作　　者： (曹雪丹）; (郭小）; (陈林星）; (方修贵）; (赵凯）; (李二虎）;

机构地区： 浙江省柑橘研究所,浙江台州318026

出　　处： 《食品研究与开发》 2017年第17期105-108,共4页

摘　　要： 选用益生菌(副干酪乳杆菌)在微量需氧的条件下对瓯柑汁进行益生菌发酵,发酵温度36℃,时间10 d。在发酵前后对活菌数、pH值和可溶性固形物含量及主要抗氧化成分进行检测。结果表明:通过发酵,活菌数由初始的(5.6±0.20)log CFU/mL显著增加至(7.2±0.30)log CFU/mL,pH值和可溶性固形物含量则显著降低(p<0.05);同时,总酚含量显著升高(p<0.05),总类胡萝卜素和4种主要黄酮类化合物含量均显著下降(p<0.05);各黄酮类化合物的减少幅度由大到小依次为:橙皮苷>柚皮苷>枸橘苷>新橙皮苷。常温贮藏10 d对各项指标的影响不大,且活菌数仍然保持在较高水平。可见,瓯柑汁适宜研制益生菌发酵型果汁饮品。 In this research,production of probiotic pleasant orange juice through its fermentation by lactic acid bacteria（Lactobacillus paracasei）was examined. Fermentation was carried out at 36 ℃ for 10 d under microaerophilic conditions. Viability counts,pH,total soluble solid and the main antioxidant components were measured in the before and after fermentation. The result indicated that viability counts increased to（7.2±0.30）log CFU/mL from（5.6 ± 0.20）log CFU/mL after 10 d of fermentation,pH and total soluble solid were significantly reduced（p0.05）,and total phenol content increased significantly（p0.05）,total carotenoid and four major flavonoids were significantly reduced（p0.05）. The reduction of flavonoids from large to small in order：hesperidinnaringinponcirinneohesperidin. There was no significant effect on the indicators for 10 d of storage at room temperature,and the number of viable cells remained at a relatively high level. Therefore,pleasant orange juice was proved to be a suitable media for production of a femented probiotic drink.

关 键 词： 副干酪乳杆菌 瓯柑 发酵 抗氧化成分