摘要
藜麦和燕麦的营养丰富,且其含有的多酚对人体有益,但多酚的含量较低且大多以结合态形式存在,不易被人体利用。为提高多酚含量,该研究分别以藜麦和燕麦为原料,采用植物乳杆菌(Lactiplantibacillus plantarum)、德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)进行多菌种发酵,以多酚含量为响应值,利用单因素试验和响应面优化试验得到最优发酵工艺。结果表明,发酵藜麦的最佳条件为发酵时间33.8 h、发酵温度38.7℃、接种量3.3%、料液比1∶10.5;发酵燕麦的最佳条件为发酵时间51.1 h、发酵温度37.2℃、接种量3.0%、料液比1∶9.7。在该条件下,藜麦和燕麦的多酚含量分别为(4.137±0.028),(1.471±0.008)mg/g,分别提升了51.59%和55.01%。另外,发酵藜麦的DPPH自由基清除能力、ABTS自由基清除能力、铁离子还原能力和羟基自由基清除能力分别提升了96.49%、53.07%、15.51%、133.69%;发酵燕麦的DPPH自由基清除能力、ABTS自由基清除能力、铁离子还原能力和羟基自由基清除能力分别提升了129.76%、48.60%、13.50%、83.06%。发酵后的藜麦和燕麦可用于功能性食品的开发,以期为我国全谷物产业发展提供参考。
Quinoa and oats are rich in nutrients and contain polyphenols that are beneficial to human health.However,the content of polyphenols is relatively low and most of them exist in the bound form,making it difficult for the human body to utilize.In order to increase the content of polyphenols,quinoa and oats are used as the raw materials for multi-strain fermentation with Lactiplantibacillus plantarum,Lactobacillus delbrueckii subsp.lactis and Lactobacillus delbrueckii subsp.bulgaricus in this study.Taking the content of polyphenols as the response value,the optimal fermentation process is obtained through single factor test and response surface optimization test.The results show that the optimal conditions for the fermentation of quinoa are fermentation time of 33.8 h,fermentation temperature of 38.7℃,inoculation amount of 3.3%and solid-liquid ratio of 1∶10.5;the optimal conditions for the fermentation of oats are fermentation time of 51.1 h,fermentation temperature of 37.2℃,inoculation amount of 3.0%and solid-liquid ratio of 1∶9.7.Under these conditions,the content of polyphenols of quinoa and oats is(4.137±0.028),(1.471±0.008)mg/g respectively,increasing by 51.59%and 55.01%respectively.Additionally,the DPPH radical scavenging ability,ABTS radical scavenging ability,iron ion reducing power and hydroxyl radical scavenging ability of fermented quinoa increase by 96.49%,53.07%,15.51%and 133.69%respectively;the DPPH radical scavenging ability,ABTS radical scavenging ability,iron ion reducing power and hydroxyl radical scavenging ability of fermented oats increase by 129.76%,48.60%,13.50%and 83.06%respectively.The fermented quinoa and oats can be used for the development of functional foods,with the aim of providing references for the development of whole grain industry in China.
作者
王琪
薛润泽
彭佳伟
蔡瑾
秦文君
WANG Qi;XUE Run-ze;PENG Jia-wei;CAI Jin;QIN Wen-jun(School of Life Science,Shanxi University,Taiyuan 030031,China;Institute of Applied Chemistry,Shanxi University,Taiyuan 030006,China;Nutrition Department,Shanxi Traditional Chinese Medical Hospital,Taiyuan 030012,China)
出处
《中国调味品》
北大核心
2025年第9期18-28,共11页
China Condiment
基金
山西省中医药管理局项目(2024ZYYB005)
山西省自然科学研究面上项目(20210302123464)。
关键词
藜麦
燕麦
发酵
多酚
工艺优化
抗氧化能力
quinoa
oats
fermentation
polyphenols
process optimization
antioxidant capacity
