不同灭菌方式对螺旋藻及其发酵后营养功效成分的影响  

Effects of Different Sterilization Methods on Functional Components of Spirulina and after Fermentation

作　　者：刘云鹏 尤升波[1] 马德源[1] 尤常清 乌日娜[4] 武俊瑞[4] 黄超[1] 于金慧[1] 毕玉平[1] Liu Yunpeng;You Shengbo;Ma Deyuan;You Changqing;Wu Rina;Wu Junrui;Huang Chao;Yu Jinhui;Bi Yuping(Biotechnology Research Center,Shangdong Academy of Agricultural Sciences,Jinan 250100,China;College of Life Sciences,Shandong Normal University,Jinan 250014,China;College of Life Sciences,Shihezi University,Shihezi 832003,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]山东省农业科学院生物技术研究中心,山东济南250100 [2]山东师范大学生命科学学院,山东济南250014 [3]新疆石河子大学生命科学学院,新疆石河子832003 [4]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《山东农业科学》2019年第10期65-70,共6页Shandong Agricultural Sciences

基　　金：山东省现代农业产业技术体系藻类创新团队建设专项(SDAIT-26-09);山东省农业科学院青年科研基金项目(2015YQN32);山东省农业科学院重大科技成果培育计划项目(2015CGPY07);国家国际科技合作专项(2012DFA30450)

摘　　要：为明确不同灭菌方式对螺旋藻功效成分的影响,本研究采用高温蒸汽灭菌、超高压灭菌和紫外线灭菌三种方式对螺旋藻培养基进行灭菌处理,并结合乳酸菌发酵方法,比较分析不同灭菌方式处理下发酵前后上清液与固形物中总黄酮、总酚、藻蓝素等成分含量,并对其抗氧化活性进行测定。结果表明,发酵前,不同灭菌方式下各成分含量差异较大,部分达显著水平,其中,以高温蒸汽灭菌的上清液总黄酮和总酚含量最高,藻蓝素含量最低;固形物醇提液中总黄酮含量则以超高压灭菌最高,总酚和藻蓝素含量以紫外线灭菌的最高。经乳酸菌发酵后,总黄酮和藻蓝素含量整体呈下降趋势,最大降幅分别为60.0%、74.9%,总酚的变化与之相反,增幅最高为142.4%。从抗氧化活性来看,三种灭菌方式之间抗氧化活性具有一定差异;乳酸菌发酵提高了高温灭菌的上清液中总抗氧化能力、DPPH自由基清除能力,高压灭菌的还原力和亚铁离子螯合能力;而发酵后固形物醇提液的总抗氧化能力、还原力和亚铁离子螯合能力均显著升高,DPPH自由基清除能力略有下降。综合各因素,高温蒸汽灭菌可用于开发螺旋藻益生菌产品。In order to determine the effect of different sterilization methods on the effective components of Spirulina,the high-temperature steam sterilization,ultrahigh-pressure sterilization and ultraciolet sterilization were adopted and compared.The contents of total flavonoids,total phenols,and phycocyanin in the supernatant and solid matter of Spirulina before and after fermentation were analyzed under sterilization,as well as the antioxidant activity.The results showed that there were significant differences in the content and antioxidant activity of each component under different sterilization methods before fermentation.Among them,the content of total flavonoids and total phenols in supernatant was the highest when sterilized by high-temperature steam,while the content of phycocyanin was the lowest;the content of total flavonoids in alcohol extract of solid matter was the highest under ultrahigh-pressure sterilization,while the content of phycocyanin and total phenols were the highest under ultraviolet sterilization.After fermentation with lactic acid bacteria,the content of total flavonoids and phycocyanin showed an overall downward trend with the largest decrease of 60.0%and 74.9%respectively.In contrast,the total phenols increased with the highest increase of 142.4%.From the perspective of antioxidant activity,there were some differences in the three sterilization methods.After fermentation,in the supernatant,the total antioxidant capacity and DPPH scavening ability under high-temperature sterilization and the reducing power and chelating ability of ferrous ion under high-pressure sterilization were enhanced;and the total antioxidant capacity,reducing ability and chelating ability of ferrous ion in the alcohol extract of solid matter increased significantly,while the DPPH scavening ability decreased slightly.Considering all the factors,high-temperature steam sterilization could be used to develop probiotics products of Spirulina.

关 键 词：螺旋藻 高温蒸汽灭菌 超高压灭菌 紫外线灭菌 功效成分 抗氧化活性 

分 类 号：S555.609.9[农业科学—作物学]