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不同乳酸菌发酵枸杞汁的主要功能成分及抗氧化活性
宋韵汝1，宫金秀1，付艺鸿1，聂亚宁1，隰靖雅1，余君伟2，3，乔长晟2，4，郝宇5，郑宇1，王敏1，夏婷1 *
(1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心，天津 300457；2. 宁夏中宁枸杞产业创新研究院有限公司，宁夏 中卫 755100；3.杞源堂（宁夏）生物科技有限公司，宁夏 中卫755100；4.天津慧智百川生物工程有限公司，天津 300457；5. 甘肃郝氏粒道农业科技发展有限公司，甘肃酒泉 735211)
Main Functional Components and Antioxidant Activity of Lycium barbarum Juice Fermented by Different Lactic Acid Bacteria
SONG Yunru1，GONG Jinxiu1，FU Yihong1，NIE Yaning1，XI Jingya1，YU Junwei2，3，QIAO Changsheng2，4，HAO Yu5，ZHENG Yu1，WANG Min1，XIA Ting1 *
(1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology，College of Biological Engineering，Tianjin University of Science and Technology，Tianjin 300457，China；2. Ningxia Zhongning Goji Industry Innovation Research Institute Co.，Ltd.，Zhongwei 755100，Ningxia，China；3. QiYuanTang （Ningxia） Biotechnology Co.，Ltd.，Zhongwei 755100，Ningxia，China；4. Tianjin Huizhi Baichuan Bioengineering Co.，Ltd.，Tianjin 300457，China；5. Gansu Hao′s Lidao Agricultural Science and Technology Development Co.，Ltd.，Jiuquan 735211，Gansu，China)
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投稿时间：2025-12-28
中文摘要: 为筛选能提升发酵枸杞汁功能活性成分的最适乳酸菌，选用7 种乳酸菌（植物乳植杆菌、鼠李糖乳杆菌、发酵乳杆菌、瑞士乳杆菌、干酪乳杆菌、短乳杆菌、戊糖乳杆菌）发酵枸杞汁。结果显示，乳酸菌发酵后枸杞汁的pH值、总糖和还原糖含量显著下降，总酸含量显著升高，总酚和总黄酮含量有不同程度的提高，有机酸及甜菜碱含量变化较小。经主成分分析，植物乳植杆菌发酵枸杞汁的综合得分最高，为2.41，发酵枸杞汁中的总酚、总黄酮、有机酸、甜菜碱含量分别增加45.65%、24.44%、9.21%和13.53%，较好保留了氨基酸与类胡萝卜素，植物乳植杆菌为枸杞汁发酵的最适菌株。同时植物乳植杆菌发酵后枸杞汁的抗氧化活性（DPPH自由基清除率、ABTS+自由基清除率、铁离子还原能力）分别显著提高17.44%、43.04%、99.12%。
Abstract:To screen the most suitable lactic acid bacteria for enhancing the functional and active components of fermented Lycium barbarum juice，seven lactic acid bacteria species （Lactobacillus plantarum，Lactobacillus rhamnosus，Lactobacillus fermentum，Lactobacillus helveticus，Lactobacillus casei，Lactobacillus brevis，and Lactobacillus pentosus） were selected to ferment Lycium barbarum juice. The results showed that after lactic acid bacteria fermentation，the pH values and the contents of total sugar and reducing sugar of Lycium barbarum juice were decreased significantly，while the total acid contents were increased significantly. The contents of total phenols and total flavonoids were increased to varying degrees，while the contents of organic acids and betaine showed slight changes. Principal component analysis revealed that fermented Lycium barbarum juice by Lactobacillus plantarum got the highest comprehensive score of 2.41. The contents of total phenols，total flavonoids，organic acids，and betaine in the fermented Lycium barbarum juice were increased by 45.65%，24.44%，9.21%，and 13.53%，respectively. And amino acids and carotenoids were well-preserved. Lactobacillus plantarum was the most suitable strain for the fermentation of Lycium barbarum juice. Meanwhile，the antioxidant activities of the Lycium barbarum juice after fermentation with Lactobacillus plantarum were significantly enhanced，with DPPH radical scavenging rate，ABTS+ radical scavenging rate，and ferric reducing antioxidant power increasing by 17.44%，43.04%，and 99.12%，respectively.
文章编号：202614006 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32472324）；天津市优秀农业科技特派员项目（25ZYCGSN00740）；天津市级大学生创新训练计划资助项目（202510057064）
| 作者 | 单位 |
| 宋韵汝 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| 宫金秀 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| 付艺鸿 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| 聂亚宁 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| 隰靖雅 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| 余君伟 | 2. 宁夏中宁枸杞产业创新研究院有限公司,宁夏 中卫 755100；3.杞源堂（宁夏）生物科技有限公司,宁夏 中卫755100； |
| 乔长晟 | 2. 宁夏中宁枸杞产业创新研究院有限公司,宁夏 中卫 755100；4.天津慧智百川生物工程有限公司,天津 300457； |
| 郝宇 | 5. 甘肃郝氏粒道农业科技发展有限公司,甘肃酒泉 735211 |
| 郑宇 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| 王敏 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| 夏婷 | 1. 天津科技大学 生物工程学院 天津市微生物代谢与发酵过程控制技术工程中心,天津 300457； |
| Author Name | Affiliation |
| SONG Yunru | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
| GONG Jinxiu | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
| FU Yihong | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
| NIE Yaning | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
| XI Jingya | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
| YU Junwei | 2. Ningxia Zhongning Goji Industry Innovation Research Institute Co.,Ltd.,Zhongwei 755100,Ningxia,China；3. QiYuanTang （Ningxia） Biotechnology Co.,Ltd.,Zhongwei 755100,Ningxia,China； |
| QIAO Changsheng | 2. Ningxia Zhongning Goji Industry Innovation Research Institute Co.,Ltd.,Zhongwei 755100,Ningxia,China；4. Tianjin Huizhi Baichuan Bioengineering Co.,Ltd.,Tianjin 300457,China； |
| HAO Yu | 5. Gansu Hao′s Lidao Agricultural Science and Technology Development Co.,Ltd.,Jiuquan 735211,Gansu,China |
| ZHENG Yu | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
| WANG Min | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
| XIA Ting | 1. Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control Technology,College of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China； |
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