菊芋块茎天然发酵过程中理化指标及抗氧化特性研究

Study on the changes of physical and chemical indexes and antioxidant properties of Jerusalem artichoke tuber during natural fermentation

为明确菊芋块茎在天然发酵过程中理化指标及抗氧化特性的变化规律,以菊芋块茎为材料,分析天然发酵过程中菊芋块茎的总糖、还原糖、菊糖、多酚含量、DPPH自由基清除率和·OH自由基清除率的变化情况。结果表明,总糖、菊糖和还原糖含量整体随发酵时间的延长而逐渐降低,变化范围分别为2 058~675,1 910~653,148~22 mg/mL;多酚含量随发酵时间的延长呈先下降后上升再下降的趋势,范围为3.22~2.58 mg/mL;DPPH自由基清除率随着发酵的进行而不断增加,在发酵至第25 d时达到92.14%;·OH自由基清除率随着发酵时间的延长呈先下降后上升再下降的趋势。说明天然发酵可有效降低菊芋块茎发酵液中的还原糖含量、改善菊糖结构、提升抗氧化活性。研究为菊芋块茎发酵新产品的开发提供必要的理论依据。

In order to clarify the changes in physical and chemical indexes and antioxidant characteristics of jerusalem artichoke tubers in the natural fermentation process,the total sugar,reducing sugar,inulin,polyphenol content,DPPH(2,2-diphenyl-1-picrylhydrazyl)radical scavenging activity and hydroxyl radical(·OH)scavenging activity of Jerusalem artichoke tubers in the natural fermentation process were analyzed by using jerusalem artichoke as the material.The results show that the total sugar,inulin and reducing sugar content in the natural fermentation process of jerusalem artichoke tuber gradually decreases with the prolongation of fermentation time,ranging from 2058 to 675,1910 to 653,148 to 22 mg/mL,respectively.The polyphenol content shows a trend of first decreasing and then rising and then decreasing with the extension of fermentation time,ranging from 3.22 to 2.58 mg/mL.The DPPH radical scavenging activity increases with the progress of fermentation and the activity reaches 92.14%when fermentation reaches the 25th day;the change of·OH scavenging activity as a whole shows a trend of first decreasing and then rising and then decreasing with the extension of fermentation time.It shows that it can effectively reduce the reducing sugar content,improve the structure of inulin and enhance antioxidant activity of jerusalem artichoke tubers by natural fermentation.This study provides the necessary theoretical basis for the development of fermented new products of Jerusalem artichoke tubers.