富硒酵母对薏米酒醪品质的影响  

Effect of selenium-enriched yeast on the quality of coix seed jiulao

作　　者：雷娟娟[1] 梁玲 黄钦耿 LEI Juanjuan;LIANG Ling;HUANG Qingeng(The Fujian Health College,Fuzhou,Fujian 350101,China;Engineering Research Center of Industrial Microbiology,Ministry of Education,Fuzhou Research Institute,Fuzhou,Fujian 350108,China)

机构地区：[1]福建卫生职业技术学院,福建福州350101 [2]工业微生物教育部工程研究中心福州研究院,福建福州350108

出　　处：《食品与机械》2023年第12期179-184,共6页Food and Machinery

基　　金：福建省中青年教师教育科研项目(编号:JAT210795)。

摘　　要：目的:探究富硒酵母对薏米酒醪品质的影响。方法:以薏米为原料,接种富硒酿酒酵母制备薏米酒醪,测定酒醪发酵过程中理化特性、植物活性成分及体外抗氧化活性的变化。结果:相比酿酒酵母组,酿酒酵母富硒组可增加薏米酒醪发酵中期(12~30 h期间)酒精度的提升速率,加速pH和总糖含量的下降速率。发酵36 h后,酿酒酵母富硒组中总黄酮和总多酚含量分别比酿酒酵母组增加了14.43%和9.77%。此外,发酵36 h后,酿酒酵母组中硒含量仅为0.007μg/mL,而酿酒酵母富硒组中硒含量可达20.53μg/mL,且薏米酒醪的DPPH自由基清除率和脂质过氧化抑制率分别提高至67.37%和79.52%。结论:富硒酵母发酵薏米酒醪不仅可使酒醪富含硒元素,还能提高酒醪的体外抗氧化活性,提升酒醪品质。Objective:This study aimed to evaluate the effects of selenium-enriched yeast on the quality of coix seed jiulao.Methods:The coix seed was used as raw material,which was inoculated with selenium-rich saccharomyces cerevisiae to prepare coix seed jiulao.The changes of physicochemical properties,plant active components and in vitro antioxidant activity were measured during the fermentation of jiulao.Results:Compared with the S.cerevisiae group,the selenium-enriched S.cerevisiae group enhanced the improvement rate of alcohol content.It also accelerated the decrease rate of pH and total sugar content in the middle stage(12~30 h)of coix seed jiulao fermentation.After 36 h fermentation,the contents of total flavonoids and total polyphenols in the selenium-enriched S.cerevisiae group were increased by 14.43%and 9.77%,respectively,compared with S.cerevisiae group.In addition,after 36 h fermentation,the selenium content in S.cerevisiae group was only 0.007μg/mL,while the selenium content of selenium-enriched S.cerevisiae group could reach 20.53μg/mL,and the DPPH free radical scavenging rate and lipid peroxidation inhibition rate of coix seed jiulao were increased to 67.37%and 79.52%,respectively.Conclusion:Using selenium-enriched yeast to ferment coix seed jiulao can increase the selenium content of jiulao and improve the in vitro antioxidant activity and the quality of coix seed jiulao.

关 键 词：薏米 酒醪 酿酒酵母 富硒 品质 体外抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]