乳酸菌发酵桑葚汁工艺优化及发酵过程中功能性成分及抗氧化活性的变化  

Optimization of the Fermentation Process of Mulberry Juice by Lactic Acid Bacteria and Changes in Functional Components and Antioxidant Activity during Fermentation

作　　者：田欢 裴龙英 布海丽且姆·阿卜杜热合曼 房丹丹 姜露熙 李倩 张坤 彭静 申雪 TIAN Huan;PEI Longying;BUHAILIQIEMU·Abdureheman;FANG Dandan;JIANG Luxi;LI Qian;ZHANG Kun;PENG Jing;SHEN Xue(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843000,China;Xinjiang Black Fungus Engineering Technology Research Center,Aksu 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000 [2]新疆黑木耳工程技术研究中心,新疆阿克苏843000

出　　处：《食品工业科技》2023年第23期90-100,共11页Science and Technology of Food Industry

基　　金：2022年新疆维吾尔自治区级大学生创新创业训练计划项目(S202213558002);新疆理工学院校级重点科研项目(ZZ202203);新疆理工学院校级一般科研项目(ZY202204)。

摘　　要：以桑葚为原材料,采用植物乳杆菌、长双歧杆菌对桑葚汁进行单菌株和混合菌株发酵,利用单因素实验和响应面试验探究发酵桑葚汁的最佳发酵工艺,并测定分析桑葚汁在发酵过程中的功能性成分(总黄酮、总花青素、总酚)和抗氧化活性(ABTS+自由基清除率、DPPH自由基清除率、羟自由基清除率、总抗氧化能力)等。结果表明,发酵桑葚汁最佳发酵工艺为菌种添加量0.06%,初始pH6.1,发酵温度37℃,低聚果糖添加量0.09%。乳酸菌发酵提高了发酵桑葚汁的功能性成分和抗氧化活性;单菌株和混合菌株相比,混合菌株发酵可显著提高(P<0.05)桑葚汁功能性化合物含量,且未发酵桑葚汁和混合菌株发酵48 h后含量分别为总黄酮4.18~6.36 mg/mL,总花青素0.67~1.95 mg/mL,总酚12.62~18.65 mg/mL;混合菌株发酵48 h桑葚汁的抗氧化活性得到明显提升,ABTS+自由基清除率61.81%~88.17%,DPPH自由基清除率52.78%~81.64%,羟自由基清除率37.38%~86.07%,总抗氧化能力17.85~29.49 mmol/L。植物乳杆菌、长双歧杆菌混合菌株发酵具有更好的感官特性。研究可为桑葚精深加工提供理论参考。Using mulberry as raw material,single and mixed strains of Lactobacillus plantarum and Bifidobacterium longum were used to ferment mulberry juice,and single-factor and response surface tests were used to investigate the optimal fermentation process of fermented mulberry juice,and to determine and analyze the functional components(total flavonoids,total anthocyanins,total phenols)and antioxidant activities(ABTS+free radical scavenging rate,DPPH free radical scavenging rate,hydroxyl radical scavenging rate,total antioxidant capacity),etc.The results showed that the optimal fermentation process for fermented mulberry juice was 0.06%strain addition,initial pH6.1,fermentation temperature 37℃,and 0.09%oligofructose addition.The fermentation of lactic acid bacteria improved the functional components and antioxidant activity of fermented mulberry juice.Compared with single strain and mixed strain,the fermentation of mixed strain significantly increased(P<0.05)the content of functional compounds in mulberry juice,and the contents of unfermented mulberry juice and mixed strain after 48 h fermentation were 4.18~6.36 mg/mL of total flavonoids,0.67~1.95 mg/mL of total anthocyanins,12.62~18.65 mg/mL of total phenols.And 48 h fermentation of the mixed strains significantly improved the antioxidant activity of mulberry juice,with ABTS+free radical scavenging rate 61.81%~88.17%,DPPH free radical scavenging rate 52.78%~81.64%,hydroxyl radical scavenging rate 37.38%~86.07%,total antioxidant capacity 17.85~29.49 mmol/L.The fermentation of Lactobacillus plantarum and Bifidobacterium longum mixed strains had better organoleptic properties.The study can provide a theoretical reference for the deep processing of mulberry.

关 键 词：桑葚 乳酸菌 发酵工艺 功能性 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]