葡萄皮酵素发酵工艺优化及其抗氧化活性  

Fermentation Process Optimization and Antioxidant Activity of Grape Skin Enzyme

作　　者：唐海轮 袁嘉豪 崔海林 卢洋 简清梅[1] 李蓉[1] TANG Hailun;YUAN Jiahao;CUI Hailin;LU Yang;JIAN Qingmei;LI Rong(Characteristic Food Function Mining and Comprehensive Utilization Research Center,Jingchu University of Technology,Jingmen 448000,Hubei,China)

机构地区：[1]荆楚理工学院特色食品功能挖掘与综合利用研究中心,湖北荆门448000

出　　处：《食品研究与开发》2025年第4期93-99,共7页Food Research and Development

基　　金：湖北省教育厅科学技术研究项目(Q20234303);湖北省大学生创新创业训练计划项目(S202411336029、S202411336030)。

摘　　要：以葡萄皮为主要原料,利用酵母和植物乳杆菌混合发酵制备酵素,对其发酵工艺进行研究。通过单因素试验研究混合发酵菌种接种量、白砂糖添加量、发酵温度、发酵时间对葡萄皮酵素中超氧化物歧化酶(superoxide dismutase,SOD)酶活力的影响,再结合正交试验确定制备葡萄皮酵素的最佳工艺条件,并比较葡萄皮发酵前后总酚含量、总黄酮含量以及抗氧化活性的变化。结果表明,葡萄皮酵素发酵最佳工艺条件为混合发酵菌种接种量0.6%、白砂糖添加量12%、发酵温度35℃、发酵时间36 h。在此条件下,制备的酵素中SOD酶活力为(62.34±0.67)U/mL,总酚含量为(205.62±5.18)mg没食子酸/100 mL,总黄酮含量为(96.47±1.21)mg芦丁/100 mL。此外,与未发酵相比,葡萄皮酵素可以明显提高DPPH自由基清除率和ABTS~+自由基清除率。With Grape skin as the raw material,this paper used the mixed fermentation of yeast and Lactobacil-lus plantarum to prepare the grape skin enzyme,and studied its fermentation process.Besides,this paper stud-ied the effect of mixed strain inoculation amount,white sugar addition amount,fermentation temperature,and fermentation time on the activity of superoxide dismutase(SOD)in the grape skin enzyme through single fac-tor experiment,determined the optimal fermentation process conditions of grape skin enzyme preparation through orthogonal test,and compared the changes of total phenolic content,total flavonoid content,and anti-oxidant activity of grape skin enzyme before and after fermentation.The results showed that the optimal fermen-tation process conditions were 0.6%mixed strains inoculated amount,12%sugar addition amount,fermenta-tion temperature of 35℃,and fermentation time of 36 h.Under this condition,the SOD activity in the prepared enzyme was(62.34±0.67)U/mL,and the total phenolic and flavonoids contents were(205.62±5.18)mg GAE/100 mL and(96.47±1.21)mg Rutin/100 mL respectively.Furthermore,compared with unfermented condi-tions,the DPPH radical scavenging rate and ABTS+radical scavenging rate were significantly increased by grape skin enzyme.

关 键 词：葡萄皮酵素 发酵工艺优化 SOD酶活力 总酚 黄酮 抗氧化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]