益生菌发酵胡萝卜汁活性成分与抗氧化活性研究  

Active constituents and antioxidant activity of fermented carrot juice by probiotics

作　　者：陈永芳 胡荣康[1,2] 吴林秀 巫梦婷[1] 钟思敏 刘斌 CHEN Yongfang;HU Rongkang;WU Linxiu;WU Mengting;ZHONG Simin;LIU Bin(College of Food Science, Fujisan Agriculture and Forestry University, Fuzhou 350002, China;NadonalEngineering Researc hCente rof JUNCAO Technology,Fuzhou350002, China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]国家菌草工程技术研究中心,福建福州350002

出　　处：《中国酿造》2018年第5期76-80,共5页China Brewing

基　　金：国家科技支撑计划子课题(2014BAD15B01);福建省科技重大专项(2014NZ2002-1);福建省科技厅区域发展项目(2016N3006)

摘　　要：研究了鼠李糖乳杆菌(Lactobacillus rhamnus)发酵胡萝卜汁前后游离酚、结合酚、有机酸、游离氨基酸及抗氧化活性的变化。结果表明,鼠李糖乳杆菌发酵后胡萝卜汁中的游离态酚类物质含量明显增加(P<0.05),而结合态酚类物质的含量明显下降(P<0.05),其中槲皮素相较于发酵前提高了243.91%;发酵后乳酸含量最高,比发酵前提高了5.376 mg/m L;发酵后苏氨酸(0.13 mg/g)、丝氨酸(0.25 mg/g)、甘氨酸(0.34 mg/g)、蛋氨酸(0.05 mg/g)和赖氨酸(0.12 mg/g)含量均明显升高(P<0.05)。抗氧化活性实验结果表示,发酵后的胡萝卜汁对DPPH和羟基自由基的清除率及总还原力分别为70.6%和26.45%及0.58±0.01,比发酵前分别提高了30.42%和21.45%及28.89%。The changes of free polyphenols, combined polyphenols, organic acid, free amino acid and antioxidant activity in fermented carrot juice by Lactobacillus rhamnus were researched. The results showed that the content of i^ee phenols in the fermented carrot juice increased significantly （P〈0.05）, the content of bound phenols decreased significantly （P〈0.05）, and the quercetin content increased 243.91% compared with that before fermentation. After the fermentation, the lactic acid content was the highest, which was 5.376 mgml higher than that of before fermentation, and 5 kinds of amino acids contents increased significantly after fermentation （P〈0.05）, including threonine （0.13 m/g）, serine （0.25 m/g）, glycine （0.34 m/g）, methionine （0.05 mg/g） and lysine （0.12 m/g）. After fermentation, the scavenging rates of the carrot juice on DPPH and hydroxyl free radical and total reducing power were 70.6% and 26.45%, respectively, which were 30.42%, 21.45% and 28.89% higher than that of before fermentation.

关 键 词：鼠李糖乳杆菌 胡萝卜汁 抗氧化 活性成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]