响应面法优化黑苹果发酵工艺及其抗氧化活性评价  

Optimization of fermentation process of black apple by response surface methodology and its antioxidant activity evaluation

作　　者：宋娟[1,2] 康三江 张海燕[1] 曾朝珍[1] 袁晶[1] 慕钰文[1] 苟丽娜[1] SONG Juan;KANG Sanjiang;ZHANG Haiyan;ZENG Chaozhen;YUAN Jing;MU Yuwen;GOU Lina(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《中国酿造》2024年第11期159-166,共8页China Brewing

基　　金：甘肃省农业农村厅科技项目(GNKJ-2022-29);国家苹果产业技术体系(CARS-27-2024);甘肃省科技计划项目(23JRRA1792)。

摘　　要：该研究以苹果为原料,采用发酵粘液乳杆菌(Limosilactobacillus fermentum)与嗜热链球菌(Streptococcus thermophilus)混合发酵制备黑苹果,通过单因素试验和响应面试验优化黑苹果最佳发酵工艺,系统探究了接种量、混菌比例、发酵温度和相对湿度对黑苹果的颜色参数、褐变程度(A420 nm值)、类黑精含量、总酚含量、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力和铁离子还原/抗氧化能力(FRAP)的影响。结果表明,黑苹果最佳发酵工艺为发酵粘液乳杆菌与嗜热链球菌比例1.5∶1.0,混菌接种量7.5%,相对湿度54%,发酵温度56℃。在此优化条件下,黑苹果的类黑精含量为189.64 g/kg,DPPH自由基清除能力34.24μmol Trolox/g,FRAP值为31.09μmol Trolox/g,分别比未发酵的新鲜苹果提高了8.87倍、4.15倍和6.41倍。综上,黑苹果的类黑精含量及抗氧化活性显著增加。In this study,using apple as raw material,black apple was prepared by mixed fermentation of Limosilactobacillus fermentum and Streptococcus thermophiles.The fermentation process of black apple was optimized by single-factor and response surface experiments.The effects of inoculum,mixed strains ratio,fermentation temperature,and relative humidity on the color parameter,browning degree(A420 nm value),melanoidin contents,total phenolic contents,scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical and Ferric ion reducing antioxidant power(FRAP)of black apple were systematically investigated.The results showed that the optimal fermentation process of black apple were obtained as follows:L.fermentum and S.thermophiles ratio 1.5∶1.0,mixed strains inoculum 7.5%,relative humidity 54%and fermentation temperature 56℃.Under these optimal conditions,the melanoidin content of black apples was 189.64 g/kg,the DPPH free radical scavenging ability was 34.24μmol Trolox/g,and the FRAP value was 31.09μmol Trolox/g,which were 8.87,4.15,and 6.41 times higher than those of unfermented fresh apples,respectively.In conclusion,the melanoidin contents and antioxidant activities of black apples were significantly increased.

关 键 词：黑苹果 发酵工艺 类黑精 抗氧化活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]