摘要 为了探究酵母菌、双歧杆菌分段发酵对大麦苗超氧化物歧化酶(SOD)及抗氧化活性的影响,研究了酵母菌、双歧杆菌组合发酵大麦苗的工艺及抗氧化活性的变化,以满足市场对大麦苗的需求,提升其经济效益和应用价值。以大麦苗粉为主要原料,SOD活力为评价指标,通过单因素和正交试验,优化酵母菌发酵的工艺参数;再接种双歧杆菌,进行厌氧发酵,并研究最佳发酵工艺参数,最后对样品的抗氧化活性进行了研究。结果显示:酵母菌添加量对大麦苗的SOD活力影响最显著,其次为发酵时间;酵母菌发酵的最优工艺组合为:D-阿洛酮糖添加量6%,酵母菌接种量0.85%,发酵温度30℃,发酵时间28 h,制成的麦苗酵素SOD活力最高,为76.9 U/mL。双歧杆菌发酵的最优工艺条件为:接种1.5%双歧杆菌,发酵温度37℃,发酵24 h,此条件下样品的双歧杆菌浓度和可滴定酸含量指标最佳。经酵母菌和双歧杆菌发酵后,大麦苗样品的总酚含量、羟基自由基清除率比对照组(未发酵的大麦苗液)提高了81.63%和109.03%,显示了较好的抗氧化活性。上述结果表明:酵母菌、双歧杆菌分段发酵可提高大麦苗的抗氧化活性。 In order to investigate the segmented fermentation effects of yeast and bifidobacteria on SOD and antioxidant activities of barley seedlings,the technology and antioxidant activities changes of barley seedlings after yeast and bifidobacteria fermentation were studied to meet the market demands and improve the economic benefits and application values.Barley grass powder was used as the main raw material,and the parameters of yeast fermentation were optimized by single factor and orthogonal tests using SOD activity as the evaluation indicator.Subsequently,the bifidobacteria were inoculated for anaerobic fermentation,and the optimum fermentation parameters were determined.Finally,the antioxidant activities of samples were further researched.Results showed that,the addition amounts of yeast had the most significant impacts on SOD activities of barley seedlings,followed by fermentation times.The optimal conditions of yeast fermentation were determined as follows:barley seedling was fermented at 30℃for 28 h with 0.85%addition of yeast and 6%addition of D-aloxone,the SOD activity of wheat seedling enzyme was the highest(76.9 U/mL).Besides,the optimal conditions for bifidobacteria fermentation were confirmed as follows:bifidobacteria addition of 1.5%,fermentation temperature of 37℃,fermentation time of 24 h,and the bifidobacteria concentration and titratable acidity indices of samples were the best.After yeast and bifidobacteria fermentation,the total phenols contents and hydroxyl free radical scavenging rates of barley seedling samples were increased by 81.63%and 109.03%respectively compared with control group(unfermented barley broth),suggesting their relatively better antioxidant activities.The above results indicated that the staged fermentation of yeast and bifidobacteria could improve the antioxidant activities of barley seedlings.
出处 《保鲜与加工》 CAS 北大核心 2021年第4期41-47,共7页 Storage and Process
基金 国家自然科学基金青年基金(31802111) 河南省科技攻关项目(202102110284)。
关键词 大麦苗粉 酵母菌 双歧杆菌 发酵 抗氧化活性 barley seedling powder yeast bifidobacteria fermentation antioxidant activity
