冬瓜、蒲公英酵素发酵过程中亚硝酸盐含量及其抗氧化活性测定

Determination of Nitrite Content and Antioxidant Index during the Fermentation of Wax Gourd and Dandelion Enzyme

本研究分别以冬瓜和蒲公英为原料,加入植物乳杆菌、嗜热乳杆菌、乳双歧杆菌、干酪乳杆菌及长双歧杆菌5种酵素专用发酵菌粉混合发酵,制作两种酵素,并对两种原料在发酵过程中的亚硝酸盐含量以及抗氧化物质(总酚和维生素C)含量进行了测定与分析。结果表明,亚硝酸盐、总酚以及维生素C含量在发酵过程中均呈先升高后降低的趋势,其中冬瓜酵素亚硝酸盐在60 h达到最高,含量为5.76 mg/kg,蒲公英酵素亚硝酸盐在36 h达到最高,含量为3.13 mg/kg;冬瓜酵素总酚含量在60 h达到最高,含量为0.146μg/mL,蒲公英酵素总酚含量在12 h达到最高,含量为1.599μg/mL;冬瓜维生素C含量在48 h最高,为5.40μg/mL,蒲公英维生素C含量在60 h最高,为7.35μg/mL。两种酵素pH稳定在3~4之间,可溶性固形物总体呈下降趋势。本文可为蒲公英酵素和冬瓜酵素发酵周期的确定以及产品的开发工艺提供了参考。

The enzyme was made by taking wax gourd and dandelion as raw materials and adding five kinds of special fermentation powder for Plant Lactobacillus,Thermophilic Lactobacillus,Bifidobacterium Lactobacillus Lactobacillus Casei and Bifidobacterium Longum for mixed fermentation.The content of nitrite,total phenol and vitamin C were determined during fermentation.The results showed that the content of nitrite,total phenol and vitamin C increased at first and then decreased.Wax gourd reached the peak at 60 h with the content of 5.76 mg/kg,and the enzyme nitrite of dandelion reached the peak at 36 h with the content of 3.13 mg/kg.The total phenol content of wax gourd enzyme reached the highest value at 60 h(0.146μg/mL),and the total phenol content of dandelion enzyme reached the highest value at 12 h(1.599μg/mL).The highest vitamin C content of wax gourd was 5.40μg/mL at the 48 h,and the highest vitamin C content of dandelion was 7.35μg/mL at the 60 h.This paper provided some reference value for the determination of fermentation cycle,production and development of dandelion ferment and wax gourd ferment.