混菌发酵香蕉醋的工艺优化及抗氧化活性研究

Optimization and Antioxidant Activity of Mixed Fermentation Banana Vinegar

以酒精度6.0%vol的香蕉酒为发酵原料,利用醋化剂和植物乳杆菌进行混菌发酵酿造香蕉醋。采用单因素和正交实验优化发酵工艺条件,并与醋化剂发酵香蕉醋的理化指标及抗氧化活性作比较。结果表明,混菌发酵香蕉醋的最佳条件为:活化好的醋化剂和植物乳杆菌种子液按体积比1:1的混合,接种量为8%,发酵温度为30℃,发酵时间为6 d。在此优化条件下,酿造的混菌发酵香蕉醋口感怡人、风味良好,感官评分为91.33分,pH值为3.04,可溶性固形物为5.68%,总酸为38.58 g/L,优于单菌发酵香蕉醋。该香蕉醋的多酚含量为0.30 mg/mL,黄酮含量为0.42 mg/mL,对DPPH.和ABTS^(+).及羟自由基的清除率分别为88.24%、50.16%、47.35%,表明混菌发酵所得的香蕉醋具有一定的抗氧化活性。

Using banana wine with alcohol content of 6.0%vol as fermentation material,banana vinegar was produced by mixed fermentation of acetate and Lactobacillus plantarum.Single factor and orthogonal experiments were used to optimize fermentation conditions,and the physical and chemical indexes and antioxidant activities of banana vinegar fermentation by acetate were compared.The results indicated that the optimum fermentation conditions for banana vinegar were mixed inoculation amount of 8%,fermentation temperature of 30℃and fermentation days of 6 d.Under these optimized conditions,the mixed fermentation banana vinegar had pleasant taste and good flavor,sensory score of was 91.33 points,pH value was 3.04,soluble solid was 5.68%,total acid was 38.58 g/L,which was better than that of single fermentation banana vinegar.The polyphenols and flavonoids of the banana vinegar were 0.30 mg/mL and 0.42 mg/mL,The scavenging rates of DPPH.,ABTS^(+).and hydroxyl radical were 88.24%,50.16%and 47.35%,respectively,indicating that the banana vinegar obtained by mixed fermentation had certain antioxidant activity.