乳酸菌发酵龙葵果工艺优化及抗氧化性研究  

Optimization of Lactic Acid Bacteria Fermentation and Antioxidant Activity of Solanum Nigrum L.

作　　者：夏秋霞 段腾飞 田元强 柳雅丽 XIA Qiuxia;DUAN Tengfei;TIAN Yuanqiang;LIU Yali(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《宿州学院学报》2022年第9期22-27,共6页Journal of Suzhou University

基　　金：安徽省自然科学基金青年项目(1908085QC146);安徽高校自然科学研究重点项目(KJ2018A0447);宿州学院科研平台开放课题(2019ykf14);国家级大学生创新训练项目(202110379021);安徽省大学生创新训练项目(S202010379066)。

摘　　要：新鲜龙葵果含有多种物质且具有抗氧化性,实验接种乳酸菌发酵龙葵果获得最佳工艺并研究发酵过程中活性成分及抗氧化性变化。通过研究龙葵果汁在不同条件(接菌量、发酵时间、发酵温度和可溶性固形物)发酵过程中的活菌数和感官评分,以期获得乳酸菌发酵龙葵果汁的最佳工艺和抗氧化性效果。研究结果表明,在嗜酸乳杆菌接菌量1.5%,发酵温度37℃,发酵时间22 h,可溶性固形物含量13%时龙葵果汁的感官评定达97分,活菌数达到1.98×10^(8) CFU/mL,发酵后龙葵果汁对羟自由基清除能力达到54.5%,超氧阴离子自由基清除率为51.65%,总酚和黄酮含量分别增至1.26μg/mL和1.57 mg/g, pH降至3.48。嗜酸乳杆菌发酵龙葵果汁实验对相关产品的研究提供依据。Fresh Solanum nigrum L.contains a variety of substances and has antioxidant properties.The best fermentation technology was obtained by inoculating Lactic acid bacteria and the changes of active components and antioxidant activity in the fermentation process were studied.By studying the number of viable bacteria and sensory score in the fermentation process under different conditions(inoculation amount, fermentation time, fermentation temperature, soluble solids),the best technology and antioxidant effect of Lactic acid bacteria fermentation of Solanum nigrum L. juice were obtained.Results show under the conditions of 1.5% inoculation amount, 37 ℃ fermentation temperature, 22 h fermentation time, the soluble solid content was 13%,and the sensory evaluation score reached 97.The viable bacteria number reached 1.98×10^(8)CFU/mL,and the hydroxyl radical scavenging ability and superoxide anion radical scavenging rate of Solanum nigrum L. juice reached 54.5% and 51.65% after fermentation.The contents of total phenols and flavonoids increased to 1.26 μg/mL and 1.57 mg/g, respectively, and the pH decreased to 3.48.It concludes that Fermentation of Solanum nigrum L. juice by Lactobacillus plantarum provided the basis for the research of related products.

关 键 词：龙葵果 乳酸菌 发酵工艺 抗氧化性 

分 类 号：TS202.1[轻工技术与工程—食品科学]