低醇度椰子水成分和抗氧化活性研究  

Components and antioxidant activity of coconut drink with low-alcohol content

作　　者：张观飞 何静如[1] 陈卫军[1] 陈文学[1] 马超[1] 刘雪[1] 陈海明[1] ZHANG Guanfei HE Jingru CHEN Weijun CHEN Wenxue MA Chao LIU Xue CHEN Haiming(College of Food Science and Technology, Hainan University, Haikou 570228, Chin)

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《中国酿造》2017年第8期144-148,共5页China Brewing

基　　金：海南省自然科学基金(317002);海南省重点实验室和工程技术研究中心建设专项(gczx2015004);海南大学科研启动项目(kyqd1630)

摘　　要：该研究以酿酒酵母(Saccharomyces cerevisiae)DV10为菌种,发酵低醇度椰子水,分析了发酵对椰子水中还原糖、总酚、有机酸含量以及抗氧化活性的影响。结果显示,发酵对成熟椰子水的成分和抗氧化活性有重要的影响。低醇度椰子水发酵10 d后,葡萄糖、果糖和酒精度分别为9.21 g/L、5.06 g/L和5.2%vol;乳酸从0.18 mg/mL增加至4.00 mg/mL、琥珀酸从0.17 mg/mL增加至0.87 mg/mL,酒石酸和苹果酸从32.09 mg/L和1.23 mg/mL下降至0;总酚含量从39.95 mg GAE/mL逐渐升高至67.89 mg GAE/mL。另外,低醇度椰子水的抗氧化活性也有较大的改善,FRAP值从290.07μmol/L FeSO_4上升至432.36μmol/L FeSO_4,ABTS+·清除率从15.77%上升至69.84%,且相关性分析表明抗氧化活性升高归因于总酚含量的升高。Fermented coconut drink with low-alcohol content was produced by Saccharomyces cerevisiae DV10. The variation of reducing sugar, total phenolic, organic acids contents and antioxidant activity of matured coconut drink during fermentation was determined. Results showed that the components and antioxidant activity of the fermented coconut drink were significantly influenced by fermentation. After fermentation for 10 d, the glucose content, fructose content and alcohol content of coconut drink with low-alochol content were 9.21 g/L, 5.06 g/L and 5.2%vol, respectively. The lactic acid content increased to 4.00 mg/ml from 0.18 mg/ml, succinic acid increased to 0.87 mg/ml from 0.17 mg/ml, tartaric acid decreased to 0 from 32.09 mg/L and malic acid decreased to 0 from 1.23 mg/ml, total phenolic content increased to 67.89 mg GAE/ml from 39.95 mg GAE/ml. In addition, the antioxidant activity of coconue drink with low-alochol content was also improved obviously. FRAP value and ABTS scavenging rate increased to 432.36 μmol/L FeSO4 and 69.84% from 290.07 μmol/L FeSO4 and 15.77%, respectively. Moreover, a series of correlation analysis demonstrated that the increase of antioxidant activity could be attributed to the rise of total phenolic contents.

关 键 词：椰子水 发酵 成分分析 抗氧化活性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]