紫薯粉发酵工艺优化及抗氧化能力分析  

Optimization of fermentation process and analysis of antioxidant capacity of purple sweet potato powder

作　　者：宋莹 刘思含 常霞 侯宇豪 谢秋涛[2] 袁洪燕[2] 李高阳 SONG Ying;LIU Si-han;CHANG Xia;HOU Yu-hao;XIE Qiu-tao;YUAN Hong-yan;LI Gao-yang(Longping Branch,Graduate School of Hunan University,Changsha,Hunan 410125,China;Institute of Agricultural Products Processing,Hunan Academy of Agricultural Sciences,Changsha,Hunan 410125,China)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]湖南省农业科学院农产品加工研究所,湖南长沙410125

出　　处：《食品与机械》2020年第1期216-221,229,共7页Food and Machinery

基　　金：湖南省科技创新平台(编号：2018TP1030);湖南省现代农业产业技术体系(编号：湘财农指[2019]47号)

摘　　要：以紫薯生粉为原料,对低糖酵母发酵制备高抗氧化活性紫薯粉的工艺条件进行优化,并探讨发酵前后总黄酮、总酚、花青素与抗氧化能力的变化。结果表明,低糖酵母发酵的最佳工艺条件为酵母添加量0.95%,料液比1022(g/mL)、发酵时间16h、发酵温度23℃,该条件下的紫薯粉抗氧化能力为404.94 mg VC/100g,总酚含量为123.85mg GAE/100g,总黄酮含量为610.64mg芦丁/100g,花青素含量为26.99mg/100g,其抗氧化能力显著提高,花青素的稳定性优于未发酵紫薯粉。Based on the single factors,the response surface tests were used to optimize the process conditions of low-sugar yeast fermentation of the purple sweet potato to prepare high antioxidant activity powder,and the changes of total flavonoids,total phenols,anthocyanins and antioxidant capacity before and after fermentation were investigated.The optimum fermented conditions were determined as follows;0.95%yeast addition,10:22(g/mL)ratio of feed to liquid,fermentation at 23℃for 16 h.The antioxidant capacity was 404.94 mg VCEAC/100 g,with a total phenol content of 123.85 mg GAE/100 g,a total fla-vonoid content of 610.64 mg rutin/100 g,and a anthocyanin content of 26.99 mg/100 g.The fermented purple sweet potato powder had certain antioxidant capacity,and the stability of anthocy-anins was better than that of its unfermented powder.

关 键 词：紫薯 总酚 总黄酮 花青素 抗氧化能力 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ920.6[轻工技术与工程—食品科学与工程]