生姜酵素发酵过程中生物活性成分含量及其抗氧化活性的变化

Changes of Bioactive Components and Antioxidant Activities about Ginger Jiaosu During the Fermentation Process

以生姜作为发酵原料,通过加入酵母菌、副干酪乳酸菌、醋酸杆菌(沪酿1.01)进行复合菌发酵制得生姜酵素,定期取样以测定生姜发酵过程中6-姜酚、姜辣素含量的变化,以表征生姜发酵过程生物活性的变化,测定发酵过程中抗氧化活性物质总酚及黄酮的含量,通过测定DPPH自由基清除率,来表征生姜发酵过程中抗氧化活性的变化。结果表明:生姜酵素发酵的15 d过程中,发酵的p H在不断下降,最终降至3.51;6-姜酚含量在第2 d达到最高,为130.02μg/m L;姜辣素总含量在第4 d达到最高(2.46%),整体从最初含量2.24%小幅度上升至2.40%,表明生姜发酵后生物活性成分含量保持较好;抗氧化性指标黄酮的含量在第2 d最高,以芦丁当量计为0.131 mg/g,之后含量稍有降低;DPPH自由基清除率在发酵前6 d内处于上升趋势,第6 d达到最高94.33%;总酚含量的变化趋势与DPPH自由基清除率基本相同,发酵终期其含量以没食子酸当量计,较初期升高了0.02 mg GAE/g,两者的测定数据说明,生姜酵素在发酵过程中的抗氧化性保持较好。

Ginger was used as the raw material for fermentation,the ginger jiaosu was manufactured by compound bacteria fermentative of yeast,Lactobacillus paracasei and acetic acid bacteria（ Hu Niang 1.01）.Samples were taken periodically to determine the changes in contents of 6-gingerol and gingerol to characterize the changes in biological activity of ginger fermentation process.The content of total phenols and flavonoids was measured during fermentation. And the changes of DPPH radical scavenging rate were used to characterize the changes in antioxidant activity during ginger fermentation. The results showed that,during the 15 days of fermentation of ginger jiaosu,the p H of the fermentation were declined eventually to 3.51,the6-gingerol＇s content reached the highest pot,130.02 μg/mL,at the second day. The total content of gingerols reached the highest level on the 4 th day,which was 2.46%,and the whole content increased from 2.24% to 2.40%.Being counted as rutin,the highest content of flavonoids about the antioxidant index was 0.131 mg/g on the second day,and after that,the content got slightly reduced,and the DPPH free radical scavenging rate was increased in the six days during the beginning of fermenting,and got the highest level,94.33%,on the 6 th day.The trend of the scavenging rate the total phenolics was the same as that of DPPH free radical. At the end of fermentation,being counted as gallic acid,the content of total phenolicswas increased by0.02 mg/g. Both of measured datas showed that the antioxidant activity of ginger jiaosu would remaine well in the fermentation process.