乳酸菌和酵母菌发酵对杜仲雄花茶汁品质及抗氧化活性的影响

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、pH依次为7.6%、45.3%和3.1，滋味和香气最佳，活菌数多达2.3×107 CFU/mL；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。

Effects of lactic acid bacteria and yeast fermentation on the quality and antioxidant activity of male Eucommia ulmoides flower tea juice

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 pH were 7.6%, 45.3%, and 3.1, respectively. The flavor and aroma were the optimal, and the number of viable microbes was 2.3×107 CFU/ml. The contents of chlorogenic acid and total flavonoids peaked on the 1st and 5th day, increasing by 29.4% and 70%, respectively. However, the contents of polyphenols and polysaccharides decreased to the lowest on the 1st and 3rd 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% and 0.478, respectively, indicating it had excellent antioxidant activity.