发酵条件对苹果酵素品质及生物活性的影响

Effect of Fermentation Conditions on Qualities and Biological Activities of Apple Enzyme

为了研究发酵条件对苹果酵素品质及生物活性的影响,采用自然发酵方式制备苹果酵素,研究初始pH、糖添加量、料液比对苹果酵素pH、可溶性固形物、总酸、感官品质等品质指标,SOD、纤维素酶、蛋白酶、淀粉酶和脂肪酶等功效酶活性,DPPH、超氧阴离子、羟基、ABTS等自由基清除能力以及还原力的影响。结果表明,在初始pH 4.5、糖添加量15.00%、料液比值200 g/L时,苹果酵素产品的pH和可溶性固形物较低,总酸含量和感官评价较高,SOD、纤维素酶、蛋白酶、淀粉酶和脂肪酶等5种功效酶活力较好,DPPH、超氧阴离子、羟基、ABTS等4种自由基清除能力和还原力较高,该研究为苹果酵素产品质量控制和指导生产实践提供部分理论依据。

It is in order to study the effect of fermentation conditions on the qualities and biological activities of apple enzyme by natural fermentation.Investigate the effects of initial pH value,sugar addition and solid-liquid ratio,for its pH,soluble solids,total acid,sensory evaluation,SOD activity,cellulase activity,protease activity,amylase activity,lipase activity,DPPH free radical scavenging ability,superoxide anion free radical scavenging ability,hydroxyl free radical scavenging ability,ABTS free radical scavenging ability and reducing power.The results showed that that under the initial pH 4.5,sugar addition 15%and solid-liquid ratio 200 g/L of apple enzyme,the pH and soluble solids were lowest,the total acid content and sensory evaluation were highest,and the effective enzymes,free radicals scavenging ability and reducing power were highest.The process conditions were suitable for the natural fermentation of apple enzyme.The study would provide some theoretical basis for the quality control of apple enzyme products and guide the production practice.