发酵温度对苹果酵素抗氧化性和安全性的影响  

Effect of Temperature on Antioxidant Activity and Safety of Apple Ferment

作　　者：李红 毛继龙 陈文静 邱忠平[1] 李萍[1] 彭传海 李明星[1] 汤国雄 LI Hong;MAO Ji-long;CHEN Wen-jing;QIU Zhong-ping;LI Ping;PENG Chuan-hai;LI Ming-xing;TANG Guo-xiong(School of Life Science and Engineering,Southwest Jiaotong University,Chengdu 610031,China)

机构地区：[1]西南交通大学生命科学与工程学院,四川成都610031

出　　处：《食品与药品》2020年第5期337-341,共5页Food and Drug

基　　金：国家自然科学基金面上项目(51978576);四川省重点研发项目(2019YFN0027)。

摘　　要：目的研究发酵温度对苹果酵素抗氧化性及安全性的影响。方法设计发酵温度分别为10,20,25,30,35℃,发酵120 d,比较各组酵素的抗氧化性和安全性,并分别采用主成分分析法和模糊数学分析法对不同发酵温度下酵素的抗氧化性进行相关性分析及综合评判。结果发酵温度为25℃时酵素的抗氧化性最强,维生素C、总酚、花色苷含量最高(P<0.05),分别为41.70,2.11,61.11 mg/L,超氧化物歧化酶(SOD)活力最高,为267.25 U/ml,还原力、羟自由基清除率、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率最高,分别为0.33%,19.63%,95.44%;各组酵素中有害物质及有害微生物均符合国家限量标准。结论25℃为苹果酵素的适宜发酵温度,此时其抗氧化性和安全性较优。Objective To study the effect of fermentation temperature on the antioxidant activity and safety of apple ferment.Methods The materials were fermented for 120 days,with the fermentation temperature of 10,20,25,30 and 35℃,and the antioxidant activity and safety of the ferment were compared.Principal component analysis and fuzzy mathematical analysis were used to analyze and comprehensively evaluate the antioxidant activity of the ferment at different fermentation temperatures.Results When the fermentation temperature was 25℃,the antioxidant activity of the apple ferment was the strongest,and the contents of vitamin C,total phenol and anthocyanin were the highest(P<0.05),which were 41.70,2.11 and 61.11 mg/L,respectively.The activity of SOD was the highest,which was 267.25 U/ml.The reducing power,hydroxyl radical scavenging rate and DPPH free radical scavenging rate were the highest,which were 0.33%,19.63%and 95.44%,respectively.The levels of harmful substances and harmful microorganisms in the ferment meet the national limit standards.Conclusion 25℃is the suitable fermentation temperature of apple ferment,and its antioxidant activity and safety are better.

关 键 词：发酵温度 苹果酵素 抗氧化性 安全性 

分 类 号：TS205[轻工技术与工程—食品科学]