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投稿时间：2023-03-07
投稿时间：2023-03-07
中文摘要: 以新鲜胡颓子果实为原料，以复合益生菌果蔬酵素发酵粉（植物乳杆菌、嗜酸乳杆菌、副干酪乳杆菌、乳双歧杆菌、鼠李糖杆菌）为发酵菌种，以胡颓子酵素的感官评价和抗氧化能力为评判指标，在单因素试验基础上进行正交优化试验，确定胡颓子酵素混菌发酵的最佳工艺，并测定胡颓子酵素的多酚含量、DPPH 自由基清除率和铁离子还原能力（ferric ion reducing antioxidant power，FRAP），评价混菌发酵胡颓子酵素的抗氧化活性。结果表明：胡颓子酵素最佳发酵工艺条件为白砂糖添加量12%、发酵时间12 h、菌粉添加量1.0%、料液比1∶1.0（g/mL），在此条件下发酵的胡颓子酵素感官评分为85.50，多酚含量为1.40 mg GAE/mL，DPPH 自由基清除率为60.12%，铁离子还原能力为0.26 μmol Fe2+/L。
Abstract:With fresh Elaeagnus pungens fruits as raw material and fruit and vegetable enzyme fermentation powder（Lactobacillus plantarum，Lactobacillus acidophilus，Lactobacillus paracasei，Bifidobacterium lactis，and Lactobacillus rhamnosus）as fermentation strains，orthogonal test was carried out on the basis of one-way test using the sensory evaluation of E.pungens enzyme and its antioxidant capacity as evaluation indexes，to determine the optimal process for mixed bacteria fermentation of E.pungens enzyme.The polyphenol content，DPPH radical scavenging and ferric ion reduction antioxidant power（FRAP）were measured to evaluate the antioxidant activity of E.pungens enzyme by mixed bacteria fermentation.The results showed that the optimal fermentation process was white sugar 12%，fermentation time 12 h，bacterial powder 1.0%，and material-to-liquid ratio 1∶1.0（g/mL）.The sensory evaluation score of E.pungens enzyme fermented under these conditions was 85.50，and the polyphenol content was 1.40 mg GAE/mL.Additionally，its scavenging rate against DPPH free radical was 60.12%，and the FRAP was 0.26 μmol Fe2+/L.
keywords: Elaeagnus pungens enzyme mixed bacteria fermentation process optimization sensory evaluation antioxidant activity
文章编号：202412014 中图分类号： 文献标志码：
基金项目:湖南省自然科学基金项目（2022JJ50325）；湖南省创新平台与人才计划项目（2019TP1029）
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