Abstract: To study the effect of Lactobacillus kefir on the fermentation of quinoa thick pulp and the antioxidant properties of quinoa fermented drink, the acidity and the total viable counts were used as evaluation indicators, and the fermentation was optimized by response surface method. Quinoa fermented milk was mixed with fruit and vegetable juice, freeze-dried and then used to simulate in vitro gastrointestinal digestion. The content of flavonoids and polyphenols and the dynamic changes of DPPH free radical, ·OH, ·O-2 scavenging rate, and iron reducing power in the quinoa thick pulp unfermented group, quinoa drink fermented by kefir group, and fruit and vegetable juice mixed with quinoa fermented by kefir group were compared. The results showed that the optimal conditions for quinoa thick pulp fermentation were: inoculation amount 5.2%, fermented at 37.4℃ for 12.4 h. After digestion, the content of flavonoids and polyphenols for these three groups increased significantly. The DPPH free radical, ·OH, ·O-2 free radical scavenging rate and iron reducing power of the fruit and vegetable juice mixed with quinoa fermented by kefir group were 10.9%, 7.6%, 11.8%, 0.190 higher than those of the quinoa thick pulp unfermented group, respectively, and 4.8%, 1.9%, 4.1%, 0.022 higher than those of the quinoa drink fermented by kefir group, respectively.
[1] 崔蓉,王艳萍.藜麦及其他谷物的常规营养成分测定[J].现代食品,2019(16):111-113. CUI R, WANG Y P. Determination of conventional nutritional components of quinoa and other grains[J]. Modern Food, 2019(16):111-113. [2] 任贵兴,杨修仕,么杨.中国藜麦产业现状[J].作物杂志,2015(5):1-5. REN G X, YANG X S, YAO Y. Current situation of quinoa industry in China[J]. Crops, 2015(5):1-5. [3] 王艳萍,任婷,王童童.藜麦与燕麦、糙米等5种谷物营养成分的测定与比较[J].现代食品,2019(22):164-166. WANG Y P, REN T, WANG T T.Determination and comparison of nutritive components of quinoa and other granis[J].Modern Food, 2019 (22):164-166. [4] NAVRUZ-VARLI S N, SANLIER N.Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)[J].Journal of Cereal Science, 2016, 69:371-376. [5] CIESAROVÁ Z, MURKOVIC M,CEJPEK K,et al.Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review[J].Food Research International, 2020, 133:109170. [6] 李春来.富含类胡萝卜素的黄桃脆片变温压差膨化干燥工艺优化及其贮藏稳定性研究[D].南京:南京师范大学,2018. LI C L. Process optimization and storage stability of carotenoid-rich explosion-puffed yellow-fleshed peach crisps[D]. Nanjing: Nanjing Normal University, 2018. [7] AGIRMAN B, SETTANNI L, ERTEN H.Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Salgam:A black carrot fermented beverage[J].Food Chemistry,2021, 344:128618. [8] 王雨,左永梅,周学永,等.藜麦萌发促进其活性成分的释放[J].现代食品科技,2020,36(8):126-133. WANG Y, ZUO Y M, ZHOU X Y, et al. Quinoa germination promoted the release of its active ingredients[J]. Modern Food Science and Technology, 2020, 36(8):126-133. [9] BHINDER S,KUMARI S,SINGH B, et al.Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour[J].Food Chemistry,2021, 346:128915. [10] PASKO P,BARTOŃ H,ZAGRODZKI P, et al.Anthocyanins,total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth[J].Food Chemistry,2009,115(3):994-998. [11] 邢慧雅. 响应面法优化藜麦发酵浓浆发酵工艺研究[D].太原:山西大学,2019. XING H Y.Optimization of the fermentation process of quinoa fermented thick pulp by response surface methodology [D].Taiyuan:Shanxi University, 2019. [12] 陈树俊,石玥,胡洁,等.响应面法优化萌发藜麦芽乳发酵工艺[J].食品科学,2017,38(16):64-70. CHEN S J, SHI Y, HU J, et al. Process optimization by response surface methodology for the development of a beverage based on lactic acid fermentation of quinoa malt[J]. Food Science, 2017, 38(16):64-70. [13] BOURRIE B C T, WILLING B P, COTTER P D.The microbiota and health promoting characteristics of the fermented beverage kefir[J].Frontiers in Microbiology, 2016,7:647. [14] 付荣霞,周学永,肖建中,等.萌发温度与萌发时间对藜麦营养成分的影响[J].食品工业,2020,41(5):341-345. FU R X, ZHOU X Y, XIAO J Z, et al.Effects of germination temperature and germination time on nutritional components of quinoa[J].The Food Industry, 2020,41 (5):341-345. [15] 陈树俊,郑婕.响应面优化开菲尔粒发酵复合果蔬汁工艺及体外消化特性分析[J].食品研究与开发,2020,41(3):150-158. CHEN S J, ZHENG J.Optimization of compound fruit and vegetable juice fermentation with kefir grain by response surface and analysis of digestion characteristics in vitro[J].Food Research and Development,2020,41(3):150-158. [16] 李红艳,邓泽元,单斌.决明子蛋白质提取工艺研究及其体外消化率的测定[J].食品科技,2008,33(5):72-74. LI H Y, DENG Z Y, SHAN B. Semen Cassiae′s protein extraction and its digestibility determination in vitro[J]. Food Science and Technology, 2008, 33(5):72-74. [17] 王兴,黄忠明,王莉,等.苦荞蛋白模拟消化产物抗氧化活性及组成研究[J].中国食品学报,2009,9(6):10-15. WANG X, HUANG Z M, WANG L, et al. The antioxidation activity and composition of Tartary buckwheat protein products produced by simulating gastrointestinal digestion[J]. Journal of Chinese Institute of Food Science and Technology, 2009, 9(6):10-15. [18] 国家食品药品监督管理总局,国家卫生和计划生育委员会.GB 4789.35—2016 食品微生物学检验 乳酸菌检验[S].北京:中国标准出版社,2016. State Food and Drug Administration, National Health and Family Planning Commission.GB 4789.35—2016 Food microbiology inspection and lactic acid bacteria inspection[S].Beijing:China Standards Press, 2016. [19] 国家卫生和计划生育委员会.GB 5009.239—2016食品酸度的测定[S].北京:中国标准出版社,2016. National Health and Family Planning Commission.GB 5009.239—2016 Determination of food acidity [S].Beijing:China Standard Press, 2016. [20] 马艺超,路飞,马凤鸣,等.体外模拟消化对苦荞面包黄酮及抗氧化的影响[J].中国粮油学报,2019,34(9):20-27. MA Y C, LU F, MA F M, et al. Effects of in vitro simulated digestion on flavonoids and antioxidants in Tartary buckwheat bread[J]. Journal of the Chinese Cereals and Oils Association, 2019, 34(9):20-27. [21] 游新勇,崔利华,周亚丽,等.响应面法优化藜麦种子中多酚提取工艺[J].食品工业,2020,41(10):118-122. YOU X Y, CUI L H, ZHOU Y L, et al. The optimization of extraction process of quinoa seeds polyphenols by response surface methodology[J]. The Food Industry, 2020, 41(10):118-122. [22] 田建华,张春媛,魏璐.沙棘果渣总黄酮提取工艺优化及抗氧化活性研究[J].天然产物研究与开发,2021,33(1):65-72. TIAN J H,ZHANG C Y,WEI L.Optimization of extraction process and antioxidant activity of total flavonoids from seabuckthorn pomace [J].Research and Development of Natural Products,2021,33(1):65-72. [23] 陈树俊,罗佳.开菲尔发酵复合果蔬固体饮品的制备及体外功能研究[J].食品与机械,2020,36(4):196-201. CHEN S J, LUO J. Preparation of solid drink with kefir fermented compound fruits and vegetables and its functions in vitro[J]. Food & Machinery, 2020, 36(4):196-201. [24] SHAHATA N E, AZEEMA M A, MEKAWEY H M S, et al.Studying the effect of g-irradiated celery leaves on antioxidant status and cardiac enzymes in hypercholesterolemic rats[J].Indian Journal of Animal Research, 2018, 52(4):502-507. [25] SUO H Y, QIAN Y, FENG X, et al.Free radical scavenging activity and cytoprotective effect of soybean milk fermented with Lactobacillus Fermentum[J].Journal of Food Biochemistry, 2016, 40(3):294-303. [26] 赖婷,刘汉伟,张名位,等.乳酸菌发酵对果蔬中主要活性物质及其生理功能的影响研究进展[J].中国酿造,2015,34(3):1-4. LAI T, LIU H W, ZHANG M W, et al. Effect of lactic acid bacteria fermentation on active components and physiological function of fruit and vegetable[J]. China Brewing, 2015, 34(3):1-4.
2021, Vol. 47 
