发酵方式对无花果酵素品质的影响  

Effect of Fermentation Methods on Quality of Fig Enzyme

作　　者：姚沛琳 赵苏源 张如 殷子祺 韩晓慧 YAO Pei-lin;ZHAO Su-yuan;ZHANG Ru;YIN Zi-qi;HAN Xiao-hui(School of Biology and Food Engineering,Suzhou University,Suzhou 234000,China;School of Tea and Food Technology,Anhui Agricultural University,Hefei 230031,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000 [2]安徽农业大学茶与食品科技学院,安徽合肥230031

出　　处：《辽东学院学报(自然科学版)》2024年第4期238-247,共10页Journal of Liaodong University:Natural Science Edition

基　　金：安徽省教育厅重点科学研究项目(2023AH052217);宿州学院校级重点科研项目(2022yzd04);宿州学院产学研合作项目(2023xhx192)。

摘　　要：为提高无花果酵素产量,采用自然发酵、单一菌种发酵和混合菌种发酵3种发酵方式制备无花果酵素,分析3种发酵方式对无花果酵素的代谢产物和抗氧化活性的影响。结果表明,3种方式发酵后的无花果酵素中总酸、乳酸、总酚含量均较发酵之前有所提高,其中通过自然发酵的提高值最大。除了羟基自由基外,发酵后的无花果酵素对DPPH和ABTS自由基的清除能力和还原力均高于发酵前,且自然发酵制得的无花果酵素的抗氧化能力最强。3种发酵方式均可提高无花果酵素的功能活性,其中,自然发酵方式表现最优。To enhance the yield of fig enzyme,three fermentation methods,namely natural fermentation,single strain fermentation,and mixed strain fermentation,were used to prepare fig enzymeThe effects of fermentation methods on the metabolic products and antioxidant activity of fig enzyme were analyzedThe results show that the total acid,lactic acid,and total phenol of fig enzyme are all increased by these three fermentation methods with the highest increase achieved through natural fermentationExcept for hydroxyl radicals,the scavenging ability and reducing power of DPPH and ABTS are all higher than those before fermentationMoreover,the antioxidant capacity of fig enzyme prepared by natural fermentation is strongestThree fermentation methods can all improve the functional activity of fig enzyme,with natural fermentation showing the best performance.

关 键 词：无花果 酵素 自然发酵 人工发酵 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]