Full
Outline
To optimize the processing technology of green jujube pulp and investigate its change s in active substances and antioxidant activity.
Shanxi Banzao was used as the raw material, with direct pulping as the traditional process reference, and the effects of direct pulping, microwave-assisted pulping, and ultrasonic-assisted pulping on the flavonoids and polyphenols content in the pulp were compared to determine the optimal pulping method. A single-factor and orthogonal experimental design was employed to optimize the ultrasonic-enzymatic hydrolysis composite process, and the content of active components and antioxidant activity in the pulp were measured. Subsequently, the active component content and antioxidant properties of 9 kinds of Shanxi green jujube pulps were compared before and after process optimization, and high-quality varieties were selected through standardized relative value heat map analysis.
Ultrasonic-assisted pulping significantly increased the polyphenol content in the pulp and was identified as the optimal method. The optimized ultrasonic-enzymatic hydrolysis parameters were determined as follows: Ultrasonic power 450 W, feed-to-pulp ratio 1:20 (m:V), and enzyme addition rate 0.7%. Under these conditions, the total flavonoid content in Banzao pulp reached 392.46±5.43 mg/100 g, while the half maximal inhibitory concentration values for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) scavenging capacities were as low as 4.51 mg/mL and 15.9 mg/mL, respectively. The total vitamin C and dietary fiber contents increased by 25.2% and 0.8%, respectively.Heat map analysis identified 3 green jujube varieties-Banzao, Youzao and Tuntun-as those with the highest overall quality.
This study optimized and established the optimal production process for green jujub pulp, and the content of its active ingredients and antioxidant activity are effectively enhanced. The findings provide theoretical support for optimizing the processing techniques and selecting suitable varieties of green jujube pulps, which demonstrate significant practical value and potential for widespread application.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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