| Actinidia arguta is a new fruit with abundant nutrition and high edible and medicinal value.However,there are many factors restricting the development of Actinidia arguta industry,such as the variety of Actinidia arguta,the difference of its composition and content,the concentration of its collection period and the short storage period.In this paper,eight main cultivars of Actinidia arguta in Dandong City of Liaoning Province were selected as raw materials.13 quality indexes of Actinidia arguta were analyzed by principal component analysis.According to the results of principal component analysis,LD241 type Actinidia arguta with high polyphenol content was selected.The content of five polyphenol monomers in LD241 type Actinidia arguta was determined by high performance liquid chromatography.The inhibitory activities of alpha-amylase and alpha-glucosidase lay a foundation for the study of active ingredients of Actinidia arguta.At the same time,Lactobacillus strains suitable for self-fermentation were isolated and screened by selecting Actinidia arguta with low titratable acid content.The fermentation technology of Actinidia arguta beverage by this strain was optimized to provide reference for food development with Actinidia arguta as raw material.The main results are as follows.1.Principal component analysis of eight Actinidia arguta quality indicators.Thirteen quality indexes of Actinidia arguta were divided into four principal components by principal component analysis.The first principal component was composed of free phenol,bound DPPH free radical scavenging rate,free DPPH free radical scavenging rate as positive indicators,which were represented by Dalong II and LD241Actinidia arguta.The second principal component takes Titratable acid as positive indicator,Which were represented by Wild and Huanyou No.1 Actinidia arguta.The third principal component takes soluble solids and fruit type index as positive indicators,which were represented by Jinxiangyu Actinidia arguta.The fourth principal component takes the chroma value as the positive index,Which were represented by LD241Actinidia arguta.2.Determination of five polyphenol monomers in LD241 Actinidia arguta by high performance liquid chromatography.five polyphenol monomers of Actinidia arguta were determined by gradient elution method,which were gallic acid,epicatechin,caffeic acid,rutin and quercetin.The mass concentration of five polyphenol monomers was linearly correlated with peak area in the range of 6-54μg/mL(R~2=0.9995),12-108μg/mL(R~2=0.9994),10-90μg/mL(R~2=0.9991),6-54μg/mL(R~2=0.9993),7-63μg/mL(R~2=0.9995),respectively.The average recoveries of five polyphenol monomers were 98.6%,100.81%,97.95%,96.11%,99.11%,RSD values were 1.0%,2.4%,2.6%,2.4%and 0.7%,respectively.3.Inhibitory activities of polyphenols from Actinidia arguta on a-amylase and a-glucosidase were analyzed.The results showed that the polyphenols of Actinidia arguta had inhibitory effects on a-amylase and a-glucosidase.The semi-inhibitory concentration of polyphenols on a-amylase activity was 0.134 g/100mL,and the semi-inhibitory concentration on a-glucosidase activity was 0.143 g/100mL.The inhibitory types of polyphenols on a-amylase and a-glucosidase in Actinidia arguta were competitive reversible inhibitors.4.The optimum fermentation conditions of Actinidia arguta pulp.A high acid-producing dominant strains was screened from Actinidia arguta pulp.The strain was identified as Lactobacillus harbinensis SYS5613.The Lactobacillus harbinensis SYS5613 was used as fermentation strain and the optimum medium conditions of the SYS5613 were as follows:glucose content 2.04%,yeast extract content 3.2%,sodium acetate content 1.8%,beef extract content 0.4%,fruit juice content 45%.The sensory evalution were as evalution index,the optimum fermentation technology of Actinidia arguta jujube beverage was optimized as follows:fermentation temperature was 38℃,sugar content was 7%,inoculation amount was8%,fermentation time was 11 h. |
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