果蔬酵素饮料制备及其抗氧化性能
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- 英文论文题名：Preparation and antioxidant activity of fermented beverage
- 论文作者：杨小幸 ; 范立强 ; 周家春 ; 赵黎明
- 英文论文作者：Yang Xiaoxing ; Fan Liqiang ; Zhou Jiachun ; Zhao Liming ; State Key Laboratory of Bioreactor Engineering ; R&D Center of Separation and Extraction Technology in Fermentation Industry ; School of Biotechnology of East China University of Science and Technology
- 年：2016
- 作者机构：华东理工大学生物工程学院发酵工业分离提取技术研发中心生物反应器工程国家重点实验室;
- 论文关键词：乳酸菌 ; 酵素饮料 ; 响应面 ; 代谢机制 ; 抗氧化性能
- 英文论文关键词：lactic acid bacteria ; fermented ; beverage ; response ; surface ; methodology ; metabolic ; mechanism antioxidant activity
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS275.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：111k
- 原文格式：O
- 会议级别：全国
摘要
果蔬酵素饮料是一种有发展潜力的营养食品,但目前关于酵素饮料的基础研究尚且不足。本文利用筛选出的两种乳酸菌(LP-115,LP-60)发酵混合果蔬原浆,采用响应面法对工艺参数进行优化,并探究了乳酸菌发酵过程代谢机制及产品抗氧化性能。结果表明:在初始加糖量18.7%(w/v)、料水比0.62、接种量1.5×107 CFU/mL的工艺条件下,发酵45d,发酵液pH由6.72降低至3.54;苹果酸含量由0.52g/L降低至0;总蛋白含量由221.1μg/mL降低至17.21μg/mL;葡萄糖、果糖含量分别由0.57g/L,19.1g/L升高至46.2g/L,57.1g/L;抗坏血酸含量由12μg/mL升高至907μg/mL,维生素B2含量由0升高至7.9μg/mL;发酵液DPPH自由基清除能力、ABTS自由基清除能力及铁离子还原能力,分别在发酵第8天,第8天和第5天达到最大值58.4%,0.63mmol Trolox/L以及0.48mmol Trolox/L;总酚、总黄酮和SOD含量呈先升后降趋势且在第8天达到最大值122.1mg/L,75.2mg/L以及357U/mL,这与抗氧化性能变化趋势一致。
Fermented beverage(FB) is a nutritional food with developing potential in health benefits.To date,there are few studies about fermented beverage.In this study,two LAB strains(LP-115,LP-60) were selected to ferment mixed must.Response surface methodology was used to optimize and determine the process parameters.Moreover,metabolic mechanism of the strains and antioxidant activity were investigated during the fermentation.Results showed that the optimal conditions were initial sugar amount of 18.7%(w/v),material- water ratio of 0.62,and inoculation level of 1.5 x 107 CFU/mL respectively.During the optimal fermentation condition,the pH value decreased from 6.72 to 3.54.The amount of malic acid decreased from 0.52g/L to 0.Total protein was consumed sharply by the strains from 221.1 μg/mL to 17.2μg/mL.The concentration of glucose and fructose increased from 0.57g/L,19.Ig/L to 46.2g/L,57.Ig/L respectively.Besides,fermentation process increased the concentration of ascorbic acid and vitamin B2 from 12μg/mL,0 to 907μg/mL,7.9μg/mL respectively.The fermented materials showed free radical scavenging activity towards DPPH radicals,ABTS radicals and ferric reducing antioxidant power,which reached the highest of 58.4%,0.63 mmol Trolox/L,0.48 mmol Trolox/L on 8fh,8th and 5th day respectively.The accumulation of TPC,TFC and SOD reached its maximum about 122.1mg/L,75.2mg/L,357U/mL on 8th day respectively,which was consist with the trend of antioxidant activity.
Fermented beverage(FB) is a nutritional food with developing potential in health benefits.To date,there are few studies about fermented beverage.In this study,two LAB strains(LP-115,LP-60) were selected to ferment mixed must.Response surface methodology was used to optimize and determine the process parameters.Moreover,metabolic mechanism of the strains and antioxidant activity were investigated during the fermentation.Results showed that the optimal conditions were initial sugar amount of 18.7%(w/v),material- water ratio of 0.62,and inoculation level of 1.5 x 107 CFU/mL respectively.During the optimal fermentation condition,the pH value decreased from 6.72 to 3.54.The amount of malic acid decreased from 0.52g/L to 0.Total protein was consumed sharply by the strains from 221.1 μg/mL to 17.2μg/mL.The concentration of glucose and fructose increased from 0.57g/L,19.Ig/L to 46.2g/L,57.Ig/L respectively.Besides,fermentation process increased the concentration of ascorbic acid and vitamin B2 from 12μg/mL,0 to 907μg/mL,7.9μg/mL respectively.The fermented materials showed free radical scavenging activity towards DPPH radicals,ABTS radicals and ferric reducing antioxidant power,which reached the highest of 58.4%,0.63 mmol Trolox/L,0.48 mmol Trolox/L on 8fh,8th and 5th day respectively.The accumulation of TPC,TFC and SOD reached its maximum about 122.1mg/L,75.2mg/L,357U/mL on 8th day respectively,which was consist with the trend of antioxidant activity.
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