强化发酵对诺丽果成分的影响及抗氧化活性研究

Effects of Intensified Fermentation on the Components of Noni Fruit and Its Antioxidant Activity

本文在诺丽果自然发酵基础上接种植物乳杆菌进行强化发酵过程的研究,监测和分析发酵全过程诺丽果的各项理化指标、活性成分含量和抗氧化能力的变化规律,为工业化生产高品质诺丽果发酵液提供工艺和技术参考。结果表明:经23 d强化发酵的诺丽果汁综合质量达到最高,其中pH由4.23下降到3.53,总酸由7.99 mg/m L增加到14.95 mg/m L,可溶性蛋白由0.89 mg/m L下降到0.19 mg/m L,总糖由38.13 mg/m L下降到25.14 mg/m L;为诺丽果发酵液带来不良气味的丁酸含量较自然发酵组(NF组)显著降低(P<0.05);活性成分方面,总酚和总黄酮含量分别达到15.538、0.542 mg/m L,较NF组均有显著性提高(P<0.05);槲皮素含量为初始含量的7倍;体外抗氧化试验方面,强化发酵组(IF组)的总抗氧化能力、对DPPH自由基、羟自由基的清除率均高于NF组,且较诺丽鲜果均有显著提高(P<0.05)。综上,选择强化23 d作为诺丽果强化发酵终点,此时与NF组同期相比,诺丽果中活性成分含量和抗氧化能力显著提高,得到的诺丽发酵果汁营养丰富、风味柔和,可作为诺丽果工业化发酵生产的一项优选工艺。

In this paper,on the basis of natural fermentation of noni fruit,Lactobacillus plantarum was inoculated to strengthen the fermentation process,and the changes of physical and chemical indexes,active components and antioxidant capacity of noni fruit were monitored and analyzed,so as to provide technological and technical references for the industrialized production of high-quality noni fruit fermentation broth.The total quality of noni juice reached the highest after 23 days of intensive fermentation:The p H of noni juice decreased from 4.23 to 3.53,the total acid content increased from 7.99 mg/m L to14.95 mg/m L,the soluble protein decreased from 0.89 mg/m L to 0.19 mg/m L,and the total sugar decreased from 38.13 mg/m L to25.14 mg/m L.The highest content of total phenols and total flavonoids reached 15.538 and 0.542 mg/m L,respectively,which were significantly higher than those in the natural fermentation group(P<0.05).Quercetin was 7 times higher than the original content.The butyric acid content of noni fermentation juice was significantly lower than those of NF group(P<0.05).In vitro antioxidant test,the total antioxidant capacity,DPPH free radical scavenging rate and hydroxyl free radical scavenging rate of the intensified fermentation group(IF group)were all higher than those of NF group,and significantly higher than that of noni fresh fruit(P<0.05).In conclusion,intensified fermentation for 23 d was selected as the end point of intensified fermentation of noni fruit.At this time,compared with NF group,the content of active ingredients and antioxidant capacity of noni fruit were significantly improved.The obtained noni fermentation juice was rich in nutrition and mild in flavor,which could be used as an optimal process for industrial fermentation of noni fruit.