酵素产品的研究进展及问题探究
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摘要
根据《酵素产品分类导则》,食用酵素是指以动物、植物和食用菌等为原料,经微生物发酵制得的含有特殊生物活性成分的可食用的酵素产品;酶是具有高度选择性和催化活性的一类蛋白质。该文就酵素和酶的含义进行了归纳与区分,综述了酵素产品的分类及生产发酵工艺、主要营养及保健功能等方面的研究进展,探究了在其制备工艺中可能存在的安全性风险以及相关制度规范等方面存在的问题,以规范发酵工艺,并展望了我国酵素食品发展和应用的广阔前景。
According to the 'Guideline for classification of ferment products', edible ferment is produced by microbial fermentation using animals,plants and edible fungi, and contains special biological active ingredients. Enzyme is a kind of protein with high selectivity and catalytic activity. In the study, the definitions of ferment and enzyme were concluded and distinguished, the research progress of ferment about the classification, fermentation process, main nutrient and healthcare function was summarized, and the safety risks that may exist in the preparation process of ferment and the problems in the relevant system and other aspects were explored to regulate the fermentation process. The broad prospects for the development and application of ferment food were prospected in China.
According to the 'Guideline for classification of ferment products', edible ferment is produced by microbial fermentation using animals,plants and edible fungi, and contains special biological active ingredients. Enzyme is a kind of protein with high selectivity and catalytic activity. In the study, the definitions of ferment and enzyme were concluded and distinguished, the research progress of ferment about the classification, fermentation process, main nutrient and healthcare function was summarized, and the safety risks that may exist in the preparation process of ferment and the problems in the relevant system and other aspects were explored to regulate the fermentation process. The broad prospects for the development and application of ferment food were prospected in China.
引文
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[18]战伟伟,魏晓宇,高本杰,等.蓝靛果椰子复合酵素发酵工艺优化[J].中国酿造,2017,36(1):191-195.
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[24]陆荣志.一种果蔬酵素粉:CN107890093A[P].2018-04-10.
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[35]鹤见隆史.超级酵素[M].长春:吉林科学技术出版社,2015.
[36]KLIMCZAK I,MALECKA M,SZLACHTA M,et al.Effect of storage on the content of polyphenols,vitamin C and the antioxidant activity of orange juices[J].J Food Compos Anal,2017,20(4):313-322.
[37]SERRANO J,GONI I,SAURA-CALIXTO F.Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity[J].Food Res Int,2007,40(1):15-21.
[38]TADHANI M B,PATEL V H,SUBHASH R.In vitro antioxidant activities of Stevia rebaudiana leaves and callus[J].J Food Compos Anal,2007,20(4):323-329.
[39]董银卯,于晓艳,潘妍,等.微生物酵素抑菌功效研究[J].香料香精化妆品,2008(4):27-29.
[40]VELIC'ANSKI A S,CVETKOVIC'D D,MARKOV S L,et al.Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm(Melissa officinalis L.)tea with symbiotic consortium of bacteria and yeasts[J].Food Technol Biotech,2014,52(4):420-429.
[41]蒋增良,刘晓庆,王珍珍,等.葡萄酵素有机酸分析及其体外抗氧化性能[J].中国食品学报,2017,17(5):255-262.
[42]熊巧仪,刘丁群,鲁敏.刺梨自然发酵后抗氧化物质含量与抗氧化活性分析[J].食品研究与开发,2018,39(1):147-151.
[43]SANTAMARIA C,REVILLA E,MIRAMONTES E,et al.Protection against free radicals(UVB irradiation)of a water-soluble enzymatic extract from rice bran.Study using human keratinocyte monolayer and reconstructed human epidermis[J].Food Chem Toxicol,2010,48(1):83.
[44]曲佳乐,赵金凤,皮子凤,等.植物酵素解酒护肝保健功能研究[J].食品科技,2013,38(9):51-55.
[45]HUANG H Y,KORIVI M,TSAI C H,et al.Supplementation of Lactobacillus plantarum K68 and fruit-vegetable ferment along with high fatfructose diet attenuates metabolic syndrome in rats with insufin resistance[J].Evid Based Complem Altern Med,2013,2013(1):943020.
[46]WANG Y X,LI Y,SUN A M,et al.Hypolipidemic and antioxidative effects of aqueous enzymatic extract from rice bran in rats fed a high-fat and-cholesterol diet[J].Nutrients,2014,6(9):3696-3710.
[47]CANDIRACCI M,JUSTO M L,CASTANO A,et al.Rice bran enzymatic extract-supplemented diets modulate adipose tissue inflammation markers in Zucker rats[J].Nutrition,2014,30(4):466-472.
[48]REVILLA E,SANTA MATIA C,MIRAMONTES E,et al.Antiproliferative and immunoactivatory ability of an enzymatic extract from rice bran[J].Food Chem,2013,136(2):526-531.
[49]熊君燕,李小东,谢圣凯,等.清香型白酒中乳酸菌和酵母菌的相互作用[J].微生物学通报,2017,44(8):1767-1776.
[50]刘秀红,李宁,赵晓飞,等.微生物酵素对部分肝切除大鼠肝再生的作用[J].肝胆外科杂志,2009(4):309-311.
[51]赵金凤,宿秀芹,曲佳乐,等.敖东酵素对脾淋巴细胞增殖作用的影响[J].食品与发酵科技,2014,50(3):50-52.
[52]龙兴瑶,李键,谢婕,等.藏灵菇牦牛酸乳发酵过程中乳酸菌和酵母菌对品质的作用[J].食品科学,2018,39(4):82-89.
[53]敖梅英,王鑫,范友隆,等.食用型酵素产品的研究进展[J].安徽农业科学,2016,44(30):64-66,145.
[54]田林.中日保健食品安全监管问题的比较法研究[J].日本研究,2015(1):35-43.
[55]卢凌霄,徐昕.日本的食品安全监管体系对中国的借鉴[J].世界农业,2012(10):4-7.
[56]刘洪宇,邓少伟,钮正睿,等.日本保健功能食品管理制度及特定保健用食品批准情况概要[J].中国药事,2012,26(5):521-525.
[2]KOMATSUZAKI N,TSULAHARA K,TOYOSHIMA H,et al.Effect of soaking and gaseous treatment on GABA content in germinated brownrice[J].J Food Eng,2015,78(2):556-560.
[3]蒋增良.天然微生物酵素发酵机理、代谢过程及生物活性研究[D].杭州:浙江理工大学,2013.
[4]山内,慎一.健康食品のポケット[M].东京:同文书院,1995.
[5]郭爽.敖东酵素保健功能研究[D].长春:吉林大学,2015.
[6]胡学智.“酵素”和酶的辨异---论酶和“酵素”制品的保健功能[J].工业微生物,2016,46(2):60-68.
[7]李仲树,李冠嘉,李冠华,等.五行酵素液及其制备方法:CN101904504A[P].2010-12-08.
[8]赵红,刘永需,王晶,等.一种蓝莓酵素代餐粉及其制备方法:CN105595241A[P].2016-05-25.
[9]董俊成,阮征君,吴志浩.苜蓿芽扁藤叶营养酵素片的加工工艺:CN106387903A[P].2017-02-15.
[10]余月辉,冯汉鸽,李新兰,等.一种低能量复合益生菌草本酵素膏滋补品的制备方法:CN107348479A[P].2017-11-17.
[11]何嘉欣.台湾酵素营养保健品产业现状分析[J].海峡科技与产业,2013(10):77-82.
[12]李国良.一种提神的蔬菜复合型酵素饮品:CN106721705A[P].2017-05-31.
[13]冯彦君.麦苗酵素粉及其代餐粉的加工与抗氧化功能研究[D].无锡:江南大学,2017.
[14]张厚芳.一种增强免疫力蔬菜酵素食品及其制备方法:CN106858437A[P].2017-06-20.
[15]蒋增良.天然微生物酵素发酵机理、代谢过程及生物活性研究[D].杭州:浙江理工大学,2013.
[16]南竹,曹博恒.响应面法优化菠萝皮渣酵素的发酵工艺[J].安徽农业科学,2017,45(20):98-100,103.
[17]周偏,蔡坤,梁丛颖,等.诺丽酵素在自然发酵过程中体外抗氧化活性变化及品质研究[J].中国酿造,2018,37(1):92-96.
[18]战伟伟,魏晓宇,高本杰,等.蓝靛果椰子复合酵素发酵工艺优化[J].中国酿造,2017,36(1):191-195.
[19]杨小幸,周家春,陈启明,等.苹果酵素天然发酵过程中代谢产物的变化规律[J].食品科学,2017,38(24):15-19.
[20]杨培青,李斌,颜廷才,等.蓝莓果渣酵素发酵工艺优化[J].食品科学,2016,37(23):205-210.
[21]袁周率.糙米酵素的研发及其抗细胞凋亡作用的研究[D].长沙:湖南农业大学,2015.
[22]陈瑞添.一种大豆酵素及其制备方法、应用:CN107259366A[P].2017-10-20.
[23]李慧芬,王文博,马成.一种提高还原糖含量的玉米酵素及其应用:CN104472854A[P].2015-04-01.
[24]陆荣志.一种果蔬酵素粉:CN107890093A[P].2018-04-10.
[25]彭之玉.绿豆酵素甘草精安肤霜及制备方法:CN106265430A[P].2017-01-04.
[26]金增辉.富含活性杂粮豆酵素食品开发与加工技术[J].粮食加工,2014,39(2):61-64.
[27]刘加友.富含γ-氨基丁酸葛根酵素发酵及其解酒功能的研究[D].镇江:江苏大学,2016.
[28]杨婧娟,李娜,赵声兰.一种酵素的配方优化研究[J].中国酿造,2016,35(1):95-99.
[29]张艳玲.一种酵素及其制备工艺:CN107260812A[P].2017-10-20.
[30]魏赛金,程新,涂晓嵘,等.灵芝发酵液发酵生产灵芝多糖醇工艺的初探[J].江西农业大学学报,2009,31(4):746-749.
[31]方桂芝,朱泗英.一种酵素及其制备方法:CN106136229A[P].2016-11-23.
[32]于建忠,李姗.一种果蔬酵素、其制备方法、应用和使用方法:CN106831174A[P].2017-06-13.
[33]许慕侠,徐勤学,艾学东.一种复合酵素的制作工艺及产品CN101366530[P].2009-02-18.
[34]ROSS J A,KASUM C M.Dietary flavonoids:Bioavailability,metabolic effects,and safety[J].Annu Rev Nutr,2002,22(1):19-34.
[35]鹤见隆史.超级酵素[M].长春:吉林科学技术出版社,2015.
[36]KLIMCZAK I,MALECKA M,SZLACHTA M,et al.Effect of storage on the content of polyphenols,vitamin C and the antioxidant activity of orange juices[J].J Food Compos Anal,2017,20(4):313-322.
[37]SERRANO J,GONI I,SAURA-CALIXTO F.Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity[J].Food Res Int,2007,40(1):15-21.
[38]TADHANI M B,PATEL V H,SUBHASH R.In vitro antioxidant activities of Stevia rebaudiana leaves and callus[J].J Food Compos Anal,2007,20(4):323-329.
[39]董银卯,于晓艳,潘妍,等.微生物酵素抑菌功效研究[J].香料香精化妆品,2008(4):27-29.
[40]VELIC'ANSKI A S,CVETKOVIC'D D,MARKOV S L,et al.Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm(Melissa officinalis L.)tea with symbiotic consortium of bacteria and yeasts[J].Food Technol Biotech,2014,52(4):420-429.
[41]蒋增良,刘晓庆,王珍珍,等.葡萄酵素有机酸分析及其体外抗氧化性能[J].中国食品学报,2017,17(5):255-262.
[42]熊巧仪,刘丁群,鲁敏.刺梨自然发酵后抗氧化物质含量与抗氧化活性分析[J].食品研究与开发,2018,39(1):147-151.
[43]SANTAMARIA C,REVILLA E,MIRAMONTES E,et al.Protection against free radicals(UVB irradiation)of a water-soluble enzymatic extract from rice bran.Study using human keratinocyte monolayer and reconstructed human epidermis[J].Food Chem Toxicol,2010,48(1):83.
[44]曲佳乐,赵金凤,皮子凤,等.植物酵素解酒护肝保健功能研究[J].食品科技,2013,38(9):51-55.
[45]HUANG H Y,KORIVI M,TSAI C H,et al.Supplementation of Lactobacillus plantarum K68 and fruit-vegetable ferment along with high fatfructose diet attenuates metabolic syndrome in rats with insufin resistance[J].Evid Based Complem Altern Med,2013,2013(1):943020.
[46]WANG Y X,LI Y,SUN A M,et al.Hypolipidemic and antioxidative effects of aqueous enzymatic extract from rice bran in rats fed a high-fat and-cholesterol diet[J].Nutrients,2014,6(9):3696-3710.
[47]CANDIRACCI M,JUSTO M L,CASTANO A,et al.Rice bran enzymatic extract-supplemented diets modulate adipose tissue inflammation markers in Zucker rats[J].Nutrition,2014,30(4):466-472.
[48]REVILLA E,SANTA MATIA C,MIRAMONTES E,et al.Antiproliferative and immunoactivatory ability of an enzymatic extract from rice bran[J].Food Chem,2013,136(2):526-531.
[49]熊君燕,李小东,谢圣凯,等.清香型白酒中乳酸菌和酵母菌的相互作用[J].微生物学通报,2017,44(8):1767-1776.
[50]刘秀红,李宁,赵晓飞,等.微生物酵素对部分肝切除大鼠肝再生的作用[J].肝胆外科杂志,2009(4):309-311.
[51]赵金凤,宿秀芹,曲佳乐,等.敖东酵素对脾淋巴细胞增殖作用的影响[J].食品与发酵科技,2014,50(3):50-52.
[52]龙兴瑶,李键,谢婕,等.藏灵菇牦牛酸乳发酵过程中乳酸菌和酵母菌对品质的作用[J].食品科学,2018,39(4):82-89.
[53]敖梅英,王鑫,范友隆,等.食用型酵素产品的研究进展[J].安徽农业科学,2016,44(30):64-66,145.
[54]田林.中日保健食品安全监管问题的比较法研究[J].日本研究,2015(1):35-43.
[55]卢凌霄,徐昕.日本的食品安全监管体系对中国的借鉴[J].世界农业,2012(10):4-7.
[56]刘洪宇,邓少伟,钮正睿,等.日本保健功能食品管理制度及特定保健用食品批准情况概要[J].中国药事,2012,26(5):521-525.