通过对乳杆菌发酵黄帝椒酱的亚硝酸盐、抗氧化活性、有机酸和氨基酸的分析发现:与自然腌制样品相比,经乳杆菌发酵的黄帝椒酱中亚硝酸盐基本被消除,抗氧化活性提高了54%~82%,总多酚和还原型谷胱甘肽(GSH)的含量分别提高了51%和59%以上;风味物质乳酸含量提高了2倍,多种氨基酸含量均有所提高,其中功能性物质γ-氨基丁酸含量提高了54%以上。研究结果表明,乳杆菌发酵不仅丰富了黄帝椒酱的风味,而且增强了其营养保健功能。

The nitrite,antioxidantcapacity,organic acids and amino acids of Capsicum chinense sauce fermented by Lactobacillus sp. were analyzed in this study,respectively. Compared to natural fermentation sample,nitrite content of the Capsicum chinense sauce fermented by Lactobacillus sp. was basically eliminated. Antioxidant capacity was increased by 54% ~ 82%,total polyphenol and glutathione contents were increased more than 51% and 59%,respectively. In addition,lactic acid was 2-fold higher than that of natural fermentation sample. Amino acids also showed an increase,and γ-amino butyric acid increased more than 54%. The results showed that the fermentation by Lactobacillus sp. can not only enrich flavor of Capsicum chinensesauce,but also enhance its nutrition and health function.