摘要
为了提升药食两用原料松花粉的抗氧化活性及主要成分含量,采用食品工业中常用的酿酒酵母1002(Saccharomyces cerevisiae 1002)、乳酸克鲁维酵母1572(Kluyveromyces lactis 1572)和酿酒酵母1905(Saccharomyces cerevisiae 1905)等3种食品中常用的酵母菌发酵松花粉,考察1~9 d发酵后松花粉的体外抗氧化活性、总酚和总黄酮含量变化,并使用UPLC-QTOF-MS以及HPLC-PDA分析了酚类物质的组成与含量变化。结果显示,发酵后松花粉的DPPH自由基和ABTS阳离子自由基清除能力以及铁离子还原能力均显著提高,与松花粉水提物相比最高分别提升229.20%、139.10%和52.12%;使用乳酸克鲁维酵母1572发酵7 d总酚含量增加最多达143.50%。发酵后酚类化合物总含量最高增加12.10倍,新检出没食子酸、4-羟基苯甲酸、对香豆酸、花旗松素和柚皮素等5种酚类化合物,含量分别为42.80~63.27、162.20~274.57、11.74~49.07、24.83~63.28、5.80~59.63μg/g。相关性分析显示,3种酵母菌发酵均能通过提升松花粉中原有酚类以及新生成酚类物质含量达到显著提升破壁松花粉抗氧化活性的目的。该研究为松花粉资源的充分利用及新产品开发提供了新思路。
In order to improve the antioxidant activity and main ingredients of medicinal and dietary pine pollen,three yeasts commonly used in food,Saccharomyces cerevisiae 1002,Kluyveromyces lactis 1572 and Saccharomyces cerevisiae 1905,were used to ferment pine pollen.The changes of antioxidant activity in vitro,total phenol and total flavonoid contents of pine pollen after 1~9 days of fermentation were investigated,and the changes in the composition and content of phenolic compounds were analyzed using UPLC-QTOF-MS and HPLC-PDA.The results show that the DPPH radical,ABTS radical scavenging ability and iron ion reducing ability of pine pollen were significantly increased after fermentation,with the highest increase of 229.20%,139.10%and 52.12%,respectively,compared with pine pollen water extract.Significant increase of 143.50%in total phenol content was observed in 7 days of fermentation using Kluyveromyces lactis 1572.After fermentation,the total content of phenolic compounds increased up to 12.10 times,and five phenolic compounds were newly detected,including gallic acid,4-hydroxybenzoic acid,p-coumaric acid,taxifolin and naringenin,with contents of 42.80~63.27、162.20~274.57、11.74~49.07、24.83~63.28,5.80~59.63μg/g.The correlation analysis has demonstrated that all three yeast fermentations were able to significantly enhance the antioxidant activity of wall-broken pine pollen by elevating the original phenolic content of pine pollen as well as increasing the content of newly generated phenolics.This study can provide new ideas for the full utilization of pine pollen resources and new product development.
作者
胡璐曼
乔强
杨长军
何志勇
秦昉
王召君
陈秋铭
陈洁
曾茂茂
HU Luman;QIAO Qiang;YANG Changjun;HE Zhiyong;QIN Fang;WANG Zhaojun;CHEN Qiuming;CHEN Jie;ZENG Maomao(State Key Lab of Food Science and Resource,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Yantai New Era Health Industry Co.Ltd.,Yantai 264000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第19期72-80,I0001,I0002,共11页
Food and Fermentation Industries
基金
国家食品科学与工程一流学科建设项目(JUFSTR20180201)。
关键词
松花粉
发酵
酵母
酚类物质
抗氧化活性
pine pollen
fermentation
yeast
phenolics
antioxidant activity
