发酵和加工对桑椹抗氧化和降血糖作用的影响  

Effect of Fermentation and Processing on Antioxidant and Hypoglycemic Activity of Mulberry Fruit

作　　者：龙晓珊 胡腾根 邹宇晓[1] 廖森泰[1] 王思远[1] 林光月 黎尔纳 刘凡[1] 李倩[1] LONG Xiaoshan;HU Tenggen;ZOU Yuxiao;LIAO Sentai;WANG Siyuan;LIN Guangyue;LI Erna;LIU Fan;LI Qian(Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural ProductsProcessing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所农业农村部功能食品重点实验室广东省农产品加工重点实验室

出　　处：《食品科学》2019年第11期116-123,共8页Food Science

基　　金：公益性行业(农业)科研专项(201403064);现代农业产业技术体系建设专项(CARS-18);广东省科技计划项目(2015A030302049;2017B020207006);广东省现代农业产业技术体系创新团队项目(2016LM1087;2016LM2151);广州市产学研协同创新重大专项(201604046016);广东省农业科学院学科团队建设项目(201607TD);中山市科技计划项目(2016A1033)

摘　　要：目的:研究发酵和加工处理对桑椹抗氧化和降血糖作用的影响。方法:测定桑椹原粉(mulberry powder,MP)、桑椹发酵液(fermented mulberry,FM)、桑椹发酵液冻干粉(freeze-dried fermented mulberry,D(FM))、桑椹发酵液添加黄豆辅料后的冻干粉(freeze-dried fermented mulberry mixed with soybean,D(FM+S))的单糖含量、菌落总数以及2,2’-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS)阳离子自由基、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基清除率和亚铁离子螯合能力、α-葡萄糖苷酶抑制率的变化。结果:桑椹经发酵、冷冻干燥处理后,基本检测不到果糖和葡萄糖;D(FM)中肠膜明串珠菌和酵母菌的存活率分别为54.77%、53.40%,而D(FM+S)中两种菌的存活率都达到90%以上,说明添加黄豆辅料减少了冷冻干燥过程中益生菌的损失。ABTS阳离子自由基清除能力由强到弱依次为D(FM)>D(FM+S)>MP>FM;DPPH、羟自由基清除率以及亚铁离子螯合能力呈现出一致的趋势:D(FM)和D(FM+S)清除能力最强,其次为MP,FM最弱。MP、FM、D(FM)、D(FM+S)对α-葡萄糖苷酶的半抑制浓度分别为0.58、0.53、0.19、0.31 mg/mL,D(FM)和D(FM+S)对α-葡萄糖苷酶的抑制效果优于MP和FM。结论:桑椹发酵和加工处理得到的冻干粉抗氧化能力和降血糖作用都比FM和未发酵的MP强。Objective: To study the effect of fermentation and processing on the antioxidant and hypoglycemic activity of mulberry fruit. Methods: The monosaccharide content, microbial populations and scavenging capacity against 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS), 1,1-diphenyl-2-picrylhydrazyl(DPPH) and hydroxyl radicals, ferrous ion chelating power and alpha-glucosidase inhibitory activity of mulberry powder(MP), fermented mulberry(FM), freeze-dried fermented mulberry(D(FM)) and freeze-dried fermented mulberry mixed with soybean(D(FM + S)) were determined.Results: After fermentation and freeze-drying of mulberry, its fructose and glucose levels decreased to zero. The survival rates of Leuconstoc mesenteroides and Saccharomyces cerevisiae in D(FM) were 54.77% and 53.40%, respectively, while those in D(FM + S) were both more than 90%, implying that the presence of soybean resulted in reduced loss of probiotics during the freeze drying process. The ABTS radical scavenging capacity of these samples followed the decreasing order of D(FM)> D(FM + S)> MP > FM. Consistent trends were observed for DPPH and hydroxyl radical scavenging capacity and ferrous ion chelating power. Both D(FM) and D(FM + S) were ranked the highest, followed by MP, and FM was the weakest. The IC50 values for inhibition of alpha-glucosidase by MP, FM, D(FM) and D(FM + S) were 0.58, 0.53,0.19 and 0.31 mg/mL, respectively, which indicates that the inhibitory effect of D(FM) and D(FM + S) was better than that of the other samples. Conclusion: Frozen-dried fermented mulberry mixed with soybean has stronger antioxidant and hypoglycemic effects than both fermented and unfermented mulberry.

关 键 词：桑椹 单糖 菌落总数 抗氧化作用 降血糖作用 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]