鼠李糖乳杆菌发酵枸杞汁营养与风味特性及其抗氧化活性和体外抑制黄嘌呤氧化酶活性的研究  

Nutritional and Flavor Characteristics of Lactobacillus rhamnosusFermented Goji Berry Juice and Its Antioxidant Activity andin Vitro Inhibition of Xanthine Oxidase Activity

作　　者：安欣 李桐彤 胡佳雪 刘慧燕 方海田[1] 魏晓博 AN Xin;LI Tongtong;HU Jiaxue;LIU Huiyan;FANG Haitian;WEI Xiaobo(Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control,School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院、宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750021

出　　处：《食品工业科技》2025年第1期239-247,共9页Science and Technology of Food Industry

基　　金：宁夏高等学校自然科学优秀青年项目(NYG2022009);宁夏自然科学基金项目(2023AAC03135);宁夏重点研发计划项目(2017BY069);宁夏青年拔尖人才培养工程(2020);宁夏大学贺兰山学者项目(2020)。

摘　　要：本文以药食同源的宁夏枸杞干果(Lyciumbarbarum L.)为原料,利用鼠李糖乳杆菌对其进行发酵,以黄嘌呤氧化酶抑制率为评价指标,通过单因素实验和响应面实验优化发酵工艺,并对发酵枸杞汁的发酵特性、营养和风味特性以及抗氧化活性进行研究。结果表明,鼠李糖乳杆菌发酵枸杞汁的最佳发酵工艺为发酵时间28 h、发酵温度34℃、接种量4%,在此条件下,发酵枸杞汁对黄嘌呤氧化酶的抑制率为79.40%,pH为4.44±0.04,活菌数可达9.5±0.005 lg CFU/mL。与未发酵枸杞汁相比,发酵枸杞汁的可溶性蛋白、总酚和总黄酮含量显著降低(P<0.05),总糖含量增加。此外,GC-IMS分析结果表明发酵后枸杞汁有较多醇类物质产生,增加其独有的发酵香气。体外抗氧化活性分析结果表明发酵后枸杞汁的DPPH自由基清除能力显著提高了186.5%(P<0.05)。The dried fruit of Ningxia goji berry(Lycium barbarum L.)with the homology of medicine and food was used as raw material,and fermented by Lactobacillus rhamnosus to prepare fermented goji berry juice in this study.The fermentation process was optimized by one-way and response surface experiments using the inhibition rate of xanthine oxidase as the evaluation index.The fermentation characteristics,nutritional and flavor properties,and antioxidant activities of the fermented goji berry juice were investigated.The results showed that the optimal fermentation process for the fermentation of goji berry juice by Lactobacillus rhamnosus was 28 h of fermentation time,34℃of fermentation temperature and 4%of inoculum.Under these conditions,the inhibition rate of xanthine oxidase by fermented goji berry juice was 79.40%,the pH value of fermented goji berry juice was 4.44±0.04,and the number of viable bacteria could reach 9.5±0.005 lg CFU/mL.Compared with unfermented goji berry juice,the content of soluble protein,total phenols,and total flavonoids in fermented goji berry juice was significantly reduced(P<0.05),while the total sugar content was increased.In addition,the GC-IMS analysis results showed that more alcohol substances were produced in goji berry juice after fermentation,which increased its unique fermentation aroma.The results of in vitro antioxidant activity analysis showed that the DPPH free radical scavenging ability of fermented goji berry juice significantly increased by 186.5%(P<0.05).

关 键 词：枸杞 鼠李糖乳杆菌 黄嘌呤氧化酶 抗氧化能力 风味物质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]