桂圆酵素的发酵工艺优化及其酚类化合物生物转化分析
|
摘要
以桂圆水提液为原料,总酚含量为评价指标,采用单因素及正交试验优化桂圆酵素的发酵工艺,并用高效液相色谱(HPLC)分析桂圆酵素中酚类化合物的生物转化。结果表明,最优桂圆酵素发酵工艺为菌株组合酿酒酵母+醋酸杆菌+植物乳酸杆菌1∶1∶1、接种量10%、发酵温度30℃、发酵时间36 h。在此优化工艺条件下,桂圆酵素的总酚含量达(46.05±0.76)μg/m L,是桂圆水提液总酚含量(9.12±0.26)μg/m L的5.05倍。HPLC分析表明,桂圆水提液中10多种酚类化合物,除了绿原酸及其它4种酚类化合物外,其余酚类化合物经发酵后均被完全转化。桂圆酵素中至少含有20余种酚类化合物,至少有16种为新生成,其中1种可以确定为柚皮苷,含量达3.32μg/m L。
Taking the water extract of longan as raw material and the total phenol content as index, the fermentation process of longan ferment was optimized by single factor and orthogonal tests, and the biotransformation of phenolic compounds in longan ferment was analyzed by HPLC. The results showed that the optimal fermentation process of the longan ferment was as follows: compound strain Saccharomyces cerevisiae, Acetobacter and Lactobacillus plantarum ratio 1∶1∶1, inoculum 10%, fermentation temperature 30 ℃, and time 36 h. Under the optimal conditions, the total phenolic content of the longan ferment was(46.05±0.76) μg/ml, which was 5.05 times that of the water extract of longan(9.12±0.26) μg/ml. HPLC analysis showed that there were more than 10 kinds of phenolic compounds in the water extract of longan, except for chlorogenic acid and other 4 kinds of phenolic compounds, the others were completely transformed after fermentation. The longan ferment contained at least 20 kinds of phenolic compounds, at least 16 of which were newly formed, and one of them could be identified as naringin, and the content was 3.32 μg/ml.
Taking the water extract of longan as raw material and the total phenol content as index, the fermentation process of longan ferment was optimized by single factor and orthogonal tests, and the biotransformation of phenolic compounds in longan ferment was analyzed by HPLC. The results showed that the optimal fermentation process of the longan ferment was as follows: compound strain Saccharomyces cerevisiae, Acetobacter and Lactobacillus plantarum ratio 1∶1∶1, inoculum 10%, fermentation temperature 30 ℃, and time 36 h. Under the optimal conditions, the total phenolic content of the longan ferment was(46.05±0.76) μg/ml, which was 5.05 times that of the water extract of longan(9.12±0.26) μg/ml. HPLC analysis showed that there were more than 10 kinds of phenolic compounds in the water extract of longan, except for chlorogenic acid and other 4 kinds of phenolic compounds, the others were completely transformed after fermentation. The longan ferment contained at least 20 kinds of phenolic compounds, at least 16 of which were newly formed, and one of them could be identified as naringin, and the content was 3.32 μg/ml.
引文
[1]郭倩倩,张晓卫.龙眼的化学成分与药理活性研究[J].现代生物医学进展,2011,11(23):4552-4554.
[2]尹爱国,曾霞,纪秀玲,等.复合龙眼果醋的醋酸发酵工艺优化及其风味成分分析[J].食品研究与开发,2018,39(23):102-107.
[3]蔡长河,唐小浪,张爱玉,等.龙眼肉的食疗价值及其开发利用前景[J].食品科学,2002,23(8):328-330.
[4]潘学文,曾莲,李荣,等.广东龙眼产业的优势分析[C].海峡两岸荔枝龙眼产业发展研讨会论文集.2009:3-7.
[5]彭颖,周如金.两个品种龙眼果汁芳香及营养成分测定与分析[J].食品工业科技,2017,38(16):263-266.
[6]李进,吴冬梅.泸州晚熟龙眼果酒酿造工艺研究[J].食品工业,2017(6):1-4.
[7]肖丽琼,成坚,邱修柄.发酵桂圆酒加工工艺研究[J].中国酿造,2013,32(12):145-147.
[8]姚荣清,梁世中.龙眼保健果醋酿造工艺研究[J].食品工业,2003,24(5):32-34.
[9]陈丽娜,符丽丽,罗志辉,等.龙眼果醋发酵工艺研究[J].现代食品,2018(9):170-175.
[10]郝秋娟,李树立,郝东旭,等.红枣山楂桂圆酸奶的研制[J].中国酿造,2015,34(12):171-174.
[11]赖婷.燕麦桂圆乳酸菌发酵饮料加工活性成分变化分析与工艺优化[D].福州:福建农林大学,2016.
[12]葛瑞宏,储瑞蔼,李井泉,等.桂圆酵素制备及其抗氧化性研究[J].食品科技,2015,40(8):262-267.
[13]中国生物发酵产业协会.T/CBFIA08001-2016酵素产品分类导则[S].北京:中国标准出版社,2016.
[14]刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业,2016,42(1):273.
[15]欧雅文,周倩,刘琪,等.酚类化合物与肠道微生物对高血脂症的作用机制[J].中国食品学报,2018,18(10):269-275.
[16]华晓雨,陶爽,孙盛楠,等.植物次生代谢产物-酚类化合物的研究进展[J].生物技术通报,2017,33(12):22-29.
[17]林晓丽,韩文凤,郭红英,等.水果中酚类化合物研究进展[J].食品与发酵科技,2018,54(3):82-84.
[18]林耀盛,张名位,张瑞芬,等.不同品种龙眼果肉酚类物质的抗氧化活性比较[J].食品科学技术学报,2016,34(3):20-30.
[19]吴诗玄.龙眼中多酚的提取、分离纯化、结构鉴定及体外抗氧化活性测定[D].广州:暨南大学,2018.
[20]孙菡峥,孙培冬.龙眼核多酚的提取分离及抗氧化性能的研究[J].食品与发酵工业,2019,45(9):197-201.
[21]ZHANG R F,KHAN S A,LIN Y S,et al.Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars[J].Int J Food Prop,2018,21(1):746-759.
[22]KHAN S A,LIU L,LAI T,et al.Phenolic profile,free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria[J].J Food Sci Technol,2018,55(12):4782-4791.
[23]LI P,YU X,XU B.Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits(litchi,longan,and rambutan)in different fruit forms[J].J Food Qual,2017,2017:8785121.
[24]KAPRASOB R,KERDCHOECHUEN O,LAOHAKUNJIT N,et al.Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria[J].Process Biochem,2017,59:141-149.
[25]赖婷,刘磊,张名位,等.不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响[J].中国农业科学,2016,49(10):1979-1989.
[26]庞泽翀,梁燕清.龙眼乳酸菌发酵饮料工艺的优化[J].贵州农业科学,2018,46(11):125-129.
[27]张桂伟,张秋云,江东,等.中国主栽葡萄柚果肉酚类化合物组成及其抗氧化活性[J].中国果业信息,2015,48(6):1785-1794.
[28]吴燕华,刘文力,阎红,等.高效液相色谱法测定苹果中的酚类化合物[J].分析化学,2002(7):826-828.
[2]尹爱国,曾霞,纪秀玲,等.复合龙眼果醋的醋酸发酵工艺优化及其风味成分分析[J].食品研究与开发,2018,39(23):102-107.
[3]蔡长河,唐小浪,张爱玉,等.龙眼肉的食疗价值及其开发利用前景[J].食品科学,2002,23(8):328-330.
[4]潘学文,曾莲,李荣,等.广东龙眼产业的优势分析[C].海峡两岸荔枝龙眼产业发展研讨会论文集.2009:3-7.
[5]彭颖,周如金.两个品种龙眼果汁芳香及营养成分测定与分析[J].食品工业科技,2017,38(16):263-266.
[6]李进,吴冬梅.泸州晚熟龙眼果酒酿造工艺研究[J].食品工业,2017(6):1-4.
[7]肖丽琼,成坚,邱修柄.发酵桂圆酒加工工艺研究[J].中国酿造,2013,32(12):145-147.
[8]姚荣清,梁世中.龙眼保健果醋酿造工艺研究[J].食品工业,2003,24(5):32-34.
[9]陈丽娜,符丽丽,罗志辉,等.龙眼果醋发酵工艺研究[J].现代食品,2018(9):170-175.
[10]郝秋娟,李树立,郝东旭,等.红枣山楂桂圆酸奶的研制[J].中国酿造,2015,34(12):171-174.
[11]赖婷.燕麦桂圆乳酸菌发酵饮料加工活性成分变化分析与工艺优化[D].福州:福建农林大学,2016.
[12]葛瑞宏,储瑞蔼,李井泉,等.桂圆酵素制备及其抗氧化性研究[J].食品科技,2015,40(8):262-267.
[13]中国生物发酵产业协会.T/CBFIA08001-2016酵素产品分类导则[S].北京:中国标准出版社,2016.
[14]刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业,2016,42(1):273.
[15]欧雅文,周倩,刘琪,等.酚类化合物与肠道微生物对高血脂症的作用机制[J].中国食品学报,2018,18(10):269-275.
[16]华晓雨,陶爽,孙盛楠,等.植物次生代谢产物-酚类化合物的研究进展[J].生物技术通报,2017,33(12):22-29.
[17]林晓丽,韩文凤,郭红英,等.水果中酚类化合物研究进展[J].食品与发酵科技,2018,54(3):82-84.
[18]林耀盛,张名位,张瑞芬,等.不同品种龙眼果肉酚类物质的抗氧化活性比较[J].食品科学技术学报,2016,34(3):20-30.
[19]吴诗玄.龙眼中多酚的提取、分离纯化、结构鉴定及体外抗氧化活性测定[D].广州:暨南大学,2018.
[20]孙菡峥,孙培冬.龙眼核多酚的提取分离及抗氧化性能的研究[J].食品与发酵工业,2019,45(9):197-201.
[21]ZHANG R F,KHAN S A,LIN Y S,et al.Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars[J].Int J Food Prop,2018,21(1):746-759.
[22]KHAN S A,LIU L,LAI T,et al.Phenolic profile,free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria[J].J Food Sci Technol,2018,55(12):4782-4791.
[23]LI P,YU X,XU B.Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits(litchi,longan,and rambutan)in different fruit forms[J].J Food Qual,2017,2017:8785121.
[24]KAPRASOB R,KERDCHOECHUEN O,LAOHAKUNJIT N,et al.Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria[J].Process Biochem,2017,59:141-149.
[25]赖婷,刘磊,张名位,等.不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响[J].中国农业科学,2016,49(10):1979-1989.
[26]庞泽翀,梁燕清.龙眼乳酸菌发酵饮料工艺的优化[J].贵州农业科学,2018,46(11):125-129.
[27]张桂伟,张秋云,江东,等.中国主栽葡萄柚果肉酚类化合物组成及其抗氧化活性[J].中国果业信息,2015,48(6):1785-1794.
[28]吴燕华,刘文力,阎红,等.高效液相色谱法测定苹果中的酚类化合物[J].分析化学,2002(7):826-828.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |