番茄酵素发酵工艺优化及营养成分变化分析

Optimization of Tomato Enzyme Fermentation Process and Analysisof Change of Nutritional Components

以番茄为原料,植物乳杆菌为发酵菌种,超氧化物歧化酶(SOD)和总酸为评价指标,采用单因素试验和Box-Behnken试验优化番茄酵素的发酵工艺,并分析监测番茄酵素发酵过程中营养成分和相关酶活性变化。结果表明,在最佳接种量0.3%、发酵温度37℃、初始pH值5.5、发酵时间40 h的条件下,番茄酵素SOD活性达147.63 U/g,总酸含量为48.60 g/kg。发酵过程中,pH值和可溶性固形物含量均随着发酵时间的增加而持续下降,总酸含量持续上升,还原糖、总酚含量及SOD活性、脂肪酶活性均先上升后下降,番茄红素含量先持续下降后上升再下降;同时对各营养成分与酶活性进行相关性分析,结果表明各营养成分之间存在一定相关性。

With tomato as the raw material,Lactobacillus plantarum as the fermentation strain,superoxide dismutase(SOD)and total acid as the evaluation indexes,single factor test and Box-Behnken test are used to optimize the fermentation process of tomato enzyme,and the changes of nutritional components and related enzyme activity during the fermentation of tomato enzyme are analyzed and monitored.The results show that under the conditions of the optimum inoculation amount of 0.3%,fermentation temperature of 37℃,initial pH value of 5.5 and fermentation time of 40 h,SOD activity of tomato enzyme reaches 147.63 U/g,and the total acid content is 48.60 g/kg.During the fermentation,both pH value and content of soluble solids decrease continuously with the increase of fermentation time,while the total acid content increases continuously.The content of reducing sugar and total phenols,the activity of SOD and lipase all increase firstly and then decrease,while the content of lycopene firstly decreases continuously,and then increases and then decreases again.At the same time,correlation analysis is conducted on various nutritional components and enzyme activity,and the results show that there is a certain correlation among various nutritional components.