乳酸菌发酵对玫瑰花营养成分及其抗氧化性

Lactobacillus Fermentation on Nutritional and Antioxidant Activity of Rose

试验采用乳酸菌进行发酵,考察乳酸菌发酵前后玫瑰花总糖含量、多糖含量、游离氨基酸含量、VC含量、总黄酮含量等营养成分的变化,同时比较乳酸菌发酵玫瑰花前后抗氧化能力的强弱。结果显示,玫瑰花经乳酸菌发酵后,玫瑰花的营养成分和抗氧化性均有一定程度的提高,其中总糖含量降低29.24%,多糖含量变化不明显,仅下降5.33%,游离氨基酸含量、总黄酮含量、VC含量分别增加16.46%,23.97%和13.56%,·OH清除率、DPPH·清除率及脂质过氧化物清除能力分别比发酵前上升20.63%,27.08%和13.62%。

The total sugar content,polysaccharide content,free amino acid content,VC content,total flavonoids content,scavenging OH radical,scavenging DPPH radical,and scavenging lipid peroxide radical of roses before and after fermentation by lactic acid bacteria were investigated.The results showed that the nutritional and antioxidant properties of roses were improved to some extent after fermentation by lactic acid bacteria,and total sugar content decreased by 29.24%;The change of polysaccharide content was not obvious,and decreased by 5.33%;Free amino acid content,VC content,total flavonoids content were increased 16.46%,23.97%,and 13.56%,and scavenging rates of OH radical,scavenging rate of DPPH radical,scavenging rate of lipid peroxide radical of roses were increased 20.63%,27.08%,and 13.62%before and after fermentation by lactic acid bacteria.