不同发酵方式对菠萝酵素品质的影响  

Effects of Fermentation Methods on Quality of Pineapple Enzyme

作　　者：孔振杨 季小康 盛林霞 姚沛琳 KONG Zhen-yang;JI Xiao-kang;SHENG Lin-xia;YAO Pei-lin(School of Biology and Food Engineering,Suzhou University,Suzhou 234000,China;Zhejiang Province Grain and Oil Reserve Warehouse Directly under Grain Bureau,Hangzhou 311112,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000 [2]浙江省粮食局直属粮油储备库,浙江杭州311112

出　　处：《辽东学院学报（自然科学版）》2023年第3期171-179,共9页Journal of Eastern Liaoning University:Natural Science Edition

基　　金：宿州学院校级重点科研项目(2022yzd04);宿州学院产学研横向科研项目(2022xhx297);国家级大学生创新创业训练计划项目(202310379024);安徽省大学生创新创业训练计划项目(S202310379102)。

摘　　要：以菠萝为原料,分别采用自然发酵方式及植物乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌3种混合乳酸菌混合菌种人工方式制备菠萝酵素,并比较2种发酵方式对菠萝酵素的理化指标、营养功能特性和抗氧化能力的影响。结果表明,相比于菠萝原汁,自然发酵的菠萝酵素的pH值降低了8.13%,总黄酮、总酚的质量浓度分别上升了257.13%和44.39%,总糖的质量浓度下降了72.74%,还原糖质量浓度约为菠萝原汁的7.3倍;混合菌种人工发酵的菠萝酵素pH值降低了5.96%,总黄酮、总糖的质量浓度分别上升了14.08%和54.28%,总酚的质量浓度下降了48.63%,还原糖的质量浓度约为菠萝原汁的3.1倍。自然发酵的菠萝酵素的3个体外抗氧化指标均明显优于混合乳酸菌菌种人工发酵的菠萝酵素,3个体外抗氧化指标对1,1-二苯基-2-苦基肼自由基的清除能力和还原力较好。为此,采用自然发酵方式可以获得品质较优的菠萝酵素。Pineapple enzyme was prepared from pineapple by natural fermentation and artificial fermentation with three mixed lactic acid bacteria strains of Lactobacillus plantarum,Lactobacillus paracasei and Lactobacillus rhamnosus,respectively.The effects of two fermentation methods on the physical and chemical indexes,nutritional functional characteristics and antioxidant capacity of pineapple enzyme were compared.The results showed that compared with the original pineapple juice,the pH value of the pineapple enzyme gotten by natural fermentation decreased by 8.13%,the mass concentrations of total flavonoids and total phenols increased by 257.13%and 44.39%respectively,the mass concentration of total sugar decreased by 72.74%,and the mass concentration of reducing sugar was about 7.3 times that of the original pineapple juice.The pH value of pineapple enzyme gotten by mixed lactic acid bacteria strains decreased by 5.96%,the mass concentration of total flavonoids and total sugar increased by 14.08%and 54.28%respectively,the mass concentration of total phenols decreased by 48.63%,and the mass concentration of reducing sugar was about 3.1 times that of the original pineapple juice.The four in vitro antioxidant indexes of the pineapple enzyme gotten by natural fermentation were significantly better than those of pineapple enzyme fermented by mixed lactic acid bacteria,and the scavenging ability and reducing power for 1,1-diphenyl-2-picrylhydrazyl free radical were better.

关 键 词：菠萝 酵素 自然发酵 人工发酵 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]