植物乳杆菌1-1-2发酵去除葡萄柚果汁苦味物质及其抗氧化活性  

Debittering and Antioxidant Activity of Fermented Grapefruit Juice with Lactiplantibacillus plantarum 1-1-2

作　　者：李辉 王艺璇 李龙 许千琪 韩茹冰 吴正言 张艳[1] LI Hui;WANG Yixuan;LI Long;XU Qianqi;HAN Rubing;WU Zhengyan;ZHANG Yan(School of Food Science and Technology,Shihezi University,Shihezi 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品科学》2024年第10期98-107,共10页Food Science

基　　金：国家自然科学基金地区科学基金项目(32260568);石河子大学青年创新人才计划项目(CXBJ201901)。

摘　　要：通过筛选功能性寡糖代谢较强的菌株发酵葡萄柚汁有潜力对其中的柚皮苷进行水解,从而去除苦味。结果显示,通过植物乳杆菌1-1-2发酵后果汁中柚皮苷含量降低,同时,柚皮素含量显著提高,总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率也显著提高。DPPH自由基清除活性与总酚含量和柚皮素含量呈正相关。植物乳杆菌1-1-2可将柚皮苷进行水解,转化为没有苦味的柚皮素,而柚皮素的抗氧化活性显著高于柚皮苷。发酵后的葡萄柚汁感官评价得分高于未发酵葡萄柚汁。本研究可为改善葡萄柚口感、开发活性更强的功能性益生菌发酵产品提供理论依据。Grapefruit juice was debittered by cleaving the bitter compound naringin through fermentation with lactic acid bacteria with strong ability to metabolize functional oligosaccharide.The experimental results showed that the content of naringin in the fruit juice was reduced by Lactiplantibacillus plantarum 1-1-2 fermentation,while the content of naringenin was significantly increased,and the content of total phenols and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity were also significantly increased.DPPH radical scavenging activity was positively correlated with the contents of total phenols and naringenin.These findings prove that L.plantarum 1-1-2 can hydrolyze naringin into naringenin,with significantly higher antioxidant activity.The sensory evaluation score of fermented grapefruit juice was higher than that of unfermented grapefruit juice.This study can provide a theoretical basis for improving the taste of grapefruit juice and developing functional probiotic fermented products.

关 键 词：葡萄柚 植物乳杆菌1-1-2 去苦能力 柚皮苷 柚皮素 抗氧化能力 

分 类 号：TS201.3[轻工技术与工程—食品科学]