植物乳杆菌发酵强化贝母-雪梨汁抗氧化性能的研究  

Study on Enhancement of Antioxidant Activity of Fritillaria-Pear Juice by Lactobacillus plantarum Fermentation

作　　者：刘金龙[1,2] 危晶晶 白敬 赵国群 王勇[1] 孙旭 关军锋 LIU Jin-long;WEI Jing-jing;BAI Jing;ZHAO Guo-qun;WANG Yong;SUN Xu;GUAN Jun-feng(School of Biological Science and Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China;Fermentation Engineering Technology Research Center of Hebei Province,Shijiazhuang 050000,Hebei,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050000

出　　处：《食品研究与开发》2020年第23期117-123,共7页Food Research and Development

基　　金：石家庄市科学技术研究与发展计划(191490322A);河北省重点研发计划(19227111D)。

摘　　要：该文研究植物乳杆菌发酵对贝母-雪梨汁抗氧化性能的影响,结果发现植物乳杆菌发酵可促进贝母-雪梨汁复合物中多酚、黄酮的释放,经普鲁士蓝法测定证明其抗氧化性能显著提高。在此基础上,以多酚、黄酮含量为指标,选择植物乳杆菌接种量、蔗糖添加量、发酵时间以及贝母添加量为单因素,采用四因素三水平正交试验,优化获得促进贝母-雪梨汁多酚、黄酮释放的最佳工艺条件:乳酸菌接种量5%,蔗糖添加量1.5 g/L,发酵时间41 h,贝母添加量0.3 g/L。在此优化条件下,贝母-雪梨汁抗氧化性能与未发酵样品相比大幅提高了23.1%。The effect of Lactobacillus plantarum fermentation on the antioxidant properties of fritillaria-pear juice was studied in this paper.The study found that the fermentation of Lactobacillus plantarum could promote the release of polyphenols and flavonoids from fritillaria-pear juice complex.The Prussian blue test showed that fermentation of Lactobacillus plantarum could significantly improve the antioxidant properties of fritillaria-pear juice.This test,taking the content of polyphenols and flavonoids as indicators,the inoculation amount of Lactobacillus plantarum,the addition of sucrose,the fermentation time,and the amount of fritillaria were selected as single factors,and a 4 factor 3 level orthogonal test were used for optimization.Optimum process conditions for the release of polyphenols and flavones from fritillaria-pear juice:Lactobacillus plantarum inoculation amount 5%,sucrose addition amount 1.5 g/L,fermentation time 41 h,fritillaria addition amount 0.3 g/L.Under this optimized condition,the antioxidant properties of fritillaria-pear juice significantly improved by 23.1%compared with the unfermented sample.

关 键 词：雪花梨 贝母 植物乳杆菌 多酚 黄酮 抗氧化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]