不同发酵剂菌种对蓝莓-桑葚复合酵素抗氧化活性的影响

Effect of Different Fermentation Strains on the Antioxidant Activity of Blueberry-Mulberry Complex Fermented Liquor

以蓝莓与桑葚为主要原料制备酵素,通过使用不同的发酵剂菌种,即自然发酵、酵母发酵、乳酸菌发酵、复合菌种发酵(酵母+乳酸菌),对发酵过程中感官、可溶性固形物含量、pH值、总酚含量、超氧阴离子自由基清除率、羟基自由基清除率、DPPH自由基清除率以及超氧化物歧化酶(SOD)活力进行测定,从而探究不同发酵菌种对蓝莓-桑葚复合酵素抗氧化活性的影响。结果表明:混菌发酵方式优于单菌种发酵和自然发酵方式,能显著提升蓝莓-桑葚复合酵素中总酚含量,并提升其抗氧化能力。混菌发酵72 h时,总酚含量(0.56 mg/mL)、超氧阴离子自由基清除率(48.01%)最高;发酵60 h时,羟基自由基清除率(71.5%)、DPPH自由基清除率(88.89%)、超氧化物歧化酶活力(36.7 U/mL)以及感官评分(94.8)最高,pH值与可溶性固形物含量与单菌种发酵差异不大。

The enzyme is prepared with blueberries and mulberries as the main raw materials.By using different fermentation strains,that is,natural fermentation,yeast fermentation,lactic acid bacteria fermentation and complex strain fermentation(yeast+lactic acid bacteria),the sensory,soluble solid content,pH,total phenol content,superoxide anion radical scavenging rate,hydroxyl radical scavenging rate,DPPH free radical scavenging rate and superoxide dismutase(SOD)activity were determined,thus to explore the effect of different fermentation strains on the antioxidant activity of blueberry-mulberries compound fermented liquor.The results showed that the mixed fermentation method was superior to the single fermentation and natural fermentation,which could significantly increase the total phenol content in the blueberry-mulberry complex fermented liquor,and enhance its antioxidant capacity.The total phenol content(0.56 mg/mL)and superoxide anion radical scavenging rate(48.01%)were the highest after mixed fermentation for 72 h.After 60 h fermentation,the hydroxyl radical scavenging rate(71.5%),DPPH radical scavenging rate(88.89%),superoxide dismutase activity(36.7 U/mL)and sensory score(94.8)reached the highest.The pH value and soluble solid content were not significantly different from those of single fermentation.