摘要
文章旨在探究冠突散囊菌发酵枸杞的工艺及枸杞发酵过程中活性成分与抗氧化活性的变化。以枸杞为原料,多酚含量为指标,采用单因素和响应面试验,优化冠突散囊菌接种量、发酵温度和发酵时间参数。在最佳接种量、发酵温度工艺条件下,通过测定不同发酵时间的发酵物中黄酮、蛋白质、多糖和氨基酸4种活性成分含量以及体外抗氧化活性,判断枸杞发酵前后活性成分含量与抗氧化活性的变化规律。结果表明,冠突散囊菌发酵枸杞最佳工艺条件为:接种量5 mL(1×10^(7)cfu/mL)、发酵温度28℃、发酵时间9 d;验证试验表明,多酚含量最高为13.56μg/mL。在最佳接种量、发酵温度工艺条件下,发酵时间与多酚和黄酮含量呈正相关性;与多糖和蛋白质呈负相关性;氨基酸含量则先增加后降低,第9天时达到峰值。枸杞发酵物DPPH和ABTS自由基清除率较对照组增强,其变化趋势与氨基酸含量类似。主成分分析结果表明抗氧化活性与多酚和黄酮含量呈正相关(P<0.05)。该研究首次将冠突散囊菌用于枸杞发酵以开发枸杞保健功能,结果表明冠突散囊菌发酵枸杞可增加其活性成分多酚、黄酮、氨基酸的含量,并增强抗氧化活性,为开发枸杞发酵饮料、功能食品提供一定的理论依据。
To explore the fermentation technology of Lycium barbarum by Eurotium cristatum and the changes of active components and antioxidant activity during the fermentation process.In this study,Lycium barbarum was used as raw material,polyphenol content as index,single factor and response surface methodology were used to optimize the parameters of inoculation amount,fermentation temperature and fermentation time.Under the optimum conditions of inoculum amount and fermentation temperature,the content of flavonoids,protein,polysaccharide and amino acids and the antioxidant activity in vitro in the fermented products of different fermentation days were determined to estimate the change rule of the content of active components and antioxidant activity of Lycium barbarum before and after fermentation.The results showed that the optimum fermentation conditions were as follows:inoculation amount 5 mL(1×10^(7)cfu/mL),fermentation temperature 28℃,fermentation time 9 days;the validation test showed that the highest polyphenol content was 13.56μg/mL.Under the optimum conditions of inoculum amount and fermentation temperature,fermentation time was positively correlated with contents of polyphenol and flavone;however it was negatively correlated with polysaccharide and protein;and amino acid content first increased and then decreased,reaching the peak value at the 9th day.The scavenging rates of DPPH and ABTS in Lycium barbarum fermentation were higher than control group,and the change trend was similar to amino acid content.Principal component analysis showed that the antioxidant activity was positively correlated with the contents of polyphenols and flavonoids(P<0.05).The results showed that the contents of polyphenols,flavonoids and amino acids in Lycium barbarum could be increased,and the antioxidant activity could be enhanced,which provided a theoretical basis for the development of Lycium barbarum fermented beverage and functional food.
作者
李鹏程
肖咪
薛宏坤
唐劲天
于寒松
蔡旭
LI Pengcheng;XIAO Mi;XUE Hongkun;TANG Jintian;YU Hansong;CAI Xu(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130033,China;Key Laboratory of Particle&Radiation Imaging,Ministry of Education,Department of Engineering Physics,Tsinghua University,Beijing 100084,China;Xiehe Jiangbei Hospital,Huazhong University of Science and Technology,Caidian District People’s Hospital,Wuhan 430065,China)
出处
《食品科技》
CAS
北大核心
2021年第2期51-58,共8页
Food Science and Technology
基金
中国博士后基金项目(2020M670357)。
关键词
冠突散囊菌
枸杞
多酚
抗氧化
Eurotium cristatum
Lycium barbarum
polyphenol
antioxidation
