【摘要】 以柠檬为主要发酵原料，采用不同的发酵方式制备柠檬酵素，研究发酵过程中抗氧化活性变化，选出本实验中较优的发酵方法。在37℃条件下，以加入酵母和加入0.5%甜香型、酒香风味型酵母进行3组样品发酵，制备柠檬酵素检测其理化指标。上述条件下发酵检测对比后，甜香型发酵40 d时，总酚含量(0.392 mg/mL)最高，发酵54 d时，DPPH自由基清除率(97.997%)最高，发酵20 d时，超氧阴离子自由基清除率(67.316%)最高，发酵52 d时，还原力(0.327)最高。经对比发酵前后理化指标，发酵让其抗氧化活性有大幅度提高，说明发酵制备酵素是柠檬高值利用的加工方式，其中甜香型发酵为实验组中较优的发酵方法，为改善树莓酵素发酵提供一定的理论指导依据和数据参考，为柠檬酵素发酵方法改善提供一定的数据参考。更多还原

【Abstract】 Using lemon as the main fermentation raw material, citrinase was prepared by different fermentation methods, the changes of antioxidant activity during fermentation were studied, and the better fermentation method was selected in this experiment.At 37 ℃,three groups of samples were fermented with yeast and 0.5% sweet flavor yeast and wine flavor yeast to prepare lemon enzyme and detect its physical and chemical indexes.After the comparison of fermentation detection under the above conditions, the total phenol content(0.392 mg/mL) was the highest at 40 d, the DPPH radical scavenging rate(97.997%) was the highest at 54 d, the superoxide anion radical scavenging rate(67.316%) was the highest at 20 d, and the reducing power(0.327) was the highest at 52 d.The result showed that the comparison of physical and chemical indexes before and after fermentation shows that the antioxidant activity of raspberry enzyme is greatly improved by fermentation, which shows that the preparation of enzyme by fermentation is a processing method for high-value utilization of lemon.Among them, sweet fermentation is the better fermentation method in the experimental group, which provides a certain theoretical guidance and data reference for improving raspberry enzyme fermentation, It provides some data reference for the improvement of lemon enzyme fermentation method.更多还原