液体深层发酵提高粤北大果山楂发酵液中主要活性成分含量及其抗氧化能力

Deep Liquid Fermentation Increased the Content of Main Active Components and Antioxidant Capacity in the Fermentation Broth of Malus doumeri Fruits from Northern Guangdong Province

摘要:

本文研究了液体深层发酵对粤北大果山楂发酵液中主要活性成分及其抗氧化活性的影响。采用鼠李糖乳杆菌（LGG）对粤北三个不同产区的大果山楂进行液体深层发酵，测定不同发酵时间粤北大果山楂发酵液中的总酚、总黄酮、总三萜含量及其氧自由基吸收能力（ORAC）、氧自由基清除能力（PSC）、DPPH自由基清除率和ABTS自由基清除率。结果显示：粤北三个不同产区大果山楂发酵液中的主要活性成分和抗氧化活性没有显著性差异，且变化趋势比较接近。总酚和总三萜含量随发酵的进行先出现小幅上升，第3~4周达到最高，之后缓慢下降；总黄酮含量随发酵的进行逐渐上升，至第6周达到顶峰，最大增幅达到49.93%，之后总黄酮含量小幅下降。粤北大果山楂发酵液的ORAC、PSC、DPPH自由基清除能力和ABTS自由基清除能力均随发酵时间的延长而逐渐提高，但第1~4周提高较快，随后提高的速度逐渐减缓，ORAC最大增幅为6.81%，PSC最大增幅为9.29%，DPPH最大增幅为56.42%，ABTS最大增幅为102.30%。研究表明：采用鼠李糖乳杆菌（LGG）对粤北大果山楂进行液体深层发酵，能提高发酵液中的总酚、总黄酮、总三萜等主要活性成分的含量及其抗氧化能力。

Abstract:

The effect of deep liquid fermentation on the main active components and their antioxidant activities of fermented liquid of Malus doumeri fruits was investigated in this work. The deep liquid fermentation of Malus doumeri fruits from three different areas in northern Guangdong province was carried out by using LGG. The contents of total phenols, total flavones, total triterpenes, ORAC values, PSC, DPPH and ABTS radicals scavenging activities of fermented liquid of Malus doumeri fruits at different fermentation time were determined. There was no significant difference in the main active components and antioxidant activities of fermented liquid of Malus doumeri fruits from three different areas in northern Guangdong province and their trends were similar. The content of total phenols and triterpenes increased slightly with the increase of fermentation time, reached the maximum after 3~4 weeks, and then decreased slowly. The contents of total flavonoids increased gradually with the increase of fermentation time, and reached the maximum after 6 weeks (increased by 49.93% compared to control), then the content of total flavonoids decreased slightly. The ORAC value, PSC, DPPH and ABTS free radicals scavenging activities of fermented liquid of Malus doumeri fruits increased gradually with the prolongation of fermentation tim. The increase rate was high during initial four weeks, and then the increase rate gradually slowed down. The maximum increase rate of ORAC, PSC, DPPH and ABTS free radical scavenging activity were 6.81%, 9.29%, 56.42% and 102.30%, respectively. The deep liquid fermentation of Malus doumeri fruits which produced in northern Guangdong province was conducted by LGG, which can increase the contents of total phenols, total flavones, total triterpenes and increase their antioxidant capacities.