摘要
以桑葚为原料,采用自然发酵与复合发酵2种不同的发酵工艺制备桑葚酵素,比较桑葚酵素在2种不同工艺发酵过程中的功效成分、感官评价与抗氧化活性的变化.结果显示,在自然发酵与复合发酵过程中,pH以及多糖、多酚的含量变化趋势基本一致,而黄酮含量有较大差异.从感官评价结果来看,复合发酵制备的桑葚酵素优于自然发酵的.2种发酵工艺制备的桑葚酵素均有较强抗氧化能力,其中DPPH清除能力逐渐降低,而ABTS清除率呈上升趋势,复合发酵的桑葚酵素,DPPH清除率、ABTS清除率均高于自然发酵.
The fresh mulberry was used to prepare mulberry enzyme by natural fermentation and multi microorganism fermentation.The changes of functional components, sensory evaluation and antioxidant activity of mulberry enzyme from these two different fermentation processes were compared. The results showed that the pH, polysaccharide and polyphenol content were not significantly changed, where as flavonoids content in multi microorganism fermentation was considerably higher than that in natural fermentation. The sensory evaluation showed that the mulberry enzyme prepared bymulti microorganism fermentation was better than that by natural fermentation. On the other hand, the mulberry enzymes based on both methods hadgood antioxidantactivity. In both fermentation processes, the scavenging capacity of DPPH decreased gradually as the time increased, while the ABTS clearance rate increased. The DPPH clearance rate and ABTS clearance rate of the samples from multi microorganism fermentation were higher than those from natural fermentation.
作者
唐敏
刘刚
王雪力
汪淑芳
赵甲元
陈晓凤
刘兴艳
TANG Min;LIU Gang;WANG Xueli;WANG Shufang;ZHAO Jiayuan;CHEN Xiaofeng;LIU Xingyan(College of Life Sciences,Sichuan Normal University,Chengdu 610101,Sichuan;Food Function and Application Research Institute,Sichuan Normal University,Chengdu 610101,Sichuan;College of Chemistry and Materials Sciences,Sichuan Normal University,Chengdu 610066,Sichuan)
出处
《四川师范大学学报（自然科学版）》
CAS
2022年第1期73-78,共6页
Journal of Sichuan Normal University（Natural Science）
基金
四川省教育厅重大培育项目(17CZ0031)。
关键词
桑葚酵素
发酵工艺
功效成分
感官评价
抗氧化
Mulberry enzyme
fermentation process
functional ingredients
sensory evaluation
antioxidation
