黑果腺肋花楸酵素自然发酵过程中主要成分与抗氧化活性变化  

Changes of Main Components and Antioxidant Activity of Black Chokeberry Jiaosu in Natural Fermentation

作　　者：王思溥 朱丹[3] 牛广财[1,2] 宁志雪 朱立斌 魏文毅 徐瑞航[1,2] WANG Sipu;ZHU Dan;NIU Guangcai;NING Zhixue;ZHU Libin;WEI Wenyi;XU Ruihang(Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China;College of Life Science and Biotechnology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319 [3]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《食品工业科技》2023年第15期93-100,共8页Science and Technology of Food Industry

基　　金：黑龙江省“双一流”新一轮建设学科协同创新成果建设项目(LJGXCG2022-109);黑龙江省高校首批“新工科”研究与实践项目(黑教高函[2018]681号);黑龙江八一农垦大学研究生创新科研项目(YJSCX2021-Y80);黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH202103)。

摘　　要：为探究黑果腺肋花楸酵素自然发酵过程中主要成分与抗氧化活性的变化规律,采取28℃密闭条件下自然发酵90 d,检测发酵液中还原糖、可溶性固形物(TSS)、酒精度、总酸、总多酚、总黄酮、花色苷和SOD等理化指标和活性物质,以DPPH自由基、ABTS+自由基、羟自由基清除能力以及总抗氧化能力和总还原力等指标来综合评价其体外抗氧化活性,并进行主要成分与抗氧化活性的皮尔逊相关性分析。结果表明:黑果腺肋花楸酵素自然发酵过程中,其还原糖、TSS、总酸、花色苷含量总体呈持续下降趋势,酒精度持续升高后逐渐趋于稳定,总多酚、总黄酮含量和SOD酶活力呈先升高后降低趋势,其中总多酚、总黄酮和SOD酶活力最高值分别达到4.99 mg/mL、269.68 mg/L和5151.80 U/mL。发酵后酵素的抗氧化活性指标均呈峰型变化,较未发酵样品显著升高(P<0.05),其对DPPH自由基、ABTS+自由基、羟自由基清除能力以及总抗氧化能力和总还原力最大值分别为65.78%、85.06%、94.22%、750.48 U/mL和1.014;相关性分析表明,酒精度、总多酚、总黄酮、SOD与其抗氧化活性总体呈显著正相关(P<0.05),还原糖、TSS、总酸与抗氧化活性总体呈显著负相关(P<0.05)。本实验结果为改善黑果腺肋花楸酵素产品品质及工业化生产提供理论依据。In order to explore the change rules of main components and antioxidant activity in the natural fermentation process of black chokeberry Jiaosu,the natural fermentation was carried out under 28℃airtight container for 90 days.During the fermentation process,the physicochemical indexes and bioactive substances including reducing sugar,total soluble solids(TSS),alcohol,total acid,total polyphenols,total flavonoids,anthocyanins and superoxide dismutase(SOD)in fermentation broth were estimated.DPPH free radical,ABTS+free radical,hydroxyl free radical scavenging capacity,total antioxidant capacity and total reducing power were used to comprehensively evaluate its antioxidant activity in vitro,Pearson's correlation analysis was also performed to further clarify the correlation between main components and antioxidant activity.The results showed that the contents of reducing sugar,TSS,total acids and anthocyanins in black chokeberry Jiaosu showed a continuous decreasing trend during natural fermentation,the alcoholic content continued to increase and gradually stabilized,while the contents of total polyphenols,total flavonoids and SOD enzyme activity increased first and then decreased.The highest values of total polyphenols,total flavonoids and SOD enzyme activity were 4.99 mg/mL,269.68 mg/L and 5151.80 U/mL,respectively.The antioxidant activity of the Jiaosu after fermentation showed a peak-shaped change,which was significantly higher than that of unfermented sample(P<0.05).The maximum values of its scavenging rate for DPPH radical,ABTS+radical and hydroxyl radical,total antioxidant capacity and total reducing power were 65.78%,85.06%,94.22%,750.48 U/mL and 1.014,respectively.The results of correlation analysis showed that alcohol content,total polyphenols,total flavonoids and SOD were significantly positively correlated with antioxidant activity(P<0.05),while reducing sugars,TSS and total acids were significantly negatively correlated with antioxidant activity(P<0.05).The results of this experiment provide a theoretic

关 键 词：黑果腺肋花楸 酵素 自然发酵 抗氧化活性 相关性分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]