银耳蓝莓酵素发酵过程中体外抗氧化性能变化及品质的研究

Antioxidant Capacity and Quality Changes of Tremella Bluebarry Enzymes in vitro during Fermentation Process

对银耳蓝莓酵素(tremella blueberry enzymes,TBE)发酵过程中体外抗氧化性能的变化及其理化品质进行研究,从多个体系监测银耳蓝莓酵素发酵过程中抗氧化性能的动态变化。试验结果表明,银耳蓝莓酵素发酵后的总酚含量较发酵前提高了39.99 %;金属离子还原能力、DPPH自由基清除能力、ABTS+自由基清除能力、超氧阴离子自由基清除能力和羟基自由基清除能力与发酵前相比提高了7.30 %、17.21 %、15.40 %、18.07 %和10.47 %;经过皮尔逊相关性分析,自由基清除能力与总酚含量呈显著正相关(P<0.05)。银耳蓝莓酵素发酵后的蛋白酶、脂肪酶、α-淀粉酶和超氧化物歧化酶(superoxide dismutase,SOD)活力分别达到51.10、5.64、0 U/mL和138.75 U/mL。

The changes of antioxidant properties and physical and chemical properties of tremella blueberry enzymes(TBE) during fermentation were studied. The dynamic changes of antioxidant performance during the fermentation of tremella blueberry enzymes were monitored from multiple systems.The results showed that the total phenolic content of the fermentation of tremella blueberry enzyme was 39.99 % higher than that before fermentation;iron ion reduction ability, DPPH free radical scavenging ability, ABTS+ free radical scavenging ability, superoxide anion free radical scavenging ability and hydroxyl radical scavenging The ability increased by 7.30 %, 17.21 %, 15.40 %, 18.07 % and 10.47 % compared with that before fermentation;After Pearson correlation analysis, there was a significant positive correlation between free radical scavenging ability and total phenolic content (P<0.05).The activities of protease, lipase,alpha-amylase and superoxide dismutase(SOD) after fermentation of tremella blueberry enzymes reached 51.10, 5.64,0 U/mL and 138.75 U/mL.