米根霉和酵母菌组合发酵对燕麦总酚及体外抗氧化活性和理化指标的影响  

Effects of combined fermentation of rhizopus oryzae and yeast on total polyphenols,antioxidant activity and physicochemical indexes of oats in vitro

作　　者：张雪[1] 边传周[1] 杨建平[1] 王钊 ZHANG Xue;BIAN Chuan-zhou;YANG Jian-ping;WANG Zhao(Food Engineering Department of Henan University of Animal Husbandry and Economy,Zhengzhou 450011,Henan,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450011

出　　处：《粮食与油脂》2021年第10期116-120,共5页Cereals & Oils

基　　金：2021河南省科技攻关项目(212102110343);河南牧经学院畜产品研究院科研创新团队项目。

摘　　要：研究燕麦米根霉和酵母菌组合发酵过程中总酚含量、体外抗氧化活性及理化指标的变化,测定了燕麦发酵产物中总酚的含量,并对体外抗氧化活性进行研究,结果显示:随着发酵时间的延长,燕麦的总酚含量和不同体外抗氧化能力均有显著提高,燕麦总酚含量在72 h时最大,为后趋于稳定,清除率最高可达66.30%;铁离子还原力不断增大,最大值为0.385μmol/g FeSO_(4)当量。发酵产物pH下降显著,最低可达3.81;总酸含量随着发酵时间增加显著,发酵结束时达渐减少。The changes of total phenol content,antioxidant activity and physicochemical indexes during the combined fermentation of Rhizopus oryzae and yeast were studied.The total phenol content in oats fermentation products was determined and the antioxidant activity in vitro was studied.The results showed that with the prolongation of fermentation time,the total phenol content and antioxidant capacity of oats increased significantly.The total phenol content of oats was the highest at 72 h,which was 1.322 GAE mg/g DW;DPPH radical scavenging activity and hydroxyl radical scavenging activity increased rapidly from 0 to 36 h,and stabilized after 36 h,with the highest scavenging rate of 66.30%;The reduction power of iron ions increased continuously,and the maximum value was 0.385μmol/g FeS0_(4) equivalent.The pH value of fermentation products decreased significantly and reached the lowest value of 3.81.Total acid content increased significantly with fermentation time,reaching 0.71%at the end of fermentation.Amino acid nitrogen content reached the maximum of 0.068%at 36 h.The content of reducing sugar increased obviously within 36 h and decreased gradually after 36 h.

关 键 词：米根霉 酵母菌 组合发酵 燕麦总酚 体外抗氧化活性 理化指标 

分 类 号：TS201.2[轻工技术与工程—食品科学]