混菌发酵蓝莓酵素的工艺优化及品质评价  

Process Optimization and Quality Evaluation of Blueberry Enzymes by Mixed Fermentation

作　　者：赵博雅 陈丽娜[2,3] 李福森[2,3] 张平平 徐静 时东方[2,3] ZHAO Boya;CHEN Lina;LI Fusen;ZHANG Pingping;XU Jing;SHI Dongfang(The College of Life Science,Changchun Normal University,Changchun 130032,Jilin,China;The Central Laboratory,Changchun Normal University,Changchun 130032,Jilin,China;Institute of Science and Technology Innovation,Changchun Normal University,Changchun 130032,Jilin,China)

机构地区：[1]长春师范大学生命科学学院,吉林长春130032 [2]长春师范大学中心实验室,吉林长春130032 [3]长春师范大学科技创新研究院,吉林长春130032

出　　处：《食品研究与开发》2024年第24期111-118,共8页Food Research and Development

基　　金：吉林省教育厅科学技术研究项目(JJKH20230911CY、JJKH20230924KJ);长春师范大学跨学科基金项目(长师大KXK[2020]第001号)。

摘　　要：该研究以蓝莓为原料,酵母菌、乳酸菌以及醋酸菌的混合菌为发酵菌,总酚含量为指标,采用正交试验、单因素试验和响应面试验优化蓝莓酵素发酵工艺。同时,通过测定蓝莓酵素的游离氨基酸、超氧化物歧化酶(superoxide dismutase,SOD)酶活力、DPPH自由基清除率、ABTS+自由基清除率等指标对蓝莓酵素进行品质评价。结果表明:混合菌最佳添加比例为酵母菌∶乳酸菌∶醋酸菌=2∶1∶1(质量比),蓝莓酵素的最优发酵工艺条件为发酵温度31℃、发酵时间62 h、菌种添加量2%。该条件下得到的蓝莓酵素总酚含量为1.0615 mg/mL,游离氨基酸含量为634.00µg/mL,SOD酶活力为67.30 U/mL,DPPH自由基清除率、ABTS+自由基清除率分别高达95.13%、98.74%,制备出的蓝莓酵素色泽透亮、有清香味。In this experiment,blueberry was used as a raw material.Yeast,lactic acid bacteria,and acetic acid bacteria were mixed and used as fermentation bacteria,and the total phenolic content was used as the index.The orthogonal test,single factor test,and response surface test were used to optimize the blueberry enzyme fer‐mentation process.At the same time,the quality of blueberry enzymes was evaluated by measuring the free amino acids,superoxide dismutase(SOD)enzyme activity,DPPH free radical scavenging rate,ABTS+free radical scavenging rate,and other indexes of blueberry enzymes.The results showed that the optimal addition ratio of mixed bacteria was as follows:yeast∶lactic acid bacteria∶acetic acid bacteria=2∶1∶1(quality ratio),and the optimal fermentation conditions of blueberry enzymes were fermentation temperature of 31℃,fermen‐tation time of 62 h,and strain addition of 2%.Under these conditions,the total phenolic content of blueberry enzymes was 1.0615 mg/mL,and the free amino acid content was 634.00µg/mL.The SOD enzyme activity was 67.30 U/mL,and the DPPH free radical scavenging rate and ABTS+free radical scavenging rate were as high as 95.13%and 98.74%,respectively.The prepared blueberry enzyme had a bright color and fragrance.

关 键 词：蓝莓酵素 总酚 发酵工艺 抗氧化活性 品质评价 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]