摘要
以大果山楂和红糖为主要原料制备酵素,对其自然发酵过程中的主要组分及抗氧化活性变化进行研究。结果显示,酵素液的pH值在发酵30 d前有少量的变化,之后一直稳定在3.15;发酵25 d时,总糖含量开始迅速降低,55 d后低于0.06 g/mL;酒精度在发酵20 d最高为18.21%vol;此外,总酚含量在发酵20 d内由1.72 mg/mL升高至7.61 mg/mL,之后减少,还原力、2,2-联苯基-1-苦基肼基(2,2-Diphenyl-1-picrylhydrazyl,DPPH)和羟基自由基清除能力也呈先上升后下降的变化趋势。
The enzyme drink was prepared by using Malus domeri(Bois)Chev.and brown sugar as materials,and the main compositions and antioxidant activity during natural fermentation were assessed.Results indicated that the pH value was presented a slightly variation during the first 30 d,and then was kept at 3.15.At the fermentation of 25 d,the total sugar content began to decrease quickly,and was less than 0.06 g/mL at 55 d.The alcohol content reached the maximum of 18.21%vol at 20 d.In addition,the total phenols were increased from 1.72 mg/mL to 7.61 mg/mL during the first 20 d,and then decreased.The reducing capacity,2,2-Diphenyl-1-picrylhydrazyl(DPPH)and hydroxyl radical scavenging ability were all increased firstly and then decreased.
作者
张巧
陈春喜
陈振林
周锦菊
段振华
ZHANG Qiao;CHEN Chun-xi;CHEN Zhen-lin;ZHOU Jin-ju;DUAN Zhen-hua(College of Food and Biological Engineering,Hezhou University,Hezhou 542899,Guangxi,China;Institute of Food Science and Engineering Research,Hezhou University,Hezhou 542899,Guangxi,China;Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables,Hezhou 542899,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第22期15-19,共5页
Food Research and Development
基金
贺州学院校级科研项目(2017ZZZK10)
广西高校大学生创新创业计划项目(201711838007)
现代食品加工新技术研究岗位创新人才培养示范基地建设(桂科AD17195088)
广西特聘专家专项经费(厅发[2016]21号)
关键词
大果山楂
酵素
自然发酵
抗氧化性
Malus domeri(Bois)Chev.
enzyme drink
natural fermentation
antioxidant activity