环保酵素发酵过程中活性成分及抗氧化能力变化

Changes of Active Components and Antioxidant Capacity During Garbage Enzyme Fermentation

为探究环保酵素发酵期间活性成分及抗氧化能力动态变化,明析影响抗氧化能力的主要成分,该文以常见废弃蔬果皮为原料制备8种环保酵素,对发酵过程中活性成分含量及抗氧化能力进行测定,通过SPSS和Gephi进行相关性分析,研究影响抗氧化能力的因素。结果表明,8种环保酵素的活性成分含量和抗氧化能力存在一定差异,其中果混酵素(MF)的总抗氧化能力最高为2.17 mg/mL,葡萄皮酵素(SG)的羟基自由基清除率最高为43.29%,土豆皮酵素(SP)的超氧自由基清除率为83.33%;3种优选酵素(MF、SG、SP)发酵过程中总糖、还原糖、pH和纤维素酶活整体呈下降趋势,总酸、淀粉酶活和超氧化物歧化酶活(SOD)整体呈上升趋势;3种优选酵素对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基、1,1-二苯基-2-苦苯肼(DPPH)自由基和超氧自由基的清除率均能达到100%;相关性分析显示,环保酵素的抗氧化能力与其活性成分有关,pH是影响发酵体系抗氧化能力的主要指标。

In order to explore the dynamic changes of active components and antioxidant capacity of garbage enzymes during fermentation,the main components affecting antioxidant capacity were analyzed.Eight kinds of garbage enzymes were prepared from common waste vegetable and fruit skins.The contents of active components and antioxidant capacity during fermentation were determined.Correlation analysis was conducted by SPSS and Gephi to study the factors affecting antioxidant capacity.The results showed that there were some differences in the contents of active components and antioxidant capacity of eight kinds of garbage enzymes.The total antioxidant capacity of mixed fruit enzyme(MF)was 2.17 mg/mL,hydroxyl radical scavenging rate of single grape peel enzyme(SG)was 43.29%,superoxide radical scavenging rate of single potato peel enzyme(SP)was 83.33%.The total sugar,reducing sugar,pH and cellulase activity of the three preferred enzymes(MF,SG and SP)showed a decreasing trend,while the activities of total acid,amylase and superoxide dismutase(SOD)showed an increasing trend.The scavenging rates of 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS)radical,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and superoxide free radical of the three optimal enzymes could reach 100%.Correlation analysis showed that the antioxidant capacity of garbage enzymes was related to its active components,and p H was the main index that affected the antioxidant capacity of fermentation system.