不同微生物液态发酵石榴皮的品质研究  

Quality of pomegranate peel by liquid fermentation with different microorganisms

作　　者：张曼[1] 周梦含 司欣雨 岳红 胡云峰[1] 郭红莲[1] 胡立武 ZHANG Man;ZHOU Menghan;SI Xinyu;YUE Hong;HU Yunfeng;GUO Honglian;HU Liwu(l.College ofFood Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Xinjiang Youchan Agricultural Science and Technology Development Firm,Hetian 848300,China)

机构地区：[1]天津科技大学食品科学与工程系,天津300457 [2]新疆优产农业科技发展有限公司,新疆和田848300

出　　处：《中国酿造》2025年第4期228-234,共7页China Brewing

基　　金：新疆维吾尔自治区重点研发任务专项(2022B02030);天津市林果现代农业产业技术体系项目(ITTHRS2021000);天津市科技计划项目(24ZYCGSN01330)。

摘　　要：为深入挖掘石榴皮的价值,选取酵母菌、乳酸菌和霉菌共9株菌分别对石榴皮进行液态发酵,比较不同菌株发酵5 d后石榴皮中单宁、鞣花酸、总酚、总黄酮、总糖和总纤维含量、抗氧化活性、色泽和挥发性物质。结果表明,石榴皮经米曲霉(Aspergillus oryzae)发酵后单宁(水解单宁0.16 mg/g、缩合单宁6.23 mg/g)和总纤维含量(20%)最低;经毛霉(Mucor sp.)发酵后总糖含量最低(3.5%);经红曲霉(Monascus sp.)发酵后总黄酮含量(6.45 mg/g)最高;经嗜热链球菌(Streptococcus thermophilus)发酵后总酚(98.54 mg/g)及鞣花酸含量(98.53 mg/g)均最高;经嗜酸乳杆菌(Lactobacillus acidophilus)发酵后,DPPH自由基(90.98%)、ABTS自由基(85.03%)、羟自由基(36.60%)及超氧阴离子自由基(49.22%)清除率最高,抗氧化能力最好。石榴皮经5株乳酸菌发酵后颜色更接近新鲜石榴皮,经红曲霉发酵后呈红棕色,经米曲霉、毛霉发酵后为姜黄色,经安琪酵母发酵后为浅黄色。4株乳酸菌和安琪酵母发酵后在一定程度上对石榴皮的挥发性成分影响相似,3株霉菌和植物乳植杆菌(Lactiplantibacillus plantarum)发酵后石榴皮的挥发性物质具有独特性。In order to deeply explore the value of pomegranate peel,a total of nine strains of yeasts,lactic acid bacteria and molds were selected for the liquid fermentation of pomegranate peels,respectively,and the contents of tannin,ellagic acid,total phenols,total flavonoids,total sugar and total fiber,antioxidant activity,color and volatile flavor substances in pomegranate peel were compared after 5 d of fermentation by different strains.The results showed that the contents of tannin(hydrolyzed tannin 0.16 mg/g,condensed tannin 6.23 mg/g)and total fiber(20%)were the lowest after fermentation by Aspergillus oryzae,the total sugar contents(3.5%)were the lowest afer fermentation by Mucor sp.,the contents of total flavonoids(6.45 mg/g)were the highest after fermentation by Monascus sp.,and the contents of total phenols(98.54 mg/g)and ellagic acid(98.53 mg/g)were the highest affer fermentation by Streptococcus thermophilus.After fermentation with Lactobacillus acidophilus,the scavenging rates of DPPH radical(90.98%),ABTS radical(85.03%),hydroxyl radical(36.60%)and superoxide anion radical(49.22%)were the highest,and the antioxidant capacity was the optimal.The color of pomegranate peel after fermentation by 5 strains of lactic acid bacteria was closer to that of fresh pomegranate peel,it was reddish brown after fermentation by Monascus sp,ginger afer fermentation by A.oryzae and Mucor sp.,and light yellow afer fermentation by angel yeast.4 strains oflactic acid bacteria and angel yeast had similar effects on the volatile components of pomegranate peel to a certain extent,and the components of pomegranate peel after fermentation by 3 strains of molds and Lactiplantibacillus plantarum were unique.

关 键 词：石榴皮 微生物液态发酵 理化成分 抗氧化活性 色泽 风味 

分 类 号：TS209[轻工技术与工程—食品科学]