桑葚发酵工艺及其抗氧化活性

The Changes of Antioxidant Activity during Mulberry Fermentation

探究桑葚发酵工艺并研究桑葚发酵过程中抗氧化活性变化。以桑葚为主要原料,通过单因素和正交试验对桑葚发酵工艺进行相关研究,并对桑葚发酵饮料体外抗氧化活性测定,几种桑葚食品的抗氧化活性的对比、桑葚样品抗氧化性与VC抗氧化性的对比,来判断桑葚发酵前后抗氧化活性的变化。结果表明,桑葚发酵的最优工艺条件为:接种量2.0%、发酵温度36℃、发酵时间48 h,此时抗氧化活性检测得出,桑葚果酒对超氧基清除率的能力最强,清除率为42.86%;桑葚发酵液对羟自由基的清除能力最强,清除率为65.83%;桑葚发酵液对DPPH自由基的清除能力最强,清除率为78.92%;桑葚发酵液总抗氧化能力最高,总抗氧化能力为14.52 unit/mL。研究表明桑葚通过乳酸发酵能提高总抗氧化能力。

Explore the mulberry fermentation process and study the changes of antioxidant activity during mulberry fermentation. Using mulberry as the main raw material, the fermentation technology of mulberry was studied by single factor and orthogonal experiment, the antioxidant activity of mulberry fermented beverage in vitro was determined, and the antioxidant activity of several mulberry foods was compared. In order to judge the changes of antioxidant activity of mulberry before and after fermentation, the antioxidant activity of mulberry samples was compared with that of VC. The result showed that the optimum technological condition of mulberry was inoculation amount 2.0%, fermentation temperature 36 ℃, fermentation time 48 h. Under this condition, the antioxidant activity of mulberry wine was the best, and the clearance rate was 42.86%;The scavenging ability of mulberry fermentation broth to hydroxyl radical was the strongest, and the clearance rate was 65.83%;The scavenging ability of mulberry fermentation broth to DPPH radical was the strongest, and the clearance rate was 78.92%. The total antioxidant capacity of mulberry fermentation broth was the highest, and the total antioxidant capacity was 14.52 unit/mL. It was proved that mulberry lactic acid fermentation could improve the total antioxidant capacity.