黑加仑酵素有机酸分析及其体外抗氧化性能研究
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摘要
该实验研究了黑加仑自然发酵酵素的产品指标、有机酸种类与含量,以DPPH自由基、羟基自由基、ABTS~+自由基清除能力和还原力为抗氧化性指标,在多体系中考察其体外抗氧化性能。结果表明,黑加仑酵素的总酸含量(以乳酸计)为2.65 g/100 mL,有机酸以柠檬酸(1567.27 mg/L)、苹果酸(220.01 mg/L)、草酸(110.01 mg/L)和奎宁酸(93.73 mg/L)为主,同时因发酵代谢积累了莽草酸(14.58 mg/L);总抗氧化能力值为614.20 U/mL,超氧化物歧化酶(SOD)酶活力为1998.30 U/mL。总花色苷和总多酚含量分别为6.63 mg/100 m L、8.45 mg/mL。在试验浓度范围内,黑加仑酵素对DPPH自由基、羟基自由基、ABTS~+自由基的清除能力及还原力的半抑制浓度(IC_(50))为5.18 mg VC当量/mL、1.43 mg VC当量/mL、20.28 mg VC当量/mL、39.06 mg VC当量/mL。因此,黑加仑酵素含有较丰富的有机酸和较好的抗氧化性能。
The product indexes, organic acid species and content of Jiaosu by natural fermentation of blackcurrant were studied. Using the DPPH free radical, hydroxyl free radical, ABTS~+ free radical scavenging ability and reducing power as antioxidant indexes, the in vitro antioxidant activity of blackcurrant Jiaosu in the multiple systems was investigated. The results showed that the total acid content(by the lactic acid) of blackcurrant Jiaosu was 2.65 g/100 ml, and the main organic acid was citric acid(1567.27 mg/L), malic acid(220.01 mg/L), oxalic acid(110.01 mg/L) and quinic acid(93.73 mg/L), meanwhile, the shikimic acid(14.58 mg/L) was also accumulated due to fermentation metabolism. The total antioxidant capacity was 614.20 U/ml, and the superoxide dismutase activity was 1998.30 U/ml. The contents of total anthocyanin and total polyphenol reached 6.63 mg/100 ml and 8.45 mg/ml, respectively. In the experimental concentration range, the IC_(50) of DPPH free radical, hydroxyl free radical, ABTS~+ free radical scavenging ability and reducing power of blackcurrant Jiaosu was 5.18 mg VC equialent/ml, 1.43 mg VC equialent/ml, 20.28 mg VC equialent/ml, 39.06 mg VC equialent/ml, respectively. In conclusion, the blackcurrant Jiaosu had rich organic acid and good antioxidant capacity.
The product indexes, organic acid species and content of Jiaosu by natural fermentation of blackcurrant were studied. Using the DPPH free radical, hydroxyl free radical, ABTS~+ free radical scavenging ability and reducing power as antioxidant indexes, the in vitro antioxidant activity of blackcurrant Jiaosu in the multiple systems was investigated. The results showed that the total acid content(by the lactic acid) of blackcurrant Jiaosu was 2.65 g/100 ml, and the main organic acid was citric acid(1567.27 mg/L), malic acid(220.01 mg/L), oxalic acid(110.01 mg/L) and quinic acid(93.73 mg/L), meanwhile, the shikimic acid(14.58 mg/L) was also accumulated due to fermentation metabolism. The total antioxidant capacity was 614.20 U/ml, and the superoxide dismutase activity was 1998.30 U/ml. The contents of total anthocyanin and total polyphenol reached 6.63 mg/100 ml and 8.45 mg/ml, respectively. In the experimental concentration range, the IC_(50) of DPPH free radical, hydroxyl free radical, ABTS~+ free radical scavenging ability and reducing power of blackcurrant Jiaosu was 5.18 mg VC equialent/ml, 1.43 mg VC equialent/ml, 20.28 mg VC equialent/ml, 39.06 mg VC equialent/ml, respectively. In conclusion, the blackcurrant Jiaosu had rich organic acid and good antioxidant capacity.
引文
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[19]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):141-145,165.
[20]李世燕,朱丹,牛广财,等.不同发酵工艺对毛酸浆酵素抗氧化性的影响[J].中国酿造,2016,35(7):85-88.
[21]崔国庭,王缎,刘向丽,等.响应面法优化苹果酵素的发酵工艺及其生物活性初探[J].食品工业,2018,39(6):187-192.
[22]赵玉红,刘瑞颖,张立钢.巴氏杀菌对黑加仑果汁特性和DPPH自由基清除能力的影响[J].食品工业科技,2016,37(15):140-144,217.
[23]YANG J,PAULINO R,JANKE-STEDRONSKY S,et al.Free-radicalscavenging activity and total phenols of noni(Morinda citrifolia L.)juice and powder in processing and storage[J].Food Chem,2007,102(1):302-308.
[24]沙如意,王珍珍,陈小伟,等.火龙果酵素在发酵过程中功能成分变化规律及其与抗氧化相关性[J].生物资源,2018,40(3):208-217.
[2]XU Y Q,NIU X J,LIU N Y,et al.Characterization,antioxidant and hypoglycemic activities of degraded polysaccharides from blackcurrant(Ribes nigrum L.)fruits[J].Food Chem,2018,243(3):26-35.
[3]刘鑫,朱丹,牛广财,等.蓝莓酵素发酵工艺优化[J].中国酿造,2018,37(3):171-175.
[4]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.
[5]白浩,文佳嘉,费爽雯,等.酵素的功能与综合应用研究进展[J].食品工业,2017,38(6):270-272.
[6]ROCHAT T,GRATADOUX J J,GRUSS A,et al.Production of a heterologous nonheme catalase by Lactobacillus casei:An efficient tool for removal of H2O2and protection of Lactobacillus bulgaricus from oxidative stress in milk[J].Appl Environ Microbiol,2006,72(8):5143-5149.
[7]沈燕飞,聂小华,孟祥河,等.酵素食品加工微生物与功能特性研究进展[J].浙江农业科学,2019,60(1):112-116.
[8]谭力,鞠熀先,黎介寿.生物样品中短链脂肪酸的提取与测定[J].色谱,2006,24(1):81-87.
[9]蒋增良,刘晓庆,王珍珍,等.葡萄酵素有机酸分析及其体外抗氧化性能[J].中国食品学报,2017,17(5):255-262.
[10]韦仕静,刘涛,葛亚中,等.西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J].现代食品科技,2017,33(8):123-129.
[11]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.
[12]蒋增良,毛建卫,黄俊,等.葡萄酵素在天然发酵过程中体外抗氧化性能的变化[J].中国食品学报,2014,14(10):29-34.
[13]中国生物发酵产业协会.T/CBFIA 08003-2017食用植物酵素[S].北京:中国标准出版社,2017.
[14]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社,2015.
[15]中华人民共和国国家卫生和计划生育委员会、国家食品药品监督管理总局.GB 4789.2-2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[16]中华人民共和国国家卫生和计划生育委员会、国家食品药品监督管理总局.GB 4789.3-2016食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[17]中华人民共和国国家卫生和计划生育委员会、国家食品药品监督管理总局.GB 4789.4-2016食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社,2016.
[18]中华人民共和国国家卫生和计划生育委员会、国家食品药品监督管理总局.GB 4789.10-2016食品微生物学检验金黄色葡萄球菌检验[S].北京:中国标准出版社,2016.
[19]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):141-145,165.
[20]李世燕,朱丹,牛广财,等.不同发酵工艺对毛酸浆酵素抗氧化性的影响[J].中国酿造,2016,35(7):85-88.
[21]崔国庭,王缎,刘向丽,等.响应面法优化苹果酵素的发酵工艺及其生物活性初探[J].食品工业,2018,39(6):187-192.
[22]赵玉红,刘瑞颖,张立钢.巴氏杀菌对黑加仑果汁特性和DPPH自由基清除能力的影响[J].食品工业科技,2016,37(15):140-144,217.
[23]YANG J,PAULINO R,JANKE-STEDRONSKY S,et al.Free-radicalscavenging activity and total phenols of noni(Morinda citrifolia L.)juice and powder in processing and storage[J].Food Chem,2007,102(1):302-308.
[24]沙如意,王珍珍,陈小伟,等.火龙果酵素在发酵过程中功能成分变化规律及其与抗氧化相关性[J].生物资源,2018,40(3):208-217.