野木瓜酵素发酵过程中活性成分的变化

Changes in Active Components in Stauntonia chinensis Ferment during Fermentation

本研究以贵州野木瓜为原料,采用三种优势菌群为不同的发酵剂制备野木瓜酵素,并分析不同发酵剂对其主要活性物质(总三萜、总黄酮、儿茶素、超氧歧化酶SOD)含量损耗的影响,结果表明:高效酒曲发酵结束后总三萜由6.79 mg/100 mL降低到5.71 mg/100 mL,降低了15.91%,总黄酮含量下降了40.00%,儿茶素含量下降了37.78%,SOD活性下降了56.32%;曲王发酵结束后总三萜含量下降了38.73%,总黄酮含量下降了58.82%,儿茶素含量下降35.56%,SOD活性下降了42.27%,变化显著(p<0.05);甜酒曲发酵结束后总三萜升高0.74%,总黄酮含量下降15.89%,儿茶素含量下降0.11%,SOD活性下降了48.73%。综上可知,不同的发酵剂发酵后活性物质成分均有损耗,优势菌群不同,损耗程度有所差异,其中采用酵母菌、醋酸菌、乳酸菌复配而成的甜酒曲发酵结束后活性成分的衰减程度最低,因此,以酵母菌、醋酸菌、乳酸菌复配而成的发酵剂可应用于野木瓜酵素工业化生产中。

In this study,Stauntonia chinensis ferment was prepared through using wild Stauntonia chinensis grown in Guizhou province as the raw material,and three different dominant microflora as the starter cultures.The loss of the major active substances total triterpenes,total flavonoids,catechins and superoxide dismutase(SOD)were analyzed.The results showed that after efficient fermentation with starter cultures,the total triterpenes decreased from 6.79 mg/100 mL to 5.71 mg/100 mL(decrease by 15.91%),with the total flavonoid content,catechin content and SOD activity decreasing by 40.00%,37.78%and 56.32%,respectively.After the fermentation with king starter cultures,the contents of total triterpenoids,total flavonoids and catechins,and SOD activity decreased by 38.73%,58.82%,35.56%and 42.27%(p<0.05),respectively.After the fermentation with sweet starter cultures,the content of total triterpenoids increased by 0.74%,whilst the total flavonoid content,content of catechins,and SOD activity decreased by 15.89%,0.11%and 48.73%,respectively.In conclusion,the fermentation using different starter cultures led to a loss of active components in Stauntonia chinensis ferments,with different dominant microflora causing different extents of loss.Among which,the decreases of the active components in the ferments were the lowest when the composite sweet starter cultures(consisting of yeast,acetic acid bacteria and lactic acid bacteria)was used.Therefore,the composite starter culture composed of yeast,acetic acid bacteria and lactic acid bacteria can be applied in the industrial production of Stauntonia chinensis ferments.