摘要
以云南地涌金莲汁为主要原料,通过单因素试验、正交试验确定地涌金莲酵素发酵的最佳工艺条件。采用ABTS法和DPPH法分析不同浓度地涌金莲的抗氧化活性,并在Hep-G2细胞水平上建立CH_(3)CH_(2)OH和CCl_(4)氧化损伤模型,分析地涌金莲发酵液对细胞的抗氧化活性。结果表明,地涌金莲原料液发酵的最佳工艺条件是料液比1︰3 g/m L(25%)、发酵时间4 d、菌种量2%、发酵温度37℃。地涌金莲发酵液对ABTS和DPPH自由基均有一定的清除能力,能在一定程度上减少CH_(3)CH_(2)OH和CCl_(4)对Hep-G2细胞的氧化损伤作用,为保健饮品的开发提供理论依据。
Yunnan Musella lasiocarpa juice was used as the main raw material to determine the best process condition for the fermentation of Musella lasiocarpa enzymes through single-factor experiments and orthogonal experiments.The ABTS method and DPPH method were used to analyze the antioxidant activity of Musella lasiocarpa at different concentrations,and the CH_(3)CH_(2)OH and CCl_(4) oxidative damage models were established at the level of Hep-G2 cells to analyze the antioxidative activity of Musella lasiocarpa fermentation broth on the cells.The results showed that the best process condition for the fermentation of Musella lasiocarpa raw material liquid were 1︰3 g/m L(25%),fermentation time of 4 d,strain of 2%,and fermentation temperature of 37℃.Musella lasiocarpa fermentation broth had certain scavenging ability on ABTS and DPPH free radicals,and could reduce the oxidative damage of CH_(3)CH_(2)OH and CCl_(4) to Hep-G2 cells to a certain extent.Theoretical basis was provided for the development of health drinks.
作者
刘晓雪
李瑞杰
彭婉芊
白忠彬
田洋
宋爽
LIU Xiaoxue;LI Ruijie;PENG Wanqian;BAI Zhongbin;TIAN Yang;SONG Shuang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201;National Research Center for Moringa Processing Technology,Kunming 650201;Yunnan Key Laboratory of Biological Big Data Institute,Kunming 650201)
出处
《食品工业》
CAS
2021年第12期165-169,共5页
The Food Industry
关键词
地涌金莲
发酵
工艺
抗氧化
Hep-G2细胞
保护作用
Musella lasiocarpa
fermentation
process
antioxidant
Hep-G2 cells
protective effect
