不同处理对梨酵素抗氧化活性的影响

Effects of Different Treatments on the Antioxidant Activity of Pear Enzyme

本实验以新鲜的宁陵金顶谢花酥梨为原料,通过自然发酵、酵母菌发酵、乳酸菌发酵制作梨酵素,对比切丁处理和打浆处理对梨酵素发酵过程中理化指标和抗氧化活性的影响。结果表明,切丁处理后,酵母菌发酵优于自然发酵和乳酸菌发酵,梨酵素的还原力为2.40,多酚含量为35.57 mg·mL^(-1),羟自由基清除率为90.35%,DPPH自由基清除率为81.31%,ABTS自由基清除率为92.17%。打浆处理后,自然发酵比菌种发酵效果好,酵素液的还原力为2.36,多酚含量为34.81 mg·mL^(-1),羟自由基清除率为88.89%,DPPH自由基清除率为80.17%,ABTS自由基清除率为91.74%。

In this experiment,fresh Ningling Jindingxiehua pears were used as raw materials to produce pear enzymes through natural fermentation,yeast fermentation,and lactic acid bacteria fermentation.The effects of dicing treatment and beating treatment on the physical and chemical indexes and antioxidant activity of pear enzymes during fermentation were compared.influences.The results showed that after dicing treatment,yeast fermentation was better than natural fermentation and lactic acid bacteria fermentation.The reducing power of pear enzyme was 2.40,the polyphenol content was 35.57 mg·mL^(-1),the hydroxyl radical scavenging rate was 90.35%,and DPPH free radicals.The scavenging rate was 81.31%,and the ABTS free radical scavenging rate was 92.17%.After the beating treatment,the natural fermentation effect is better than that of the strain fermentation.The reducing power of the enzyme solution is 2.36,the polyphenol content is 34.81 mg·mL^(-1),the hydroxyl radical scavenging rate is 88.89%,and the DPPH free radical scavenging rate is 80.17%.The free radical scavenging rate of ABTS was 91.74%.