摘要
以野生火棘果为原料,植物乳杆菌为菌种,采用单因素试验、模糊综合评判结合响应面试验设计优化其发酵工艺。结果表明,最佳工艺条件为植物乳杆菌接种量3%,发酵时间90 h,发酵温度32℃。在此优化条件下,模糊综合评判值为0.94,发酵火棘果汁的感官评分为87.5分,总黄酮含量为0.43 mg芦丁当量(RE)/mL,总酚含量为0.38 mg没食子酸当量(GAE)/mL,抑制羟自由基能力、DPPH自由基清除能力、ABTS自由基清除率较发酵前分别提高了58.59%、36.69%、0.15%。
Using wild Pyracantha fortuneana(firethorn fruit)as the raw material,Lactobacillus plantarum as the strain,the fermentation process was optimized by single factor test,fuzzy comprehensive evaluation and response surface test.The results showed that the optimal process conditions were L.plantarum inoculum 3%,fermentation time 90 h,and fermentation temperature 32℃.Under these optimal conditions,fuzzy comprehensive evaluation value was 0.94,and sensory score of fermented firethorn fruit juice was 87.5,total flavonoid content was 0.43 mg rutin equivalent(RE)/ml,and total phenol content was 0.38 mg gallic acid equivalent(GAE)/ml.The ability to inhibit hydroxyl radical,DPPH free radical scavenging ability and ABTS free radical scavenging rate was 58.59%,36.69%,0.15%higher than that before fermentation,respectively.
作者
宋小娟
赵艺方
吴映梅
李会
周艳
SONG Xiaojuan;ZHAO Yifang;WU Yingmei;LI Hui;ZHOU Yan(School of Public Health,Guizhou Medical University,Guiyang 550025,China;Key Laboratory of Environmental Pollution andDisease Monitoring,Ministry of Education,Guizhou Medical University,Guiyang 550025,China)
出处
《中国酿造》
CAS
北大核心
2021年第11期127-132,共6页
China Brewing
基金
国家级大学生创新创业训练计划项目(202010660003)
贵州医科大学乡村经济振兴研究与农业产业技术攻关项目专项研究课题(062190210)
贵州医科大学2020年创新创业教育实践专项研究课题(062190310)。
关键词
火棘果
发酵工艺
抗氧化
模糊综合评判法
响应面法
Pyracantha fortuneana
fermentation process
antioxidation
fuzzy comprehensive evaluation method
response surface method
