乳酸菌发酵对有色米多酚含量及其抗氧化活性影响研究  

The effect on polyphenols content and antioxidant activity of pigmented rice by Lactic Acid Bacteria fermentation

作　　者：王猛 郭静 陆俊[2,3] WANG Meng;GUO Jing;LU Jun(Forest College,South West Forest University,Kunming 650024,Yunnan,China;College of Food Science and Engineering,Cectrai South University of Forestry&Technology,Changsha 410004,Hunan,Chnna;Hunan Key Laboratory of Grain-oil Deep Process and Quality Control,Changsha,410004,Hunan,China)

机构地区：[1]西南林业大学林学院,云南昆明650000 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004 [3]粮油深加工与品质控制湖南省重点实验室,湖南长沙410004

出　　处：《粮食与油脂》2021年第8期43-47,共5页Cereals & Oils

基　　金：湖南省教育厅科学研究项目(17B283)。

摘　　要：采用哈尔滨乳杆菌和发酵乳杆菌分别对不同复配比的有色米发酵,研究发酵对其总酚含量、花色苷含量以及抗氧化活性的影响。结果表明,有色米多酚含量在发酵的48 h内呈现缓慢上升趋势,之后则呈明显下降趋势,而花色苷含量随着发酵时间的延长一直呈现下降趋势。发酵过程中有色米的三种抗氧化性在24 h之内呈现缓慢下降趋势,在24~48 h呈上升趋势,48~72 h后又呈现下降趋势。研究结果为有色米发酵食品的开发和应用提供了参考。The effects of lactic acid bacteria fermentation on polyphenols,anthocyanins and their antioxidant activities of pigmented rice with different ratios were studied by using the strains of Lactobacillus Harbin and Lactobacillus fermentum.The results showed that the content of polyphenols in pigmented rice rose slowly at first 48 h and declined at subsequent fermentation.While,the content of anthocyanin decreased with the extension of fermentation time.During the fermentation process,the three antioxidant activities of the all kinds of pigmented rice showed a slow downward trend at first 24 h,an upward trend between 24 and 48 h,and a downward trend from 48 to 72 h.The results provided a reference for the development and application of pigmented rice fermented food.

关 键 词：乳酸菌 有色米 多酚 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]