摘要
浆水是以包菜、萝卜和芹菜等为原料的传统特色发酵食品。以浆水为发酵基质,探究发酵过程中浆水有机酸的变化及对抑菌性能和体外抗氧化能力的影响。结果表明,浆水发酵过程中酸度逐渐升高,pH值逐渐降低,在4 d后趋于稳定,此时浆水发酵初步成熟。在有机酸测定中,乳酸含量最高(3.331 mg/mL),发酵过程中乳酸、苹果酸和酒石酸含量先降低后升高;乙酸先升高后降低;柠檬酸含量总体呈升高趋势。浆水的抑菌效果随发酵时间的延长先增大后减小,在发酵7 d达到最大值,此时金黄色葡萄球菌和大肠杆菌的抑菌圈直径分别为12.5 mm和11.4 mm。发酵5 d浆水的总黄酮含量达到最大值3.64 mg/L,发酵6 d总酚含量达到最大值52.44 mg/L。采用4种模型(DPPH自由基清除率、ABTS+自由基清除率、亚铁离子浓度及还原力)分析浆水发酵过程中的抗氧化活性,发现浆水体外抗氧化能力逐渐提高。本研究为浆水品质分析、发酵工艺标准化和工业化提供参考。
Jiangshui is a traditional fermented vegetable food in Northwest China.In this study,Jiangshui was used as fermentation substrate to explore the changes of organic acids in Jiangshui during fermentation and their effects on bacteriostasis and antioxidation in vitro.The results showed that in the process of Jiangshui fermentation,the acidity increased gradually,the pH value decreased gradually,and tended to be stable after 4 days,when the Jiangshui fermentation was initially mature.In the determination of organic acid,the content of lactic acid was the highest,the content of lactic acid(3.331 mg/mL),malic acid and tartaric acid first decreased and then increased,acetic acid increased at first and then decreased,and the content of citric acid increased as a whole.The bacteriostatic zone of Jiangshui against Escherichia coli and Staphylococcus aureus first increased and then decreased as the fermentation proceeds,and the maximum value was reached at the 7th day,of 12.5 mm and 11.4 mm,respectively.The mass concentration of total flavonoids in Jiangshui was 3.64 mg/L on the 5th day and 52.44 mg/L on the 6th day.DPPH radical scavenging rate,ABTS radical scavenging rate,ferrous ion concentration and reducing power four kinds of antioxidant models were used to analyze the antioxidant activity of Jiangshui during fermentation.It was found that the antioxidant capacity of Jiangshui increased gradually during fermentation.In this study,various indexes in the process of Jiangshui fermentation were measured and analyzed,so as to provide reference and reference for the quality analysis of Jiangshui,standardization and industrialization of Jiangshui fermentation process.
作者
张哲川
梁晓琳
张玉双
薛旭宁
丁波
刘红娜
Zhang Zhechuan;Liang Xiaolin;Zhang Yushuang;Xue Xuning;Ding Bo;Liu Hongna(China-Malaysia National Joint Laboratory,Biomedical Research Center,Northwest Minzu University,Lanzhou 730030;Life Science and Engineering of College,Northwest Minzu University,Lanzhou 730030)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第4期159-169,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
甘肃省自然科学基金项目(21JR11RA019)
中央高校基本科研业务费专项资金项目资助项目(31920220045)。
关键词
浆水
发酵时间
有机酸
抑菌性能
体外抗氧化活力
Jiangshui
fermentation time
organic acids
antibacterial performance
in vitro antioxidant activities
