诺丽酵素抗氧化性能与蛋白质营养价值评价研究

对3种不同发酵时间的诺丽酵素体外抗氧化能力、氨基酸的含量以及蛋白质营养评价进行研究，结果表明：随着发酵时间的 延长，诺丽酵素中总酚含量有轻微上升；3种酵素均具有抗氧化能力，且均表现出显著的浓度依赖性（P＜0.05），发酵时间长短对其影 响不明显（P＞0.05）；随着发酵时间的延长，蛋白质含量有轻微下降，3种酵素均检测出16种常见蛋白氨基酸和γ-氨基丁酸（GABA）， 半胱氨酸（Cys）未检出，GABA含量随着发酵时间的延长有所上升，3种酵素中必需氨基酸含量丰富；9种必需氨基酸得分（AAS）均＞ 100%，比值系数分（SRC）均＞55，单从蛋白质营养价值来说，从高到低依次为：发酵360 d诺丽酵素＞发酵540 d诺丽酵素＞发酵720 d 诺丽酵素。

Evaluation of antioxidant activity and nutritional value of protein in noni Jiaosu

The in vitro antioxidant activity, evaluation of amino acids content and protein nutrition of noni Jiaosu in three kinds of fermentation time were discussed in this paper. The results showed that with the prolongation of fermentation time, the content of total phenols in noni Jiaosu increased slightly, and the three kinds of Jiaosu had antioxidant activity, with certain concentration dependence (P＜0.05), and the fermentation time had no obvious effect on the antioxidant activity (P＞0.05). The protein content decreased slightly with the prolongation of fermentation. Except for Cys, 16 common protein amino acids and non-protein amino acids GABA were all detected in three kinds of Jiaosu, and the GABA content increased to some extent along with the fermentation time. The essential amino acids were rich in three noni Jiaosu, and the amino acid score (AAS) of nine essen- tial amino acids were greater than 100%, meanwhile the score of ratio coefficient of amino acid/essential were greater than 55. The nutritional value of protein from high to low were as follows: noni Jiaosu fermented for 360 d＞540 d＞720 d.