药桑酵素的制备及品质分析

Preparation and Quality Analysis of Medicinal Mulberry Jiaosu (Ferment)

摘要:

药桑是新疆古老的果树品种之一，药桑葚是珍贵的保健水果、维吾尔族的民间药材。该研究以新疆和田药桑葚为原料，研制药桑酵素产品，并对其品质及抗氧化活性进行综合评价，为药桑葚的开发利用提供理论依据。结果表明，药桑发酵的酵素产品中总酚、总黄酮、总游离氨基酸（Total Amino Acids, TAA）及超氧化物歧化酶（Superoxide Dismutase, SOD）活力均有显著提升，总酚含量由7.21 mg/g增加到15.84 mg/g，总黄酮含量由5.50 mg/g增加到15.86 mg/g，花色苷含量由5.17 mg/g减少到3.54 mg/g，TAA由230.05 mg/100 g增加到518.47 mg/100 g，SOD活力由1 928.57 U/mL增加到2 532.86 U/mL，DPPH、ABTS+自由基清除率分别提高到70.85%和88.83%，并且总酚、SOD活力与抗氧化活性呈显著正相关（P<0.05）。酵素产品挥发性风味物质由35 种增加到40 种，通过气味活力值（Odour Activity Value, OAV）和主成分分析（Principal Component Analysis, PCA）明确了药桑酵素的关键挥发性特征风味物质，为癸酸乙酯、十四酸乙酯、月桂酸乙酯和芳樟醇，表现为“ 果香”、“ 甜香”、“草本香”，使药桑酵素口感更加协调、醇厚。研究表明，经过发酵的药桑在营养成分、风味及抗氧化能力方面均得到了明显改善，为药桑的开发利用提供理论依据。

Abstract:

Medicinal mulberry is one of the ancient fruit tree species in Xinjiang, and is regarded as a precious health fruit and folk medicine of the Uyghur people. In this study, the medicinal mulberry in Hotan, Xinjiang was used as the raw material to develop the medicinal mulberry Jiaosu. Comprehensive evaluation of its quality and antioxidant activity was conducted to establish a theoretical foundation for the development and utilisation of medicinal mulberry. The results showed that the total phenols, total flavonoids, total amino acids (TAA) and superoxide dismutase (SOD) activity in the Jiaosu products obtained via fermentation of medicinal mulberry increased significantly, with the total phenols increasing from 7.21 mg/g to 15.84 mg/g, total flavonoids increasing from 5.50 mg/g to 15.86 mg/g, anthocyanin content decreasing from 5.17 mg/g to 3.54 mg/g, TAA increasing from 230.05 mg/100 g increased to 518.47 mg/100 g, SOD activity increasing from 1 928.57 U/mL to 2 532.86 U/mL, and DPPH and ABTS+ radical scavenging rates increasing to 70.85% and 88.83%, respectively. Total phenols and SOD activity showed a significant positive correlation with antioxidant activity (P<0.05). The number of volatile flavour substances in the Jiaosu products increased from 35 to 40. According to the Odor Activity Value (OAV) and Principal Component Analysis (PCA) results, the key volatile characteristic flavor substances of the medicinal mulberry Jiaosu were identified as ethyl caprate, ethyl tetradecanoate, ethyl laurate, and linalool, which give “fruity”, “sweet” and “herbal” flavors, making the Jiaosu to be more harmonious and mellow. The study showed that the nutrient composition, flavor and antioxidant capacity of the fermented medicinal mulberry were significantly improved, which provides a theoretical basis for the development and utilization of medicinal mulberry.