不同配方发酵的酵素产品中活性物质的对比研究  

Comparative Study of Active Substances in Different Formulations of Enzyme Products

作　　者：刘敏 熊燕 付忠旭 陈发贵 戚姗姗 胡久平 赵辉 

机构地区：[1]青藏高原微生物国家地方联合工程研究中心,西藏拉萨850000 [2]西藏月王生物技术有限公司,西藏拉萨850000

出　　处：《食品与发酵科技》2015年第5期27-31,共5页Food and Fermentation Science & Technology

基　　金：农业科技成果转化资金项目(2012GB2F400426)

摘　　要：本研究以蔬菜、水果、菌类和药食同源植物为原料,经多种益生菌天然发酵而产生的不同配方的酵素产品均具有良好的抗氧化性能并富含多种活性物质。结果表明:不同配方酵素产品中的蛋白酶活力、纤维素酶活力、脂肪酶活力、总酸含量、ABTS自由基清除能力和DPPH自由基清除能力均表现为22种蔬菜+22种水果+10种药食同源植物发酵>22种蔬菜+22种水果发酵>22种水果发酵>11种蔬菜+11种水果发酵>22种蔬菜发酵。In this study, the different formulations of enzyme products is a functional microbial fermentation product produced by fermenting fresh vegetables, fruits, mushroom, medicinal and edible plants as raw materials, with a variety of antioxidant activity and bioactive substances. The result showed： protease activity, cellulase activity, lipases activity, total acid content, antioxidant capacities by ABTS and DPPH of different formulations enzymes are expressed as 22 kinds of vegetable 22 kinds of fruit 10 kinds of medicine and edible plant fermentation 22 kinds of vegetables 22 kinds of fruit fermentation 22 kinds of fruit fermentation 11 kinds of vegetables11kinds of fruit fermentation 22 kinds of vegetable fermentation.

关 键 词：酵素 酶活力 总酸 抗氧化能力 

分 类 号：TQ925[轻工技术与工程—发酵工程]