诺丽酵素长效抗自由基的探究  

Exploration on Long-term Antioxidant Properties of Morinda ctrifolia (Noni) Ferment

作　　者：林金莺[1] 刘鹏[1] 方韵婷 袁杨[1] 

机构地区：[1]广州大学化学化工学院,广州510006

出　　处：《食品工业》2017年第4期222-225,共4页The Food Industry

摘　　要：试验探究快速发酵诺丽酵素与传统发酵诺丽酵素抗自由基能力及其抗自由基稳定性的差异。以海南诺丽果(Morinda citrifolia)为主要原料,接种酵母菌发酵12 h接着接种乳酸菌发酵33 h(快速发酵),与传统发酵方法即密封存放1年时间收集的诺丽酵素(传统发酵)相比较。研究表明,快速发酵与传统发酵的诺丽酵素SOD活力分别为89.10 U/m L和100.63 U/m L,而新鲜番茄汁则为0。快速发酵诺丽酵素、传统发酵诺丽酵素和番茄汁对DPPH清除率分别为92.08%,93.01%和94.48%,羟自由基清除率分别是69.96%,78.06%和62.40%,总还原力分别为0.820,0.537和0.186,两种酵素清除自由基的能力竟然在测定的12 d内几乎保持不变,明显优于对照物新鲜番茄汁(DPPH清除率从94.48%下降至56.32%,羟自由基清除率从69.96%下降至23.83%,而总还原力还是很低,OD值为0.186)。同时,快速发酵诺丽酵素和传统发酵诺丽酵素总酚含量分别为120.18 mg/100 m L,143.90 mg/100 m L,在测定的12 d维持稳定,而番茄汁多酚含量则快速下降。表明酵素中含有的总酚与长效抗自由基有关。快速发酵法制备的诺丽酵素的周期从365 d缩短至3 d,产品口感得到很大改善,传统发酵法和快速发酵法制得的诺丽酵素抗自由基能力较为接近且都有长效抗自由基的效果。It was to study the difference between the ability to resist free radical and the differences on the stability of the resistance to free radicals of the rapid fermentation noni （Morinda citrifolia） juice and the traditional fermentation noni juice was studied. Using Hainan noni as the main raw material, the rapid fermentation was yeast fermented 12 h and then inoculated lactic acid bacteria fermentation 33 h, comparing with the traditional fermentation method sealed for keeping 1 year time to collect the noni fruit juice. Research showed that SOD activity of rapid fermentation and the traditional fermentation of noni fermented were 89.10 U/mL and 100.63 U/mL, respectively, while fresh tomato juice free was from SOD. Rapid fermentation noni ferment, traditional fermentation noni ferment and tomato juice on DPPH scavenging ability were 92.08%, 93.01% and 92.08%, respectively, hydroxyl free radical scavenging ability was 69.96%, 78.06% and 62.40%, the total reducing power was 0.820, 0.537 and 0.186. Also, two kinds of noni fermented to resist the three fare radicals in the determination of 12 d almost keeping stable, were superior to contrast fresh tomato juice （DPPH clearance decreased from 94.48% to 56.32%, hydroxyl free radical clearance rate decreased from 69.96% to 23.83%, and the total reducing power was very low, OD value of 0.186）. At the same time, the rapid fermentation noni enzyme and total phenol content in traditional fermentation noni enzyme were 120.18 mg/100 mL, 143.90 mg/100 mL in the determination of 12 d stability, and tomato juice total phenols content was falling fast. Showing that content of total phenols both ferments was in related to the long-term antioxidant properties. Fermentation production cycle of rapid preparation of noni ferment shortened from 365 d to 3 d, highly improving product taste, and the radical scavenging ability was more close to the traditional fermentation juice.

关 键 词：诺丽果 酵素 SOD活性 总酚 抗自由基能力 

分 类 号：TQ925[轻工技术与工程—发酵工程]