本文主要研究内容
作者樊秋元（2019）在《黑加仑酵素制备及其抗氧化活性研究》一文中研究指出：黑加仑具有多种营养成分和保健作用,将其开发成酵素产品是一种有效的精深加工途径。本试验对三种乳酸菌和酵母菌发酵黑加仑酵素的工艺进行了优化,并对不同菌种最优发酵工艺条件下酵素的营养成分、风味物质以及抗氧化活性进行了比较,试验结果如下:1.以总抗氧化能力和超氧化物歧化酶(Superoxide Dismutase,SOD)活力为综合评价指标,通过单因素试验和正交试验对发酵时间、接种量、初始糖度和发酵温度进行了优化,确定黑加仑酵素制备的最佳发酵条件。结果如下:(1)以植物乳杆菌(Lactobacillus plantarum)为发酵菌种,确定植物乳杆菌发酵制备黑加仑酵素的最优发酵工艺条件为:发酵时间24 h、接种量1%、初始糖度20%、发酵温度39℃。在此最佳发酵工艺条件下,黑加仑酵素的总抗氧化能力为935.02 U/mL,SOD酶活力为6172.72 U/mL。(2)以干酪乳杆菌(Lactobacillus casei)为发酵菌种,确定干酪乳杆菌发酵制备黑加仑酵素的最优发酵工艺条件为:发酵时间为72 h、干酪乳杆菌接种量为5%、初始糖度为18%、发酵温度为37℃。在此最佳发酵工艺条件下,黑加仑酵素总抗氧化能力为779.88U/mL,SOD酶活力为5957.57 U/mL。(3)以瑞士乳杆菌(Lactobacillus helveticus)为发酵菌种,确定瑞士乳杆菌发酵制备黑加仑酵素的最优发酵工艺条件为:发酵时间36 h、接种量3%、初始糖度18%、发酵温度35℃。在此最佳工艺条件下,黑加仑酵素总抗氧化能力为757.92 U/mL,SOD酶活力为5672.36 U/mL。(4)以RV171酵母菌为发酵菌种,确定酵母菌发酵制备黑加仑酵素的最优发酵工艺条件为:发酵时间为96 h、接种量为0.07%、初始糖度为20%、发酵温度为28℃。在此最佳工艺条件下,酵素总抗氧化能力为880.60 U/mL,SOD酶活力为4873.13 U/mL。2.比较不同菌种发酵的黑加仑酵素中主要活性成分、风味物质等含量的变化,结果表明:接菌发酵酵素中SOD酶活力、游离氨基酸与有机酸的种类和含量远高于自然发酵组,乳酸菌发酵的酵素中SOD酶活力、氨基酸与有机酸种类和含量均高于酵母菌发酵的酵素组;植物乳杆菌、瑞士乳杆菌、酵母菌发酵的酵素,在发酵过程中总酚含量均呈先上升后下降的变化,且其总酚含量均比发酵前明显升高,而干酪乳杆菌则降低;四种菌发酵的黑加仑酵素花色苷含量在发酵过程中均明显下降;植物乳杆菌和酵母菌发酵的黑加仑酵素中香气成分较好,分别达到了22种和20种,占总香气成分的54.62%和66.63%,其他菌种的均较低。比较以上营养成分和风物物质,植物乳杆菌发酵的黑加仑酵素优于其他三种菌发酵的酵素。3.对四种最佳发酵工艺条件下制得的的黑加仑酵素的羟自由基清除能力、DPPH自由基清除能力、还原力、超氧阴离子自由基清除能力、ABTS自由基清除能力进行测定,并与黑加仑原汁和自然发酵酵素的抗氧化活性进行比较,以4 mg/mL Vc溶液作对照,结果表明:酵母菌发酵的酵素和自然发酵酵素的羟自由基清除能力较高,四种接菌发酵的黑加仑酵素的DPPH自由基清除率和还原力均高于自然发酵酵素组,酵母菌和植物乳杆菌发酵酵素对超氧阴离子自由基清除率效果较好,乳酸菌发酵酵素的ABTS自由基清除能力高于酵母菌酵素组。因此,接菌发酵制备的黑加仑酵素具有较好的抗氧化活性。
Abstract
hei jia lun ju you duo chong ying yang cheng fen he bao jian zuo yong ,jiang ji kai fa cheng jiao su chan pin shi yi chong you xiao de jing shen jia gong tu jing 。ben shi yan dui san chong ru suan jun he jiao mu jun fa jiao hei jia lun jiao su de gong yi jin hang le you hua ,bing dui bu tong jun chong zui you fa jiao gong yi tiao jian xia jiao su de ying yang cheng fen 、feng wei wu zhi yi ji kang yang hua huo xing jin hang le bi jiao ,shi yan jie guo ru xia :1.yi zong kang yang hua neng li he chao yang hua wu qi hua mei (Superoxide Dismutase,SOD)huo li wei zeng ge ping jia zhi biao ,tong guo chan yin su shi yan he zheng jiao shi yan dui fa jiao shi jian 、jie chong liang 、chu shi tang du he fa jiao wen du jin hang le you hua ,que ding hei jia lun jiao su zhi bei de zui jia fa jiao tiao jian 。jie guo ru xia :(1)yi zhi wu ru gan jun (Lactobacillus plantarum)wei fa jiao jun chong ,que ding zhi wu ru gan jun fa jiao zhi bei hei jia lun jiao su de zui you fa jiao gong yi tiao jian wei :fa jiao shi jian 24 h、jie chong liang 1%、chu shi tang du 20%、fa jiao wen du 39℃。zai ci zui jia fa jiao gong yi tiao jian xia ,hei jia lun jiao su de zong kang yang hua neng li wei 935.02 U/mL,SODmei huo li wei 6172.72 U/mL。(2)yi gan lao ru gan jun (Lactobacillus casei)wei fa jiao jun chong ,que ding gan lao ru gan jun fa jiao zhi bei hei jia lun jiao su de zui you fa jiao gong yi tiao jian wei :fa jiao shi jian wei 72 h、gan lao ru gan jun jie chong liang wei 5%、chu shi tang du wei 18%、fa jiao wen du wei 37℃。zai ci zui jia fa jiao gong yi tiao jian xia ,hei jia lun jiao su zong kang yang hua neng li wei 779.88U/mL,SODmei huo li wei 5957.57 U/mL。(3)yi rui shi ru gan jun (Lactobacillus helveticus)wei fa jiao jun chong ,que ding rui shi ru gan jun fa jiao zhi bei hei jia lun jiao su de zui you fa jiao gong yi tiao jian wei :fa jiao shi jian 36 h、jie chong liang 3%、chu shi tang du 18%、fa jiao wen du 35℃。zai ci zui jia gong yi tiao jian xia ,hei jia lun jiao su zong kang yang hua neng li wei 757.92 U/mL,SODmei huo li wei 5672.36 U/mL。(4)yi RV171jiao mu jun wei fa jiao jun chong ,que ding jiao mu jun fa jiao zhi bei hei jia lun jiao su de zui you fa jiao gong yi tiao jian wei :fa jiao shi jian wei 96 h、jie chong liang wei 0.07%、chu shi tang du wei 20%、fa jiao wen du wei 28℃。zai ci zui jia gong yi tiao jian xia ,jiao su zong kang yang hua neng li wei 880.60 U/mL,SODmei huo li wei 4873.13 U/mL。2.bi jiao bu tong jun chong fa jiao de hei jia lun jiao su zhong zhu yao huo xing cheng fen 、feng wei wu zhi deng han liang de bian hua ,jie guo biao ming :jie jun fa jiao jiao su zhong SODmei huo li 、you li an ji suan yu you ji suan de chong lei he han liang yuan gao yu zi ran fa jiao zu ,ru suan jun fa jiao de jiao su zhong SODmei huo li 、an ji suan yu you ji suan chong lei he han liang jun gao yu jiao mu jun fa jiao de jiao su zu ;zhi wu ru gan jun 、rui shi ru gan jun 、jiao mu jun fa jiao de jiao su ,zai fa jiao guo cheng zhong zong fen han liang jun cheng xian shang sheng hou xia jiang de bian hua ,ju ji zong fen han liang jun bi fa jiao qian ming xian sheng gao ,er gan lao ru gan jun ze jiang di ;si chong jun fa jiao de hei jia lun jiao su hua se gan han liang zai fa jiao guo cheng zhong jun ming xian xia jiang ;zhi wu ru gan jun he jiao mu jun fa jiao de hei jia lun jiao su zhong xiang qi cheng fen jiao hao ,fen bie da dao le 22chong he 20chong ,zhan zong xiang qi cheng fen de 54.62%he 66.63%,ji ta jun chong de jun jiao di 。bi jiao yi shang ying yang cheng fen he feng wu wu zhi ,zhi wu ru gan jun fa jiao de hei jia lun jiao su you yu ji ta san chong jun fa jiao de jiao su 。3.dui si chong zui jia fa jiao gong yi tiao jian xia zhi de de de hei jia lun jiao su de qiang zi you ji qing chu neng li 、DPPHzi you ji qing chu neng li 、hai yuan li 、chao yang yin li zi zi you ji qing chu neng li 、ABTSzi you ji qing chu neng li jin hang ce ding ,bing yu hei jia lun yuan zhi he zi ran fa jiao jiao su de kang yang hua huo xing jin hang bi jiao ,yi 4 mg/mL Vcrong ye zuo dui zhao ,jie guo biao ming :jiao mu jun fa jiao de jiao su he zi ran fa jiao jiao su de qiang zi you ji qing chu neng li jiao gao ,si chong jie jun fa jiao de hei jia lun jiao su de DPPHzi you ji qing chu lv he hai yuan li jun gao yu zi ran fa jiao jiao su zu ,jiao mu jun he zhi wu ru gan jun fa jiao jiao su dui chao yang yin li zi zi you ji qing chu lv xiao guo jiao hao ,ru suan jun fa jiao jiao su de ABTSzi you ji qing chu neng li gao yu jiao mu jun jiao su zu 。yin ci ,jie jun fa jiao zhi bei de hei jia lun jiao su ju you jiao hao de kang yang hua huo xing 。
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论文作者分别是来自黑龙江八一农垦大学的樊秋元，发表于刊物黑龙江八一农垦大学2019-07-08论文，是一篇关于黑加仑酵素论文,乳酸菌论文,酵母菌论文,发酵工艺论文,酶活力论文,抗氧化活性论文,黑龙江八一农垦大学2019-07-08论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自黑龙江八一农垦大学2019-07-08论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：黑加仑酵素论文; 乳酸菌论文; 酵母菌论文; 发酵工艺论文; 酶活力论文; 抗氧化活性论文; 黑龙江八一农垦大学2019-07-08论文;