植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响
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摘要
适用于果汁发酵的乳酸菌植物乳杆菌L1(Lactobacillus plantarum L1)和发酵乳杆菌L2(Lactobacillus fermentumL2)分别发酵胡柚汁,研究胡柚汁发酵过程中活菌数、酸度、pH值、VC、有机酸和色泽变化,以及乳酸菌对发酵胡柚汁总酚、总黄酮类化合物和抗氧化性的影响。结果表明,2?种乳酸菌在胡柚汁中生长良好,活菌数突破10~8 CFU/mL,pH值显著降低,酸度和VC显著提高;色差值变化明显,L*值呈下降趋势,a*值、b*值呈上升趋势;有机酸变化显著,酒石酸、柠檬酸、乙酸和乳酸的含量均显著提高,草酸、苹果酸和琥珀酸显著下降,其中乙酸、乳酸和苹果酸的变化最为明显;与未接种乳酸菌相比,抗氧化性显著提高,1,1-二苯基-2-三硝基苯肼自由基、超氧阴离子自由基和羟自由基的清除能力分别提高了4.3%、15.9%和0.7%以上;总酚和总黄酮含量均提高。两种乳酸菌接种发酵显著改善了胡柚汁的品质和抗氧化特性,研究结果为胡柚汁益生菌发酵加工及益生菌果汁饮料产品开发提供一定的理论依据。
The aim of this study was to evaluate the changes in microbial and physicochemical characteristics(acidity, pH, VC and organic acid contents and color) during the fermentation of the fruit juice of Citrus paradisi cv. Changshan Huyou by either Lactobacillus plantarum L1 or Lactobacillus fermentum L2. Besides, we also examined the effect of different Lactobacillus strains on the contents of total phenol, total flavonoids and antioxidant activity of fermented Huyou juice. Results indicated that the two lactic acid bacteria grew rapidly in Huyou juice and attained a viable bacterial population of 10~8 CFU/m L. During their growth, the pH decreased significantly whereas the acidity and VC content greatly increased. In addition, significant changes were observed in the color parameters; L* value decreased whereas a* and b* values increased. The contents of organic acids also changed considerably; the contents of tartaric acid, citric acid, acetic acid and lactic acid increased significantly, whereas the opposite was observed for oxalic acid, malic acid and succinic acid. Acetic acid, lactic acid and malic acid were changed most obviously among all organic acids. The antioxidant activity of the fermented fruit juice was greatly higher than that of the unfermented control; the scavenging capacity against DPPH, superoxide anion and hydroxy radicals were increased by 4.3%, 15.9% and 0.7%, respectively. The contents of total phenol and total flavonoids increased after fermentation. The quality and antioxidant activity were improved significantly by fermentation with the two lactic acid bacteria. This study can provide the theoretical basis for probiotic fermentation of Huyou juice and for the development of probiotic fermented fruit juice.
The aim of this study was to evaluate the changes in microbial and physicochemical characteristics(acidity, pH, VC and organic acid contents and color) during the fermentation of the fruit juice of Citrus paradisi cv. Changshan Huyou by either Lactobacillus plantarum L1 or Lactobacillus fermentum L2. Besides, we also examined the effect of different Lactobacillus strains on the contents of total phenol, total flavonoids and antioxidant activity of fermented Huyou juice. Results indicated that the two lactic acid bacteria grew rapidly in Huyou juice and attained a viable bacterial population of 10~8 CFU/m L. During their growth, the pH decreased significantly whereas the acidity and VC content greatly increased. In addition, significant changes were observed in the color parameters; L* value decreased whereas a* and b* values increased. The contents of organic acids also changed considerably; the contents of tartaric acid, citric acid, acetic acid and lactic acid increased significantly, whereas the opposite was observed for oxalic acid, malic acid and succinic acid. Acetic acid, lactic acid and malic acid were changed most obviously among all organic acids. The antioxidant activity of the fermented fruit juice was greatly higher than that of the unfermented control; the scavenging capacity against DPPH, superoxide anion and hydroxy radicals were increased by 4.3%, 15.9% and 0.7%, respectively. The contents of total phenol and total flavonoids increased after fermentation. The quality and antioxidant activity were improved significantly by fermentation with the two lactic acid bacteria. This study can provide the theoretical basis for probiotic fermentation of Huyou juice and for the development of probiotic fermented fruit juice.
引文
[1]陆胜民,张俊,郑美瑜,等.常山胡柚营养成分及其保健功能研究进展[J].浙江柑桔,2015,32(1):2-7.DOI:10.13906/j.cnki.zjgj.1009-0584.2015.01.142.
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[7]郑欣,余元善,吴继军,等.荔枝汁经乳酸菌发酵后营养品质的变化及贮藏稳定性研究[J].现代食品科技,2013,29(12):2909-2914.DOI:10.13982/j.mfst.1673-9078.2013.12.027.
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[9]吴元锋,毛建卫,刘士旺,等.胡柚汁乳酸菌发酵脱苦工艺研究[J].浙江科技学院学报,2011,23(6):473-476.
[10]李军.钼蓝比色法测定还原型维生素C[J].食品科学,2000,21(8):42-45.
[11]张慧芸,陈俊亮,康怀彬.发酵对几种谷物提取物总酚及抗氧化活性的影响[J].食品科学,2014,35(11):195-199.DOI:10.7506/spkx1002-6630-201411039.
[12]丁明玉,赵纪萍,李擎阳.贯叶金丝桃提取物中总黄酮的测定方法[J].分析试验室,2001,20(6):45-47.DOI:10.3969/j.issn.1000-0720.2001.06.015.
[13]林维宣,房学军.高效液相色谱法测定山楂中有机酸的研究[J].大连工业大学学报,1992,11(3/4):21-24.
[14]王宏兹,王凤,黄卫宁,等.植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响[J].食品科学,2012,33(13):40-44.
[15]吴祖芳,洪松虎,沈锡权,等.乳酸菌高抗氧化活性菌株的筛选及鉴定[J].中国食品学报,2010,10(1):73-78.DOI:10.16429/j.1009-7848.2010.01.023.
[16]马利华.乳酸菌发酵对槐花营养及抗氧化性的影响[J].食品工业科技,2009,30(5):200-202.DOI:10.13386/j.issn1002-0306.2009.05.042.
[17]张庆峰,吴祖芳,张鑫,等.复合乳酸菌接种发酵对浙东腌冬瓜发酵品质的影响[J].核农学报,2017,31(3):500-507.
[18]李萍.乳酸菌发酵果蔬谷物奶的研究[D].南昌:南昌大学,2013.
[19]HARTYANI P,DALMADI I,KNORR D.Electronic nose investigation of Alicyclobacillus acidoterrestris,inoculated apple and orange juice treated by high hydrostatic pressure[J].Food Control,2013,32(1):262-269.
[20]王升万.益生菌发酵果蔬原浆在加工过程中主要营养成分变化的研究[D].南昌:南昌大学,2015.
[21]潘海燕,徐岩,赵光鳌.苹果酸乳酸发酵的研究进展[J].食品与发酵工业,2003,29(11):75-80.DOI:10.13995/j.cnki.11-1802/ts.2003.11.018.
[22]林晓姿,梁璋成,何志刚,等.植物乳杆菌R23酵解枇杷汁有机酸的动态分析[J].中国食品学报,2011,11(3):187-191.DOI:10.16429/j.1009-7848.2011.03.035.
[23]仲山民,田荆祥,吴美春.常山胡柚果实贮藏期间营养成分含量的变化[J].浙江农林大学学报,1994,11(1):53-57.
[24]CAGNO R D,SURICO R F,MINERVINI G,et al.Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria[J].Food Microbiology,2011,28(5):900-909.DOI:10.1016/j.fm.2010.12.008.
[25]WANG B N,LIU H F,ZHENG J B,et al.Distribution of phenolic acids in different tissues of jujube and their antioxidant activity[J].Journal of Agricultural&Food Chemistry,2011,59(4):1288-1292.DOI:10.1021/jf103982q.
[26]陈彩薇,吴晖,赖富饶,等.米糠中不同存在形态酚类物质的抗氧化活性研究[J].现代食品科技,2015,31(2):42-46.DOI:10.13982/j.mfst.1673-9078.2015.2.008.
[27]TALCOTT S T,LEE J H.Ellagic acid and flavonoid antioxidant content of muscadine wine and juice[J].Journal of Agricultural&Food Chemistry,2002,50(11):3186-3192.DOI:10.1021/jf011500u.
[28]赖婷,刘磊,张名位,等.不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响[J].中国农业科学,2016,49(10):1979-1989.
[29]HALLIWELL B,GUTTERIDGE J M,CROSS C E.Free radicals,antioxidants,and human disease:where are we now?[J].Journal of Laboratory&Clinical Medicine,1992,119(6):598-620.
[30]张莉静.无花果汁乳酸菌发酵工艺及其抗氧化性研究[D].保定:河北农业大学,2014.
[2]仲山民,田荆祥.常山胡柚果实营养成分分析[J].经济林研究,1995,13(2):23-25.DOI:10.14067/j.cnki.1003-8981.1995.02.007.
[3]唐仁龙,林敏,吴界,等.常山胡柚开发现状及进展[J].科技创新导报,2014(28):250-252.DOI:10.16660/j.cnki.1674-098x.2014.28.086.
[4]任贻军,张宏琳,李建英.胡柚的化学成分及药理作用研究[J].安徽农业科学,2009,37(21):9976-9977.DOI:10.13989/j.cnki.0517-6611.2009.21.088.
[5]尹胜利,杜鉴,徐晨.乳酸菌的研究现状及其应用[J].食品科技,2012,37(9):25-29.DOI:10.13684/j.cnki.spkj.2012.09.069.
[6]曹振辉,刘永仕,潘洪彬,等.乳酸菌的益生功能及作用机制研究进展[J].食品工业科技,2015,36(24):366-377.DOI:10.13386/j.issn1002-0306.2015.24.072.
[7]郑欣,余元善,吴继军,等.荔枝汁经乳酸菌发酵后营养品质的变化及贮藏稳定性研究[J].现代食品科技,2013,29(12):2909-2914.DOI:10.13982/j.mfst.1673-9078.2013.12.027.
[8]魏一星,董英,周兴华,等.乳酸菌发酵改善小麦胚芽的营养品质与贮藏特性的研究[J].现代食品科技,2014,30(4):147-153.DOI:10.13982/j.mfst.1673-9078.2014.04.022.
[9]吴元锋,毛建卫,刘士旺,等.胡柚汁乳酸菌发酵脱苦工艺研究[J].浙江科技学院学报,2011,23(6):473-476.
[10]李军.钼蓝比色法测定还原型维生素C[J].食品科学,2000,21(8):42-45.
[11]张慧芸,陈俊亮,康怀彬.发酵对几种谷物提取物总酚及抗氧化活性的影响[J].食品科学,2014,35(11):195-199.DOI:10.7506/spkx1002-6630-201411039.
[12]丁明玉,赵纪萍,李擎阳.贯叶金丝桃提取物中总黄酮的测定方法[J].分析试验室,2001,20(6):45-47.DOI:10.3969/j.issn.1000-0720.2001.06.015.
[13]林维宣,房学军.高效液相色谱法测定山楂中有机酸的研究[J].大连工业大学学报,1992,11(3/4):21-24.
[14]王宏兹,王凤,黄卫宁,等.植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响[J].食品科学,2012,33(13):40-44.
[15]吴祖芳,洪松虎,沈锡权,等.乳酸菌高抗氧化活性菌株的筛选及鉴定[J].中国食品学报,2010,10(1):73-78.DOI:10.16429/j.1009-7848.2010.01.023.
[16]马利华.乳酸菌发酵对槐花营养及抗氧化性的影响[J].食品工业科技,2009,30(5):200-202.DOI:10.13386/j.issn1002-0306.2009.05.042.
[17]张庆峰,吴祖芳,张鑫,等.复合乳酸菌接种发酵对浙东腌冬瓜发酵品质的影响[J].核农学报,2017,31(3):500-507.
[18]李萍.乳酸菌发酵果蔬谷物奶的研究[D].南昌:南昌大学,2013.
[19]HARTYANI P,DALMADI I,KNORR D.Electronic nose investigation of Alicyclobacillus acidoterrestris,inoculated apple and orange juice treated by high hydrostatic pressure[J].Food Control,2013,32(1):262-269.
[20]王升万.益生菌发酵果蔬原浆在加工过程中主要营养成分变化的研究[D].南昌:南昌大学,2015.
[21]潘海燕,徐岩,赵光鳌.苹果酸乳酸发酵的研究进展[J].食品与发酵工业,2003,29(11):75-80.DOI:10.13995/j.cnki.11-1802/ts.2003.11.018.
[22]林晓姿,梁璋成,何志刚,等.植物乳杆菌R23酵解枇杷汁有机酸的动态分析[J].中国食品学报,2011,11(3):187-191.DOI:10.16429/j.1009-7848.2011.03.035.
[23]仲山民,田荆祥,吴美春.常山胡柚果实贮藏期间营养成分含量的变化[J].浙江农林大学学报,1994,11(1):53-57.
[24]CAGNO R D,SURICO R F,MINERVINI G,et al.Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria[J].Food Microbiology,2011,28(5):900-909.DOI:10.1016/j.fm.2010.12.008.
[25]WANG B N,LIU H F,ZHENG J B,et al.Distribution of phenolic acids in different tissues of jujube and their antioxidant activity[J].Journal of Agricultural&Food Chemistry,2011,59(4):1288-1292.DOI:10.1021/jf103982q.
[26]陈彩薇,吴晖,赖富饶,等.米糠中不同存在形态酚类物质的抗氧化活性研究[J].现代食品科技,2015,31(2):42-46.DOI:10.13982/j.mfst.1673-9078.2015.2.008.
[27]TALCOTT S T,LEE J H.Ellagic acid and flavonoid antioxidant content of muscadine wine and juice[J].Journal of Agricultural&Food Chemistry,2002,50(11):3186-3192.DOI:10.1021/jf011500u.
[28]赖婷,刘磊,张名位,等.不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响[J].中国农业科学,2016,49(10):1979-1989.
[29]HALLIWELL B,GUTTERIDGE J M,CROSS C E.Free radicals,antioxidants,and human disease:where are we now?[J].Journal of Laboratory&Clinical Medicine,1992,119(6):598-620.
[30]张莉静.无花果汁乳酸菌发酵工艺及其抗氧化性研究[D].保定:河北农业大学,2014.