发酵过程中青梅酵素的活性成分及其抗氧化性能  

The active ingredients and antioxidant properties of green plum enzymes during fermentation

作　　者：姜峰 晏子玉 乐治平 JIANG Feng;YAN Ziyu;LE Zhiping(College of Chemistry,Nanchang University,Nanchang 330031,China;Guizhou Libo Yilong Home Agricultural Technology Co.,Ltd,Libo 558400,China)

机构地区：[1]南昌大学化学学院,江西南昌330031 [2]贵州荔波亿隆之家农业科技有限公司,贵州荔波558400

出　　处：《南昌大学学报（工科版）》2021年第3期227-233,共7页Journal of Nanchang University(Engineering & Technology)

摘　　要：以新鲜青梅为原料,研究发酵制备青梅酵素过程中的黄酮和总酚质量浓度变化,并测定了青梅酵素的抗氧化能力。实验结果显示发酵过程中黄酮质量浓度从1.69 mg·mL^(-1)逐渐上升到4.11 mg·mL^(-1);总酚质量浓度在发酵前期从1.39 mg·mL^(-1)快速增加到3.06 mg·mL^(-1),发酵中后期缓慢上升至3.24 mg·mL^(-1);SOD酶活力也有显著增加,由65.42μmol·min^(-1)·mL^(-1)上升到108.45μmol·min^(-1)·mL^(-1)。以4种自由基(羟基自由基、超氧自由基、DPPH自由基和ABTS自由基)清除率和还原力为指标,对青梅酵素的抗氧化能力进行分析,发现青梅酵素对羟基自由基、超氧自由基、DPPH自由基和ABTS自由基的清除能力分别达到59.61%、72.3%、68.62%、72.58%,总还原力在第66天达到0.49。通过相关性分析可得,4种自由基的清除能力以及还原力和黄酮及总酚质量浓度之间均表现出极显著的正相关性(P<0.01)。With fresh green plums as raw materials,the changes of flavonoids and total phenols during the fermentation process of green plum enzyme were studied,and the antioxidant capacity of green plum enzyme was determined.The results showed that the content of flavonoids gradually increased from 1.69 mg·mL^(-1)to 4.11 mg·mL^(-1),and the total phenol content rapidly increased from 1.39 mg·mL^(-1)to 3.06 mg·mL^(-1)in the early fermentation period,then slowly increased to 3.24 mg·mL^(-1)in the middle and late fermentation period.The activity of SOD enzyme also significantly increased from 65.42μmol·min^(-1)·mL^(-1)to 108.45μmol·min^(-1)·mL^(-1).With the clearance and reducing power of four kinds of free radicals(hydroxyl free radical,superoxide free radicals,DPPH free radicals and ABTS radical)as indexes,study analyzed the antioxidant capacity of greengage enzyme,and the results indicated that the scavenging ability of green plum enzyme on hydroxyl radical,superoxide radical,DPPH radical and ABTS radical reached 59.61%,72.3%,68.62%and 72.58%,respectively,and the total reducing power reached to 0.49 on the 66th day.According to the correlation analysis,the scavenging ability and reducing power of four kinds of free radicals were positively correlated with the contents of flavonoids and total phenols(P<0.01).

关 键 词：青梅酵素 黄酮 总酚 抗氧化性 SOD酶活性 

分 类 号：TQ925[轻工技术与工程—发酵工程] TS201