乳杆菌发酵对生姜副产物蒸馏液活性成分及抗氧化活性的影响

Effects of Lactobacillus fermentation on active components andantioxidant activities of distillate of ginger by-product

采用提取精油后的生姜副产物蒸馏液为原料,对比分析植物乳杆菌(Lactobacillus plantarum,Lp)、嗜酸乳杆菌(Lactobacillus acidophilus,La)发酵生姜蒸馏液过程中发酵特性(pH、总酸)、总酚、总黄酮、姜辣素类化合物及抗氧化活性的变化规律。结果表明,两种乳杆菌在生姜蒸馏液中均表现出良好的生长状况,且Lp的发酵性能更佳,发酵24 h总酸含量达到2.89 g/kg。Lp和La发酵液中总酚、总黄酮、6-姜酚含量均呈现先降低后升高的趋势,且发酵结束时含量均显著低于初始含量,姜酮含量无显著性变化。发酵过程中,除ABTS阳离子自由基清除率降低外,Lp、La发酵液的抗氧化活性(DPPH自由基清除率、羟自由基清除率、亚硝基清除率、还原力和总抗氧化能力)均呈现上升的趋势。相关性分析结果表明,抗氧化活性与6-姜酚、8-姜酚、6-姜烯酚、总酚、总黄酮含量的变化显著相关(P<0.05)。实验结果表明,这两种乳杆菌发酵可以有效利用生姜蒸馏液中的营养物质并显著提高其抗氧化活性,其中植物乳杆菌发酵效果更好。

The distillate of ginger by-product was utilized after the extraction of essential oil as the raw material,and ginger distillate fermented by Lactobacillus plantarum(Lp)and Lactobacillus acidophilus(La)was compared and analyzed to observe the changing patterns of the fermentation characteristics(pH,total acid),total phenols,total flavonoids,gingerol compounds,and antioxidant activities.The results showed that both strains exhibited good growth in the ginger distillate,and Lp fermented better,with the total acid content of 2.89 g/kg at 24 h.The contents of total phenols,flavonoids,and 6-gingerol in Lp and La fermentation broth all decreased first and then increased,and their contents at the end of fermentation were all lower than that of the original ones,whereas the level of zingerone had no significant change.During fermentation,in addition to the ABTS radical scavenging rate,the antioxidant activities of Lp and La fermentation broth(DPPH radical scavenging rate,·OH scavenging rate,nitroso scavenging rate,reducing power,and total antioxidant capacity)were all elevated.Correlation analysis suggested that the antioxidant activity was significantly correlated with the contents of 6-gingerol,8-gingerol,6-shogaol,total phenols,and total flavonoids(P<0.05).The results revealed that Lactobacillus fermentation could effectively utilize nutrients in ginger distillate and improve antioxidant activities,among which L.plantarum fermented better.