复合乳酸菌发酵过程中枸杞果汁品质及抗氧化活性变化
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1.华中农业大学食品科技学院;2.湖北省枸杞珍酒业有限公司

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中央高校基本科研业务费专项资金资助


Study on the changes of the quality and antioxidant activity of Goji Juice during the fermentation of compound Lactic Acid Bacteria
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    摘要:

    以乳酸菌发酵湖北杂交枸杞果汁为研究对象,利用高效液相色谱、顶空固相微萃取-气相色谱质谱等方法,探究植物乳杆菌与发酵乳杆菌复合发酵枸杞果汁过程中营养成分、挥发性物质和抗氧化特性的变化。结果表明,2种乳酸菌在枸杞果汁中生长良好;在发酵过程中,乳酸菌利用蔗糖、葡萄糖、果糖作为碳源产酸,pH值显著降低,其中乳酸、乙酸和氨基丁酸的含量均显著提高(P<0.05),而草酸、苹果酸和柠檬酸显著下降 (P<0.05);枸杞果汁中酚类物质的组成及含量也发生明显变化,原儿茶酸在未发酵枸杞果汁中未检出,经发酵后含量增至40.55 μg/mL,儿茶素、对羟基苯甲酸、3-羟基肉桂酸、杨梅素分别增加了13.44%、42.40%、170.73%和12.30%;乳酸菌发酵改变了枸杞果汁挥发性成分的组成和含量,其中,醇类、酸类、烯烃类物质含量增加,而醛类、酮类等含量减少,且新产生了乙醇、1-己醇、芳樟醇等挥发性成分;枸杞果汁经复合乳酸菌发酵后抗氧化性显著提高,DPPH自由基清除力、总还原力和氧化自由基吸收能力分别提高了21.42%、14.18%、51.75%,这些变化与果汁发酵液中原儿茶酸、儿茶素、杨梅素、3-羟基肉桂酸含量的增加密切相关。可见,湖北杂交枸杞汁经过植物乳杆菌与发酵乳杆菌混菌发酵提升了其膳食多酚的含量和抗氧化活性,改善了有机酸的组成和含量,丰富了产品的风味,为开发健康枸杞产品提供一定的实验依据。

    Abstract:

    Using HPLC and HS-SPME-GC-MS to investigate the changes of nutrients, volatile substances and antioxidant properties during the compound fermentation of goji juice by Lactobacillus plantarum and Lactobacillus fermentum. The results show that lactic acid bacteria grow well in goji juice, and the pH value is significantly reduced; during the fermentation process, lactic acid bacteria use sucrose, glucose, and fructose as carbon sources to produce acid, and the content of lactic acid, acetic acid and aminobutyric acid are significantly increased, while oxalic acid, malic acid and citric acid decreased significantly; the composition and content of phenolic substances in goji juice were significantly changed after fermentation, protocatechuic acid was not detected in unfermented wolfberry juice, and the content increased to 40.55 μg/mL after fermentation Catechins, p-hydroxybenzoic acid, 3-hydroxycinnamic acid, and myricetin increased by 13.44%, 42.40%, 170.73% and 12.30% respectively; fermentation of lactic acid bacteria changed the composition and content of volatile components in wolfberry juice. The content of alcohols, acids, and olefins increased, while some substances such as aldehydes and ketones decreased, and volatile components such as ethanol, 1-hexanol, and linalool were newly produced after fermentation. The antioxidant capacity of goji juice was also significantly improved, which DPPH free radical scavenging power, total reducing power and oxygen radical absorbance capacity increased by 21.42%, 14.18%, and 51.75%, respectively. Studies have shown that lactic acid bacteria fermentation has a significant effect on the quality and antioxidant activity of goji juice, which provides a theoretical basis for the development of healthy goji products.

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  • 收稿日期:2021-03-24
  • 最后修改日期:2021-05-11
  • 录用日期:2021-05-14
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