摘要
为进一步拓展软儿梨深加工产业链,本文以软儿梨为原料,通过单因素和正交试验优化软儿梨酵素发酵工艺,并分析软儿梨酵素对2,2-联氮-双-3-乙基苯并噻唑啉-6-磺酸自由基(ABTS+·)1∶1、1,1-二苯基-2-三硝基苯肼自由基(DPPH·)和羟基自由基(·OH)的清除效果。结果表明,软儿梨酵素最佳发酵工艺为料液比100∶100(g∶g)、发酵粉添加量0.3%,白糖添加量12%,发酵时间4 d,发酵温度28℃。抗氧化试验结果表明,软儿梨酵素对ABTS+·、DPPH·和·OH清除率分别为31.15%、48.83%、45.59%,分别比发酵优化前提高了13.56%、10.98%、8.14%。该工艺条件下制备的软儿梨酵素具有较好的抗氧化能力。
In order to further expand the deep processing industrial chain of soft pear,this paper takes soft pear as the raw material,optimizes the fermentation process of soft pear Jiaosu through single-factor and orthogonal experiments,and analyzes the removal effect of soft pear Jiaosu on 2,2’-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid)radicals(ABTS+·),1,1-diphenyl-2-picrylhydrazyl radicals(DPPH·)and hydroxyl radicals(·OH).The results show that the optimal fermentation process for soft pear Jiaosu is as follows:the ratio of material to liquid is 100∶100(g∶g),the addition of fermentation powder is 0.3%,the addition of white sugar is 12%,the fermentation time is 4 days,and the fermentation temperature is 28℃.The results of the antioxidant test showed that the clearance rates of ABTS+·,DPPH·and·OH by soft pear Jiaosu were 31.15%,48.83%and 45.59%respectively.They were respectively increased by 13.56%,10.98%and 8.14%compared with those before fermentation optimization.The soft pear Jiaosu prepared under this process condition has good antioxidant capacity.
作者
崔兴兰
刘秋红
苏小红
田静
雒慧
CUI Xinglan;LIU Qiuhong;SU Xiaohong;TIAN Jing;LUO Hui(Lanzhou Industrial Research Institute,Lanzhou 730050,China)
出处
《食品安全导刊》
2025年第29期105-108,114,共5页
Food Safety Guide Magazine
基金
兰州市青年科技人才创新项目“软儿梨酵素的发酵过程中活性成分含量变化及功能性研究”(2023-QN-167)。
关键词
软儿梨
酵素
抗氧化活性
soft pear
Jiaosu
antioxidant activity
