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食品与发酵工业  2020, Vol. 46 Issue (5): 275-283    DOI: 10.13995/j.cnki.11-1802/ts.022774
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
黑果枸杞酵素发酵前后主要成分分析及其体外抗氧化活性研究
高庆超1, 常应九1, 马蓉1, 曹效海1,3, 王树林1,2,3*
1(青海大学 农牧学院,青海 西宁,810016)
2(省部共建三江源生态与高原农牧业国家重点实验室(青海大学),青海 西宁,810016)
3(青海-甘肃食品研发与检测联合实验室,青海 西宁,810016)
Analysis of main components and antioxidant activity in vitro forLycium ruthenicum Murr. Jiaosu before and after fermentation
GAO Qingchao1, CHANG Yingjiu1, MA Rong1, CAO Xiaohai1,3, WANG Shulin1,2,3*
1(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016,China)
2(State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016,China)
3(United Laboratory of Food Research and Testing of Qinghai-Gansu Province, Xining 810016,China)
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摘要 为了分析不同原料配比黑果枸杞酵素发酵前后主要成分及其体外抗氧化活性变化。以4种黑果枸杞酵素(XD、GD、XF和GF)为原料,对发酵前后的理化成分、活性成分、有机酸类型和含量及其体外抗氧化活性进行了分析与比较。结果表明,经过90 d发酵后,XD、GD、XF和GF的可滴定酸、总黄酮、总酚含量和SOD酶活性均上升;总糖、还原糖、pH值、总蛋白质和花青素含量均下降;XD、GD和XF中淀粉酶活性均升高,而GF中淀粉酶活性有所下降;XD、GD和GF中有机酸总量均上升,而XF中有机酸总量有所减少。发酵完成后,XD、GD、XF、GF中有机酸种类分别有12、13、12、12种,主要以乳酸、琥珀酸、醋酸为主;并且4种酵素的DPPH自由基清除能力、总抗氧化能力、羟自由基清除能力和还原力均表现出剂量依赖效应。因此,黑果枸杞酵素经自然发酵之后,品质良好,并具有很好的抗氧化活性,可为今后黑果枸杞酵素的开发提供理论支撑。
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高庆超
常应九
马蓉
曹效海
王树林
关键词:  黑果枸杞  理化成分  活性成分  有机酸  抗氧化    
Abstract: In order to analyze main components and antioxidant activity in vitro for Lycium ruthenicum Murr. Jiaosu on different raw material ratio before and after fermentation, four Lycium ruthenicum Murr. Jiaosu (XD, GD, XF and GF) were prepared by natural fermentation. The physicochemical components, active ingredients, types and contents of organic acids and antioxidant activity in vitro for these four Jiaosu were analyzed and compared. The results showed that the contents of titratable acids, total flavonoids, total phenols and SOD activities for XD, GD, XF and GF were increased after 90 days of fermentation. The contents of total sugars, reducing sugar, pH values, total protein and anthocyanins were decreased. The amylase activities in XD, GD and XF were increased, while that in GF was decreased. Total organic acids amount in XD, GD and GF were increased, while that in XF was decreased. There were 12, 13, 12, and 12 kinds of organic acids in XD, GD, XF, and GF after fermentation, mainly lactic acid, succinic acid and acetic acid. Moreover, the DPPH free radical scavenging ability, total antioxidant capacity, hydroxyl free radical scavenging capacity and reducing power of four Jiaosu all showed dose-dependent effects. Among them, GD showed relatively strong antioxidant activity. Therefore, the quality of Lycium ruthenicum Murr. Jiaosu was good and it had good antioxidant activity after natural fermentation. It can provide theoretical support for the exploitation of Lycium ruthenicum Murr. Jiaosu in the future.
Key words:  Lycium ruthenicum murr.    physicochemical components    active ingredients    organic acids    antioxidant activity
收稿日期:  2019-11-11                出版日期:  2020-03-15      发布日期:  2020-04-10      期的出版日期:  2020-03-15
基金资助: 青海省科技厅重点研发与转化计划项目(2019-SF-C19)
作者简介:  硕士研究生(王树林教授为通讯作者,E-mail:wangsl1970@163.com)
引用本文:    
高庆超,常应九,马蓉,等. 黑果枸杞酵素发酵前后主要成分分析及其体外抗氧化活性研究[J]. 食品与发酵工业, 2020, 46(5): 275-283.
GAO Qingchao,CHANG Yingjiu,MA Rong,et al. Analysis of main components and antioxidant activity in vitro forLycium ruthenicum Murr. Jiaosu before and after fermentation[J]. Food and Fermentation Industries, 2020, 46(5): 275-283.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022774  或          http://sf1970.cnif.cn/CN/Y2020/V46/I5/275
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