发酵对南酸枣饮料抗氧化性的影响

李俶; 戴涛涛; 程超; 王谢祎; 刘成梅; 陈军; 刘继延

doi:10.13386/j.issn1002-0306.2016.05.002

发酵对南酸枣饮料抗氧化性的影响

南昌大学食品科学与技术国家重点实验室
江西齐云山食品有限公司

基金项目:

国家自然科学基金(31460394)；江西省支撑计划(20121BBF60039)；

详细信息

作者简介:
李俶(1971-),女,博士,教授,主要从事天然产物的提取与应用,E-mail:liti@ncu.edu.cn。;

陈军(1986-),男,博士,助理研究员,研究方向为食品(含生物质)资源的开发利用,E-mail:chen_jun1986@126.com。;

中图分类号: TS275.4
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出版历程
- 收稿日期: 2015-08-03

Fermentation effects on antioxidant activity of Choerospondias axillaris beverage

State Key Laboratory of Food Science and Technology,Nanchang University
Jiangxi Qiyunshan Food Co.,LTD.

摘要

摘要: 以南酸枣为主要原料,利用驯化后的乳酸菌（嗜热链球菌,保加利亚乳杆菌）对其进行发酵,制备南酸枣功能型乳酸菌饮料。采用福林酚法、硝酸铝-亚硝酸钠法测定发酵液前后游离酚、游离黄酮的含量变化;采用三种不同抗氧化模型来考察南酸枣功能型乳酸菌饮料发酵前后抗氧化性变化。研究表明,经发酵后,发酵液中的游离酚、游离黄酮含量对比发酵前有明显升高,分别为发酵前的1.3和1.1倍;南酸枣功能型乳酸菌饮料具有较强的抗氧化性,发酵前后DPPH·清除率的IC₅₀分别为0.137、0.185 m L/m L,ABTS⁺·清除率的IC₅₀分别为0.012、0.015 m L/m L,发酵后的抗氧化能力均为发酵前1.1¹.4倍;发酵液铁离子还原能力是发酵前的1.4¹.7倍;且均存在显著性差异（p<0.05）。
- 南酸枣 /
- 发酵 /
- 抗氧化活性 /
- 饮料
Abstract: Domesticated bacteria( Streptococcus thermophilus and Lactobacillus bulgaricus) were utilized to ferment Choerospondias axillaris to produce functional Lactobacillus beverages of Choerospondias axillaris. The free phenolic and flavonoid compounds of beverages of fermentation and unfermentation were determined by the method of Folin- Ciocaileu and Al( NO₃)_3- Na NO₂. Three antioxidant model were used to study the change of antioxidant activity of the beverages after fermention of Choerospondias axillaris. The results showed that the content of the free phenolic and flavonoid compounds were increased to 1.3 times,1.1 times respectively after fermentation compared to that of unfermented one. It was found that the antioxidant activity of the beverage was enhanced obviously.The IC₅₀ of DPPH radical- scavenging activity of fermented and unfermented beverages were0.137,0.185 m L / m L,respectively. The IC₅₀ of ABTS radical- scavenging activity of fermented and unfermented beverages were 0.012,0.015 m L / m L,respectively. The antioxidant activity was increased to 1.1~1.4 times,and the ferric reducing / antioxidant ability was increased to 1.4~1.7 times by fermentation.Besides,all the changes showed significant difference( p < 0.05).
- Choerospondias axillaris /
- fermentation /
- antioxidant activity /
- beverage

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