乳酸菌发酵过程中番木瓜饮料的主要成分分析与抗氧化活性变化  

Changes in Major Components and Antioxidant Activity of Papaya Beverage during Fermentation with Lactic Acid Bacteria

作　　者：陈荣豪 陈文学[1] 陈海明[1] 张观飞 陈卫军[1] 唐辉[1] 胡月英[2] CHEN Ronghao;CHEN Wenxue;CHEN Haiming;ZHANG Guanfei;CHEN Weijun;TANG Hui;HU Yueying(College of Food Science and Technology, Hainan University, Haikou 570228, China;College of Materials and Chemical Engineering, Hainan University, Haikou 570228, China)

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学材料与化工学院,海南海口570228

出　　处：《食品科学》2018年第6期222-229,共8页Food Science

基　　金：海南省产学研一体化专项(CXY20150032);海南省自然科学基金项目(317002)

摘　　要：以番木瓜汁作为主要发酵基质,通过乳酸菌发酵研究番木瓜汁发酵过程中品质和抗氧化活性的变化。结果表明,经过48 h发酵后,乳酸菌活性良好,产酸能力强,番木瓜汁p H值由5.36下降至3.11,还原糖质量分数由8.69%下降至5.15%。通过4种不同的抗氧化方法评价乳酸菌发酵番木瓜汁的抗氧化活性。番木瓜汁发酵后抗氧化活性降低,1,1-二苯基-2-三硝基苯肼自由基清除活性下降,但仍然保持大于50%自由基清除活性。发酵过程中生成大量有机酸,其中乳酸质量浓度高达1264.39mg/100 m L。挥发性香气成分中以酯类化合物的种类最为丰富,发酵后新生成的酮类化合物种类最多。因此,乳酸菌发酵番木瓜汁可以作为新型功能性果蔬饮料。This study aimed to evaluate changes in the quality and antioxidant activity during the fermentation of papaya juice by lactic acid bacteria(a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus).The results showed that the strains exhibited good viability and high acid-producing ability after48h fermentation,as demonstrated by a pH decrease from5.36to3.11and a simultaneous decrease in reducing sugar content from8.69%to5.15%.The antioxidant activity was evaluated by four different assays.The1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity of papaya juice decreased to a level higher than50%after48h fermentation.Large amounts of organic acids were produced during the fermentation process,including1264.39mg/100mL of lactic acid.Esters were the most abundant volatile compounds in the fermented juice.The number of ketones was highest among the new compounds formed during fermentation.Thus,papaya juice fermented with lactic acid bacteria could be used as a novel functional beverage.

关 键 词：番木瓜 乳酸菌 抗氧化活性 有机酸 挥发性香气成分 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]