冬枣酵素发酵过程中生物学特性和抗氧化活性研究  

Study on Biological Property and Antioxidant Activity of Winter-jujube Ferment During Fermentation Process

作　　者：贾丽丽[1] 冀利[1] 孙曙光[1] 王亚妮 

机构地区：[1]山东省食品发酵工程重点实验室,山东济南250013 [2]诸城东晓生物科技有限公司,山东诸城262218

出　　处：《食品与发酵科技》2014年第4期30-33,共4页Food and Fermentation Science & Technology

摘　　要：以冬枣加工副产物枣泥为原料,研究冬枣酵素发酵过程中的生物学特性和抗氧化活性的变化。结果表明:发酵过程中还原糖含量先升高后降低,可溶性固形物含量和pH值不断下降,可滴定酸度不断上升;随着生物量的增加,还原力、羟自由基清除率和SOD酶活力均不断升高;黄酮含量发酵前后没有显著变化。The experiment researched the changes in biological property and antioxidant activity of winter-jujube ferment during fermentation process. The results were as follows： reducing sugar content was increased first and then declined, soluble solids content and pH values were both decreased while the titratable acidity was increased. With the increase of biomass, the reducing power, scavenging capacity to hydroxyl free radical and SOD activity were also improved. However, there were no significant changes in flavonoids content before and after fermentation.

关 键 词：冬枣泥 冬枣酵素 抗氧化活力 发酵过程 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]