摘要
该研究探讨酿酒酵母(Saccharomyces cerevisiae)、植物乳杆菌(Lactobacillus plantarum)单独和二者复合(1∶1)发酵对杜仲雄花茶汁品质指标及抗氧化能力的影响。结果表明,菌种发酵效果为:植物乳杆菌>复合菌>酿酒酵母。植物乳杆菌发酵杜仲雄花茶汁6 d后,可溶性固形物、透光率、p H依次为7.6%、45.3%和3.1,滋味和香气最佳,活菌数多达2.3×10^7CFU/m L;绿原酸、总黄酮含量分别在第1天、第5天达到峰值,增幅依次为29.4%和70%;多酚、多糖分别在第1、第3天降至最低,降幅依次为33.9%和71%。抗氧化能力方面,植物乳杆菌发酵杜仲雄花茶汁对ABTS、OH、DPPH自由基清除率及还原力最大分别为59.2%、65.7%、97.7%和0.478,表明其具有良好的抗氧化活性。
The effects of Saccharomyces cerevisiae and Lactobacillus plantarum alone and complex(1∶1)fermentation on the quality indexes and antioxidant capacity of male Eucommia ulmoides flower tea juice were explored.The results showed that the fermentation effect was as follows:L.plantarum>complex microbes>S.cerevisiae.After fermentation of male E.ulmoides flower tea juice by L.plantarum for 6 d,the soluble solids,light transmittance,and p H were 7.6%,45.3%,and 3.1,respectively.The flavor and aroma were the optimal,and the number of viable microbes was2.3×107 CFU/ml.The contents of chlorogenic acid and total flavonoids peaked on the 1 st and 5 th day,increasing by 29.4%and 70%,respectively.However,the contents of polyphenols and polysaccharides decreased to the lowest on the 1 st and 3 rd day,decreasing by 33.9%and 71%,respectively.In terms of antioxidant capacity,the maximum scavenging rates of ABTS,OH,DPPH free radical and reducing power were 59.2%,65.7%,97.7%and0.478,respectively,indicating it had excellent antioxidant activity.
作者
刘梦培
李佳
纵伟
杜红岩
黄琳
王璐
LIU Mengpei;LI Jia;ZONG Wei;DU Hongyan;HUANG Lin;WANG Lu(School of Food and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China;Paulownia Research&Development Center of China,National Forestry and Grassland Administration,Zhengzhou 450000,China)
出处
《中国酿造》
CAS
北大核心
2020年第5期71-76,共6页
China Brewing
基金
“十三五”国家重点研发项目(2017YFD060130205)。
关键词
杜仲雄花茶汁
发酵
品质指标
抗氧化能力
male Eucommia ulmoides flower tea juice
fermentation
quality indexes
antioxidant capacity
作者简介
刘梦培(1984-),女,讲师,博士,研究方向为杜仲综合利用;通讯作者:王璐(1983-),女,副研究员,博士,研究方向为杜仲栽培与综合利用。
