酵母、乳酸菌作为发酵剂对天麻总酚含量及还原能力的影响

Effects of Yeast and Lactic Acid Bacteria as Starter on Total Phenol Content and Reducing Ability of Gastrodia elata

本文以酿酒酵母、保加利亚乳杆菌、嗜热链球菌为发酵剂对天麻进行发酵,研究发酵和浸提作用对天麻素、对羟基苯甲醇、总酚含量和还原力的影响,以期对天麻酒、酵素的开发提供参考。结果表明,酒精发酵和乳酸发酵过程能有效促进对羟基苯甲醇转化为天麻素,发酵剂对天麻素和对羟基苯甲醇总含量有不同影响;添加发酵剂与对照组比较,总酚含量均降低,酿酒酵母对总酚含量降低的影响更大;酵母和乳酸菌参与发酵会影响天麻的还原能力,在0.1~0.4 mL的体积范围内,只有酿酒酵母作用的天麻发酵液还原能力最强。

In this paper,Saccharomyces cerevisiae,lactic acid bacteria bulgaricus and Streptococcus thermophilus were used as fermentation agents to ferment Gastrodia elata Blume.The effects of fermentation and extraction on the contents of gastrodin,4-Hydroxybenzyl alcohol,total phenol and reducing power were studied in order to provide reference for the development of Gastrodia elata wine and fermented beverage.The results showed that Ethanol Fermentation and lactic acid fermentation could effectively promote the conversion of 4-Hydroxybenzyl alcohol to gastrodin,and the fermentation agents had different effects on the total contents of gastrodin and 4-Hydroxybenzyl alcohol;compared with the control group,the content of total phenols was decreased,and Saccharomyces cerevisiae had more influence on total phenol content;the participation of yeast and lactic acid bacteria in the fermentation could affect the reducing ability of Gastrodia elata Blume.In the volume range of 0.1~0.4 mL,Saccharomyces cerevisiae had the strongest effect on the reducing force of Gastrodia elata fermentation.