胡颓子酵素混菌发酵工艺优化及其抗氧化活性  

Process Optimization of Mixed Bacteria Fermentation of Elaeagnus pungens Enzyme and Its Antioxidant Activity

作　　者：朱仁威 朱贝贝 陆俊[2] ZHU Renwei;ZHU Beibei;LU Jun(School of Materials and Chemical Engineering,Tongren University,Tongren 554300,Guizhou,China;School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,Hunan,China)

机构地区：[1]铜仁学院材料与化学工程学院,贵州铜仁554300 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品研究与开发》2024年第12期104-110,共7页Food Research and Development

基　　金：湖南省自然科学基金项目(2022JJ50325);湖南省创新平台与人才计划项目(2019TP1029)。

摘　　要：以新鲜胡颓子果实为原料,以复合益生菌果蔬酵素发酵粉(植物乳杆菌、嗜酸乳杆菌、副干酪乳杆菌、乳双歧杆菌、鼠李糖杆菌)为发酵菌种,以胡颓子酵素的感官评价和抗氧化能力为评判指标,在单因素试验基础上进行正交优化试验,确定胡颓子酵素混菌发酵的最佳工艺,并测定胡颓子酵素的多酚含量、DPPH自由基清除率和铁离子还原能力(ferric ion reducing antioxidant power,FRAP),评价混菌发酵胡颓子酵素的抗氧化活性。结果表明:胡颓子酵素最佳发酵工艺条件为白砂糖添加量12%、发酵时间12 h、菌粉添加量1.0%、料液比1∶1.0(g/mL),在此条件下发酵的胡颓子酵素感官评分为85.50,多酚含量为1.40 mg GAE/mL,DPPH自由基清除率为60.12%,铁离子还原能力为0.26μmol Fe^(2+)/L。With fresh Elaeagnus pungens fruits as raw material and fruit and vegetable enzyme fermentation powder(Lactobacillus plantarum,Lactobacillus acidophilus,Lactobacillus paracasei,Bifidobacterium lactis,and Lactobacillus rhamnosus)as fermentation strains,orthogonal test was carried out on the basis of one⁃way test using the sensory evaluation of E.pungens enzyme and its antioxidant capacity as evaluation indexes,to deter⁃mine the optimal process for mixed bacteria fermentation of E.pungens enzyme.The polyphenol content,DPPH radical scavenging and ferric ion reduction antioxidant power(FRAP)were measured to evaluate the antioxi⁃dant activity of E.pungens enzyme by mixed bacteria fermentation.The results showed that the optimal fermen⁃tation process was white sugar 12%,fermentation time 12 h,bacterial powder 1.0%,and material⁃to⁃liquid ra⁃tio 1∶1.0(g/mL).The sensory evaluation score of E.pungens enzyme fermented under these conditions was 85.50,and the polyphenol content was 1.40 mg GAE/mL.Additionally,its scavenging rate against DPPH free radical was 60.12%,and the FRAP was 0.26μmol Fe^(2+)/L.

关 键 词：胡颓子酵素 混菌发酵 工艺优化 感官评价 抗氧化活性 

分 类 号：TS205.5[轻工技术与工程—食品科学]