酿酒酵母枸杞发酵物抗氧化性能研究

Study on the Antioxidant Activity of the Wolfberry Fermentation by Saccharomyces cerevisiae

以编号为TJKD01~TJKD21的酿酒酵母和宁夏枸杞为原料,以多糖为主要指标,筛选获得了一株能够提高多糖含量的酿酒酵母。检测发酵前后主要成分多糖、多酚、黄酮、类胡萝卜素的含量变化,并用DPPH自由基清除法、邻二氮菲-Fe^(2+)氧化法和邻苯三酚自氧化法考察枸杞发酵物的抗氧化性能变化。试验结果表明,编号为TJKD08的酿酒酵母发酵可以提高多糖和多酚含量。发酵后多糖和多酚含量分别提高了27.6%和77.8%。发酵后DPPH自由基IC_(50)由0.78 g/L变为0.43 g/L,羟自由基IC_(50)由14.1 g/L变为8.2 g/L,超氧阴离子自由基IC_(50)由7.7 g/L变为5.4 g/L,抗氧化能力得到提高。

Using Saccharomyces cerevisiae （TJKD01-TJKD21） and Ningxia wolfberry as raw materials, polysaccharides was selected as the main index to obtain a strain of Saccharomyces cerevisiae which could in-crease the polysaccharides content.The contents of polysaccharides, polyphenols, flavonoids and carotenoids were determined before and after fermentation.The antioxidant activities of the fermented products of Lycium barbarum L. were studied by DPPH radical scavenging method, phenanthroline-Fe2＋oxidation method and py-rogallolautoxidation method.The results showed that fermentation with TJKD08 could enhance the content of polysaccharides and polyphenls. After fermentation the polysaccharides and polyphenols content increased by 27.6%and 77.8%, respectively.After fermentation DPPH free radicals IC 50 changed from 0.78 g/L to 0.43 g/L, hydroxyl free radical IC50 changed from 14.1 g/L to 8.2 g/L, IC50 on superoxide anion free radical changed from 7.7 g/L to 5.4 g/L, antioxidant capacity has been improved.