苹果-沙棘复合果汁益生菌发酵工艺与抗氧化性研究

Study on Fermentation Technology and Antioxidant Activity of Apple-seabuckthorn Compound Juice Probiotics

为探究苹果-沙棘复合果汁的益生菌发酵工艺与抗氧化活性,采用单因素和正交试验优化复合果汁发酵工艺,并测定其理化与微生物指标。以Vc为标准品,研究复合果汁发酵前后对DPPH自由基和ABTS自由基的清除能力。结果表明,复合果汁的最佳发酵工艺为苹果汁与沙棘汁质量比5∶1,益生菌接种量4%,发酵时间48h,发酵温度37℃时,此工艺发酵的果汁颜色呈棕黄色,有轻微的分层与沉淀,具有苹果和沙棘发酵的香味,口感酸甜爽口。感官评分80分,pH为3.69,可溶性固形物为12.4%,总糖含量为66.94mg/mL,总黄酮含量为0.88mg/mL,总酚含量为0.18mg/mL,乳酸菌数8.0×10^(7)CFU/mL,酵母、霉菌、大肠菌群、致病菌含量均符合国家标准。对DPPH自由基和ABTS自由基的清除能力相比发酵前均显著提高,具有一定的抗氧化活性。

In order to explore the probiotic fermentation process and antioxidant activity of apple seabuckthorn compound juice,the fermentation process of compound juice was optimized by single factor and orthogonal test,and its physicochemical and microbial indexes were determined.With VC as the standard,the scavenging ability of compound fruit juice before and after fermentation to DPPH radical and ABTS radical was studied.The results showed that the best fermentation process of compound fruit juice was that the mass ratio of apple juice to seabuckthorn juice was 5∶1;the inoculation amount of probiotics was 4%;the fermentation time was 48 hours;and the fermentation temperature was 37℃.The color of the fermented fruit juice was brownish yellow,with slight stratification and precipitation,with the aroma of apple and seabuckthorn fermentation,and the taste was sour,sweet and refreshing.Sensory score:80 points,pH:3.69,soluble solid content:12.4%,total sugar content:66.94mg/mL,total flavonoids content:0.88mg/mL,total phenol content:0.18mg/mL,number of lactic acid bacteria:8.0×10^(7)cfu/mL,and the contents of yeast,mold,coliform and pathogenic bacteria meet the national standards.The scavenging ability of DPPH radical and ABTS radical was significantly improved compared with that before fermentation,and had certain antioxidant activity.