桑葚果酒全渣发酵过程中生物活性物质及其抗氧化活性变化的研究

以桑葚干果为实验原料,考察桑葚发酵液中总酚、类黄酮、花青素的含量及抗氧化活性能力在发酵过程中的变化情况。结果表明:发现前发酵10 d的类黄酮和花青素类物质受发酵的影响逐渐变少,而总酚类物质含量逐渐升高;抗氧化活性总体上呈先升后降的趋势,相比于发酵开始时下降了近50%。DPPH和FRAP法相较于ABTS法,更适合表征桑葚发酵液的抗氧化活性变化情况。桑葚酒再经过40 d陈酿最终残还原糖为14.21 g/kg,乙醇浓度为101.6 g/kg,总酚含量2.124 g/kg,花青素含量579.4 mg/kg,类黄酮41.2 g/kg,DPPH自由基清除率为21.1%,FRAP抗氧化活性为40.9μmol Fe²⁺/L,总浸出物为23.241 g/L,符合国家相关标准,为进一步开发高生物活性桑葚精深加工产品提供了一条可行的途径。 

Influence of alcoholic solid- state fermentation process on bioactive constituents and antioxidant activity from mulberries( Morus nigra L.)

The aim of the present study was to evaluate the changes of contents of total phenol,flavonoids and anthocyanins from sun- dried mulberry( Morus nigra L.) and their antioxidant activities( DPPH,FRAP,ABTS) during fermentation process. The result showed that the total phenol was increased with the 10 days prefermentation period,while the contents of flavonoids and anthocyanins were gradually decreased. The antioxidant activity,showing a trend of a rise at first followed by a decline,was reduced by nearly 50% after the end of fermentation.The methods of DPPH and FRAP radical scavenging activities were more suitable for displaying the variation of antioxidative capacity of fermented mulberry wine than the method of ABTS radical scavenging activities.After the end of fermentation,14.21 g / kg of reducing sugar,101.6 g / kg concentration of ethanol,2.124 g / kg of total phenol,579.4 mg / kg of anthocyanins,41.2 g / kg of flavonoids,21.1% of DPPH radical scavenging rate,40.9 μmol Fe²⁺/ L of FRAP antioxidant activity and 23.241 g / L of total extracts were obtained,which provided a feasible way to further develop high biological activity and deeply processed products of mulberries.