发酵条件对小米酸粥中多酚含量的影响及其主要组分研究

Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee

探究小米酸粥发酵过程中发酵时间及发酵温度对多酚含量的影响,并对比小米酸粥与小米粥中主要成分差异。结果显示,小米酸粥中多酚含量随时间增加而增多,在20 h处达到最大值。在32℃的发酵温度下,小米酸粥中多酚含量最多。与小米粥相比,小米酸粥降低了煮制导致的多酚损耗,且酸粥中多酚抗氧化活性较小米粥高。小米酸粥中蛋白、脂肪含量均较高,分别达到13.5 mg/100 g及6.2 mg/100 g,而淀粉含量较低为53.4 mg/100 g,与小米粥相比降低了8.7 mg/100 g。此外,小米酸粥发酵可增加不可溶性膳食纤维含量及上清液中的游离色氨酸含量。

This experiment explored the effects of fermentation time and temperature on polyphenol content in millet sour congee fermentation,and further compared the differences of main components between millet sour congee and millet congee.The results showed that the content of polyphenols in millet sour congee increased with time,and reached the maximum at 20 h.At the fermentation temperature of 32℃,the content of polyphenols in millet sour congee was the highest.Compared with millet congee,millet sour congee reduced the polyphenol loss caused by cooking,and the antioxidant activity of polyphenols in sour congee was higher than that of millet congee.The contents of protein and fat in millet sour congee were higher,reaching 13.5 mg/100 g and 6.2 mg/100 g respectively,while the starch content(53.4 mg/100 g)was 8.7 mg/100 g lower than that of Millet Congee.In addition,the fermentation of sour congee also increased the content of insoluble dietary fiber and the content of free tryptophan in the supernatant.This study provides theoretical support for further research and development of millet sour congee related dietary food.