文献类型：期刊文献

中文题名：发酵苹果汁的抗氧化性能变化

英文题名：Changes on antioxidant activity of fermented apple juice

作者：叶盼[1];吴慧[2];王德纯[2];赵黎明[1];蒋丽华[1]

机构：[1]华东理工大学生物工程学院发酵工业分离提取技术研发中心,生物反应器工程国家重点实验室,上海200237;[2]杜邦营养与健康中心(原丹尼斯克(中国)有限公司),上海200335

年份：2016

卷号：42

期号：4

起止页码：114

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：国家自然科学基金(31371725);国家863计划项目(2014AA021202)

语种：中文

中文关键词：抗氧化活性;植物乳杆菌;苹果汁;总酚;总黄酮

外文关键词：antioxidant activity; Lactobacillus plantarum; apple juice; total phenolic compounds; total flavonoids;

摘要：选取植物乳杆菌(Lactobacillus plantarum)对苹果汁进行发酵,以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸二铵盐)(2,2'-amino-di(2-ethyl-benzothiazolin esulphonic acid-6)ammonium salt,ABTS)自由基清除能力以及铁离子还原能力为指标,考察了发酵后苹果汁抗氧化性能的变化,并测定其总酚和总黄酮含量。结果表明,发酵后苹果汁的抗氧化活性较发酵前有所提高。发酵第9天,苹果汁的DPPH和ABTS自由基清除能力最强,较发酵前分别提高了(35.3±3.3)%和(64.9±3.5)%。而发酵第5天苹果汁的铁离子还原能力最强,比发酵前提高了(37.4±3.7)%。发酵后苹果汁的总酚含量出现明显变化,发酵第9天总酚含量达到最大值,比发酵前增加了(52.1±9.6)%。发酵后苹果汁的总黄酮含量呈下降趋势,发酵至第23天,其含量比发酵前降低了(17.9±6.6)%。经相关性分析可知,发酵苹果汁的总酚含量与DPPH清除能力呈显著正相关,与ABTS清除能力和还原能力之间相关性不高。
Research was undertaken to determine the changes on antioxidant activity of apple juice（ AJ） fermented by Lactobacillus plantarum. Scavenging activity on DPPH（ 1,1-Diphenyl-2-picrylhydrazyl） radical,ABTS（ 2,2＇-amino-di（ 2-ethyl-benzothiazolin esulphonic acid-6） ammonium salt） radical and ferric reducing power were investigated,while the contents of total phenolic compounds and flavonoids were measured. The results showed that the antioxidant activity of fermented AJ increased,compared with the beginning of fementation. AJ fermented after 9 days had the strongest scavenging activity on DPPH radical and ABTS radical,which increased by（ 35. 3 ± 3. 3） % and（ 64. 9± 3. 5） %,respectively. The ferric reducing power of AJ reached the highest after fermentation for 5 days,which increased 37. 4（ ± 3. 7） % compared with unfermented AJ. The content of phenolic compounds had remarkable changes during fermentation and reached the highest after 9 days,which increased by（ 52. 1 ± 9. 6） %. The content of flavonoids reduced during fermentation and decreased 17. 9（ ± 6. 6） % after 23 days. The results from correlation analysis showed that the content of total phenolic compounds in fermented AJ had a significantly positively correlation with DPPH radical scavenging activity,but was not highly relevant to ABTS radical scavenging activity and ferric reducing power.