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投稿时间：2020-03-26
投稿时间：2020-03-26
中文摘要: 为研究枇杷酵素自然发酵过程中的有机酸及其抗氧化活性的变化规律，对其发酵过程中pH值、可滴定酸、乳酸、乙酸、总酚和抗氧化能力进行分析，然后利用主成分分析法评价不同发酵时间的枇杷酵素。结果表明，发酵过程中pH值呈现持续下降后趋于平缓趋势，可滴定酸变化趋势与之相反，乳酸及乙酸含量呈先上升后下降趋势，总酚含量同样呈先上升后下降的趋势并于发酵30 d达到最大值为（2.08±0.06）mg/mL；在发酵过程中，枇杷酵素的抗氧化活性（DPPH自由基清除率、ABTS+自由基清除率、羟自由基清除率和超氧阴离子自由基清除率）均呈现先上升后下降的趋势。综合评价指标（comprehensive evaluation indexes，CEI）分析表明，发酵40 d时CEI值达到最大，且40 d以后CEI值呈现逐渐下降的变化趋势。综合考虑时间成本及CEI值，基本确定枇杷酵素的发酵终点为40 d。自然发酵可以有效地提高枇杷液的抗氧化活性。
Abstract:This study aimed to explore the changes in organic acid and antioxidant activity of loquat enzyme during spontaneous fermentation process，pH value，total titratable acid，lactic acid，acetic acid，total phenolic content and antioxidant activity of loquat enzyme were investigated.Principal component analysis was used to evaluate loquat enzyme at different fermentation times.The results showed that pH value declined gradually while total titratable acidity showed the opposite trend.Lactic acid and acetic acid increased firstly and then decreased.Total phenolic content reached its maximum value（2.08±0.06）mg/mL on 30 days.Antioxidant activity （DPPH free radical，ABTS+free radical，hydroxyl free radical，superoxide free radical）initially increased and then decreased during the spontaneous fermentation of loquat enzyme.Based on comprehensive evaluation index （CEI）analysis，CEI value reached the maximum at 40 days and then declined gradually after 40 days.Considering both time cost and CEI value，the end point of loquat enzyme fermentation was basically determined at 40 days.Enzyme effectively improved its antioxidant activity during spontaneous fermentation.
文章编号：202104007 中图分类号： 文献标志码：
基金项目:枇杷种质资源创新与利用福建省高等学校重点实验室（莆田学院）开放课题项目（2018002）
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