香蕉茎秆汁液发酵产品的功效成分及抗氧化活性分析

Functional component and antioxidant activity analysis of banana stem juice fermentation products

【目的】探究香蕉茎秆汁液发酵产品的功效成分及抗氧化能力,为香蕉茎秆汁液的功能性产品开发利用提供理论支撑。【方法】以香蕉茎秆汁液为原料,添加不同菌剂(K1和开菲尔)进行发酵,分析不同香蕉茎秆汁液含量(100%、50%)发酵产品(乳酸饮料KF100和KF50、酒K100和K50)的功效成分(多酚、单宁、总黄酮)、抗氧化能力(DPPH自由基清除能力、抑制羟自由基能力、抗超氧阴离子自由基能力、金属螯合率)和亚硝酸盐含量的差异,并基于主成分分析法,对香蕉茎秆汁液发酵产品的抗氧化能力进行评价。【结果】香蕉茎秆汁液发酵产品的多酚和单宁含量均高于未发酵香蕉茎秆汁液的多酚(3.05 mg/g)和单宁(37.9 mg/kg)含量,总黄酮均未检出。不同香蕉茎秆汁液含量发酵产品相比,KF100的多酚和单宁含量分别较KF50高24.7%和10.3%,K100的多酚和单宁含量分别较K50高18.7%和32.2%。同香蕉茎秆汁液含量发酵产品相比,KF50和KF100的多酚含量分别较K50和K100低16.3%和12.0%,其单宁含量分别较K50和K100高87.5%和56.4%。香蕉茎秆汁液发酵酒的DPPH自由基清除能力、抑制羟自由基能力和抗超氧阴离子自由基能力强于发酵乳酸饮料,而KF100的金属螯合率最高。主成分分析结果显示,K50的抗氧化活性指标综合评价得分最高。此外,KF100的亚硝酸盐含量最高,达2.3μmol/L,其余3组的亚硝酸盐含量均低于0.5μmol/L。【结论】香蕉茎秆汁液发酵产品具有一定的自由基清除能力和较高的金属螯合作用,其中发酵酒K50抗氧化综合评价排名第1,该结果可为进一步开发香蕉茎秆汁液发酵保健产品提供参考。

【Objective】To explore functional components and antioxidant capacities of banana stem juice fermentation products,so as to provide theoretical support for the development and utilization of functional products of banana stem juice.【Method】Banana stem juice was used as raw material.Different types of bacteria agents,such as K1 and Kefir(KF),were used for fermentation.Fermented products,including lactic acid beverages(KF100 and KF50)and wine(K100 and K50),developed from different percentages of banana stem juice(100%and 50%),were analyzed for selected functional components(polyphenols,tannins,and total flavonoids),antioxidant capacities(DPPH free radical clearance ability,hydroxyl radical inhibition ability,superoxide anion free radical inhibition ability,and metal chelation rate)and nitrite content.Differences in these chemical components and antioxidant capacities were compared among the banana stem juice fermentation products.The data were also evaluated based on the principal component analysis.【Result】Polyphenolic and tannin content of banana stem juice fermentation products were higher than that of unfermented banana stem juice whose polyphenolic and tannin contents were 3.05 mg/g and 37.9 mg/kg,respectively.Flavonoids were not detected in these samples.Comparing the fermentation products fermented by different percentages of banana stem juice,polyphenolic and tannin contents of KF100 were 24.7%and 10.3%,respectively,higher than that of KF50.Polyphenolic and tannin contents of K100 were also 18.7%and 32.2%higher than that of K50,respectively.Among the same banana stem juice fermentation products,polyphenolic content of KF50 and KF100 were 16.3%and 12.0%lower than that of K50 and K100,respectively.Tannin content of KF50 and K100 were 87.5%and 56.4%higher than that of the K50 and K100,respectively.DPPH clearance ability,hydroxyl radical inhibition ability,and of superoxide anion free radical inhibition ability of the banana-stem-juice-fermented wine were higher than the fermented lactic acid beverage.Metal chelation rate of KF100 was also the highest.The result of the principal component analysis showed that K50 had the highest comprehensive evaluation value of the antioxidant activity index.The nitrite content of KF100 was high,reaching 2.3μmol/L,whereas the nitrite content of the other three samples was lower than 0.5μmol/L.【Conclusion】Banana stem juice fermentation products have certain free radical scavenging ability and high metal-chelating effect.The K50 had the highest antioxidative properties.These data can provide a theoretical basis for future development of healthy banana-stem-juice-fermented products.