芫荽酵素液的制备及其去腥功效研究  

Study on the Preparation of Coriander Fermentation Liquid and Its Deodorizing Effect

作　　者：单承莺[1] 马世宏[1] 史东海 聂韡[1] 束成杰 史飞平 Shan Chengying;Ma Shihong;Shi Donghai;Nie Wei;Shu Chengjie;Shi Feiping(Nanjing Institute of Comprehensive Utilization of Wild Plants,Nanjing 211110,China;Jiangsu AoGrand Daily Chemical Group Co.,Ltd.,Gaochun 211302,China)

机构地区：[1]南京野生植物综合利用研究院,江苏南京211110 [2]江苏敖广日化集团股份有限公司,江苏高淳211302

出　　处：《中国野生植物资源》2021年第9期5-9,共5页Chinese Wild Plant Resources

基　　金：江苏省“333工程”科研资助项目“天然龙脑高值利用技术与杀菌除虫抗病毒产品创新”(BRA2020329)。

摘　　要：以芫荽茎叶为主要原料,利用复合生物菌种发酵制备芫荽酵素液,对酵素液外观、糖度、酸度以及多酚、黄酮等含量进行了测定,并对其去除水产品中腥味的能力进行了检测。结果显示,芫荽酵素液与未经发酵的原液相比,其活性成分多酚含量提高了33.8%,黄酮提高了41.3%;除腥试验结果表明,芫荽酵素液除腥的最优工艺条件为:酵素液添加量8%,处理时间1 h,加糖量4%,可有效去除水产品中的腥味。Using coriander stems and leaves as the main raw material,the coriander fermentation liquid was prepared by the complex biological strains.The appearance,sugar content,acidity,polyphenols,and flavonoids of the fermentation broth were measured,and its ability to remove fishy smell in aquatic products was tested.The results showed that compared with the unfermented original liquid,the active ingredient polyphenol content of coriander fermentation liquid increased by 33.8%,and the flavonoids increased by 41.3%;the results of the deodorization test showed that the optimal process conditions for the deodorant coriander fermentation liquid were:The amount of fermentation liquid added is 8%,the treatment time is 1 h,and the amount of sugar added is 4%,which can effectively remove the fishy smell in aquatic products.

关 键 词：芫荽酵素 多酚 黄酮 除腥 

分 类 号：Q946.91[生物学—植物学]