海棠果酵素产品开发及其生物活性研究  

Study on the Bioactivity and Development of Calophyllum inophyllumL.Enzyme Product

作　　者：杨志鹏 王婷 袁峰 阮文婷 刘新利 

机构地区：[1]齐鲁工业大学生物工程学院,济南250353 [2]江苏神华药业有限公司,江苏金湖211600

出　　处：《中国调味品》2018年第1期48-51,83,共5页China Condiment

基　　金：山东省自然科学基金(ZB2016CB14)

摘　　要：以海棠果果汁为主要原料,通过益生菌菌株筛选及体外益生功能评价,优选出具有显著脱除胆固醇能力的鼠李糖乳杆菌217-3为发酵菌株。通过N源添加量、初始pH值等发酵条件优化,得出最佳发酵条件为乳清蛋白粉添加量为0.5%,发酵前pH值为7.0。伴随发酵过程,对发酵液pH和菌落活菌数进行定期检测,并对其总糖、多酚含量和发酵液的抗氧化能力进行检测。文章所开发的海棠果酵素不仅完整保留了海棠果的营养价值,同时通过益生菌发酵,将蛋白质、多糖等大分子物质转化成益于人体吸收和代谢的小分子成分,结合酵素中所含的活性益生菌,具有潜在的调节肠道菌群和提高机体抗氧化水平的能力,酸甜可口,利于现代人群的膳食健康。Use Calophyllum inophyllurn L. juice as the main raw material, after probiotic screening and probiotic evaluation, N source addition, initial pH and other fermentation conditions optimization, the optimum fermentation conditions are gotten as follows, the dosage of whey protein powder is 0.5%, the initial pH value is 7 before fermentation, Lactobacillus rharnnose strain （217-3） with significant cholesterol removal ability is selected. During the fermentation of the enzyme, the pH and viable count of the fermentation broth are monitored and detected, and the total sugar, polyphenol content and antioxidant capacity of the fermentation broth are tested. Calophyllurn inophyllum L. enzyme not only retains the nutritional value of Calophyllum inophyllurn L. , at the same time, through probiotics fermentation, the protein, polysaccharide and other macromolecular substances are converted into small molecular components that are beneficial to the absorption and metabolism of human body, maintaining the original nutritional value of Calophyllurn inophyllurn L.. Combined with the active probiotics contained in the enzyme, it has the potential to regulate the intestinal flora and improve the anti-oxidation level of the body, which is sweet and sour, and it is beneficial to the dietary health of modern people.

关 键 词：海棠果酵素 胆固醇脱除 总糖 多酚 抗氧化 

分 类 号：TS201.5[轻工技术与工程—食品科学]