酿酒酵母枸杞发酵物抗氧化性能研究

宋明辉1; 2; 桑娜1; 2; 乔长晟1; 2; 3; *

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DOI:10.3969/j.issn.1005-6521.2017.19.004

食品研究与开发:2017,38(19):14-17

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酿酒酵母枸杞发酵物抗氧化性能研究

宋明辉1，2，桑娜1，2，乔长晟1，2，3，*

(1.天津科技大学生物工程学院，工业发酵微生物教育部重点实验室，天津300457；2.代谢控制发酵技术国家地方联合工程实验室，天津300457；3.天津北洋百川生物技术有限公司，天津300457)

Study on the Antioxidant Activity of the Wolfberry Fermentation by Saccharomyces cerevisiae

SONG Ming-hui1，2，SANG Na1，2，QIAO Chang-sheng1，2，3，*

(1.College of Biotechnology，Tianjin University of Science&Technology，Key Laboratory of Industrial Fermentation Microbiology，Ministry of Education，Tianjin 300457，China；2.National and Local United Engineering Lab of Metabolic Control Fermentation Technology，Tianjin 300457，China；3.Tianjin Peiyang Biotrans Co.，Ltd.，Tianjin 300457，China)

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投稿时间：2017-02-22

中文摘要: 以编号为TJKD01～TJKD21的酿酒酵母和宁夏枸杞为原料，以多糖为主要指标，筛选获得了一株能够提高多糖含量的酿酒酵母。检测发酵前后主要成分多糖、多酚、黄酮、类胡萝卜素的含量变化，并用DPPH自由基清除法、邻二氮菲-Fe2+氧化法和邻苯三酚自氧化法考察枸杞发酵物的抗氧化性能变化。试验结果表明，编号为TJKD08的酿酒酵母发酵可以提高多糖和多酚含量。发酵后多糖和多酚含量分别提高了27.6%和77.8%。发酵后DPPH自由基IC50由0.78 g/L变为0.43 g/L，羟自由基IC50由14.1 g/L变为8.2 g/L，超氧阴离子自由基IC50由7.7 g/L变为5.4 g/L，抗氧化能力得到提高。

中文关键词: 枸杞发酵抗氧化性能

Abstract:Using Saccharomyces cerevisiae （TJKD01-TJKD21）and Ningxia wolfberry as raw materials，polysaccharides was selected as the main index to obtain a strain ofSaccharomyces cerevisiaewhich could increase the polysaccharides content.The contents of polysaccharides，polyphenols，flavonoids and carotenoids were determined before and after fermentation.The antioxidant activities of the fermented products ofLycium barbarumL.were studied by DPPH radical scavenging method，phenanthroline-Fe2+oxidation method and pyrogallolautoxidation method.The results showed that fermentation with TJKD08 could enhance the content of polysaccharides and polyphenls.After fermentation the polysaccharides and polyphenols content increased by 27.6%and 77.8%，respectively.After fermentation DPPH free radicals IC50changed from 0.78 g/L to 0.43 g/L，hydroxyl free radical IC50changed from 14.1 g/L to 8.2 g/L，IC50on superoxide anion free radical changed from 7.7 g/L to 5.4 g/L，antioxidant capacity has been improved.

keywords: Lycium barbarumL. fermentation antioxidant properties

文章编号：201719004 中图分类号： 文献标志码：A

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作者	单位
宋明辉1，2，桑娜1，2，乔长晟1，2，3，*	1.天津科技大学生物工程学院，工业发酵微生物教育部重点实验室，天津300457；2.代谢控制发酵技术国家地方联合工程实验室，天津300457；3.天津北洋百川生物技术有限公司，天津300457

Author Name	Affiliation
SONG Ming-hui1，2，SANG Na1，2，QIAO Chang-sheng1，2，3，*	1.College of Biotechnology，Tianjin University of Science&Technology，Key Laboratory of Industrial Fermentation Microbiology，Ministry of Education，Tianjin 300457，China；2.National and Local United Engineering Lab of Metabolic Control Fermentation Technology，Tianjin 300457，China；3.Tianjin Peiyang Biotrans Co.，Ltd.，Tianjin 300457，China

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