桑葚醋发酵优化及提取物抗氧化能力分析

Optimization of Mulberry Vinegar Fermentation and Analysis of Antioxidant Capacity of Extract

采用铁氰化钾(K_(3)Fe(CN)_(6))还原法,以正交实验结果分别确定发酵时间、酵母菌含量、醋酸菌含量、发酵温度对桑葚人工发酵阶段的影响;实验表明,桑葚酒精发酵过程中总抗氧化能力最优的条件为:蔗糖含量14 g/100 mL,酵母菌含量5%,温度30℃;桑葚醋发酵过程中总抗氧化能力最优的条件为:酒精发酵时间为5 d,醋酸菌含量1%,温度32℃;分别采用水杨酸法和DPPH法测得桑葚醋提取物对(‧OH)自由基和DPPH自由基有很好的清除作用,其清除率分别可达92.63%、94.48%。实验分析发酵型桑葚醋抗氧化能力变化的可能原因,并为发酵型桑葚醋能够成为新型植物型提取天然抗氧化剂提供理论基础。

In this article, potassium ferricyanide reduction method was used to determine the effects of fermentation time, yeast content, acetic acid bacteria content and fermentation temperature on artificial fermentation process of mulberry through the orthogonal experiment results. The experimental results show that the optimal conditions of total antioxidant capacity were sucrose content of 14 g/100 mL, yeast content of 5% and temperature of 30℃. The optimal conditions of total antioxidant capacity in acetic acid fermentation of mulberry were as follows: Alcohol fermentation time was 5 d, acetic acid bacteria content was 1%, temperature was 32℃;Salicylic acid method and DPPH method were used to determine the hydroxyl radical and DPPH radical scavenging activity of Fructose Fruccini Vinegar extract. The scavenging rates were 92.63% and 94.48%,respectively. The experiment analyzed the possible reasons for the change of antioxidant capacity of fermented mulberry vinegar, and provided a theoretical basis for the fermented mulberry vinegar to be a new type of natural antioxidant extracted from plants.