植物乳杆菌发酵苹果浆的工艺优化及其抗氧化能力  

Process Optimization of Apple Pulp Fermented by Lactobacillus plantarum and Analysis of Antioxidant Capacity

作　　者：苟拥军 王雪 刘梁 吕鹏军 孟永宏[2] GOU Yongjun;WANG Xue;LIU Liang;LV Pengjun;MENG Yonghong(Chang'an District Meteorological Agency,Xi'an,Shaanxi 710100,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China)

机构地区：[1]西安市长安区气象局,陕西西安710100 [2]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《农产品加工》2020年第21期42-48,共7页Farm Products Processing

基　　金：新型果蔬汁加工关键技术及装备研发项目(2017YFD0400700);新型苹果汁加工关键技术研究及示范项目(2017YFD0400702);苹果汁货架期预测及鉴伪关键技术研究项目(2017YFD0400702-3)。

摘　　要：在单因素试验的基础上,利用响应面试验对植物乳杆菌发酵苹果浆工艺进行优化,并对发酵前后苹果浆中游离态、结合态酚类物质含量变化及其对抗氧化活性初步分析。结果表明,植物乳杆菌发酵苹果浆的最适条件为初始糖度14°Bx,初始pH值4.4,温度33.2℃;发酵结束时,植物乳杆菌活菌数提升到了8.56 lg (CFU/mL);植物乳杆菌发酵苹果浆后游离态多酚含量上升,而结合态多酚含量下降,其中游离态的没食子酸、绿原酸和芦丁分别增加了7.04%,6.98%,0.58%,而结合态的没食子酸、表儿茶素减少了1.18%,35.1%,芦丁和槲皮素全部消失;植物乳杆菌发酵苹果浆后对DPPH和ABTS自由基的清除率分别显著提高了14.07%和12.06%,表明其抗氧化能力明显增强,为开发新型发酵苹果浆产品提供了理论依据。In this study,the response surface methodology was used to optimize the apple pulp fermentation process by Lactobacillus plantarum(L.plantarum)based on the single factor experiment and enelucidated the effects of the free,bound polyphenol content and its antioxidant activity.The experimental results showed that the optimal conditions for fermentation were initial sugar content 14°Bx,initial pH 4.4 and fermentation temperature 33.2℃.The viable count of L.plantarum increased to 8.56 lg(CFU/mL)at the end of fermentation.In addition,the content of free polyphenols increased,while the content of bound polyphenols decreased after the fermentation.Particularly,the proportion of gallic acid,chlorogenic acid and rutin of the free polyphenols increased by 7.04%,6.98%and 0.58%after fermentation,respectively.However,the bound polyphenols of gallic acid and epicatechin decreased by 1.18%and 35.1%,respectively.Surprisingly,rutin and quercetin of the bound polyphenols were disappeared.Moreover,the radical scavenging activity of DPPH and ABTS were increased by 14.07%and 12.06%after fermentation,indicating that its antioxidant capacity was significantly enhanced.This study provides a theoretical basis for the development of fermented apple pulp products.

关 键 词：苹果浆 植物乳杆菌 结合态多酚 抗氧化活性 工艺优化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]