藜麦—蓝靛果复合汁发酵工艺及其上清液抗氧化与抗疲劳作用研究

Fermentation technology and effects of antioxidant and anti-exercise fatigue of quinoa haskap complex fermented supernatant

[目的]优化藜麦—蓝靛果复合汁发酵工艺,开发营养价值高的抗运动疲劳食品。[方法]以黑藜麦和蓝靛果为原料,酵母菌复配乳酸菌协同发酵,通过单因素及正交试验优化复合发酵汁发酵工艺条件,并基于动物试验深入探究其对小鼠抗运动疲劳的作用。[结果]藜麦—蓝靛果复合汁最佳发酵工艺条件为:初始pH 4.0,发酵时间32 h,发酵温度37℃,白砂糖添加量8%,发酵产物中超氧化物歧化酶的活力为253.49 U/mL。体外抗氧化试验表明,藜麦—蓝靛果复合汁发酵上清液具有较强的抗氧化作用且抗氧化性与其浓度成正比。动物试验结果表明,不同剂量的藜麦—蓝靛果复合汁发酵上清液均延长了小鼠负重力竭游泳时间,显著降低了血清中尿素氮等指标,并使肝糖原和肌糖原储备显著增加(P<0.05)。[结论]最优发酵条件下的藜麦—蓝靛果复合汁发酵上清液抗氧化性强,并且可以提高小鼠机体运动耐力。

[Objective]This study aimed to optimize the fermentation process of quinoa-haskap complex fruit fermentation supernatant and develop anti-exercise fatigue food with high nutritional value.[Methods]Using black quinoa and haskap as raw materials,yeast combined with Lactobacillus for collaborative fermentation,the fermentation process conditions of composite fermentation juice were optimized by single factor and orthogonal test,and its anti-exercise fatigue effect on mice was deeply investigated based on animal experiments.[Results]The optimum fermentation conditions of quinoa-indigo fruit complex juice were as follows:initial pH 4.0,fermentation time 32 h,fermentation temperature 37℃,white sugar content 8%,and the activity of superoxide dismutase in the fermentation product was 253.49 U/mL.In vitro antioxidant tests showed that composite quinoa-haskap complex fermented supernatant had strong antioxidant effect and proportional to the concentration of antioxidant.The results of animal experiments demonstrated that different doses of quinoa-haskap fruit complex juice fermented supernatant prolonged exhaustive swimming time of mice,significantly reduced serum urea nitrogen and other indexes,and significantly increased liver and muscle glycogen reserves(P<0.05).[Conclusion]The supernatant of quinoa and haskap fruit complex juice under optimal fermentation conditions has strong antioxidant activity and can improve the exercise endurance of mice.