食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.016154

不同乳酸菌发酵对红枣浆游离态酚酸及其抗氧化性的影响

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  • (陕西师范大学 食品工程与营养科学学院，陕西 西安，710119)
硕士研究生

网络出版日期: 2018-03-26

基金资助

国家自然科学基金面上项目(No.31771973)；陕西省科技成果转化专项资金(2016KTCG01-12)；“中央高校基本科研业务费专项资金资助”(GK201703063)

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Effects of lactic acid bacteria fermentation on free phenolic acid and antioxidant ability of jujube pulb

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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710119, China)

Online published: 2018-03-26

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摘要

采用5种不同乳酸菌(嗜酸乳杆菌、嗜热链球菌、干酪乳杆菌、德氏乳杆菌保加利亚亚种、植物乳杆菌)对红枣浆进行发酵，并对发酵后红枣浆的游离态酚酸含量、组成及抗氧化性进行研究。结果表明，5种乳酸菌发酵均能不同程度地提高红枣浆中的游离态酚酸总量、DPPH自由基清除力及FRAP抗氧化能力。其中，植物乳杆菌在发酵红枣浆的过程中，其提高红枣浆中游离态酚酸含量及其抗氧化性的能力明显优于其他菌种，发酵24 h后红枣浆中游离态酚酸总量、DPPH自由基清除力、FRAP抗氧化能力与未发酵前相比分别增加了41.7%、139.3%、53.8%，水杨酸、4-羟基苯甲酸、香草酸、原儿茶酸、对香豆酸含量增加了22.8%～121.1%。

关键词： 乳酸菌; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 红枣浆; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 游离态酚酸; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 抗氧化性

本文引用格式

韩雪 , 王毕妮 , 张富新 , 等 . 不同乳酸菌发酵对红枣浆游离态酚酸及其抗氧化性的影响[J]. 食品与发酵工业, 2018 , 44(3) : 121 . DOI: 10.13995/j.cnki.11-1802/ts.016154

Abstract

Jujube pulb was fermented by five kinds of lactic acid bacteria (Streptococcus thermophiles, Lactobacillusacidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus plantarum subsp. Plantarum), and the content, composition and antioxidant activity of free phenolic acid were determined. The results showed that five kinds of lactic acid bacteria all could increase the total free phenol content, DPPH radical scavenging ability and FRAP antioxidant capacity to different degree. And Lactobacillus plantarum subsp. Plantarum had advantage over the other lactic acid bacteria in improvement of the content of free phenolic acid and antioxidant ability. After 24 h, the total free phenol content, DPPH radical scavenging ability and FRAP antioxidant capacity were increased by 41.7%, 139.3% and 53.8%, respectively. The contents of salicylic acid, 4-hydroxybenzoic acid, vanillic acid, protocatechuic acid and coumaric acid were increased by 22.8%-121.1%. Therefore, the fermented jujube pulb with high antioxidant activity could be obtained after fermentation of Lactobacillus plantarum subsp. Plantarum for 24 h, and thus might be developed as functional food．

Key words： lactic acid bacteria; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; jujube pulb; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; freephenolic acid; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; antioxidant activity

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