发酵剂复配对全石榴发酵汁品质的影响
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摘要
以石榴皮、籽为原料,分别接种植物乳杆菌、嗜酸乳杆菌、酵母菌两两组合的复合发酵剂进行发酵,研究不同发酵时间全石榴发酵汁中总酚、抗坏血酸、可滴定酸、可溶性固形物、酒精的含量及DPPH自由基清除率、p H以及感官品质的变化。结果表明,通过发酵能使石榴汁中的总酚含量和抗坏血酸含量分别维持在5.0 mg/m L和0.075 mg/m L以上,DPPH自由基清除率达到70%,其中植物乳杆菌和嗜酸乳杆菌复配能使总酚、抗坏血酸含量和DPPH自由基清除率分别达到5.3、0.08 mg/m L和76%;植物乳杆菌和嗜酸乳杆菌复配作用后可滴定酸含量增加至8.4 mg/m L;通过发酵能提高可溶性固形物的利用率、酒精产量,其中嗜酸乳杆菌和酵母菌复配作用后酒精可达7.9%。结论:植物乳杆菌和嗜酸乳杆菌复配能有效减缓DPPH自由基清除率损失和增加可滴定酸含量;嗜酸乳杆菌和酵母菌复配可增加酒精含量。
To explore the effect of compound vat starters on the quality of pomegranate juice including total phenols content,ascorbic acid content,titratable acid content,soluble solids content,alcohol content,DPPH radical scavenging rate,p H and sensory analysis in different fermentation time,pomegranate peels and seeds was regarded as raw materials to be fermented with Lactobacillus plantarum,Lactobacillus acidophilus and Saccharomyces cerevisiae. The results showed that vat starters especially Lactobacillus plantarum,Lactobacillus acidophilus could maintain the total phenols content,ascorbic acid content and DPPH radical scavenging rate of pomegranate fermented juice at 5.0 mg/m L,0.075 mg/m L and 70%.Moreover titratable acid content increased to 8.4 mg/m L with Lactobacillus plantarum,Lactobacillus acidophilus.Vat starters,especially Lactobacillus acidophilus and S.cerevisiae,accelerated the alcoholic fermentation and improved the utilization ratio of soluble solids,alcohol production rate,and alcohol,which reached 7.9%.Conclusion: Lactobacillus plantarum,Lactobacillus acidophilus can effectively reduce the DPPH radical scavenging rate loss while titratable acid content,Lactobacillus acidophilus and S.cerevisiae can increase alcohol content.
To explore the effect of compound vat starters on the quality of pomegranate juice including total phenols content,ascorbic acid content,titratable acid content,soluble solids content,alcohol content,DPPH radical scavenging rate,p H and sensory analysis in different fermentation time,pomegranate peels and seeds was regarded as raw materials to be fermented with Lactobacillus plantarum,Lactobacillus acidophilus and Saccharomyces cerevisiae. The results showed that vat starters especially Lactobacillus plantarum,Lactobacillus acidophilus could maintain the total phenols content,ascorbic acid content and DPPH radical scavenging rate of pomegranate fermented juice at 5.0 mg/m L,0.075 mg/m L and 70%.Moreover titratable acid content increased to 8.4 mg/m L with Lactobacillus plantarum,Lactobacillus acidophilus.Vat starters,especially Lactobacillus acidophilus and S.cerevisiae,accelerated the alcoholic fermentation and improved the utilization ratio of soluble solids,alcohol production rate,and alcohol,which reached 7.9%.Conclusion: Lactobacillus plantarum,Lactobacillus acidophilus can effectively reduce the DPPH radical scavenging rate loss while titratable acid content,Lactobacillus acidophilus and S.cerevisiae can increase alcohol content.
引文
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[16]Mena P,Gironés-vilaplana A,MartíN,et al.Pomegranate varietal wines:Phytochemical composition and quality parameters[J].Food Chemistry,2012,133(1):108-115.
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[18]于玲,杜金华,姜淑芬,等.发酵前后甜石榴汁中有机酸的变化研究[J].酿酒,2008,35(3):77-79.
[19]Mousavi Z E,Mousavi M,Razavi S H,et al.Fermentation of pomegranate juice by probiotic lactic acid bacteria[J].World Journal of Microbiology and Biotechnology,2011,27(1):123-128.
[20]Cho K M,Hong S Y,Math R K,et al.Biotransformation of phenolics(isoflavones,flavanols and phenolic acids)during the fermentation of cheonggukjang by Bacillus pumilus HY1[J].Food Chemistry,2009,114(2):413-419.
[21]庄惠婷.石榴酒发酵及其抗氧化性的研究[D].泰安:山东农业大学,2011:36-42.
[22]李晋丽.石榴果酒发酵动力学及发酵工艺优化研究[D].合肥:安徽农业大学,2011:1-8.
[23]Stella A O,Fani M,Eleni D,et al.Pomegranate juice functional constituents after alcoholic and acetic acid fermentation[J].Journal of Functional Foods,2014,8:161-168.
[24]Heinonen I M,Lehtonen P J,Hopia A J,Antioxidant Activity of Berry and Fruit Wines and Liquors[J].Journal of Agricultural and Food Chemistry,1998,46(1):25-31.
[25]Zhuang H T,Du J H,Wang Y M.Antioxidant capacity changes of 3 cultivar Chinese pomegranate(Punica granatum L.)juices and corresponding wines[J].Journal of Food Science,2011,76(4):606-611.
[2]Mena P,Gironés-vilaplana A,Moreno D A,et al.Pomegranate fruit for health promotion:myths and realities[J].Functional Plant Science and Biotechnology,2011,5(2):33-42.
[3]李建科,李国秀,赵艳红,等.石榴皮多酚组成分析及其抗氧化活性[J].中国农业科学,2009,42(11):4035-4041.
[4]Li Y F,Guo C J,Yang J J,et al.Evaluation of antioxidant propertiesof pomegranate peel extract in comparison with pomegranate pulp extract[J].Food chemistry,2006,96(2):254-260.
[5]Anahita A,Asmah R,Fauziah O.Evaluation of total phenolic content,total antioxidant activity,and antioxidant vitamin composition of pomegranate seed and juice[J].International Food Research Journal,2015,22(3):1212-1237.
[6]邓娜,乔沈,高芯,等.响应面实验优化石榴皮多酚提取工艺及石榴不同部位多酚的抗氧化活性分析[J].食品科学,2016,37(6):39-43.
[7]Mena P,Vegara S,Marti N et al.Changes on indigenous microbiota,colour,bioactive compounds and antioxidant activity of pasteurised pomegranate juice[J].Food Chemistry,2013,141:2122-2129.
[8]Filannino P,Azzi L,Cavoski I,et al.Exploitation of the health-promoting and sensory properties of organic pomegranate(Punica granatum L.)juice through lactic acid fermentation[J].International Journal of Food Microbiology,2013,163(2-3):184-192.
[9]Cagno R D,Coda R,Angelis M D,et al.Exploitation of vegetables and fruits through lactic acid fermentation[J].Food Microbiology,2013,33(1):1-10.
[10]王华斌,包晓玮,韩海霞,等.新疆石榴皮多酚提取工艺研究[J].食品与机械,2010,26(5):137-140.
[11]李巨秀,王仕钰,房红娟,等.不同品种石榴花色苷、总多酚含量及抗氧化活性比较研究[J].食品科学,2010,31(18):165-169.
[12]Salgado J M,Baroni Ferreira T R,Biazotto F D,et al.Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate(Punica granatum)Peel[J].Plant Foods Human Nutrition,2012,67(1):39-43.
[13]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,2013:5.
[14]Chu S C,Chen C.Effects of origins and fermentation time on the antioxidant activities of kombucha[J].Food Chemistry,2006,98(3):502-507.
[15]刘方方.发酵石榴汁抗氧化性和抗过敏性研究[D].扬州:扬州大学,2014:43-68.
[16]Mena P,Gironés-vilaplana A,MartíN,et al.Pomegranate varietal wines:Phytochemical composition and quality parameters[J].Food Chemistry,2012,133(1):108-115.
[17]杨雪梅,尹燕雷,冯立娟,等.石榴果实发育期有机酸组分及含量变化[J].江西农业大学学报,2015,37(5):804-810.
[18]于玲,杜金华,姜淑芬,等.发酵前后甜石榴汁中有机酸的变化研究[J].酿酒,2008,35(3):77-79.
[19]Mousavi Z E,Mousavi M,Razavi S H,et al.Fermentation of pomegranate juice by probiotic lactic acid bacteria[J].World Journal of Microbiology and Biotechnology,2011,27(1):123-128.
[20]Cho K M,Hong S Y,Math R K,et al.Biotransformation of phenolics(isoflavones,flavanols and phenolic acids)during the fermentation of cheonggukjang by Bacillus pumilus HY1[J].Food Chemistry,2009,114(2):413-419.
[21]庄惠婷.石榴酒发酵及其抗氧化性的研究[D].泰安:山东农业大学,2011:36-42.
[22]李晋丽.石榴果酒发酵动力学及发酵工艺优化研究[D].合肥:安徽农业大学,2011:1-8.
[23]Stella A O,Fani M,Eleni D,et al.Pomegranate juice functional constituents after alcoholic and acetic acid fermentation[J].Journal of Functional Foods,2014,8:161-168.
[24]Heinonen I M,Lehtonen P J,Hopia A J,Antioxidant Activity of Berry and Fruit Wines and Liquors[J].Journal of Agricultural and Food Chemistry,1998,46(1):25-31.
[25]Zhuang H T,Du J H,Wang Y M.Antioxidant capacity changes of 3 cultivar Chinese pomegranate(Punica granatum L.)juices and corresponding wines[J].Journal of Food Science,2011,76(4):606-611.