作　　者： (孙晓琦）; (周德庆）; (王珊珊）; (马玉洁）; (朱兰兰）; (赵峰）;

机构地区： 中国海洋大学食品科学与工程学院,山东青岛266003 中国水产科学研究院黄海水产研究所食品工程与营养研究室,山东青岛266071

出　　处： 《食品研究与开发》 2017年第18期1-6,共6页

摘　　要： 选取植物乳杆菌(Lactobacillus plantarum)、嗜酸乳杆菌(Lactobacillus acidophilus)和清酒乳杆菌(Lactobacillus sakei)对黄浆水进行发酵,以酸度值、活菌数、DPPH自由基清除率、羟自由基清除率、ABTS自由基清除率及铁还原能力为指标,探究3种乳酸菌发酵黄浆水的可行性及对黄浆水抗氧化活性的影响,并测定其总酚和总黄酮含量。结果显示,3种乳酸菌均可在黄浆水中生长产酸,植物乳杆菌与嗜酸乳杆菌的产酸能力与活菌数显著高于清酒乳杆菌,3种菌株组合发酵时黄浆水的DPPH自由基清除率最高,且与发酵过程中总酚含量变化呈显著正相关。发酵后黄浆水提取物对DPPH自由基的清除率IC_(50)值由3.51 mg/m L变为2.43 mg/m L,对羟自由基的清除率IC_(50)值由3.58 mg/mL变为1.82 mg/mL,对ABTS自由基的清除率IC_(50)值由0.90 mg/m L变为0.38 mg/m L,FRAP值由从1.24 mmol/L Fe SO4升高到1.62 mmol/L FeSO_4。 Fermentation of tofu whey was assayed using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus sakei in order to find out the feasibility of Lactobacillus fermentation and the changes of antioxi-dant activity. The titratable acidity, viable counts, DPPH radical scavenging activity, hydroxyl radical scaveng-ing activity, ABTS scavenging activity and ferric reducing power were measured, while the content of total phe-nolics and flavonoids was determined. Results showed that all three Lactobacillus were able to grow and produce acid in tofu whey, the titratable acidity and viable counts of tofu whey fermented by Lactobacillus plantarum and Lactobacillus acidophilus were significantly higher than that of Lactobacillus sakei. The DPPH radical scaveng-ing activity of tofu whey was the highest after combined fermentation with three Lactobacillus, which had a sig-nificant positively correlation with the content of total phenolics. After the fermentation, IC50 of DPPH radical scavenging activity was changed from 3.51 mg/mL to 2.43 mg/mL, IC50 of hydroxyl radical scavenging activity was changed from 3.58 mg/mL to 1.82 mg/mL, IC50 of ABTS radical scavenging activity was changed from 0.90 mg/mL to 0.38 mg/mL, FRAP value was increased from 1.24 mmol/L FeSO4 to 1.62 mmol/L FeSO4.

关 键 词： 植物乳杆菌 清酒乳杆菌 嗜酸乳杆菌 黄浆水 抗氧化能力 总酚