南瓜醪糟发酵液对α-葡萄糖苷酶的抑制作用
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摘要
以糯米和南瓜为原料,安琪酒曲为发酵菌剂,采用半固态发酵法制作南瓜醪糟,比较分析南瓜醪糟与纯米醪糟对α-葡萄糖苷酶的抑制作用,研究发酵液不同稀释倍数、发酵时间、南瓜加入量对α-葡萄糖苷酶抑制作用的影响,同时测定南瓜醪糟的部分理化指标。结果表明,南瓜醪糟发酵液对α-葡萄糖苷酶具有较强的抑制作用,原液抑制率可达80%以上,且抑制活性较纯米醪糟发酵液强;发酵液不同稀释倍数、发酵时间及南瓜加入量对α-葡萄糖苷酶的抑制作用均有极显著影响,发酵时间为48h时,抑制效果最好,南瓜加入量以米∶南瓜2∶1(g/g)为宜;南瓜醪糟中多糖为2.87 mg/g,还原糖为3.88%,V_C为0.024 mg/100 g,蛋白质为0.071 2mg/g,酒精为2mL/g,pH为3.75。
Pumpkin with glutinous rice as raw material,lao-zao was made by semi solid fermentation.The inhibition of pumpkin lao-zao and pure rice lao-zao was compared,and the inhibition effect of fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied.Then,some physical and chemical indexes were determined.The result showed that pumpkin Lao-zao had significant inhibition effect onα-glucosidase,the inhibition rate of primal was higher than 75 percent,and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao-zao.The fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin had extremely significant effect on the inhibition effect of α-glucosidase.Moreover,in the forty-eight hour,the inhibition effect was highest,the ratio of glutinous rice and pumpkin was appropriate as 2∶1(g/g).In pumpkin Lao-zao,polysaccharide is 2.87mg/g,reducing sugar is 3.88%,V_C is 0.024mg/100 g,protein is 0.071 2mg/g,alcohol is 2mL/g,pH is 3.75.
Pumpkin with glutinous rice as raw material,lao-zao was made by semi solid fermentation.The inhibition of pumpkin lao-zao and pure rice lao-zao was compared,and the inhibition effect of fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied.Then,some physical and chemical indexes were determined.The result showed that pumpkin Lao-zao had significant inhibition effect onα-glucosidase,the inhibition rate of primal was higher than 75 percent,and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao-zao.The fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin had extremely significant effect on the inhibition effect of α-glucosidase.Moreover,in the forty-eight hour,the inhibition effect was highest,the ratio of glutinous rice and pumpkin was appropriate as 2∶1(g/g).In pumpkin Lao-zao,polysaccharide is 2.87mg/g,reducing sugar is 3.88%,V_C is 0.024mg/100 g,protein is 0.071 2mg/g,alcohol is 2mL/g,pH is 3.75.
引文
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[6]张英春,杨鑫,张华,等.高效液相色谱法测定南瓜粉中胡芦巴碱的含量[J].食品科学,2008,29(1):280-282.
[7]富新华,王润珍,费琳琪,等.南瓜降糖功能及其系列食品加工技术[J].农产品加工,2006(1):75-77.
[8]王明艳,张小杰.响应面法优化香椿叶多糖的提取条件[J].食品科学,2010,31(4):106-110.
[9]李宏高,魏利军.南瓜中多糖测定方法的探讨[J].陕西科技大学学报,2010,28(6):59-61.
[10]王永华,张水华.食品分析[M].2版.北京:中国轻工业出版社,2011.
[2]全吉淑,尹学哲,金明,等.大豆皂苷对α-葡萄糖苷酶抑制作用的研究[J].中药材,2003,26(9):654-656.
[3]吴玥霖,魏然,曾里,等.四种天然产物对α-葡萄糖苷酶抑制作用的研究[J].食品工业科技,2010(9):130-131.
[4]王斯慧,白银花,黄琬凌,等.苦荞黄酮对α-葡萄糖苷酶的抑制作用研究[J].食品科技,2012(2):24-26.
[5]鲁战会,杨宁国,李里特,等.醪糟发酵液对α-葡萄糖苷酶抑制作用的研究[J].食品科学,2006,27(2):112-115.
[6]张英春,杨鑫,张华,等.高效液相色谱法测定南瓜粉中胡芦巴碱的含量[J].食品科学,2008,29(1):280-282.
[7]富新华,王润珍,费琳琪,等.南瓜降糖功能及其系列食品加工技术[J].农产品加工,2006(1):75-77.
[8]王明艳,张小杰.响应面法优化香椿叶多糖的提取条件[J].食品科学,2010,31(4):106-110.
[9]李宏高,魏利军.南瓜中多糖测定方法的探讨[J].陕西科技大学学报,2010,28(6):59-61.
[10]王永华,张水华.食品分析[M].2版.北京:中国轻工业出版社,2011.