Dendrobium officinale Beverage: Sterilization Process and Quality Analysis

doi:10.11924/j.issn.1000-6850.casb2022-0392

Abstract

Abstract:

In this study, 6 kinds of sterilization methods of Dendrobium officinale beverages were screened through different high-temperature and high-pressure conditions and the addition of antibacterial agents. Among them, 3 sterilization methods [M3 (121℃ for 15 min), M5 (0.2 g/kg Nisin+100℃) and M7 (100℃+0.25 g/kg DMDC+ 0.2 g/kg Nisin)] were studied in focus. Changes of the total number of bacterial colonies, polysaccharide content, total phenols content, and color stability of D. officinale beverages during the storage were studied to select better sterilization methods. Results showed that the total number of bacterial colonies in D. officinale beverages treated by the 3 sterilization methods under the storage of 25℃ and 16 weeks conformed to the National Food Safety Standard for Beverages (GB 7101—2022). In addition, the polysaccharide content of these beverages decreased significantly, the total polyphenol content changed smoothly, the L value, a absolute value and b value of the samples decreased, the color stability of the beverages during the storage was good, and the quality was maintained. The beverages under M3 or M5 had no obvious change over M7 in pH value and color stability, indicating that M3 and M5 are better sterilization methods.

Key words: Dendrobium officinale beverage, sterilization process, quality-related constituents, storage stability, polysaccharide content

WANG Zaihua, YE Guangying, ZENG Canbiao, YE Qingsheng, HUANG Xiuhong. Dendrobium officinale Beverage: Sterilization Process and Quality Analysis[J]. Chinese Agricultural Science Bulletin, 2023, 39(16): 124-130.

Figures/Tables 7

References 35

[1]	王超, 何梓钰, 査应洪, 等. 石斛汁乳酸发酵饮料的研制[J]. 食品与发酵工业, 2014, 40(11):265-268.
[2]	肖庆群. 石斛多糖山楂复合饮料制备及缓解运动性疲劳的作用[J]. 食品工业科技, 2021, 42(12):191-197.
[3]	何磊. 金钗石斛饮料的制作[J]. 食品研究与开发, 2001(S1):31-32.
[4]	王爱霞, 崔胜文, 丁玉婵. 霍山石斛运动饮料研制及其抗疲劳功能研究[J]. 食品安全质量检测学报, 2022, 13(1):248-253.
[5]	丁勇, 徐玉巧, 杨宗玲, 等. 铁皮石斛苹果复合饮料加工工艺及其抗氧化性研究[J]. 保鲜与加工, 2021, 21(1):93-98.
[6]	李蕾, 谭福能, 骆扬, 等. 铁皮石斛雪梨保健饮料的研制[J]. 安徽农业科学, 2018, 46(19):172-174.
[7]	LIANG J, GUO S, ZHOU A, et al. Effect of high-pressure processing on the polysaccharides content and antioxidant activity of fresh Dendrobium officinale juice[J]. Journal of food biochemistry, 2018, 42(5).
[8]	PEGA J, DENOYA G I, CASTELLS M L, et al. Effect of high-pressure processing on quality and microbiological properties of a fermented beverage manufactured from sweet whey throughout refrigerated storage[J]. Food and bioprocess technology, 2018, 11:1101-1110. doi: 10.1007/s11947-018-2078-5
[9]	李春柳, 刘鑫鑫, 方金玉, 等. DMDC对假单胞菌浮游菌和被膜菌的杀菌效果及其应用[J]. 中国食品学报, 2022, 22(2):253-262.
[10]	邓莎莎, 刘忠义, 吴继军, 等. DMDC发酵前处理对荔枝酒发酵特性的影响[J]. 现代食品科技, 2016, 32(3):239-245.
[11]	罗林根, 穰杰, 夏立秋. 遗传改造乳酸链球菌合成Nisin的研究进展[J]. 湖南师范大学自然科学学报, 2021, 44(5):102-107.
[12]	王利平, 沈颖, 陈丹丽, 等. 乳酸链球菌素(Nisin)对蓝莓果酒前期发酵质量的影响[J]. 中国食品添加剂, 2019, 30(7):168-172.
[13]	廖涵. 乳酸链球菌素(Nisin)与超高压结合对E. coli的协同杀菌效应[J]. 食品工业科技, 2019, 40(20):82-87.
[14]	郭换丽, 余元善, 吴继军, 等. 二甲基二碳酸盐联合Nisin对荔枝汁中几种污染菌的杀菌作用[J]. 食品科技, 2014, 39(8):246-250.
[15]	郭换丽, 余元善, 吴继军, 等. DMDC联合Nisin对模拟果汁中肠膜状明串珠菌细胞膜功能的影响[J]. 现代食品科技, 2015, 31(2):19-25.
[16]	YUE H, ZENG H, DING K. A review of isolation methods, structure features and bioactivities of polysaccharides from Dendrobium species[J]. Chinese journal of natural medicines, 2020, 18(1):1-27. doi: 10.1016/S1875-5364(20)30001-7 URL
[17]	ZHAO Z R, XU S F, ZHANG P, et al. Comparison of immunomodulating activities of Dendrobium devonianum and Dendrobium officinale in vitro and in vivo[J]. International journal of pharmacology, 2019, 15(3):441-448. doi: 10.3923/ijp.2019.441.448 URL
[18]	NIE G, ZHANG Y, ZHOU Z, et al. Dynamic evaluation of the protective effect of Dendrobium officinale polysaccharide on acute alcoholic liver injury mice in vitro and in vivo by NIR fluorescence imaging[J]. Analytical and bioanalytical chemistry, 2021.
[19]	ZHANG K, ZHOU X, WANG J, et al. Dendrobium officinale polysaccharide triggers mitochondrial disorder to induce colon cancer cell death via ROS-AMPK-autophagy pathway[J]. Carbohydrate polymers, 2021,264.
[20]	YE G, LI J, ZHANG J, et al. Structural characterization and antitumor activity of a polysaccharide from Dendrobium wardianum[J]. Carbohydrate polymers, 2021, 269(5):118253. doi: 10.1016/j.carbpol.2021.118253 URL
[21]	LIANG J, WU Y, YUAN H, et al. Dendrobium officinale polysaccharides attenuate learning and memory disabilities via anti-oxidant and anti-inflammatory actions[J]. International journal of biological macromolecules, 2019, 126:414-426. doi: 10.1016/j.ijbiomac.2018.12.230 URL
[22]	CHEN H, NIE Q, HU J, et al. Metabolism amelioration of Dendrobium officinale polysaccharide on type II diabetic rats[J]. Food hydrocolloids, 2020,102.
[23]	ZENG C, YE G, LI G, et al. RID serve as a more appropriate measure than phenol sulfuric acid method for natural water-soluble polysaccharides quantification[J]. Carbohydrate polymers, 2022, 278:118928. doi: 10.1016/j.carbpol.2021.118928 URL
[24]	TAO S, HUANG C, TAN Z, et al. Effect of the polysaccharides derived from Dendrobium officinale stems on human HT-29 colorectal cancer cells and a zebrafish model[J]. Food bioscience, 2021,41.
[25]	LEI T, GAO S, LIN X, et al. Calcium signalling mediated the regulation of growth and polysaccharide accumulation by light quality in Dendrobium officinale protocorms[J]. Horticulture environment and biotechnology, 2021, 62(2):287-297. doi: 10.1007/s13580-020-00304-z
[26]	HE C, WU K, ZHANG J, et al. Cytochemical localization of polysaccharides in Dendrobium officinale and the involvement of DoCSLA6 in the synthesis of mannan polysaccharides[J]. Frontiers in plant science, 2017, 8:173.
[27]	ZHANG Y, WU Z, LIU J, et al. Identification of the core active structure of a Dendrobium officinale polysaccharide and its protective effect against dextran sulfate sodium-induced colitis via alleviating gut microbiota dysbiosis[J]. Food research international, 2020, 137:109641. doi: 10.1016/j.foodres.2020.109641 URL
[28]	余恺, 陈文文, 胡卓炎, 等. 荔枝罐头微波杀菌的温度及其贮藏期质构和颜色的变化[J]. 中国食品学报, 2008(3):94-101.
[29]	徐显睿, 杨洪来, 李翠凤, 等. 乳饮料线热灌装生产杀菌型浓缩酸奶关键加工技术[J]. 食品工业, 2021, 42(6):155-159.
[30]	孙慧, 余定浪, 张兴无. 火龙果果汁饮料的杀菌工艺[J]. 贵州农业科学, 2012, 40(8):195-197.
[31]	徐路. 铁皮石斛原球茎饮料的加工技术研究[D]. 湛江: 广东海洋大学, 2015.
[32]	封毅, 黄茂康, 叶建保, 等. 石斛多糖在饮料加工过程及货架期内的变化规律[J]. 南方农业学报, 2014, 45(7):1264-1267.
[33]	LANDL A, ABADIAS M, SARRAGA C, et al. Effect of high pressure processing on the quality of acidified Granny Smith apple pure product[J]. Innovative food science & emerging technologies, 2010,11.
[34]	周文化, 杨慧敏, 李维敏, 等. 椰子水饮料贮藏稳定性及流变学特性的试验研究[J]. 农业工程学报, 2013, 29(19):262-267.
[35]	姚芳. 仙人掌营养活性成分分析及混汁饮料的研究[D]. 无锡: 江南大学, 2006.

处理编号	杀菌方式	37℃保存7 d	37℃保存21 d
M1	121℃，5 min	0	0
M2	121℃，10 min	0	0
M3	121℃，15 min	0	0
M4	121℃，20 min	0	0
M5	100℃+0.2 g/kg Nisin	0	0
M6	100℃+0.25 g/kg DMDC	>100	>100
M7	100℃+0.25 g/kg DMDC+0.2 g/kg Nisin	0	0

处理编号	杀菌方式	37℃保存7 d	37℃保存21 d
M1	121℃，5 min	0	0
M2	121℃，10 min	0	0
M3	121℃，15 min	0	0
M4	121℃，20 min	0	0
M5	100℃+0.2 g/kg Nisin	0	0
M6	100℃+0.25 g/kg DMDC	>100	>100
M7	100℃+0.25 g/kg DMDC+0.2 g/kg Nisin	0	0

贮藏时间	M3	M5	M7
原液	200±1a	200±1a	200±1a
0周	164±2Bcde	188±3Ab	185±4Ab
1周	173±4Bbc	185±2Ab	186±1Ab
2周	168±1Bbcde	153±7Ce	194±4Aab
3周	167±5Abcde	162±3Acde	168±4Ac
4周	166±6Abcde	156±7ABde	150±1Bdef
5周	170±10Abc	153±5Be	148±9Bef
6周	163±3Acde	157±3Ade	158±7Acde
7周	167±8Abcde	167±3Ac	165±1Ac
8周	167±2Abcde	161±3Acde	158±9Acde
9周	162±4Ade	164±4Acd	161±2Acd
10周	170±7Abcd	158±7Acde	160±11Acd
11周	175±6Ab	155±2Cde	167±4Bc
12周	159±6Aef	153±8Ae	160±4Acd
13周	151±8Bfg	161±4ABcde	165±8Ac
14周	161±4Ade	141±9Bf	147±7Bfg
15周	148±6Ag	139±3ABf	137±5Bg
16周	144±2Ag	139±6Af	142±6Afg

贮藏时间	M3	M5	M7
原液	200±1a	200±1a	200±1a
0周	164±2Bcde	188±3Ab	185±4Ab
1周	173±4Bbc	185±2Ab	186±1Ab
2周	168±1Bbcde	153±7Ce	194±4Aab
3周	167±5Abcde	162±3Acde	168±4Ac
4周	166±6Abcde	156±7ABde	150±1Bdef
5周	170±10Abc	153±5Be	148±9Bef
6周	163±3Acde	157±3Ade	158±7Acde
7周	167±8Abcde	167±3Ac	165±1Ac
8周	167±2Abcde	161±3Acde	158±9Acde
9周	162±4Ade	164±4Acd	161±2Acd
10周	170±7Abcd	158±7Acde	160±11Acd
11周	175±6Ab	155±2Cde	167±4Bc
12周	159±6Aef	153±8Ae	160±4Acd
13周	151±8Bfg	161±4ABcde	165±8Ac
14周	161±4Ade	141±9Bf	147±7Bfg
15周	148±6Ag	139±3ABf	137±5Bg
16周	144±2Ag	139±6Af	142±6Afg

贮藏时间	M3	M5	M7
原液	2.27±0.07a	2.27±0.07a	2.27±0.07a
0周	1.84±0.01Ae	1.72±0.09Abcd	1.73±0.12Aef
1周	1.73±0.03Af	1.53±0.06Bf	1.79±0.07Adef
2周	1.75±0.01Af	1.65±0.02Bde	1.69±0.07ABf
3周	1.97±0.01Ab	1.55±0.04Bf	1.95±0.19Acd
4周	1.88±0.02Bde	1.55±0.02Cf	2.11±0.01Ab
5周	1.87±0.01Ade	1.78±0.04Bb	1.82±0.06ABcdef
6周	1.85±0.01Ae	1.70±0.01Bbcd	1.83±0.07Acdef
7周	1.83±0.00Be	1.74±0.02Cbc	1.89±0.03Acde
8周	1.95±0.07Abc	1.73±0.04Bbcd	1.86±0.12ABcde
9周	1.88±0.02Bde	1.74±0.03Cbc	1.95±0.04Acd
10周	1.90±0.02Bcd	1.70±0.04Cbcd	1.97±0.04Abc
11周	1.87±0.02Ade	1.60±0.07Bef	1.82±0.10Acdef
12周	1.72±0.02Bf	1.74±0.05Bbc	1.94±0.07Acd
13周	1.73±0.01Bf	1.68±0.01Ccd	1.88±0.00Acde
14周	1.76±0.03Af	1.67±0.04Acde	1.73±0.06Aef
15周	1.77±0.02ABf	1.75±0.04Bbc	1.92±0.13Acd
16周	1.83±0.03Ae	1.76±0.01Abc	1.82±0.08Acdef