蓝莓酵素在天然发酵过程中抗氧化性能的变化
详细信息Changes in antioxidant activity of blueberry-ferment during natural fermentation process
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摘要: 研究蓝莓酵素在天然发酵过程中抗氧化能力的变化。以还原力、羟基自由基清除能力、超氧自由基清除能力、DPPH自由基清除能力和ABTS自由基清除能力为指标,多体系地考察发酵过程中抗氧化性能的变化,并进行相关性分析。结果表明,发酵过程中总酚含量从1.850mg/mL升高到了2.308mg/mL,发酵前后增加了24.7%;DPPH自由基清除能力、超氧自由基清除能力和ABTS自由基清除能力呈逐渐增加趋势,发酵前后分别提高了3.6%,5.7%和16.5%;还原力和羟基自由基清除能力呈现先增加后略微降低再增加的趋势,发酵前后分别提高了20.4%和2.4%。DPPH自由基清除能力、超氧自由基清除能力和ABTS自由基清除能力与总酚含量均具有显著的正相关性,相关系数分别为0.952,0.860,0.975(p<0.01)。结论表明,蓝莓酵素在发酵过程中体现了高抗氧化性能,抗氧化性能基本呈现上升趋势,与酚类物质含量相关性较大。Abstract: In order to study changes in antioxidant activity of blueberry-ferment during fermentation process, reducing power, scavenging activities on hydroxyl radical, superoxide radical, DPPH radical and ABTS radical cation were investigated and their correlation with total phenolic compounds were analysed. The results of this study showed that the content of phenolic compounds varied from 1.850mg/mL to 2.308mg/mL and increased by 24.7%. Compared with the beginning of fermentation, the scavenging activities on DPPH radical, superoxide radical and ABTS radical cation were increased gradually and improved by 3.6%, 5.7% and 16.5%, respectively. The reducing power and scavenging activities on hydroxyl radical were first increased, then slightly decreased and then increased again and improved by 20.4% and 2.4% , respectively. The free -radical scavenging activities of DPPH radical, superoxide radical and ABTS radical cation were highly correlated with the content of phenolic compounds (r=0.952, 0.860, 0.975, p<0.01, respectively) . The above results suggested that blueberry-ferment had excellent antioxidant activities. The antioxidant of blueberry-ferment increased gradually during fermentation and highly correlated with phenolic compounds.
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