复合粗粮酵素液的研制及抗氧化活性  

Preparation and antioxidant activity of compound coarse grain enzyme solution

作　　者：王霞[1] 张虽栓[1] WANG Xia;ZHANG Sui-shuan(Henan Quality Polytechnic,Pingdingshan 467000,Henan,China)

机构地区：[1]河南质量工程职业学院,河南平顶山467000

出　　处：《粮食与油脂》2022年第3期62-66,共5页Cereals & Oils

摘　　要：以苦荞麦、燕麦、青稞和东方红豆为主要原料,利用正交试验优化复合粗粮酵素液的最佳加工工艺。利用芬顿氧化法,邻苯三酚自氧化法以及1,1-二苯基-2-三硝基苯肼(DPPH)比色法分析复合粗粮酵素液对羟基自由基(·OH)、超氧阴离子自由基(O^(2-)·)和DPPH自由基的清除能力。结果表明:复合粗粮酵素液的最佳工艺参数为以复合粗粮的质量为基准,料液比7∶50(g/mL)、发酵剂接种量2.5%、发酵时间60 h、白砂糖添加量16%。抗氧化试验表明,1 mL的复合粗粮酵素液对·OH、O^(2-)·和DPPH·的清除率分别为52.63%±3.32%、40.34%±3.21%、36.19%±2.97%,可见复合粗粮酵素液具有良好的抗氧化活性,为粗粮酵素的开发及粗粮的深度利用提供理论依据。The bitter buckwheat,oats,highland barley,and Oriental red beans were the main raw materials.The optimum processing technology of compound coarse food grain fermentation liquid wasoptimized by orthogonal experiment.Fenton oxidation method,pyrogallol autooxidation method,and 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)colorimetric method were used to determine the scavenging ability ofcompound coarse food grain fermentation liquid to hydroxyl radical(·OH),superoxide anion(O^(2-)·),and DPPH free radical,respectively.The results showed that the optimal technological parameters of the compound coarse food grain fermentation liquid were as follows:taking the mass of compound coarse food grain as the benchmark,solid-liquid ratio7∶50(g/mL),inoculation amount of starter2.5%,fermentation time 60 h,granulated sugar addition amount 16%.The antioxidant tests showed that the scavenging rates of 1 mL compound coarse food grain fermentation liquid to·OH,O^(2-)·and DPPH·were 52.63%±3.32%,40.34%±3.21%,and 36.19%±2.97%,respectively.It could be seen that the composite coarse grain enzyme solution has good antioxidant activity,which provides a theoretical basis for the development of coarse grain enzyme and the deep utilization of coarse grain.

关 键 词：粗粮 酵素液 正交试验 抗氧化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]