摘要
为有效提高发酵红枣汁的品质,对不同生长阶段的植物乳杆菌CICC 20022进行超声波诱导处理后,接种于红枣汁中进行发酵,通过测定活菌数、总糖含量、可滴定酸含量、抗坏血酸含量、总黄酮含量等指标,研究超声波诱导处理对发酵红枣汁品质的影响。结果表明:相较于对照组,对数期超声组的活菌数显著提高了1.15 lg CFU/mL;可滴定酸、总黄酮和总酚含量分别提高了31.25%、54.17%和19.05%,DPPH和ABTS^(+)自由基清除率分别提高了28.26%和19.04%(P<0.05),但总糖和抗坏血酸含量在不同处理阶段均呈下降趋势。此外,对数期超声组的胞内和胞外β-葡萄糖苷酶活性均达最高值,为0.070 U/mL,且感官品质与对照组无显著性差异(P>0.05)。因此,超声波诱导处理通过定向调控植物乳杆菌CICC 20022生长代谢活性,能促进菌株代谢产物的生成,显著提高发酵红枣汁的生物活性物质含量,提升其风味品质。
To effectively improve the quality of fermented jujube juice,Lactobacillus plantarum CICC 20022 at different growth stages was treated with ultrasound-induced treatment and then inoculated into jujube juice for fermentation.The effects of ultrasound-induced treatment on the quality of fermented jujube juice were studied by evaluating key quality parameters including viable cell count,total sugars,titratable acidity,ascorbic acid content,total flavonoids content,DPPH and ABTS^(+)radical scavenging activities,andβ-glucosidase activity.The results showed that compared with the control group,the viable cell count in the logarithmic phase ultrasound group was significantly increased by 1.15 lg CFU/mL.The contents of titratable acid,total flavonoids,and total phenols were increased by 31.25%,54.17%,and 19.05%,respectively.Moreover,the DPPH and ABTS^(+)radical scavenging activities were increased by 28.26%and 19.04%(P<0.05),respectively.However,the total sugar and ascorbic acid contents showed a declining trend across different treatment stages.Additionally,both intracellular and extracellularβ-glucosidase activities reached their peak values(0.070 U/mL)in the logarithmic phase ultrasound group.The sensory quality showed no significant difference between the ultrasound group and the control group(P>0.05).Therefore,ultrasound-induced treatment could promote the production of metabolites through directional regulation of the growth and metabolic activity of L.plantarum CICC 20022,significantly increase the content of bioactive substances and enhance the flavor quality of fermented jujube juice.
作者
张丽华
刘世豪
石勇
李顺峰
方萱钰
陈云莉
纵伟
ZHANG Lihua;LIU Shihao;SHI Yong;LI Shunfeng;FANG Xuanyu;CHEN Yunli;ZONG Wei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Zhengzhou University of Light Industry,Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Zhengzhou 450001,China;Haoxiangni Health Food Co.,Ltd.,Zhengzhou 451150,China;Institute of Agricultural Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)
出处
《轻工学报》
北大核心
2025年第5期1-10,共10页
Journal of Light Industry
基金
河南省重点研发与推广专项项目(242102110100)
郑州轻工业大学基础研究基金资助项目(23XJCYJ018)。
