食品与发酵工业 >

2024 , Vol. 50 >Issue 2: 119 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033752

研究报告

混菌发酵对油茶粕中茶皂素表面活性指标和抗氧化活性的影响

  • 韩帅鹏 ,
  • 曾万祥 ,
  • 伍丹惠 ,
  • 蓝秀权 ,
  • 华涛 ,
  • 程建华 ,
  • 周心慧 ,
  • 周辛
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  • 1(华南理工大学 环境与能源学院,广东 广州,510006)
    2(湖南金昌生物技术有限公司,湖南 衡阳,421300)
    3(华南协同创新研究院,广东 东莞,523808)
第一作者:硕士研究生(程建华教授级高级工程师为通信作者,E-mail:jhcheng@scut.edu.cn)

收稿日期: 2022-09-23

  修回日期: 2022-11-04

  网络出版日期: 2024-02-27

基金资助

云南省科技计划项目(202102AE090012);国家自然科学基金项目(21976060)

收起

Effects of mixed fermentation on surface activity index and antioxidant activity of tea saponin in camellia meal

  • HAN Shuaipeng ,
  • ZENG Wanxiang ,
  • WU Danhui ,
  • LAN Xiuquan ,
  • HUA Tao ,
  • CHENG Jianhua ,
  • ZHOU Xinhui ,
  • ZHOU Xin
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  • 1(School of Environment and Energy, South China University of Technology, Guangzhou 510006, China)
    2(Hunan Jinchang Biotechnology Co.Ltd., Hengyang 421300, China)
    3(South China Collaborative Innovation Institute, Dongguan 523808, China)

Received date: 2022-09-23

  Revised date: 2022-11-04

  Online published: 2024-02-27

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摘要

采用水提、醇提、植物乳杆菌(Lactobacillus plantarum,LP)发酵、干酪乳杆菌(Lactobacillus casei,LC)发酵和混菌(LP+LC,1∶1)发酵提取油茶粕中的茶皂素,对比分析提取液中的主要成分差异,并对水提、醇提、混菌发酵茶皂素提取物的表面活性指标和抗氧化性能进行测定。结果表明,混菌发酵液中茶皂素含量为(21.86±0.39) mg/mL,显著高于水提液、醇提液和单菌发酵液(P<0.05),各提取液中多糖、多酚、黄酮、蛋白质含量具有较大差异。相比于水提和醇提茶皂素,混菌发酵提取茶皂素样品具有更高的纯度(75.2%)和提取率(14.12%),其水溶液具有更低的表面张力(39.2 mN/m)、更优异的起泡性(128%)和稳泡性能(96.9%)。混菌发酵茶皂素对DPPH自由基、ABTS阳离子自由基的清除能力优于水提茶皂素,低于醇提茶皂素。对于羟自由基清除能力和还原力而言,发酵茶皂素优于另外两者,在4 mg/mL质量浓度下与抗坏血酸的测试结果相当。该研究为微生物发酵法应用于茶皂素的工业化提取提供了理论依据。

关键词： 油茶粕; 茶皂素; 发酵; 水提法; 醇提法; 抗氧化活性

本文引用格式

韩帅鹏 , 曾万祥 , 伍丹惠 , 蓝秀权 , 华涛 , 程建华 , 周心慧 , 周辛 . 混菌发酵对油茶粕中茶皂素表面活性指标和抗氧化活性的影响[J]. 食品与发酵工业, 2024 , 50(2) : 119 -125 . DOI: 10.13995/j.cnki.11-1802/ts.033752

Abstract

Tea saponin in camellia meal was extracted by water extraction, alcohol extraction, Lactobacillus plantarum (LP) fermentation, Lactobacillus casei (LC) fermentation, and mixed bacteria (LP+LC,1∶1) fermentation. The differences in main components in the extracts were compared and analyzed, and the surface activity indexes and antioxidant properties of tea saponin extracts extracted by water extraction, alcohol extraction, and mixed fermentation were determined. Results showed that the content of tea saponin in the mixed fermentation broth was (21.86±0.39) mg/mL, which was significantly higher than that in water extract, alcohol extract, and single fermentation broth (P<0.05), the contents of polysaccharides, polyphenols, flavonoids, and proteins in each extract were significantly different. Compared with tea saponin extracted by water and alcohol, tea saponin extracted by mixed bacteria fermentation had higher purity (75.2%) and extraction yield (14.12%), lower surface tension (39.2 mN/m), better foaming property (128%), and stability (96.9%). The scavenging ability of mixed fermentation tea saponin on DPPH free radicals and ABTS cationic free radicals was better than that of water tea saponin but lower than that of alcohol tea saponin. In terms of hydroxyl radical scavenging ability and reducing power, fermented tea saponin was superior to the other two, and the test result was comparable to ascorbic acid at the concentration of 4 mg/mL. The results indicated that microbial fermentation had a good application prospect in the industrial extraction of tea saponin.

Key words： camellia meal; tea saponin; fermentation; water extraction; alcohol extraction; antioxidant activity

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