层清液混合，定容至50mL容量瓶。用移液枪准确移取0.25mL的甲醇提取液于25mL的容量瓶，接着加入蒸馏水至总体积为10mL。再将0.5mL福林酚试剂加入容量瓶并充分振荡，5min后加入5mL，5％的Na2CO3溶液，并用蒸馏水稀释至刻度(25mL)，充分振荡后静置30min，在760nm处测定吸收值。将0.25mL蒸馏水加入25mL容量瓶，按以上操作步骤制作空白。总酚含量以每克干样所含毫克当量没食子酸来表示。
(二)自由酚酸的测定
准确称取1g冻干样品放入离心管，用25mL 80％甲醇提取3次(室温条件下用超声波辅助提取)，冷却至室温，5000rpm离心10min，上清液于40℃真空浓缩至大约15mL后，用4mol/L NaOH溶液碱解4h，然后用6mol/L的HCL酸化至pH为2时，酚酸从碱性溶液中释放出来，5000rpm下离心10min，取出上清液，接着用乙酸乙酯：乙醚(体积1：1)萃取3次，合并萃取液，用无水硫酸钠干燥后滤纸过滤，30℃真空旋转蒸发浓缩至干，用甲醇定容至10mL，所得为自由酚酸部分。处理后的样品过0.22nm的有机膜，存放于-20℃的冰箱内用于HPLC的检测。
测定结果如下表1所示：
表1
实施例2
(1)取采摘后的新鲜涌泉蜜桔，温室贮存24h，温室的温度为22℃；
(2)第二天取出贮存后的涌泉蜜桔，在浴式超声波处理器中进行超声波处理，超声波处理的理频率为40KHz，声密度为80W/L，时间为5min，温度为25℃；
将涌泉蜜桔全部浸没于浴式超声波处理器内盛装的纯净水中，且在浴式超声波处理器内排放时各涌泉蜜桔之间无重叠和挤压；超声波处理过程中，每隔1分钟上下翻动样品1次；超声波处理结束后，用无菌纱布将表面的水吸干；
(3)超声波处理结束后，取出涌泉蜜桔擦干，将涌泉蜜桔放在纸箱中22℃下贮藏24h；涌泉蜜桔之间无堆集且并排平放，对贮藏环境的内部进行通风，湿度控制在80％～90％之间。
取相同数量的涌泉蜜桔，以未经超声处理的作为对照，并在相同的条件下贮藏。本实施例方法获得的涌泉蜜桔样品(简称超声样品)和对照样品一同于-80℃冷冻48h，再冷冻干燥至含水量小于5％，冻干样品经粉碎过40目筛后密封，储存于-80℃备用。
测定上述样品的类胡萝卜素含量，测定方法如下：取样品1g，加入正己烷溶液10mL，混匀后37℃提取30min，4℃，4500rmp下离心10min，收集上层清液，重复3次，将上层清液混合，定容至25mL。将上述提取的样品通过0.22μm滤膜，最后上机分析。
测定结果如下表2所示：
表2
实施例3
(1)取采摘后的新鲜脐橙，温室贮存一天，温室的温度为22℃；
(2)第二天取出贮存后的脐橙，在浴式超声波处理器中进行超声波处理，超声波处理的理频率为40KHz，声密度为80W/L，时间为5min，温度为25℃；
将脐橙全部浸没于浴式超声波处理器内盛装的纯净水中，且在浴式超声波处理器内排放时各脐橙之间无重叠和挤压；超声波处理过程中，每隔1分钟上下翻动样品1次；超声波处理结束后，用无菌纱布将表面的水吸干；
(3)超声波处理结束后，取出脐橙擦干，将脐橙放在纸箱中22℃下贮藏48h；柑橘类水果之间无堆集且并排平放，对贮藏环境的内部进行通风，湿度控制在80％～90％之间。
取相同数量的脐橙，以未经超声处理的作为对照，并在相同的条件下贮藏。本实施例方法获得的脐橙样品(简称超声样品)和对照样品一同于-80℃冷冻48h，再冷冻干燥至含水量小于5％，冻干样品经粉碎过40目筛后密封，储存于-80℃备用。
测定上述样品的黄酮含量，测定方法如下：取1g样品加入1mL 80％甲醇∶二甲基亚砜(1∶1)混合液于37度条件下混合均匀提取30分钟，4000rpm下离心15分钟，取上清液用于测定黄酮，残渣再用3ml提取30min，上清液定容于10mL容量瓶。将上述提取的样品通过0.22μm滤膜，最后上机分析。
测定结果如下表3所示：
表3
Claims (9)
1.一种提高柑橘类水果活性成分的采后处理方法，其特征在于，包括以下步骤：
(1)取采摘后的新鲜柑橘类水果，在20～25℃条件下贮藏20～30h；
(2)取出贮存后的柑橘类水果，置于浴式超声波处理器内进行超声波处理；
所述超声波处理的频率为20～40KHz，声密度为50～80W/L，时间为4～6min，温度为20～25℃；
(3)超声波处理结束后，取出柑橘类水果擦干，室温下贮藏0～72h。
2.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，所述柑橘类水果为脐橙或温州蜜桔。
3.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，步骤(1)中，所述温室贮存的时间为24h。
4.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，步骤(2)中，所述超声波处理的理频率为40KHz，声密度为80W/L，时间为5min，温度为25℃。
5.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，步骤(2)中，柑橘类水果放置于浴式超声波处理器的方式为：将柑橘类水果全部浸没于浴式超声波处理器内盛装的纯净水中，且在浴式超声波处理器内排放时各柑橘类水果之间无重叠和挤压。
6.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，步骤(2)中，超声波处理过程中，每隔1分钟上下翻动样品1次；超声波处理结束后，用无菌纱布将表面的水吸干。
7.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，步骤(3)中，所述20～25℃条件下贮藏24-48h；柑橘类水果之间无堆集且并排平放，对贮藏环境的内部进行通风，湿度控制在80％～90％之间。
8.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，所述活性成分为总酚、自由酚酸、类胡萝卜素和黄酮中的一种或两种以上。
9.如权利要求1所述的提高柑橘类水果活性成分的采后处理方法，其特征在于，所述自由酚酸为羟基苯甲酸、香草酸、咖啡酸、对香豆酸和阿魏酸芥子酸中一种或两种以上；所述类胡萝卜素为β-隐黄质和β-胡萝卜素中的一种或两种；所述黄酮为橙皮苷、芸香柚皮苷、川陈皮素和橘皮素中一种或两种以上。
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