南瓜汁在乳酸发酵过程中营养成分的变化研究

A Study on the Changes of Nutriments in Cushaw Juice during Fermentation Caused by Lactobacillus

主要对南瓜汁在乳酸发酵过程中重要营养物质如氨基酸总量、总糖、还原糖、南瓜多糖、维生素C、胡萝卜素等含量的变化情况进行了研究。结果表明,乳酸菌的发酵对南瓜中重要保健成分南瓜多糖含量的影响不大,氨基酸总量有所增加,而维生素C、类胡萝卜素以及还原糖等成分的含量都有不同程度的减少。实验为南瓜汁乳酸发酵工艺条件的改进提供了参考依据。

This paper makes a study on the changes of such nutrient contents in fermented cushaw juice as reducing sugar, polysaccharide, vitamin C, carotenoid and amino acid. Results show that fermentation has little effect on polysaccharide, amino acid content increased a little, and vitamin C, carotenoid and reducing sugar content reduced in different degrees. Such a study provides references for the improvement of fermenting technology of cushaw juice.