红树莓果汁降酸发酵过程中活性成分的变化

为研究陆生伊萨酵母(Issatchenkia terricola)WJL-G4对红树莓果汁降酸发酵过程中活性成分的影响,以接种红树莓果汁为处理组,以未接种的红树莓果汁作为对照组,测定总酚、总黄酮和花色苷的含量,采用高效液相色谱法对活性成分进行定性和定量分析,分析发酵过程与成分之间的相关性.结果表明:处理组和对照组的总酚...

Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification

In order to explore the effect of fermentation with Issatchenkia terricola WJL-G4 on bioactive components in red raspberry juice, the contents of total phenolics, total flavonoids and anthocyanins in inoculated and uninoculated juices were analyzed by high performance liquid chromatography (HPLC). Correlation analysis and principal component analysis (PCA) were used to discuss the correlation between the fermentation process and the bioactive components. The results showed that the contents of total phenolics and anthocyanins in the inoculated and non-inoculated groups were decreased during fermentation, while total flavonoids were significantly increased in the inoculated group after 5 days of fermentation. After 8 days of fermentation, ten phenolic acids, seven flavonoids and one aromatic compound were?identified in the juice. The contents of cryptochlorogenic acid, p-coumaric acid, raspberry ketone, rutin and quercetin were significantly increased. Among the nine components which were significantly decreased during fermentation, the contents of arbutin, gallic acid, neochlorogenic acid and caffeic acid were higher than those in the control group. The PCA results showed that the first three principal components together explained 93.098% of the total variation, which could well describe the information of bioactive components in the fermented juice. The samples fermented for 1 to 4 days located in the positive interval of the plot for PC1 had higher synthetic scores, indicating fermentation for 1 to 4 days to be optimal for acid degradation in red raspberry juice. This study provides a theoretical support for research on the deacidification properties and comprehensive utilization of I. terricola WJL-G4.