马克斯克鲁维酵母发酵番茄浆工艺条件优化及抗氧化能力分析  

Optimization of process conditions and analysis of antioxidant capacity of tomato pulp fermentation by Kluyveromyces marxianus

作　　者：丁敏 李阔 张悦 林瑛兰 常学东[1] 邹静[1] DING Min;LI Kuo;ZHANG Yue;LIN Yinglan;CHANG Xuedong;ZOU Jing(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066000,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066000

出　　处：《中国酿造》2023年第8期179-185,共7页China Brewing

基　　金：河北省科技计划结转项目(20537101D);承德国家可持续发展议程创新示范区建设科技专项(202104F025)。

摘　　要：为了研究马克斯克鲁维酵母(Kluyveromyces marxianus)发酵对番茄浆的影响,利用2株不同来源的马克斯克鲁维酵母混合发酵番茄浆以期提高番茄营养价值。通过单因素试验探究混菌比例、接种量、发酵温度和发酵时间对番茄浆品质及抗氧化活性的影响,并利用响应面优化法确定最佳发酵工艺,最后比较发酵前后活性成分含量及体外抗氧化能力。结果表明,最佳发酵工艺为菌株X1和X2的添加比例为3∶2(V/V)、接种量3%、发酵温度41℃、发酵时间48 h。在此优化条件下,发酵番茄浆感官评分为91.8分,番茄红素含量为164.02μg/mL,总黄酮含量为109.97μg/mL,其含量较未发酵分别显著提升了73.18%和31.50%(P<0.05)。1,1-二苯基-2-三硝基苯肼(DPPH)自由基、超氧阴离子自由基、羟自由基清除能力和铁离子还原/抗氧化能力(FRAP)均分别显著提升了17.71%、75.70%、28.21%、13.80%(P<0.05)。利用马克斯克鲁维酵母发酵番茄浆,可提升番茄浆品质及抗氧化能力。In order to investigate the effect of Kluyveromyces marxianus fermentation on tomato pulp,two strains of K.marxianus from different sources were used to ferment tomato pulp,aiming to improve the nutritional value of tomato.The effects of mixed strain ratio,inoculum,fermentation temperature and time on the quality and antioxidant activity of tomato pulp were investigated by single-factor tests,the optimal process was determined by response surface methodology,and finally the content of active ingredients and in vitro antioxidant capacity were compared before and after fermentation.The results showed that the optimal fermentation process was as follows:strains X1 and X2 ratio 3∶2(V/V),inoculum 3%,fermentation temperature 41℃,and time 48 h.Under the optimal fermentation process,the sensory score of fermented tomato pulp was 91.8,the lycopene content was 164.02μg/ml,and the total flavonoid content was 109.97μg/ml,which were significantly increased by 73.18%and 31.50%,respectively(P<0.05),compared with those before fermentation.The scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,superoxide anion radical,hydroxyl free radical and ferric-reducing antioxidant power(FRAP)were significantly improved by 17.71%,75.70%,28.21%,and 13.80%,respectively(P<0.05).The quality and antioxidant capacity of tomato pulp could be improved by using K.marxianus fermentation.

关 键 词：番茄 体外抗氧化能力 马克斯克鲁维酵母 发酵工艺优化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]