食品科学 ›› 2019, Vol. 40 ›› Issue (17): 1-6.doi: 10.7506/spkx1002-6630-20180705-080

• 基础研究 •    下一篇

红茶菌发酵黄浆水的体外抗氧化活性

唐思颉,涂传海,胡文秀,董明盛   

  1. (南京农业大学食品科技学院,江苏?南京 210095)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501460)

Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium

TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng   

  1. (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 黄浆水是豆制品加工过程中产生的废液,但其中含有丰富的营养物质,且适宜微生物生长。传统的红茶菌由醋酸菌和酵母菌组成的液面生物膜发酵茶糖水得到。本研究利用黄浆水作为红茶菌的新型发酵基质,期望开发出新型功能型饮料。随发酵时间延长至第6天,发酵黄浆水pH值下降至3.24,总酸浓度为0.121?mol/L,还原糖质量浓度下降至1.37?mg/mL。用体积分数80%甲醇溶液对发酵前后黄浆水进行提取并测定总黄酮质量浓度,采用高效液相色谱法对大豆异黄酮进行定性、定量分析。采用1,1-二苯基-2-三硝基苯肼自由基清除能力、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)阳离子自由基清除能力、亚铁离子还原力和还原力4?种抗氧化模型对发酵前后黄浆水的抗氧化活性进行分析。结果表明,发酵第6天黄浆水的总黄酮质量浓度为268.45?mg/L,糖苷型大豆异黄酮质量浓度下降至49.76?mg/mL,苷元型大豆异黄酮质量浓度增加至150.95?mg/mL。经发酵后的黄浆水抗氧化活性相比未发酵黄浆水明显提高。本研究为黄浆水的资源利用提供了新的途径。

关键词: 红茶菌, 黄浆水, 总黄酮, 大豆异黄酮, 体外抗氧化活性

Abstract: Soy whey is a major by-product from the soy product industry, which is suitable for the growth of microorganisms due to rich nutrients. Kombucha is a sweet and sour functional beverage made from sweet black tea fermented by a symbiotic?consortium of yeasts and acetic acid bacteria. In this study, we used soy whey as a new fermentation substrate for kombucha consortium to develop a novel functional beverage. The results demonstrated that after fermentation for 6 days, pH decreased to 3.24, which corresponded to an increase in total titration acidity up to 0.121 mol/L, and the content of reducing sugar decreased to 1.37 mg/mL. Total flavonoids from unfermented and fermented soy whey were extracted using 80% methanol and were qualitatively and quantitatively determined by high performance liquid chromatography (HPLC). Their antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) cation radical scavenging ability, ferric reducing antioxidant power and reducing power. The results showed that the total flavonoids concentration of 6-day fermented soy whey was up to 268.45 mg/L; the soybean isoflavonoids glycoside concentration was reduced to 49.76 mg/mL, and the soybean isoflavonoids aglycone concentration was increased to 150.95 mg/mL compared with the unfermented one. The fermentation could significantly improve the antioxidant activity of soy whey. This study provides a new way of utilizing soy whey resource.

Key words: kombucha, soy whey, total flavonoids, soybean isoflavones, in vitro antioxidant activities

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