不同发酵工艺对毛酸浆酵素抗氧化性的影响

以毛酸浆为主要原料，采用自然发酵、酵母菌-植物乳杆菌先后顺序接种发酵、酵母菌-植物乳杆菌同时接种发酵等不同发酵工艺制备毛酸浆酵素，并对其发酵过程中的还原力、DPPH自由基清除能力和超氧化物歧化酶（SOD）活性进行研究，初步评价不同发酵工艺对毛酸浆酵素抗氧化性的影响。结果表明，不同发酵工艺制得毛酸浆酵素均有较强的抗氧化性，发酵第22天，与自然发酵相比，3种人工接种发酵制备工艺的毛酸浆酵素的还原力分别提高了30.74%、27.27%和39.83%；DPPH自由基清除能力分别提高了22.94%、15.49%和26.74%；SOD酶活性分别提高了52.93%、39.37%和56.80%。其中，酵母菌和乳酸菌同时接种发酵的毛酸浆酵素产品抗氧化性最好，还原力最高达1.051，DPPH自由基清除能力最高达30.97%，SOD酶活性最高达409.52 U/mL。

Effect of different fermentation technologies on antioxidant activity of Physalis pubescens enzyme

Physalis pubescens enzyme was prepared by different fermentation technologies(including natural fermentation, yeast-Lactobacillus plantarum inoculated fermentation in order, yeast-Lactobacillus plantarum inoculated fermentation at one time), the reducing power, scavenging capacity to DPPH radical and SOD activity were detected during fermentation, and the effect of different fermentation technologies on the antioxidant activities of P. pubescens enzyme was studied. The results showed that the P. pubescens enzyme that got from different fermentation technologies had strong antioxidant activity. Compared with the natural fermentation after 22 d, the reducing power of artificial inoculation fermentation improved by 30.74%, 27.27% and 39.83%, respectively, the scavenging capacity to DPPH improved by 22.94%, 15.49% and 26.74%, respectively. Furthermore, the SOD activity improved by 52.93%, 39.37% and 56.80%, respectively. The enzyme of yeast-L. plantarum inoculated fermentation at one time had the optimal antioxidant activity, the reducing power was up to 1.051, the scavenging capacity to DPPH was up to 30.97% and the SOD activity was up to 409.52 U/ml.