大果山楂酵素发酵过程中组分及抗氧化性研究

Research of Compositions and Antioxidant Activity during Natural Fermentation of Malus domeri(Bois) Chev.Enzyme Drink

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.