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投稿时间：2022-08-17
投稿时间：2022-08-17
中文摘要: 以沙棘果实为主要原料，经过微生物自然发酵制备不同沙棘酵素产品，将其与沙棘果汁、市售沙棘原浆进行总糖、总蛋白含量以及抗氧化活性比较分析，并通过测定脂肪酶活性、胆固醇酯酶活性抑制率和胆固醇胶束溶解度抑制率对沙棘酵素的降脂性能进行体外分析。结果表明，混合沙棘酵素的活性成分含量主要受发酵原料本身的特性影响。沙棘酵素具有降脂性能，尤其是添加玫瑰的混合沙棘酵素降脂效果更为明显，其脂肪酶活性为147 U/mL，胆固醇酯酶活性抑制率为62%，胆固醇胶束溶解度抑制率为51%。
Abstract:Different seabuckthorn Jiaosu products were prepared by natural fermentation of seabuckthorn fruits with microorganisms.The seabuckthorn Jiaosu products，seabuckthorn juice，and commercially available seabuckthorn raw pulp were compared in terms of total sugar，total protein，and antioxidant activity.The lipidlowering performance of seabuckthorn Jiaosu in vitro was investigated based on the lipase activity，cholesterol esterase inhibition rate，and cholesterol micelle solubility inhibition rate.The results showed that the content of active components in mixed seabuckthorn Jiaosu was mainly affected by the characteristics of fermentation raw materials.Seabuckthorn Jiaosu had lipid-lowering effect.In particular，the seabuckthorn Jiaosu prepared with the addition of rose showed the strongest lipid-lowering effect，with the lipase activity of 147 U/mL，the cholesterol esterase inhibition rate of 62%，and the cholesterol micelle solubility inhibition rate of 51%.
文章编号：202322009 中图分类号： 文献标志码：
基金项目:江苏省科技项目（BK20181054）；江苏省高校自然科学研究面上项目（18KJB550012）
| Author Name | Affiliation |
| SHANG Yueling，WANG Qing，WU Yanling，YU Xiaohong* | School of Marine and Bioengineering，Yancheng Institute of Technology，Yancheng 224051，Jiangsu，China |
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