天然产物研究与开发 ›› 2022, Vol. 34 ›› Issue (3): 427-435.doi: 10.16333/j.1001-6880.2022.3.010

• 开发研究 • 上一篇    下一篇

无花果酵素自然发酵过程中代谢产物与抗氧化活性的相关性研究

姚沛琳*，蒋家璇，武进雨，孔振杨，季小康，徐礼生   

  1. 宿州学院生物与食品工程学院，宿州234000
  • 出版日期:2022-03-28 发布日期:2022-03-29
  • 基金资助:
    安徽省教育厅自然科学研究重点项目（KJ2020A0729）；宿州学院科研平台项目（2020ykf22，2019ykf29）

Study on the relationship of metabolites and antioxidant activity during natural fermentation of fig enzyme

YAO Pei-lin*,JIANG Jia-xuan,WU Jin-yu,KONG Zhen-yang,JI Xiao-kang,XU Li-sheng   

  1. School of Biological and Food Engineering,Suzhou University,Suzhou 234000,China
  • Online:2022-03-28 Published:2022-03-29

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摘要：

为了解无花果自然发酵过程中代谢产物与抗氧化活性之间的相关性，测定其发酵过程中pH、总酸、总糖、总酚、总黄酮、有机酸等理化指标和活性物质，以DPPH自由基、羟基自由基和超氧自由基清除能力及还原力这4个指标考察其体外抗氧化能力，利用主成分分析方法，对代谢产物和抗氧化活性进行相关性分析，并对无花果酵素发酵的各个过程进行综合性评价，确定自然发酵最优的发酵时间。结果表明：随着发酵时间的延长，pH持续降低，总黄酮呈现波动变化，总酸、总酚、DPPH自由基、羟基自由基、超氧自由基清除能力和还原力均呈现先升高后降低的趋势。无花果酵素中检测出了13种主要有机酸，其中含量比较丰富的是乳酸、琥珀酸、苹果酸、柠檬酸、葡萄糖醛酸和泛酸。在发酵第60天时，综合评价值（CEI）最高，发酵80天之后持续下降，以此可以作为无花果酵素前发酵结束的依据，为无花果酵素发酵阶段精准调控奠定相关理论基础。

关键词: 无花果, 自然发酵, 酵素, 代谢产物, 抗氧化活性

Abstract:

In order to analyze the correlation between metabolites and antioxidant activity,the physical and chemical indexes and active substances (pH,total acid,total sugar,total phenols,total flavone and organic acids),and antioxidant capacity (scavenging capacity against DPPH radical,hydroxyl radical,superoxide radical and reducing power) were investigated during natural fermentation process of fig.In order to determine the optimal natural fermentation time of fig enzyme,the correlation between metabolites and antioxidant activity and the comprehensive evaluation index (CEI) were performed by principal component analysis method.The results showed that pH decreased continuously,the total flavone irregularly fluctuated,and the total acid,total phenol,DPPH radical,hydroxyl radical,superoxide radical scavenging ability and reducing power initially increased and then decreased.Thirteen major organic acids were detected in fig enzyme,in which lactic acid,succinic acid,malic acid,citric acid,glucuronic acid and pantothenic acid were more abundant.The comprehensive evaluation value (CEI) was highest at 60 d and then continued to decrease after 80 d,which could be as the end point of pre-fermentation of fig enzyme and provided a theoretical basis for the precise fermentation of fig enzyme.

Key words: fig, natural fermentation, enzyme, metabolites, antioxidant activity

中图分类号:  TS255.44

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