摘要
为探讨水果酵素自然发酵过程中理化指标、活性成分及抗氧化活性的变化规律,以猕猴桃和葡萄为原料自然发酵制作酵素,并对发酵过程中pH、总酸、总酚、维生素C含量及抗氧化活性进行分析。结果表明:在发酵过程中, pH呈持续下降后趋于平稳,总酸变化趋势基本与之相反;总酚含量总体呈上升趋势,在21~35 d有小幅下降,发酵后期总酚含量达24.9 mg/mL;维生素C含量呈持续下降后趋于平缓趋势;在发酵过程中,猕猴桃葡萄酵素的抗氧化活性(DPPH自由基清除率、羟自由基清除率和还原力)总体呈现持续增长趋势并于发酵后期达稳定状态,其中羟自由基清除率和还原力与0.01 mg/mL维生素C表现接近, DPPH自由基清除率与对照仍有一定差距。功能成分与抗氧化能力参数相关性表明,总酚含量与DPPH清除率、羟基自由基清除率、还原力之间均存在极显著正相关性(P<0.01)。
This study aimed to explore the changes in physicochemical properties and antioxidant activity of fruit enzyme during spontaneous fermentation process. Kiwi fruit and grape were used as raw materials for natural fermentation to produce enzyme, and the contents of pH, total acid, total phenol, vitamin C and antioxidant activity in the fermentation process were analyzed. The results showed that during the fermentation process, the pH decreased continuously and then gradually stabilized, and the change trend of total acid was basically opposite to the pH. The total phenolic content increased, but decreased slightly from 21 d to 35 d. The total phenolic content reached 24.9 mg/mL at the late fermentation stage. The content of vitamin C decreased continuously and then stabilized. During the fermentation process, the antioxidant activities of fruit enzymes, including DPPH free radical scavenging rate, hydroxyl free radical scavenging rate and reducing power, showed a continuous increase and reached a stable level at the late fermentation stage. The hydroxyl radical scavenging rate and reducing power were close to 0.01mg/mL vitamin C, while the DPPH free radical scavenging rate was still different from the control group. Finally, the correlation between functional components and antioxidant capacity parameters showed that total phenol content had extremely significant positive correlation with DPPH scavenging rate, hydroxyl radical scavenging rate and reducing power(P<0.01).
作者
李悦
张云娟
赵叶
章金龙
宋志姣
LI Yue;ZHANG Yunjuan;ZHAO Ye;ZHANG Jinlong;SONG Zhijao(School of Resources and Environment,Baoshan University,Baoshan 678000;Key Laboratory of High-Value Conversion and Utilization of Biomass Resources in Nujiang River Valley for Colleges and Universities of Yunnan Province,Baoshan 678000)
出处
《食品工业》
CAS
2022年第12期138-142,共5页
The Food Industry
基金
云南省高校本科教育教学改革研究项目“高原特色生物资源保护与开发专业群设”(JG2018225)
保山市“第八批中青年学术和技术带头人”项目(201903)。
关键词
酵素
自然发酵
理化指标
功效成分
抗氧化活性
enzymes
natural fermentation
physical and chemical indicators
functional ingredients
antioxidant activity
