摘要
为了解百合酵素自然发酵过程中有机酸及其体外抗氧化活性变化规律,通过对其发酵过程中超氧自由基、羟自由基、DPPH自由基和ABTS自由基清除能力及还原力进行测定,并采用高效液相色谱法分析其有机酸种类及含量。结果表明,百合酵素发酵过程中超氧自由基清除能力和还原力呈上升趋势;羟自由基清除能力和DPPH自由基清除能力呈先上升后降低的变化;ABTS自由基清除能力呈不规则变化。百合酵素有机酸以乳酸和醋酸为主,还含有草酸、L-酒石酸、L-苹果酸、莽草酸、柠檬酸及琥珀酸;除L-酒石酸和柠檬酸含量呈不规则变化外,其余有机酸含量变化趋势基本相同,均随发酵时间延长而上升,60~80 d达到最高后稳定或略微降低。在类间距离15处,聚类分析将发酵阶段归为3类,将有机酸种类归为2类。除ABTS自由基清除能力外,其余抗氧化活性指标均与乳酸、醋酸、草酸和L-苹果酸含量呈极显著正相关(P<0.01,相关系数为0.711~0.945)。该研究揭示了百合酵素发酵过程中各种有机酸及体外抗氧化活性变化的差异性,为百合酵素发酵阶段调控提供了理论参考。
Changes in organic acids and in vitro antioxidant activity of lilium Jiaosu were investigated during fermentation.Reducing power and scavenging abilities on superoxide radical,hydroxyl radical,DPPH radical and ABTS radical of lilium Jiaosu were determined,as well as organic acids were analyzed using high performance liquid chromatography.During fermentation,superoxide radical scavenging ability and reducing power showed an increasing trend,hydroxyl radical and DPPH radical scavenging ability initially increased and then decreased,while ABTS radical scavenging ability irregularly fluctuated.Lactic acid and acetic acid were found to be the main organic acids,while oxalic acid,L-tartaric acid,L-malic acid,shikimic acid,citric acid and succinic acid the minor constituents.Most organic acids increased continuously to their maximum values from 60 to 80 d,then stabilized or slightly decreased,except for irregular changes of L-tartaric acid and citric acid.With inter-cluster distance of 15,3 different stages were distinguished for the fermentation process,while 2 groups identified for species of organic acids by cluster analysis.With the exception of ABTS radical scavenging ability,other four indexes showed extremely significant positive correlation with the contents of lactic acid,acetic acid,oxalic acid and L-malic acid(P<0.01,the spatial correlation coefficients ranged from 0.711~0.945).The research revealed the changes in organic acids and in vitro antioxidant activities of lilium Jiaosu during fermentation,providing theoretical basis for the fermentation process control of lilium Jiaosu.
作者
方晟
陈犇
沙如意
毛建卫
FANG Sheng;CHEN Ben;SHA Ruyi;MAO Jianwei(Shaoxing University Yuanpei College,Shaoxing 312000,China;Key Laboratory of Agricultural Products Chemical and Biological Processing Technology of Zhejiang Province,School of Biological and Chemical Engineering,Zhejiang University of Science&Technology,Hangzhou 310023,China;Zhejiang Industry Polytechnic College,Shaoxing 312000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期39-46,共8页
Food and Fermentation Industries
基金
中国博士后科学基金(2018M632475)
浙江省重点研发计划项目(2017C02009)
绍兴市科技计划项目(2018C20009)
关键词
百合
食用植物酵素
有机酸
抗氧化活性
lilium
edible plant Jiaosu
organic acid
antioxidant activity
