【摘要】 选取火龙果、柠檬、猕猴桃、树莓这四种新鲜水果为原材料，分别加入冰糖和安琪甜酒曲酵母进行为期50 d的发酵，分别测得柠檬、猕猴桃、树莓三种果蔬酵素发酵过程中的p H值在3.0左右，略有下降趋势，而火龙果酵素整体较为平稳(p H值4.6);四种水果的总酚含量均呈现先升后降的趋势;分析对DPPH自由基的清除率、羟自由基清除率、还原力，均为猕猴桃酵素表现最优。综合上述的五种指标，采用正交实验分析这四种果蔬酵素的抗氧化活性大小从高到低分别为猕猴桃酵素、树莓酵素、火龙果酵素、柠檬酵素。通过对发酵过程中p H值、总酚含量、DPPH自由基和羟基自由基的清除能力、还原力等性质测定，以期对果蔬酵素发酵过程中抗氧化活性变化规律进行初步研究与探讨。更多还原

【Abstract】 In this paper,pitaya,lemon,kiwi fruit and raspberry were selected as raw materials,and rock sugar and Angel liqueur yeast were added to ferment for 50 days.The p H values of lemon,kiwi fruit and raspberry during fermentation were measured to be around 3.0,with a slight downward trend,while pitaya enzyme was relatively stable( p H 4. 6). The total phenol content of four kinds of fruits showed a trend of first rising and then decreasing. Analysis of DPPH free radical scavenging rate,hydroxyl free radical scavenging rate and reducing power showed that kiwifruit enzyme performed best. Based on the above five indexes,orthogonal experiment was used to analyze the antioxidant activity of these four kinds of fruit and vegetable enzymes from high to low,namely kiwi enzyme,raspberry enzyme,pitaya enzyme and lemon enzyme.Through the determination of p H value,total phenol content,scavenging ability of DPPH free radical and hydroxyl free radical,reducing power,etc. During the fermentation process,the change rule of antioxidant activity of fruit and vegetable enzymes during the fermentation process was preliminarily studied and discussed.更多还原