桑葚汁多菌种发酵过程主要成分及抗氧化性的变化

刘涛; 韦仕静; 任杰; 杨继国; 宁正祥

doi:10.13386/j.issn1002-0306.2017.19.025

桑葚汁多菌种发酵过程主要成分及抗氧化性的变化

华南理工大学食品科学与工程学院
华南协同创新研究院

基金项目:

十二五科技支撑计划子课题(2012BAD33B11)；

详细信息

作者简介:
刘涛 (1991-) , 男, 硕士研究生, 研究方向:食品科学, E-mail:liu13609647598@163.com。;

杨继国 (1977-) , 男, 博士, 副研究员, 研究方向:食品生物化学, E-mail:36381970@qq.com。;

中图分类号: TS201.3;TS218
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出版历程
- 收稿日期: 2017-04-10

The change of index and antioxidant activity in mulberry juice fermentation process

College of Food Science and Engineering, South China University of Technology
South China Institute of Collaborative Innovation

摘要

摘要: 桑椹酵素是以桑椹汁为原料再加入有益菌发酵而来。本文研究了桑椹酵素在发酵过程中生理活性的变化,采用高效液相色谱法和比色法测定发酵过程中的葡萄糖、果糖、乙醇、有机酸、花青素、原花青素和总酚的含量,并通过羟自由基清除实验和DPPH·清除实验探究发酵过程中桑椹酵素抗氧化活力变化。结果显示:发酵30 d后,体系中葡萄糖和果糖总量下降到66.58 mg/m L,而乙醇、乳酸和醋酸含量明显增加,最后分别为27.19、4.03、4.69 mg/m L;活性成分测定实验结果显示,在发酵30 d后,桑椹酵素中花青素和原花青素含量降低,而总酚含量增加了5.0%,且抗氧化活性也增强;10倍的发酵稀释液对羟自由基清除率和DPPH·自由基清除率最大分别可达48.12%和98.16%。结论表明:桑椹酵素的抗氧化能力在发酵过程得到提升,且其变化与总酚变化存在正相关性。
- 桑椹酵素 /
- 发酵 /
- 生理活性 /
- 抗氧化活性
Abstract: The mulberry jiaosu is a fermentation product which is made from mulberry juice adding probiotics for fermentation.The changes of mulberry jiaosu'physiological activity in its fermentation process was studied. The changes of the content of glucose, fructose, ethanol, organic acids, anthocyanins, procyanidins and the total phenol were determined by HPLC and colorimetric methods.To explore the effect of fermentation on the antioxidant activity of mulberry jiaosu by hydroxyl radical scavenging experiments and DPPH· scavenging experiments.The results indicated that the total content of glucose and fructose decreased to 66.58 mg/m L after 30 days fermentation, but the ethanol, lactic acid and acetic acid content was greatly improved to 27.19, 4.03 and 4.69 mg/m L respectively in the end.The results of the active constituent experiment showed that the content of anthocyanins and procyanidinsc reduced, but the total phenol content increased by 5.0% and the antioxidant activity was also enhanced after 30 days of fermentation. The scavenging rate of hydroxyl radicals and DPPH· were 48.12% and 98.16%, respectively.Therefore, the antioxidant activity of mulberry jiaosu has been improved in the fermentation process and its change was relevant to the change of total phenolics.
- mulberry jiaosu /
- fermentation /
- physiological activity /
- antioxidant activity

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