沙棘酵素发酵过程中代谢产物及抗氧化活性研究

本文研究了沙棘酵素发酵过程中总酚、总酸、有机酸等生物活性成分、抗氧化能力(羟基自由基清除能力、ABTS自由基清除能力、还原力)及菌落数量,利用主成分分析法对不同发酵时间的沙棘酵素进行评价。结果表明:在沙棘酵素发酵过程中,总酚、总酸、抗氧化能力呈先快速上升再动态平衡的趋势;pH、总糖含量呈先快速降低再动态平衡的趋势;沙棘酵素中的有机酸主要以酒石酸、苹果酸、抗坏血酸为主,发酵过程中新形成了马来酸、琥珀酸和没食子酸,且醋酸和琥珀酸随着发酵时间的延长呈现不断增加的趋势。综合评价指标(CEI)分析结果表明:发酵前40 d的CEI呈明显上升趋势,40 d之后上升趋势明显减缓并趋于平稳,说明发酵至40 d,各种代谢指标已基本稳定。对沙棘酵素发酵过程中的菌落总数、酵母菌和醋酸菌含量进行研究,发现沙棘酵素发酵过程中醋酸菌呈先快速上升再动态平衡的趋势,酵母菌呈先快速上升再动态平衡最后缓慢下降的趋势,从微生物的角度反映了沙棘酵素的代谢过程。

Study on Metabolites and Antioxidant Activity of Seabuckthorn Jiaosu during Fermentation

This paper investigated the bioactive components such as total phenol,total acid and organic acid,antioxidant capacity(hydroxy radical scavenging ability,ABTS free radical scavenging ability,reducing power)and colony count in the fermentation process of seabuckthorn jiaosu. Principal component analysis were used to evaluate seabuckthorn jiaosu at different fermentation times. The results showed that the total phenolic,total acid and antioxidant capacity of the seabuckthorn jiaosu increased rapidly and then balanced dynamically during the fermentation. The pH value and total sugar content decreased rapidly and then balanced dynamically. The organic acids in seabuckthorn jiaosu were mainly tartaric acid,malic acid and ascorbic acid. Maleic acid,succinic acid and gallic acid were newly formed in the fermentation process,and acetic acid and succinic acid increased with the increase of fermentation time. The results of comprehensive evaluation index(CEI)analysis showed that the CEI of 40 days before fermentation showed a significant upward trend,and the upward trend slowed down and became stable after 40 days,indicating that all metabolic indexes were basically stable after 40 days of fermentation.The total number of colonies,the content of yeast and acetic acid bacteria in the fermentation process of seabuckthorn jiaosu were studied. It was found that in the fermentation process of seabuckthorn jiaosu,acetic acid bacteria showed a trend of rapid rise and then dynamic balance,and yeast showed a trend of rapid rise and then dynamic balance and then slow decline,which reflected the metabolic process of seabuckthorn jiaosu from the perspective of microorganisms.