圣女果酵素的制备工艺及抗氧化性质研究  

Study on Preparation and Properties of Tomato Enzyme

作　　者：韦青海 沈瑞敏 周伟泽 梅道源 WEI Qinghai;SHEN Ruimin;ZHOU Weize;MEI Daoyuan(College of Food and Biotechnology,Wuhan Institute of Design and Engineering,Wuhan,Hubei 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《农产品加工》2022年第2期26-29,共4页Farm Products Processing

基　　金：湖北省大学生科技创新项目“圣女果酵素得发酵工艺优化及其活性成分测定、生物活性研究”(201814035018)。

摘　　要：以圣女果为原料,以SOD酶活及总酸为检测指标,用液态分步发酵法制备圣女果酵素。优化分步发酵的工艺条件,并对圣女果酵素的抗氧化性质进行研究。结果表明,水添加量50%,白砂糖添加量20%,发酵温度32℃,活性干酵母接种量0.5%,pH值4.1,发酵时间16 h进行一次发酵;发酵温度30℃,乳酸菌接种量0.1%,pH值5.0,发酵时间36 h进行二次发酵。此时发酵效果最好,SOD酶活可达324 U/mL,总酸含量为0.219 g/mL.该圣女果酵素对DPPH自由基的清除能力超过了维C,对羟自由基的清除能力接近维C,但对超氧阴离子的清除能力低于维C。In this study,using tomato as raw material,using SOD activity and total acid as detection index,prepared tomato enzyme by liquid step fermentation method. Optimized fermentation conditions,and discussed antioxidative properties of tomato enzyme. The results showed that: the addition of water was 50%,the addition of sugar was 20%,the inoculum amount of active dry yeas was 0.5%,the fermentation temperature was 32 ℃,inoculating amount of active dry yeast 0.5%,the fermentation pH was 4.1,fermented 16 h;Then the fermentation temperature was 30 ℃,the inoculun amount of lactic acid bacteria was 0.1%,pH was 5.0 and the fermentation time was 36 h for secondary fermentation. The SOD activity was 324 U/m L and the total acid content was 0.219 g/m L. The DPPH radical scavenging ability of this tomato enzyme was higher than VC,and the scavenging ability of hydroxyl radical was close to VC,but the scavenging ability of superoxide anion was lower than VC.

关 键 词：圣女果酵素 SOD酶活 抗氧化性质 

分 类 号：O658.1[理学—分析化学]