香蕉醋的发酵工艺优化及其降血脂和降血糖功能研究  

Study on Fermentation Process Optimization of Banana Vinegar and the Hypolipidemic and Hypoglycemic Functions

作　　者：杜丽娟 孙钦菊 成显波 黄杰 蒙健宗 马苑苗 程文倩 韦璐 DU Lijuan;SUN Qinju;CHENG Xianbo;HUANG Jie;MENG Jianzong;MA Yuanmiao;CHENG Wenqian;WEI Lu(Research Institute of Food and Drug,Guangxi Vocational University of Agriculture,Nanning 530000,China;College of Grain Oil Health and Tourism,Guangxi Vocational College of Technology and Business,Nanning 530029,China)

机构地区：[1]广西农业职业技术大学食品药品研究院,广西南宁530000 [2]广西工商职业技术学院粮油康旅学院,广西南宁530029

出　　处：《保鲜与加工》2024年第6期62-73,共12页Storage and Process

基　　金：广西农业科技自筹经费项目(Z202230);广西高校中青年教师科研基础能力提升项目(2021KY1193)。

摘　　要：对香蕉醋发酵工艺参数进行优化,并评价香蕉醋降血脂和降血糖功能。以香蕉酒为原料,以酒精度、总酸含量、pH值、褐变值和感官评分为评价指标,从4种醋酸菌菌种(沪酿1.01、AS1.41、LB2001、LB2002)中筛选出制备香蕉醋的最佳醋酸菌,并优化香蕉醋发酵工艺,评价香蕉醋的降血脂和降血糖功能。结果表明:AS1.41发酵速度最快,所得香蕉醋呈浅黄色,品质最佳,是酿制香蕉醋的最佳醋酸菌;香蕉醋最佳发酵工艺参数为:初始酒精度6.00%vol,AS1.41添加量1.60 g/100 mL,发酵温度33.00℃,在此工艺条件下所得香蕉醋总酸含量为(4.71±0.16) g/100 mL,感官评分为(88.67±1.83)分。香蕉醋对甘氨胆酸钠的结合率为38.91%±1.03%,对牛磺胆酸钠的结合率为45.61%±1.52%,对α-淀粉酶的抑制率为95.01%±2.01%,对α-葡萄糖苷酶的抑制率为88.56%±3.05%。说明香蕉醋具有降血脂和降血糖功能,可开发成具有降血脂、降血糖功能的饮品,丰富市场功能性饮品种类。This study aimed to optimize the fermentation process parameters for banana vinegar and evaluate the hypolipidemic and hypoglycemic effects.The alcohol content,total acid content,pH value,browning value,and sensory score were utilized as evaluation criteria to select the optimal acetic acid bacteria for producing banana vinegar from four strains(Huniang 1.01,AS1.41,LB2001 and LB2002)using banana wine as the raw material,then the fermentation process of banana vinegar was optimized,and the hypolipidemic and hypoglycemic functions were assessed.The results showed that AS1.41 presented the fastest fermentation speed,and the obtained banana vinegar exhibited light yellow color with the best qualities,suggesting that AS1.41 was the best acetic acid strain for brewing banana vinegar.The optimal fermentation process parameters of banana vinegar were determined as followed:initial alcohol content of 6.00%vol,AS1.41 addition of 1.60 g/100 mL,and fermentation temperature of 33.00℃.Under these conditions,the total acid contents of banana vinegar was(4.71±0.16)g/100 mL,and the sensory score was(88.67±1.83)points.Furthermore,the banana original vinegar exhibited binding rates of 38.91%±1.03%to sodium glycocholate and 45.61%±1.52%to sodium taurocholate,along with inhibition rates of 95.01%±2.01%onα-amylase and 88.56%±3.05%onα-glucosidase.These findings indicated that banana vinegar possessed hypolipidemic and hypoglycemic effects,and could be developed into a drink with hypolipidemic and hypoglycemic functions,which would enrich the variety of functional drinks in the market.

关 键 词：香蕉醋 醋酸菌 发酵工艺 优化 降血脂 降血糖 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]