Effects of Chinese wolfberry on the growth and antioxidant ability pickle Lactobacillus plantarum
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摘要: 为了探索枸杞在泡菜发酵中的作用,以菜汁为基础,添加不同溶剂和不同浓度的枸杞提取液测定泡菜植物乳杆菌生长曲线及其发酵液的抗氧化性能。结果显示,枸杞提取液浓度与促进植物乳杆菌的生长呈正向相关;添加0.2 g/m L枸杞水提取液的发酵液总酚和总黄酮含量分别达45和35μg/m L,且发酵液对铁还原能力最高;添加枸杞乙醇提取液的发酵液对DPPH自由基清除率可达80%左右,0.2 g/m L醇提取液的发酵液总酚量可达45μg/m L。添加枸杞提取液,尤其是水提取液和乙醇提取液,能够显著促进泡菜植物乳杆菌的生长和发酵液抗氧化能力的提高。Abstract: In order to study the role of wolfberry in pickle fermentation,based on the vegetable juice,the growth curve of Lactobacillus plantarum and antioxidant capacity were determined by adding different solvents and concentrations of the extracts.The results showed that the growth- promoting effect of Lactobacillus plantarum was positively correlated with the concentration of wolfberry extracts. After fermentation,the total phenol and flavonoid contents of the fermentation liquid adding 0.2 g / m L water extract of wolfberry attained 45 and 35 μg / m L,respectively,and this fermentation liquid on iron reduction ability was the highest. The DPPH free radical scavenging rate of fermentation liquid adding ethanol extract of wolfberry reached 80%,and the total phenol content of the fermentation liquid containing 0.2 g / m L ethanol extract of wolfberry was 45 μg / m L. Wolfberry extracts,especially water and ethanol extract,could promote the growth of Lactobacillus plantarum and antioxidant capacity significantly.
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Keywords:
- Chinese wolfberry /
- Lactobacillus plantarum /
- growth-promoting effect /
- antioxidation
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