益生菌发酵火龙果饮料工艺优化及抗氧化活性研究  

Optimization of Fermentation Process and Antioxidant Activity of Probiotic Fermented Dragon Fruit Beverage

作　　者：邓诗源 黄烁翔 刘丰玮 张睿豪 陈东廷 王舶乔 惠月 吴丽 李叶凤 DENG Shiyuan;HUANG Shuoxiang;LIU Fengwei;ZHANG Ruihao;CHEN Dongting;WANG Boqiao;HUI Yue;WU Li;LI Yefeng(School of Food Science and Engineering,Chongqing Technology and Business University,Chongqing 400067,China;Chongqing No.11 Middle School,Chongqing 400061,China)

机构地区：[1]重庆工商大学食品科学与工程学院,重庆400067 [2]重庆市第十一中学校,重庆400061

出　　处：《重庆工商大学学报(自然科学版)》2025年第2期18-25,共8页Journal of Chongqing Technology and Business University:Natural Science Edition

基　　金：重庆市教委雏鹰计划项目(CY230802).

摘　　要：目的针对火龙果饮料中花青素成分易受发酵因素影响导致稳定性不佳,提出了对火龙果饮料进行工艺优化,研制出一款风味清爽宜人,花色苷含量丰富且具有抗氧化能力的火龙果发酵饮品。方法利用红心火龙果为原料,植物乳杆菌和嗜热链球菌为发酵剂制备发酵饮料。以单因素实验为基础,选择发酵液初始pH、种子液接种量、发酵时间为影响因子,以火龙果发酵液的花色苷含量为响应值,采用响应面法确定火龙果发酵饮料的最佳工艺参数,并测定发酵前后的花色苷含量、可溶性固形物和DPPH自由基清除率,研究发酵工艺对火龙果饮料抗氧化活性的影响。结果最佳发酵工艺为种子液接种量为1.7%,发酵液初始pH为6.3,发酵时间24 h,该条件下得到的火龙果复合发酵饮料自然透亮,组织状态稳定,火龙果果香和发酵风味明显。其中花色苷含量(50.10±0.28)mg/L,仅比未发酵的火龙果原液降低了11.68 mg/L,而样品中DPPH自由基清除率为95.71%±0.62%,提高了14.34%,可溶性固形物含量基本不变;DPPH自由基清除率显著提高,且花色苷含量、可溶性固形物含量变化不大。结论该火龙果饮料经发酵后营养成分保存良好,抗氧化能力增强,对丰富我国果蔬发酵饮料市场有一定的研究意义。Objective To address the instability of anthocyanins in dragon fruit beverages due to fermentation factors,a fermentation process was optimized to develop a refreshing,flavorful dragon fruit beverage rich in anthocyanins and with strong antioxidant capacity.Methods Red-fleshed dragon fruit was used as the raw material,with Lactobacillus plantarum and Streptococcus thermophilus as fermentation agents.Based on single-factor experiments,the initial pH of the fermentation broth,inoculum volume of the seed solution,and fermentation time were selected as influencing factors,while the anthocyanin content of the fermented dragon fruit beverage served as the response value.Response surface methodology was employed to determine the optimal process parameters.The anthocyanin content,soluble solid content,and DPPH radical scavenging rate were measured before and after fermentation to evaluate the effect of the fermentation process on the antioxidant activity of the beverage.Results The optimal fermentation conditions were as follows:inoculum volume of the seed solution of 1.7%,initial pH of 6.3,and fermentation time of 24 hours.Under these conditions,the fermented dragon fruit beverage exhibited natural clarity,stable texture,and distinct dragon fruit aroma with fermented notes.The anthocyanin content was(50.10±0.28)mg/L,which was only 11.68 mg/L lower than that of the unfermented dragon fruit juice.The DPPH free radical scavenging rate was significantly increased,and the content of anthocyanin and soluble solids did not change much.Conclusion The fermentation process preserved the nutritional components of the dragon fruit beverage while enhancing its antioxidant capacity.These findings provide valuable insights for enriching the fruit and vegetable fermented beverage market in China.

关 键 词：火龙果 复合益生菌 花色苷 响应面法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]