一种复合抗氧化果蔬酵素的开发及活性研究  

Development and Activity Research of An Antioxidant Compound Fruit and Vegetable Jiaosu

作　　者：杨志鹏 王建彬 文婷婷[3] 韩墨[1] 赵鑫君 张晶晶 王婷 YANG Zhi-peng;WANG Jian-bin;WEN Ting-ting;HAN Mo;ZHAO Xin-jun;ZHANG Jing-jing;WANG Ting(Shandong Provincial Key Laboratory of Microbial Engineering, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250353, Shandong, China;Zhucheng Dongxiao Biotechnology Co., Ltd., Zhucheng 262200, Shandong, China;Shandong Seed Administration Station, Jinan 250353, Shandong, China)

机构地区：[1]齐鲁工业大学(山东省科学院)山东省微生物工程重点实验室,山东济南250353 [2]诸城东晓生物科技有限公司,山东诸城262200 [3]山东省种子管理总站,山东济南250353

出　　处：《食品研究与开发》2019年第18期105-109,共5页Food Research and Development

基　　金：山东省重点研发计划(2018YYSP002、2018GSF121020、2017CXGC0204);山东省自然科学基金(ZR2016CB14);山东省博士后创新项目专项资助(201703081)

摘　　要：以富含多种天然抗氧化活性成分的果蔬为主要原料,利用具有高效脱除胆固醇能力的鼠李糖乳杆菌217-1、217-3和217-8菌株发酵制备酵素,并对酵素中总糖、多酚、黄酮等生物活性成分含量及抑制自由基氧化反应的能力进行检测。结果显示,所得酵素与未经发酵的原溶液相比,其抗氧化活性成分多酚含量提高了29.3%,黄酮含量提高了38.9%,核黄素含量提高了7.3%,原花青素含量提高了8.8%,清除自由基的抗氧化能力提高了100%。研究结果表明,复合果蔬经过发酵所得的酵素营养成分和综合抗氧化能力显著提高,在防止脂质过氧化反应,促进细胞增殖,清除体内自由基,预防皮肤早衰、延缓衰老等方面具有重要潜能。Using fruits and vegetables rich in various natural antioxidant active ingredients as main raw materials, Lactobacillus rhamnoides 217-1, 217-3 and 217-8, which had the ability to remove cholesterol efficiently, were selected to produce Jiaosu.The contents of total sugar, polyphenols, flavonoids and their ability to inhibit the oxidation of free radicals were determined.Compared with the control solution, the antioxidant active component polyphenols and flavonoids increased by 29.3 % and 38.9 %, riboflavin content increased 7.3 %, proantho cyanidins content increased 8.8 %, free radical scavenging antioxidant capacity increased 100 %.The results showd that the nutrient components and the comprehensive antioxidant ability of the fermentation of compound fruits and vegetables were significantly increased, which could prevent lipid peroxidation, promote cell proliferation and scavenge free radicals in body.The Jiaosu had important potential in preventing premature aging of skin and delaying aging.

关 键 词：果蔬酵素 总糖 多酚 黄酮 核黄素 原花青素 抗氧化 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]