【摘要】 目的：以蓝莓果渣为原料，探讨多菌种发酵制备蓝莓果渣酵素产品的功效。方法：采用花青素和黄酮含量双指标权重综合评价体系，通过单因素实验和正交试验优化蓝莓果渣酵素发酵工艺，并对最终产品进行感官评价、体外抗氧化活性及降血糖、降血脂能力分析。结果表明：蓝莓果渣酵素最优发酵工艺为酵母菌发酵阶段菌种接种量0.15%、糖添加量7.5%、发酵温度30℃、发酵时间16 h；乳酸菌发酵阶段菌种接种量2%，发酵温度35℃，发酵时间24 h。将发酵液过滤、加工后制成蓝莓果渣酵素果冻，其综合感官评分为82.65分。蓝莓果渣酵素果冻DPPH·自由基清除率、ABTS阳离子清除率、羟基自由基清除率、铁还原力吸光值分别为92.49%,98.54%,98.59%,0.84。对α-葡萄糖苷酶和α-淀粉酶抑制率分别达到88.65%,53.69%。对甘氨胆酸钠和牛磺胆酸钠结合率分别达到63.88%,58.97%。上述结果说明蓝莓果渣酵素果冻具有良好的抗氧化活性及降血糖、降血脂潜力。研究结果为实现蓝莓副产物的高值化利用、蓝莓酵素产品的规范化生产提供了理论参考。更多还原

【Abstract】 Objective: To explore the efficacy and activity of blueberry pomace enzyme products prepared by multi-strain fermentation using blueberry pomace as raw material. Methods: The double index weight comprehensive evaluation system of anthocyanin and flavonoid content was used to optimize the fermentation process of blueberry pomace enzyme by single factor test and orthogonal test. The sensory evaluation, in vitro antioxidant activity, hypoglycemic and hypolipidemic ability of the final product were analyzed. The results showed that the optimal fermentation process of blueberry pomace enzyme was 0.15% inoculation amount, 7.5% sugar addition amount, 30 ℃ fermentation temperature and 16 h fermentation time. In the fermentation stage of lactic acid bacteria, the inoculation amount was 2%, the fermentation temperature was35 ℃, and the fermentation time was 24 h. The fermentation broth was filtered and processed to make blueberry pomace enzyme jelly, and its comprehensive sensory score was 82.65 points. The DPPH· free radical scavenging rate, ABTS cation scavenging rate, hydroxyl radical scavenging rate and iron reducing power absorbance of blueberry pomace enzyme jelly were 92.49%, 98.54%, 98.59% and 0.84, respectively. The inhibition rate of α-glucosidase and α-amylase reached88.65% and 53.69%, respectively. The binding rates of sodium glycocholate and sodium taurocholate reached 63.88% and58.97%, respectively. It shows that blueberry pomace enzyme jelly has good antioxidant activity and hypoglycemic and hypolipidemic potential. The research provides a theoretical reference for the high-value utilization of blueberry by-products and the standardized production of blueberry enzyme products.更多还原