不同发酵菌及酶处理的蜜桃酵素体外抗氧化活性比较

Comparison of in vitro Antioxidant Activity of Peach Jiaosu treated with Different Bacteria and Enzymes

以蜜桃为原料,利用不同菌发酵和不同酶预处理蜜桃制备蜜桃酵素,探究不同菌发酵和酶处理对蜜桃酵素发酵和活性的影响。不同菌发酵的蜜桃酵素的p H值和可溶性固形物含量在发酵初期下降较快,发酵20h后期趋缓;而清除O2·^-和DPPH·的能力在发酵初期提升较快,发酵50 h后趋缓。发酵60 h后,各组的可溶性固形物含量由5.00°Brix降至约3.60°Brix;酵母菌发酵蜜桃酵素清除O2·^-和DPPH·的能力都较高,分别为43.70%和38.25%。蜜桃酵素感官评定得分高低对应发酵菌依次为:酵母菌、双歧杆菌-7菌和10菌、乳链球菌-5菌、植物乳杆菌。两种果胶酶和纤维素酶1.5L能显著增加蜜桃浆液的可溶性固形物含量;酶解预处理能够提高蜜桃浆液本身的O2·^-和DPPH·的能力。果胶酶处理可以得到澄清的蜜桃酵素液,且能提高蜜桃酵素的风味,其中经果胶酶SPL处理的蜜桃酵素的香气和滋味最优。

Peach jiaosu was prepared by fermentation with different bacteria and pretreated with different enzymes, and the effects of fermentation with different bacteria and enzyme treatments on the fermentation and antioxidant activity of peach jiaosu were investigated. The p H value and soluble solids content of peach jiaosu decreased rapidly in the initial stage of fermentation and slowed down in the later stage. The ability of scavenging O2·^- and DPPH· increased rapidly in the initial stage of fermentation, but slowed down after 50 h of fermentation. After 60 hours of fermentation, the soluble solids content of each group decreased from 5.00 °Brix to about 3.60 °Brix. Peach jiaosu produced by yeast had higher ability to scavenge O2·^- and DPPH·, 43.70% and 38.25% respectively. According to the sensory evaluation results from high to low score, the order of fermentation bacteria were yeast, bifidobacterium-7 and 10, streptococcus lactis-5 and lactobacillus plantarum. Both pectinase and cellulase 1.5 L could significantly increase the soluble solids content in peach juice. Enzymatic pretreatment could improve the ability of scavenging O2·^- and DPPH· of peach serum. The clarified peach fermentation liquid could be obtained by pectinase treatment, which could also improve the flavor of peach jiaosu. The peach jiaosu treated by pectinase SPL had the best aroma and taste.