苹果酵素天然发酵过程中代谢产物研究

摘要/Abstract

摘要： 为研究苹果酵素天然发酵过程中物质代谢变化，以天然发酵过程中pH、总酸、有机酸（乳酸、醋酸、苹果酸），糖类（蔗糖，葡萄糖，果糖），乙醇，总酚含量、DPPH自由基清除率的变化进行分析。结果表明，发酵过程中pH值从5.05±0.05降至3.88±0.06，总酸、乳酸呈不断上升趋势，乙酸含量由0.018%升至0.23%，苹果酸含量在发酵14天上升至（2.45±0.18）g/L后略微下降；葡萄糖、果糖呈先升后降趋势，且二者均在发酵21d达到最大值（130.6±12.9）g/L、（177.2±0.6）g/L，蔗糖不断下降趋于0；发酵4周乙醇含量可达（6.6±1.9）%；总酚含量与DPPH自由基清除率呈先升后降趋势，均在发酵21天达到最大值（259.4±3.6）mg/L与（90.9±2.2）%，且二者呈显著正相关，相关系数为0.788（P<0.05）。

关键词: 苹果酵素，天然发酵，代谢物质，抗氧化性

Abstract: The objective of this study was to analyze changes in metabolites of apple-ferment during natural fermentation. The pH value, total titrable acid, organic acids (lactic acid, acetic acid, malic acid), sugars (sucrose, glucose, fructose), alcohol, total phenolic content and DPPH free radical scavenging ability were investigated. Results showed that pH value decreased from (5.05±0.05) to (3.88±0.06) while the total titratable acidity, lactic acid and acetic acid increased during the process; Malic acid increased to (2.45±0.18)g/L after 14 days and then decreased slowly. Glucose and fructose increased at previous 21 days and then decreased, which reached the highest(130.6±12.9)g/L, (177.2±0.6)g/L on 21thwhile the sucrose kept decreasing till to 0 on 28th; Total phenolic content and DPPH free radical scavenging ability both reached the maximum (259.4±3.6) mg/L, (90.9±2.20) % after 21 days, respectively; Furthermore, DPPH free radical scavenging activity was highly correlated with the content of phenolic compounds(r=0.788, p<0.05).

Key words: apple-ferment, natural fermentation,metabolites,antioxidant activity

中图分类号:

TS201.3

杨小幸周家春陈启明秦臻马明月赵黎明. 苹果酵素天然发酵过程中代谢产物研究[J]. 食品科学, 0, (): 0-0.

Xing XiaoYANG Jiachun Zhou Ming QiChen Zhen QIN Yue MingMa. Studies in metabolites of apple-ferment during natural fermentation process[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1] 毛建卫,吴元峰,方晟. 微生物酵素研究进展[J]. 发酵科技通讯, 2010, 39(3): 42-44.

[2] 赵金凤,宿秀莘,曲佳乐, 等. 敖东酵素对脾淋巴细胞增殖作用的影响[J]. 食品与发酵科技, 2014,50(3):50-53.

[3]赵金凤,曲佳乐,皮子凤. 植物酵素润肠通便保健功能研究[J]. 食品与发酵科技,2012,48(3):54-57.

[4]曲佳乐,赵金凤,皮子凤, 等. 植物酵素解酒护肝保健功能研究[J]. 食品科技, 2013, 38(9):51-54.

[5]蒋增良,毛建卫,黄俊, 等. 蓝莓酵素在天然发酵过程中抗氧化性能的变化[J]. 食品工业科技, 2013,2(34):194-197.

[6]蒋增良,毛健卫,黄俊, 等. 葡萄酵素在天然发酵过程中体外抗氧化性能的变化[J]. 中国食品学报,2014,10(14):29-33.

[7]贾丽丽,冀利,孙曙光, 等. 冬枣酵素发酵过程中生物学特性和抗氧化活性研究[J]. 食品与发酵科技,2014,4(50):30-33.

[8]郭爽,石永伟,曲佳乐, 等. 敖东酵素对小鼠抗氧化功能的影响[J]. 食品与发酵科技, 2014, 50(5):16-19.
[9]KAWAZOE N, OKADA H, FUKUSHI E, et al. Two novel oligosaccharides isolated from a beverage produced by fermentation of a plant extract[J]. Carbohydrate research, 2008, 343(3):549-554.

[10] OKADA H, FUKUSHI E, YAMAMORI A, et al. Novel fructopyranose oligosaccharides isolated from fermented beverage of plant extract[J]. Carbohydrate research, 2010, 345(3):414-418.

[11]OKADA H, FUKUSHI E, YAMAMORI A, et al. Isolation and structural confirmation of the oligosaccharides containing alpha-D-fructofuranoside linkages isolated from fermented beverage of plant extracts[J]. Carbohydrate research, 2011, 346(16): 2633-2637.

[12]KALINOWSKA M, BIELAWSKA A, LEWANDOWSKA-SIWKIEWICZ H, et al. Apples: content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties[J]. Plant physiology and biochemistry.2014, 84:169-188.

[13]PENNY M. KRIS-ETHERTON K D H, ANDREA BONANOME. Bioactive Compounds in Foods: Their Role in the Prevention of Cardiovascular Disease and Cancer [J]. The American Journal of Medicine, 2002, 113(9): 71-88.

[14]MOLINA A M, GUADALUPE V, VARELA C, et al. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains [J]. Food chemistry, 2009, 117(2):189-195.

[15]GHOSH K, RAY M, ADAK A, et al. Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage [J]. Food chemistry, 2015, 168:196-202.

[16]VERNON L. SINGLETON R O, LAMUELA-RAVENT6S A R M. Methods in Enzymology [M]. United States, ELSEVIER ACADEMIC PRESS INC, 1999, 152-178.

[17]W. BRAND-WILLIAMS M E C A C B. Use of a free radical method to evaluate antioxidant activity [J]. LWT - Food Science and Technology, 1995, 28(1):25-30.

[18]JAYABALAN R, SUBATHRADEVI P, MARIMUTHU S, et al. Changes in free-radical scavenging ability of kombucha tea during fermentation [J]. Food chemistry, 2008, 109(1): 227-234.

[19]XIONG T, LI X, GUAN Q, et al. Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses [J]. Food Control, 2014, 41:122-127.

[20]LIU C H, HSU W H, LEE F L, et al. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interations during Haipaofermentation [J]. Food Microbiology, 1996, 13(6): 407-415.

[21]田卫,李军,李新华. 二氧化氯对榨汁苹果表面腐生酵母菌杀菌规律的研究 [J]. 食品科学, 2005, 26(7):74-77.

[22]GOH W N, ROSMA A, KAUR B, et al. Fermentation of black tea broth (Kombucha): I. effects of sucrose concentration and fermentation time on the yield of microbial cellulose [J]. International Food Research Journal, 2012, 19(1): 109-117.
[23]KANG M, KIM J, PARK H J, et al. Application of metabolomics in the analysis of manufacturing type of Pu-erh tea and composition changes with different postfermentation year[J]. Journal of Agricultural and Food Chemistry, 2010, 58(1):345-352.

[24]CHU S-C, CHEN C. Effects of origins and fermentation time on the antioxidant activities of kombucha [J]. Food chemistry, 2006, 98(3):502-507.

[25]GHOSH K, RAY M, ADAK A, et al. Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage [J]. Bioresource technology, 2015, 188:161-168.

[26]DI CAGNO R, CODA R, DE ANGELIS M, et al. Exploitation of vegetables and fruits through lactic acid fermentation [J]. Food microbiology, 2013, 33(1): 1-10.
[27] KARAMAN ?, T TEM E, S ZGEN BA?KAN K, et al. Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC–CUPRAC assay [J]. Food chemistry, 2010, 120(4): 1201-1209.

[28]HUR S J, LEE S Y, KIM Y C, et al. Effect of fermentation on the antioxidant activity in plant-based foods [J]. Food chemistry, 2014,(160):346-356.