益生菌发酵蓝莓的体外抗氧化活性分析  

Antioxidant activity in vitro of probiotics fermented blueberry drink

作　　者：杨琦[1] 谢纯良[1] 周映君 龚文兵[1] 朱作华[1] 许超 彭源德[1] YANG Qi;XIE Chunliang;ZHOU Yingjun;GONG Wenbing;ZHU Zuohua;XU Chao;PENG Yuande(Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205,China)

机构地区：[1]中国农业科学院麻类研究所,湖南长沙410205

出　　处：《食品与发酵工业》2022年第9期112-116,共5页Food and Fermentation Industries

基　　金：长沙市杰出创新青年培养计划项目(kq2009089);中国农业科学院科技创新工程项目(ASTIP-IBFC08)。

摘　　要：为开发一款具有较高抗氧化活性的蓝莓鲜果发酵饮品,以榨汁的蓝莓鲜果为原料,比较了自然发酵、单一菌株发酵与复合发酵对发酵饮品体外抗氧化能力的影响。结果表明,复合发酵是最适于加工蓝莓鲜果发酵饮品的工艺,该工艺条件下,蓝莓鲜果发酵饮品的·OH清除率为85.30%(IC_(50)值为0.54 mL/mL)、DPPH自由基清除率为96.76%(IC_(50)值为0.42 mL/mL)、ABTS阳离子自由基清除率为91.76%(IC_(50)值为0.41 mL/mL)、超氧化物歧化酶(superoxide dismutase,SOD)酶活力为300.93 U/mL、总多酚含量为7.07 g/L、感官评分为8.98。In order to develop a fermented blueberry drink with high antioxidant capacity,fresh blueberry juice was used as fermenting materials,and compared the antioxidant capacity of the fermented blueberry drink via natural fermentation,fermentation with single strain and co-culture fermentation.Results showed that co-culture fermentation was the most suitable for processing fermented blueberry drink.Under this technological condition,the hydroxyl radical scavenging rate was 85.30%(IC_(50) value was 0.54 mL/mL),the DPPH free radical scavenging rate of fermented blueberry drink was 96.76%(IC_(50) value was 0.42 mL/mL),the ABTS cation free radical scavenging rate was 91.76%(IC_(50) value was 0.41 mL/mL),the superoxide dismutase enzyme activity was 300.93 U/mL,the total polyphenols content was 7.07 g/L,and the sensory score was 8.98.

关 键 词：蓝莓 益生菌 抗氧化活性 复合发酵 总多酚 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]