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投稿时间:2024-06-28
投稿时间:2024-06-28
中文摘要: 该文采用植物乳杆菌和干酪乳杆菌对薏仁米进行发酵,通过单因素和正交试验优化富集薏仁米总多酚的工艺条件,并在最佳发酵工艺下,测定发酵过程中薏仁米发酵液的pH 值、酸度、活菌数的变化,评价发酵对薏仁米总多酚含量和抗氧化活性的影响。结果表明:植物乳杆菌发酵薏仁米富集总多酚的最佳工艺为发酵温度41 ℃、发酵时间60 h、接种量4%、料液比1∶2(g/mL);干酪乳杆菌发酵富集总多酚的最佳工艺为发酵温度39 ℃、发酵时间60 h、接种量5%、料液比1∶2(g/mL)。在上述最佳工艺下发酵薏仁米,植物乳杆菌发酵后薏仁米的总多酚含量为103.115 mg/L,DPPH 自由基清除率为96.92%;干酪乳杆菌发酵薏仁米的总多酚含量为99.677 mg/L,DPPH 自由基清除率为96.82%;植物乳杆菌发酵对薏仁米pH 值和酸度的影响比干酪乳杆菌明显,活菌数均整体呈先迅速上升后平稳再下降的趋势。两种乳酸菌发酵后均能提高薏仁米中总多酚含量,且通过发酵能使结合型多酚在一定程度上转化为游离型多酚,提高游离型多酚含量;并且乳酸菌发酵能提高薏仁米总多酚的体外抗氧化能力。
Abstract:In this paper,coix seed was fermented by Lactobacillus plantarum and Lactobacillus casei,and single factor and orthogonal experiments were used to optimize the process conditions of total polyphenols in coix seed. Under the optimal fermentation process,the pH value,acidity,and viable bacteria count of the coix seed fermentation broth were monitored during the fermentation process,and the impact of fermentation on total polyphenol content and antioxidant activity of coix seed was further evaluated. The results showed that the optimal fermentation process for Lactobacillus plantarum-fermented coix seed to enrich total polyphenols was a fermentation temperature of 41 ℃,a fermentation time of 60 h,an inoculum size of 4%,and a solid-liquid ratio of 1∶2(g/mL).The optimal fermentation process for Lactobacillus casei-fermented coix seed to enrich total polyphenols was a fermentation temperature of 39 ℃,a fermentation time of 60 h,an inoculum size of 5%,and a solid-liquid ratio of 1∶2(g/mL).Under these conditions,the total polyphenol content of Lactobacillus plantarum-fermented coix seed reached 103.115 mg/L,with a DPPH free radical scavenging rate of 96.92%. The total polyphenol content of Lactobacillus casei-fermented coix seed was 99.677 mg/L,with a DPPH free radical scavenging rate of 96.82%. Lactobacillus plantarum had a more obvious effect on the pH value and acidity compared to Lactobacillus casei. The viable bacteria count showed an initial rapid increase followed by a stable phase and a subsequent decline.Both strains could increase the total polyphenol content of coix seed after fermentation,and the fermentation could convert the bound polyphenols into free polyphenols to a certain extent,enhancing the free polyphenol content.In addition,the fermentation of Lactobacillus could improve the in vitro antioxidant capacity of total polyphenols in coix seed.
文章编号:202423015 中图分类号: 文献标志码:
基金项目:四川省自然科学基金项目(2022NSFSC1783);西南科技大学自然科学基金项目(22zx7115);贵州省科技计划项目(黔科合基础-ZK[2022]一般337);四川省大学生创新创业训练计划项目(S202210619097);西南科技大学创新基金项目(JZ24-070)
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