食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 120 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032467

研究报告

彩色马铃薯品种与发酵方式对其酵素品质及抗氧化特性的影响

  • 石雪 ,
  • 李敏 ,
  • 陈勤 ,
  • 任亚梅
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  • (西北农林科技大学 食品科学与工程学院,陕西 杨凌,712100)
硕士研究生(任亚梅副教授为通信作者,E-mail:715189648@qq.com)

收稿日期: 2022-05-27

  修回日期: 2022-07-14

  网络出版日期: 2023-06-05

基金资助

杨凌示范区产学研用协同创新重大项目(2018CXY-17)

收起

Effects of colored potato varieties and fermentation methods on ferment quality and antioxidant properties

  • SHI Xue ,
  • LI Min ,
  • CHEN Qin ,
  • REN Yamei
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  • (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)

Received date: 2022-05-27

  Revised date: 2022-07-14

  Online published: 2023-06-05

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摘要

为开发新型彩色马铃薯产品,促进马铃薯加工产业的发展,以黄玫瑰、红玫瑰和紫玫瑰马铃薯为试材,探讨彩色马铃薯品种及发酵方式对酵素理化特性、有机酸含量、体外抗氧化能力及感官特性的影响。结果表明,马铃薯产品中,7种有机酸含量由高到低依次为:乳酸、柠檬酸、琥珀酸、酒石酸、苹果酸、乙酸、草酸,红玫瑰马铃薯采用发酵方式2(先接种植物乳杆菌,后接种安琪酵母菌)所得酵素的有机酸总含量最高。9种马铃薯酵素中,发酵方式1(先接种安琪酵母菌,后接种植物乳杆菌)所得紫玫瑰马铃薯酵素的总酚含量最高;发酵方式2所得红玫瑰酵素的超氧化物歧化酶活性最高;发酵方式3(混合接种安琪酵母菌和植物乳杆菌)所得紫玫瑰酵素的花色苷含量最高。同一种发酵方式下,不同品种马铃薯发酵所得酵素的2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸(2, 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid,ABTS)阳离子自由基、·OH清除能力及铁离子还原力由强到弱依次为:紫玫瑰、红玫瑰、黄玫瑰。发酵方式3所得的紫玫瑰马铃薯酵素综合感官评价最高。综合评价,发酵方式3所得紫玫瑰酵素抗氧化能力和感官品质较好,适宜加工成马铃薯酵素。

关键词： 彩色马铃薯; 酵素; 活性物质; 抗氧化活性; 有机酸含量

本文引用格式

石雪 , 李敏 , 陈勤 , 任亚梅 . 彩色马铃薯品种与发酵方式对其酵素品质及抗氧化特性的影响[J]. 食品与发酵工业, 2023 , 49(9) : 120 -127 . DOI: 10.13995/j.cnki.11-1802/ts.032467

Abstract

In order to develop new colored potato products and promote the development of the potato processing industry. Yellow rose, red rose, and purple rose potatoes were used as test materials to explore the effects of colored potato varieties and fermentation methods on the physicochemical property of ferment, active ingredient content, in vitro antioxidant capacity ,and sensory organs. The results showed that the content of organic acids measured in descending order was lactic acid>citric acid>succinic acid>tartaric acid>malic acid>acetic acid>oxalic acid. The total organic acid content of the ferment obtained from fermentation method 2 of red rose potato was the highest, which was 24.07 mg/mL. Among the nine kinds of potato ferment, the purple rose potato ferment obtained by fermentation method 1 had the highest total phenol content (34.03 mg/100 mL). The red rose ferment obtained by fermentation method 2 had the highest superoxide dismutase (SOD) activity (1 013.43 U/mL). The Purple rose ferment obtained from fermentation mode 3 had the highest anthocyanin content (26.40 mg/L). Under the same fermentation method, the ABTS cationic radical, ·OH scavenging ability and iron-reducing ability of ferment obtained from different varieties of potato fermentation were purple rose>red rose>yellow rose. The purple rose potato ferment obtained from fermentation method 3 had the highest comprehensive sensory evaluation. Comprehensive evaluation, the purple rose ferment obtained by fermentation mode 3 has good antioxidant capacity and sensory quality, and is suitable for processing into potato ferment.

Key words： colored potato; ferment; active substance; antioxidant activity; organic acid content

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