为研究植物酵素发酵、后熟过程中的变化情况,该研究以复合蔬菜汁为原料,以植物乳杆菌PMO08为发酵菌种,采用仪器分析等研究方法对复合蔬菜酵素发酵和后熟期间的生物活性成分以及抗氧化活性的变化情况进行分析。结果显示,发酵后,复合蔬菜酵素的浊度、离心沉淀率显著下降,产品稳定性增强,总酚、总黄酮的含量显著提高,·OH、ABTS阳离子自由基清除能力显著提高;在后熟过程中,7种有机酸含量均显著上升,半胱氨酸、谷氨酸含量显著降低,其余游离氨基酸含量显著上升,·O2-、ABTS阳离子自由基清除能力显著提高。该研究对复合蔬菜酵素生产过程中的变化情况进行了初步探讨,为该产品的开发和市场推广提供理论依据,为提高该酵素的市场竞争力提供理论基础,促进了酵素产业多元化发展。
The Jiaosu industry is developing rapidly, but scientific research mainly focused on the development of fermentation process using different raw materials, research on the changes in the post-ripening process of plant Jiaosu is limited. Instrumental analysis and other research methods were used to investigate the changes in physico-chemical properties and antioxidant activity of the compound vegetable Jiaosu during fermentation and post-ripening. The results showed that after fermentation, the turbidity and centrifugal sedimentation rate of the compound vegetable Jiaosu decreased significantly, the stability of the product increased, the contents of total phenols and flavonoids were significantly increased, ·OH, ABTS cation radical scavenging capacity significantly increased. During post-ripening, the organic acid content was significantly higher in both, cysteine and glutamic acid levels were significantly lower and the rest of the free amino acids were significantly higher, superoxide anion, ABTS cation radical scavenging capacity was significantly improved. This study makes a preliminary study of the changes in the production of compound vegetable Jiaosu, provides a theoretical basis for its development and marketing and improved its market competitiveness, and thus promote the diversified development of the Jiaosu industry.
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