咖啡果皮酵素发酵过程中代谢产物与抗氧化功能评价
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摘要
以咖啡制作过程中废弃的咖啡果皮为原料,利用咖啡果皮表面微生物,在高浓度糖液环境下制备咖啡果皮酵素。研究发酵过程中代谢产物(总糖、总酸、乳酸、醋酸、乙醇、总酚含量)与抗氧化指标(DPPH自由基清除能力、ABTS+自由基清除能力)之间的相关性,利用主成分分析建立不同发酵时间咖啡果皮酵素的综合指标(comprehensive evaluation index,CEI),确定咖啡果皮酵素发酵状态。结果表明:随着发酵时间的延长,微生物利用糖类等营养物质合成乙醇、醋酸、乳酸等成分,同时使咖啡果皮中的活性物质更好地溶出,蛋白质、总酚含量显著上升,对ABTS+自由基和DPPH自由基的清除能力显著增强;发酵过程中各指标之间具有一定的相关性,其中总酚含量变化趋势与对ABTS+自由基和DPPH自由基的清除能力表现得尤为显著;适当的延长发酵时间有利于提高咖啡果皮酵素综合指标。
Using the surface microbes of the coffee peel,coffee peel jiaosu was prepared with abandoned coffee peel during coffee making process under the high concentration sugar solution environment. The correlation between metabolites(total sugar,total acid,lactic acid,acetic acid,ethanol and total phenol)and antioxidant index(DPPH free radical scavenging ability and ABTS + radical scavenging ability)during fermentation was studied,and the comprehensive evaluation index(CEI)of the coffee peel jiaosu at different fermentation time was established by using the principal component analysis to determine the fermentation state of coffee peel jiaosu. The results showed that with the prolongation of fermentation time,the microorganisms made use of carbohydrates and other nutrients to synthesize ethanol,acetic acid,lactic acid and other components. At the same time,the active substances in the coffee peel were better dissolved,the content of protein and total phenol increased significantly,and the scavenging ability of ABTS + free radical and DPPH free radical were significantly enhanced as well. There was a certain correlation among the indexes,among which the total phenol content and the scavenging ability of ABTS+free radical and DPPH free radical were particularly significantly correlated,and the proper prolongation of fermentation time was beneficial to the improvement of the comprehensive evaluation index of coffee peel jiaosu.
Using the surface microbes of the coffee peel,coffee peel jiaosu was prepared with abandoned coffee peel during coffee making process under the high concentration sugar solution environment. The correlation between metabolites(total sugar,total acid,lactic acid,acetic acid,ethanol and total phenol)and antioxidant index(DPPH free radical scavenging ability and ABTS + radical scavenging ability)during fermentation was studied,and the comprehensive evaluation index(CEI)of the coffee peel jiaosu at different fermentation time was established by using the principal component analysis to determine the fermentation state of coffee peel jiaosu. The results showed that with the prolongation of fermentation time,the microorganisms made use of carbohydrates and other nutrients to synthesize ethanol,acetic acid,lactic acid and other components. At the same time,the active substances in the coffee peel were better dissolved,the content of protein and total phenol increased significantly,and the scavenging ability of ABTS + free radical and DPPH free radical were significantly enhanced as well. There was a certain correlation among the indexes,among which the total phenol content and the scavenging ability of ABTS+free radical and DPPH free radical were particularly significantly correlated,and the proper prolongation of fermentation time was beneficial to the improvement of the comprehensive evaluation index of coffee peel jiaosu.
引文
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[28]Liang Y K.Purifying and bacteriostatic action of the chlorogenic acid of huge dandelion[J].Food Science&Technology,2013,38(6):227-230
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[2]ZHANG Yun-he,FU Xiao-ping,LIANG Wen-juan,et al.Antioxidant activity and compsition of anthocyanins of crude extracts from Yunnan arabica coffee husk[J].Food Science and Technology,2016,41(5):219-223
[3]李舒.矢车菊素-3-O-葡萄糖苷对心脏保护作用的研究[D].济南:山东师范大学,2016:42-53
[4]曾林钗,高洁,张瑞.矢车菊素-3-葡萄糖苷抑制体内外卵巢癌生长的作用[J].中国中药杂志,2012,37(11):1651-1654
[5]陈小伟,程勇杰,范昊安,等.草莓酵素发酵过程中氨基酸成分分析和蛋白质营养评价[J].食品工业科技,2018,39(17):64-70,78
[6]毛建卫,吴元锋,方晟.微生物酵素研究进展[J].发酵科技通讯,2010,39(3):42-44
[7]崔国庭,王缎,刘向丽,等.响应面法优化草莓酵素的发酵工艺及其生物活性初探[J].食品工业科技,2018,39(9):143-148
[8]相宇倩,邵娟娟,吕佼,等.食用酵素的研究进展[J].食品工业,2018,39(5):264-266
[9]刘涛,韦仕静,任杰,等.桑葚汁多菌种发酵过程主要成分及抗氧化性的变化[J].食品工业科技,2017,38(19):131-135,141
[10]梁丽军,曾哲灵,熊涛,等.蒽酮-硫酸法测定大蒜多糖含量[J].食品科学,2008,29(9):499-502
[11]程勇杰,陈小伟,王珍珍,等.树莓酵素与蓝莓酵素有机酸分析及其体外抗氧化性能[J].食品工业科技,2017,38(20):141-145
[12]林琳,赵雅敏,汪地强,等.HS-GC-MS快速测定白酒酒醅中乙醇含量[J].酿酒科技,2015(7):87-89
[13]Ledoux M,Lamy F.Determination of proteins and sulfobetaine with the folin-phenol reagent[J].Analytical Biochemistry,1986,157(1):28-31
[14]邓丽莉,潘晓倩,生吉萍,等.考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J].食品科学,2012,33(24):185-189
[15]Omp S,Tejk B.DPPH antioxidant assay revisited[J].Food Chemistry,2009,113(4):1202-1205
[16]Payet B,Shum C S A,Smadja J.Assessment of antioxidant activity of cane brown sugars by ABTS and DPPH radical scavenging assays:determination of their polyphenolic and volatile constituents[J].J A-gric Food Chem,2005,53(26):10074-10079
[17]管章瑞,田裕,赵娜,等.蓝莓酵素发酵过程中的抗氧化活性变化研究[J].现代食品科技,2016,32(12):74-80
[18]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
[19]武瑞瑞,李贵平,黄健,等.HPLC法同时测定4种焙炒咖啡豆中6种有机酸方法初探[J].江西农业学报,2018,30(3):112-115,121
[20]邵颖,陈安徽,陈尚龙,等.植物酵素发酵过程中理化成分变化规律及其对果蝇寿命的影响[J].现代食品科技,2018,34(3):24-31
[21]单军.影响啤酒中有机酸因素的研究[D].兰州:甘肃农业大学,2008:16-23
[22]赵芳芳,莫雅雯,蒋增良,等.功能性微生物酵素产品的研究进展[J].食品与发酵工业,2016,42(7):283-287
[23]阳飞,覃凌云,张华山,等.醋酸菌分类及其应用研究进展[J].中国调味品,2015(10):112-115
[24]De J R,De L V.Acetic acid bacteria in fermented foods and beverages[J].Curr Opin Biotechnol,2017,49:115-119
[25]徐君飞,张居作,莫亦佳.红薯茎叶保健醋饮料的研究与开发[J].中国酿造,2014,33(1):150-153
[26]Hoa B T,Hung P V.Optimization of nutritional composition and fermentation conditions for cellulase and pectinase production by Aspergillus oryzae using response surface methodology[J].International Food Research Journal,2013,20(6):3269-3274
[27]Zeni J,Cence K,Grando C E,et al.Screening of pectinase-producing microorganisms with polygalacturonase activity[J].Appl Biochem Biotechnol,2011,163(3):383-392
[28]Liang Y K.Purifying and bacteriostatic action of the chlorogenic acid of huge dandelion[J].Food Science&Technology,2013,38(6):227-230
[29]Tosi E A,Re E,Ortega M E,et al.Food preservative based on propolis:Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli[J].Food Chemistry,2007,104(3):1025-1029
[30]Floegel A,Kim D O,Chung S J,et al.Comparison of ABTS/DPPHassays to measure antioxidant capacity in popular antioxidant-rich US foods[J].Journal of Food Composition&Analysis,2011,24(7):1043-1048