复合果蔬发酵汁有机酸动态分析及体外模拟消化抗氧化活性和功能成分分析

doi:10.7506/spkx1002-6630-20200511-112

食品科学 ›› 2021, Vol. 42 ›› Issue (7): 90-97.doi: 10.7506/spkx1002-6630-20200511-112

复合果蔬发酵汁有机酸动态分析及体外模拟消化抗氧化活性和功能成分分析

陈树俊，郑婕

（山西大学生命科学学院，山西太原 030006）

出版日期:2021-04-15 发布日期:2021-05-17
基金资助:
山西省重点研发计划项目（201903D221034）

Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion

CHEN Shujun, ZHENG Jie

(School of Life Science, Shanxi University, Taiyuan 030006, China)

Online:2021-04-15 Published:2021-05-17

摘要/Abstract

摘要： 以复合果蔬汁为原料，分别采用乳酸菌混菌（植物乳杆菌、干酪乳杆菌）、开菲尔粒发酵后，通过体外模拟胃肠消化模型对果蔬汁发酵前后多酚质量浓度、黄酮质量浓度、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基、2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)，ABTS）阳离子自由基、羟自由基（·OH）清除率进行分析，同时利用高效液相色谱法检测其发酵期间有机酸种类及含量变化。结果表明：在消化过程中，与未发酵样品相比，发酵果蔬汁多酚、黄酮质量浓度显著升高（P＜0.05），各样品对DPPH自由基、·OH、ABTS阳离子自由基清除能力较消化前增强，且在模拟胃消化阶段升高更明显。消化结束时，开菲尔粒发酵组DPPH自由基、ABTS阳离子自由基、·OH清除率分别比乳酸菌发酵组高10.1%、13.3%、6.5%，比未发酵组分别高12.8%、14.7%、16.7%；多酚、黄酮质量浓度比乳酸菌发酵组分别高1.07、0.016 mg/mL，比未发酵组分别高3.16、0.022 mg/mL。乳酸菌发酵组和开菲尔粒发酵组在整个发酵过程中有机酸变化规律较为一致：苹果酸、琥珀酸和草酸经发酵后质量浓度极显著下降（P＜0.01），乳酸、酒石酸和乙酸质量浓度极显著升高（P＜0.01），柠檬酸质量浓度变化不显著（P＞0.05）。实验结果可为丰富或替代部分乳酸菌发酵剂提供理论依据。

关键词: 复合果蔬汁；发酵；体外消化；抗氧化；有机酸

Abstract: Mixed vegetable and fruit juices fermented and not fermented with either mixed lactic acid bacteria (Lactobacillus plantarum and Lactobacillus casei) or kefir grains were evaluated for changes in the contents of polyphenols and flavonoids, and scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation and hydroxyl radicals after simulated gastrointestinal digestion, and changes in the types and contents of organic acids in the mixed fruit and vegetable juice during fermentation were analyzed by high performance liquid chromatography (HPLC). The results showed that during the simulated digestion process, the contents of polyphenols and flavonoids in the fermented sample increased significantly compared with the unfermented sample (P < 0.05). The radical scavenging capacity of the fermented and unfermented samples increased after digestion, especially simulated gastric digestion. At the end of digestion, the scavenging capacity against DPPH, ·OH and ABTS cation radicals of the kefir grains-fermented sample increased by 10.1%, 13.3% and 6.5% as compared to the lactic acid bacteria fermented sample, and by 12.8%, 14.7% and 16.7% as compared to the unfermented sample, respectively. The contents of polyphenols and flavonoids increased by 1.07 and 0.016 mg/mL as compared to the lactic acid bacteria fermented sample, and by 3.16 and 0.022 mg/mL as compared to the unfermented sample, respectively. The changing trends in organic acids throughout the entire fermentation process were consistent between the two fermented samples. The contents of malic acid, succinic acid and oxalic acid significantly decreased after fermentation (P < 0.01), while the contents of lactic acid, tartaric acid and acetic acid significantly increased (P < 0.01). On the other hand, the content of citric acid did not significantly change (P > 0.05). The results of this study provide a theoretical rationale for developing new lactic acid bacteria starter cultures.

Key words: mixed fruit and vegetable juices; fermentation; in vitro digestion; antioxidant; organic acids

中图分类号:

TS255.4

陈树俊，郑婕. 复合果蔬发酵汁有机酸动态分析及体外模拟消化抗氧化活性和功能成分分析[J]. 食品科学, 2021, 42(7): 90-97.

CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion[J]. FOOD SCIENCE, 2021, 42(7): 90-97.

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复合果蔬发酵汁有机酸动态分析及体外模拟消化抗氧化活性和功能成分分析

Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion

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