摘要
以百香果为原料,采用自然发酵形式制备百香果酵素。测定其发酵过程中的主要代谢产物(总酸、pH值、总糖、总酚)和抗氧化能力(还原力、DPPH、羟基和ABTS自由基清除能力)的变化规律。结果表明,随着发酵时间的延长,百香果酵素的pH值呈缓慢降低的趋势,总酸含量从33 g/100 g增加到85.8 g/100 g,总糖含量先快速下降后缓慢下降的趋势,总酚含量呈平稳上升阶段,DPPH和ABTS自由基清除能力处于稳定阶段,羟基自由基清除能力和还原力都呈现增长的趋势。百香果酵素自然发酵为其精准发酵奠定了理论基础,从而更好地控制百香果酵素的发酵过程。
Passion fruit was used as raw material to prepare passion fruit enzyme in the form of natural fermentation.The changes of main metabolites(total acid,pH,total sugar,total phenol)and antioxidant capacity(reducing power,DPPH,hydroxyl and ABTS free radical scavenging ability)during fermentation were determined.The results showed that with the extension of fermentation time,the pH value of passion fruit enzyme decreased slowly.Total acid content increased from 33 g/100 g to 85.8 g/100g.The total sugar content decreased rapidly and then slowly;total phenol content showed a steady increase stage;DPPH and ABTS free radical scavenging capacities were at a stable stage;the scavenging ability and reducing power of hydroxyl radical showed an increasing trend.The natural fermentation of passion fruit enzyme laid a theoretical foundation for its precise fermentation,so as to better control the fermentation process of passion fruit enzyme.
作者
蒋家璇
韩盼盼
孔振杨
程陆陆
姚沛琳
JIANG Jiaxuan;HAN Panpan;KONG Zhenyang;CHENG Lulu;YAO Peilin(College of Biological and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)
出处
《农产品加工》
2022年第19期10-13,17,共5页
Farm Products Processing
基金
宿州学院科研平台开放课题(2020YKF22,2019YKF29)。
关键词
百香果
发酵
代谢产物
抗氧化活性
passion fruit
fermentation metabolite
metabolites
antioxidant activity
