柚子菊芋果蔬发酵饮料的制备及其抗氧化活性

以柚子和菊芋为原料,经酒药、酿酒酵母、植物乳杆菌、醋酸杆菌混合发酵制得具有较强抗氧化活性的果蔬发酵饮料。通过正交实验确定果蔬汁澄清工艺,监测发酵过程中理化指标及抗氧化活性物质的变化,并采用DPPH法、超氧阴离子法和还原能力检测果蔬发酵饮料的抗氧化活性。结果表明,果蔬汁中果胶酶浓度0.08%,温度55℃,时间50 min,果蔬饮料的透光率最佳达到85.8%。果蔬饮料混合发酵结束时,果蔬汁中添加酒药的总糖和抗氧化活性物质比未添加酒药的含量高,其中添加酒药的果蔬饮料中总糖含量达3.973 g/L,提高28.41%,维生素C的含量达9.454 mg/100 m L,提高23.81%;柚皮苷的含量达0.150 mg/m L,提高23.97%;菊糖的含量达1.229 mg/m L,提高63.65%。果蔬发酵饮料对DPPH自由基的清除率达95.50%,高于谷胱甘肽但低于VC;对超氧阴离子的清除率达73.90%,均高于谷胱甘肽和VC;还原能力明显高于谷胱甘肽但低于VC。 

Fermented beverage of shaddock and jerusalem artichoke preparation and its antioxidant activity analysis

A fruit and vegetable fermented beverage with strong antioxidant activity was made from raw materials ( shaddock and jerusalem artichoke) which mixed fermentation by koji, Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter. The clarification process of fruit and vegetable juices was determined by orthogonal experiment, and the changes of physical and chemical indexes and antioxidant substances in the fermentation process were monitored. The antioxidant activity of fruit and vegetable fermented beverage was detected by DPPH method, superoxide anion method and reducing ability respectively. It showed that the light transmittance of fruit and vegetable beverage reached 85.80% with 0.08% of pectinase concentration of fruit and vegetable juices, 55 ℃ and 50 min. At the end of the mixed fermentation of fruit and vegetable beverage, the total sugar increased 28.41% to 3.973 g/L, vitamin C was 9.454 mg/100 m L which increased 23.81%, naringin was 0.150 mg/m L, increased by 23.97%, and inulin was 1.229 mg/m L which increased 63.65%, compared to the fruit and vegetable juices without adding the koji.The clearance rate of DPPH by fruit and vegetable fermented beverage was 95.50%, which was higher than glutathione but lower than VC.The clearance rate of superoxide cations was 73.90%, which was higher than glutathione and VC.Reducing capacity was significantly higher than glutathione but lower than VC.