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中国精品科技期刊2020
王晨曦,李乾弘,刘阳洲,等. 植物乳杆菌发酵对沙棘果汁中苦味物质的转化作用[J]. 食品工业科技,2024,45(16):159−167. doi: 10.13386/j.issn1002-0306.2023080280.
引用本文: 王晨曦,李乾弘,刘阳洲,等. 植物乳杆菌发酵对沙棘果汁中苦味物质的转化作用[J]. 食品工业科技,2024,45(16):159−167. doi: 10.13386/j.issn1002-0306.2023080280.
WANG Chenxi, LI Qianhong, LIU Yangzhou, et al. Transformation of Bitter Substances in Sea Buckthorn Juice by Fermentation with Lactiplantibacillus plantarum[J]. Science and Technology of Food Industry, 2024, 45(16): 159−167. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080280.
Citation: WANG Chenxi, LI Qianhong, LIU Yangzhou, et al. Transformation of Bitter Substances in Sea Buckthorn Juice by Fermentation with Lactiplantibacillus plantarum[J]. Science and Technology of Food Industry, 2024, 45(16): 159−167. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080280.

植物乳杆菌发酵对沙棘果汁中苦味物质的转化作用

Transformation of Bitter Substances in Sea Buckthorn Juice by Fermentation with Lactiplantibacillus plantarum

  • 摘要: 目的:改善沙棘果汁口感,去除涩味物质异鼠李素糖苷。方法:用植物乳杆菌发酵沙棘果汁,研究益生菌的生长曲线,总酚含量和抗氧化活性等各项指标在发酵过程中的变化以及异鼠李素糖苷和异鼠李素含量的变化。结果:植物乳杆菌67-25-2发酵得到的沙棘果汁其涩味得到改善,感官评分达到85分,发酵后提高了果汁的总游离酚含量和抗氧化活性,在62 h时达到最高值,其中总酚含量提高至598.9 mg GAE/L,ABTS+自由基和DPPH自由基清除率分别达到67.5% 和61.8%。皮尔逊相关性分析发现,总酚含量、异鼠李素含量与DPPH自由基清除率、ABTS+自由基清除率显著正相关(P<0.01)。结论:植物乳杆菌67-25-2发酵后显著减少了沙棘中主要的涩味物质(异鼠李素-3-O-新橙皮苷),释放出活性更强的黄酮苷元类物质(异鼠李素),显著提高了沙棘果汁的总酚含量和抗氧化活性。该研究可为改善沙棘果实口感,同时为开发含有高活性转化产物的功能型发酵沙棘食品奠定理论基础。

     

    Abstract: Objective: To improve the taste of sea buckthorn juice and remove the bitter substance isorhamnetin glycoside. Methods: Fermentation of sea buckthorn juice with Lactiplantibacillus plantarum to study the growth curves of probiotics, the changes of various indexes such as total phenolic content and antioxidant activity during the fermentation process, as well as the changes of isorhamnetin glycosides and isorhamnetin content. Results: The sea buckthorn juice fermented by Lactiplantibacillus plantarum 67-25-2 fermentation had its bitter flavour improved and the sensory analysis score reached 85, and the total free phenol content and antioxidant activity of the juice were increased, reaching maximum at 62 h, in which the total phenol content was increased to 598.9 mg GAE/L, and the scavenging rate of the ABTS+ free radicals and the DPPH free radicals were reached 67.5% and 61.8%, respectively. Pearson correlation analysis revealed that total phenol content and isorhamnetin content were significantly positively correlated with DPPH radical scavenging and ABTS+ radical scavenging (P<0.01). Conclusion: The main bitter substance in sea buckthorn, isorhamnetin-3-O-neohesperidin, was significantly reduced by the fermentation of Lactiplantibacillus plantarum 67-25-2, which also significantly increased the total phenol content and antioxidant activity. This research can serve as a theoretical foundation for the development of functional fermented sea buckthorn foods that contain highly active transformation products and methods for enhancing the taste of sea buckthorn fruit.

     

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