采用乳杆菌发酵提高黄帝椒加工品质  

Improvement of quality of Capsicum chinense processed by lactobacillus

作　　者：刘世源 宗红[1] 陆信曜[1] 诸葛斌[1] 方慧英[1] 孙进 楼笑笑 冯倩 

机构地区：[1]江南大学工业生物技术教育部重点实验室生物工程学院工业微生物研究室,江苏无锡214122 [2]浙江正味食品有限公司浙江省调味食品制造工程技术研究中心,浙江义乌322000

出　　处：《食品与发酵工业》2014年第3期134-138,共5页Food and Fermentation Industries

基　　金：浙江省重大科技专项计划项目(2012C12004-3);浙江省义乌市科研计划项目(12-2-05)

摘　　要：通过对乳杆菌发酵黄帝椒酱的亚硝酸盐、抗氧化活性、有机酸和氨基酸的分析发现：与自然腌制样品相比，经乳杆菌发酵的黄帝椒酱中亚硝酸盐基本被消除，抗氧化活性提高了54％-82％，总多酚和还原型谷胱甘肽（GSH）的含量分别提高了51％和59％以上；风味物质乳酸含量提高了2倍，多种氨基酸含量均有所提高，其中功能性物质y-氨基丁酸含量提高了54％以上。研究结果表明，乳杆菌发酵不仅丰富了黄帝椒酱的风味，而且增强了其营养保健功能。The nitrite, antioxidantcapacity, organic acids and amino acids of Capsicum chinense sauce fermented by Lactobacillus sp. were analyzed in this study, respectively. Compared to natural fermentation sample, nitrite content of the Capsicum chinense sauce fermented by Lactobacillus sp. was basically eliminated. Antioxidant capacity was increased by 54% -82% , total polyphenol and glutathione contents were increased more than 51% and 59% , respectively. In addition, lactic acid was 2-fold higher than that of natural fermentation sample. Amino acids also showed an increase, and y-amino butyric acid increased more than 54%. The results showed that the fermentation by Lactobacillus sp. can not only enrich flavor of Capsicum chinensesauce, but also enhance its nutrition and health function.

关 键 词：黄帝椒酱 乳杆菌 亚硝酸盐 抗氧化活性 有机酸 氨基酸 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]