刺梨果渣发酵前后活性成分及抗氧化能力的比较研究

Comparative Study on Active Components and Antioxidant Capacity of Rosa roxburghii Tratt.Fruit Residue Before and After Fermentation

利用2株植物乳杆菌对刺梨果渣进行发酵,测定发酵前后的相关活性成分、有机酸含量,并评价两者的抗氧化能力,结果表明:2株菌株发酵后纤维素酶、过氧化氢酶和蛋白酶活性均高于发酵前;发酵后的总酚、类黄酮、单宁含量均低于发酵前,且单宁发酵后的下降趋势最大;发酵后的酵素液中含有草酸、乳酸、柠檬酸、酒石酸、乙酸,其中乳酸含量最高,且以植物乳杆菌CL12发酵的有机酸含量均高于以植物乳杆菌2180发酵的酵素液,抗坏血酸含量均变化不大;经发酵后的抗氧化能力均高于发酵前,且以植物乳杆菌CL12发酵的抗氧化能力除ABTS自由基清除率外,其余指标均高于植物乳杆菌21802发酵液,且各项指标存在差异。由相关性分析可知,总酚含量与Fe3+还原力、DPPH自由基清除率、超氧阴离子清除率和ABTS自由基清除率之间呈现极强相关,发酵前后的活性物质与抗氧化能力存在一定的相关性。

The related active ingredients and organic acid contents of Rosa roxburghii fruit residue before and after fermentation were measured and the antioxidant capacity was evaluated by two strains of Lactobacillus plantarum.The results showed that the cellulase,catalase and protease activities of two strains after fermentation were higher than before fermentation.The total phenol,flavonoids and tannin content after fermentation were lower than before fermentation.And the greatest decline trend was the tannin’s.The fermented solution contained oxalic acid,lactic acid,citric acid,tartaric acid and acetic acid.The content of lactic acid was the highest.The organic acid content fermented by strain CL12 was higher than that fermented by stain 2180.The content of ascorbic acid did not change much.The antioxidant capacity after fermentation was higher than before fermentation,and the antioxidant capacity of fermentation with stain CL12 were higher than that of stain 21802 except ABTS scavenging rate.From the correlation analysis,it could be found that the total phenol content was strongly correlated with the Fe3+reducing power,DPPH scavenging rate,superoxide anions scavenging rate and ABTS scavenging rate.And the active substances before and after fermentation had a certain correlation with the antioxidant capacity.