毛酸浆乳酸发酵工艺优化及其抗氧化活性  

Lactic Acid Fermentation Condition Optimization and Antioxidant Activity of Physalis Pubescens L.

作　　者：朱立斌 朱丹[2] 牛广财 魏文毅 苗欣月 颜飞翔 贾建 ZHU Libin;ZHU Dan;NIU Guangcai;WEI Wenyi;MIAO Xinyue;YAN Feixiang;JIA Jian(Food College,Heilongjiang Bayi Agricultural University,Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China;College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《食品科技》2020年第7期50-56,共7页Food Science and Technology

基　　金：黑龙江省大庆市科技计划项目(zd-2019-42);黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH201904)。

摘　　要：为研究毛酸浆的最适乳酸发酵条件及其体外抗氧化活性,以毛酸浆为主要原料,总酸为响应值,应用Box-Behnken中心组合试验模型和响应面分析进行发酵工艺优化,并通过总抗氧化能力以及ABTS自由基、DPPH自由基、羟自由基和超氧自由基清除作用研究其抗氧化活性。结果表明:毛酸浆乳酸发酵的最佳工艺条件为:发酵时间6 d、初始糖度18%、乳酸菌接种量4%(v/v)、发酵温度37℃,在此条件下得到发酵液的总酸含量为10.67 g/L。毛酸浆乳酸发酵后总抗氧化能力、ABTS自由基清除率、DPPH自由基清除率、羟自由基清除率和超氧自由基清除率均比未发酵样品显著增加(P<0.05),总多酚和Vc与抗氧化活性均呈显著相关(P<0.05)。该研究为毛酸浆乳酸发酵产品的开发提供了理论依据。To study the lactic acid fermentation condition and its antioxidant activity in vitro,the Physalis pubescens L.was used as main raw material and the total acid as response value,Box-Behnken center combination test model and response surface were used for optimizing fermentation process,the antioxidant activity of fermented Physalis pubescens L.on total antioxidant capacity,ABTS free radical,DPPH free radical,hydroxyl free radical and superoxide free radical scavenging effect were studied.The results showed that the optimal fermentation conditions were as follows:fermentation time was 6 d,initial sugar content was 18%,the inoculation amount of lactic acid bacteria was 4%(v/v),fermentation temperature was 37℃.Under these optimal conditions,the content of total acid reached 10.67 g/L.The total antioxidant capacity,ABTS free radical,DPPH free radical,hydroxyl free radical and superoxide free radical scavenging rate of fermented Physalis pubescens L.by lactic acid bacteria were significantly higher than those of the unfermented sample(P<0.05).Total polyphenol and Vc were significantly correlation with its antioxidant activity(P<0.05).This study provides a theoretical basis for the development of Physalis pubescens L.products fermented by lactic acid bacteria.

关 键 词：毛酸浆 乳酸发酵 总酸 响应面 抗氧化活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]