酸浆果蜂蜜酸奶发酵及贮藏过程中抗氧化活性的变化研究
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摘要
以总酚、总黄酮含量以及羟基(OH)、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二胺盐(ABTS)、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力为评价指标,检测其在酸浆果蜂蜜酸奶发酵12 h和贮藏9 d过程中抗氧化活性指标的变化趋势,并分析其抗氧化活性与总酚、总黄酮含量的关系。结果表明,在发酵过程中,其总酚、总黄酮含量及三种自由基(OH、ABTS、DPPH)的清除能力均呈现不同幅度升高,五项指标升高幅度分别为41.31%、78.26%、122.45%、145.89%、160.42%;在贮藏期,其总酚、总黄酮含量及三种自由基的清除能力均呈现不同幅度的下降,五项指标下降幅度分别为3.30%、10.00%、11.92%、9.77%、12.74%。相关性及主成分分析(PCA)结果表明,在发酵及贮藏过程中,抗氧化活性主成分总酚含量与总黄酮含量及三种自由基的清除能力均具有密切相关性。
Using total phenols, total flavonoids, hydroxyl, ABTS and DPPH free radical scavenging activity as evaluation indexes, the changing trends of antioxidant activity indexes of Fructus physalis honey yoghourt were determined at fermentation 12 h and during 9 d of storage, and the relation between antioxidant activity and total phenols and total flavonoids content was analyzed. The results showed that the contents of total phenols, total flavonoids, and three free radicals(hydroxyl, ABTS and DPPH) scavenging activity increased in different extent during the fermentation, which increased by 41.31%, 78.26%, 122.45%, 145.89%, 160.42%, respectively. The five indexes decreased in different extent during storage, which decreased by 3.30%, 10.00%, 11.92%, 9.77%, 12.74%, respectively. The results of correlation and principal component analysis(PCA) indicated that the content of principal component total phenols and total flavonoids had closely correlation with three free radical scavenging activity.
Using total phenols, total flavonoids, hydroxyl, ABTS and DPPH free radical scavenging activity as evaluation indexes, the changing trends of antioxidant activity indexes of Fructus physalis honey yoghourt were determined at fermentation 12 h and during 9 d of storage, and the relation between antioxidant activity and total phenols and total flavonoids content was analyzed. The results showed that the contents of total phenols, total flavonoids, and three free radicals(hydroxyl, ABTS and DPPH) scavenging activity increased in different extent during the fermentation, which increased by 41.31%, 78.26%, 122.45%, 145.89%, 160.42%, respectively. The five indexes decreased in different extent during storage, which decreased by 3.30%, 10.00%, 11.92%, 9.77%, 12.74%, respectively. The results of correlation and principal component analysis(PCA) indicated that the content of principal component total phenols and total flavonoids had closely correlation with three free radical scavenging activity.
引文
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[2]宗颖,王志颖,孙佳明,等.锦灯笼果实提取工艺优选及抗氧化活性考察[J].中国实验方剂学杂志,2014,20(7):15-18.
[3]郎秀杰.红菇娘饮料稳定性及物理特性的研究[D].齐齐哈尔:齐齐哈尔大学,2015.
[4]王英臣.酸浆宿萼中酸浆苦素抑菌稳定性的研究[J].食品科学,2014,35(7):68-71.
[5]穆雪峰,徐响,孙丽萍,等.蜂蜜中酚类物质及其抗氧化活性研究进展[J].食品科学,2011,32(21):278-282.
[6]何瑞.蜂蜜酒的酿造工艺、风味成分及其抗氧化活性的研究[D].重庆:西南大学,2017.
[7]蔡勇,王然.红菇娘米酒的酿造工艺研究[J].中国酿造,2018,37(8):192-197.
[8]郎秀杰,郭成宇,张广翌.红菇娘制酒最佳工艺的研究及香气成分检测[J].食品工业,2014,35(9):74-78.
[9]陈明明,杨丽梅,李艾黎,等.东北红菇娘酸奶的工艺研究[J].食品研究与开发,2012,33(9):101-103.
[10]赵永波.蓝莓酸奶中多酚的稳定性及抗氧化活性研究[D].哈尔滨:东北农业大学,2017.
[11]张鸿儒.双蛋白益生菌酸奶的研制及营养分析[D].北京:中国农业科学院,2018.
[12]苏颖晶.发酵剂对全谷物牛奶功能特性的影响及糖代谢作用研究[D].广州:华南理工大学,2018.
[13]李巨秀,王柏玉.福林-酚比色法测定桑椹中总多酚[J].食品科学,2009,30(18):292-295.
[14]丁利军,肖思杰,邱树文,等.香蕉果醋酿造过程的理化性质及抗氧化性研究[J].中国酿造,2018,37(2):29-33.
[15]李俶,戴涛涛,程超,等.发酵对南酸枣饮料抗氧化性的影响[J].食品工业科技,2016,37(5):54-59.
[16] MCCUE P P, SHETTY K. Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures[J]. Process Biochem,2005, 40(5):1791-1797.
[17]叶玉娥.大豆酸奶、葡萄多酚酸奶的制备及抗氧化活性的研究[J].合肥:合肥工业大学,2012.
[18]赵永波,杜玲玲,刘璐,等.贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响[J].食品科学,2018,39(9):53-59.
[19] HUR S J, LEE S Y, KIM Y C, et al. Effect of fermentation on the antioxidant activity in plant-based foods[J]. Food Chem, 2014, 160(10):346-356.
[20] BALTRUSAITYTE V, VENSKUTONIS P R, CEKSTERYTE V. Radical scavenging activity of different floral origin honey and beebread phenolic extracts[J]. Food Chem, 2007, 101(2):502-514.
[21]曹炜,卢珂,陈卫军,等.不同种类蜂蜜抗氧化活性的研究[J].食品科学,2005,26(8):352-356.
[22] TRIGUEROS L, WOJDYLO A, SENDRA E. Antioxidant activity and protein-polyphenol interactions in a pomegranate(Punica granatum L.)yogurt[J]. J Agr Food Chem, 2014, 62(27):6417-6425.
[23] MULAUDZI R B, NDHLALA A R, KULKARNI M G, et al. Pharmacological properties and protein binding capacity of phenolic extracts of some Venda medicinal plants used against cough and fever[J]. J Ethnopharmacol, 2012, 143(1):185-193.
[24] KAY C D, KROON P A, CASSIDY A. The bioactivity of dietary anthocyanins is likely to be mediated by their degradation products[J]. Mol Nutr Food Res, 2009, 53(S1):92-101.