不同菌种发酵苹果酵素抗氧化性的动态变化及其品质研究

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关键词：苹果酵素；抗氧化性；品质；不同菌种；自由基清除能力

中图分类号：TS255.4 文献标志码：A 文章编号：2097-2172（2025）06-0555-07

doi：10.3969/j.issn.2097-2172.2025.06.011

Dynamic Changes in Antioxidant Activity and Quality of Apple Ferments Fermented byDifferentStrains

ZHANG Haiyan，KANG Sanjiang，YUAN Jing，GOU Lina，SONG Juan （Agricultural Product Storageand Processng Research Institute，Gansu Academyof Agricultural Science. Lanzhou Gansu 730070，China）

Abstract：Understandingtheefectsoffermentationbydiferent microbialstrainsontheantioxidantactivityandqualityof aplefermentsprovidesregulatorystrategiesforthedevelopmentofhigh-qualityapplefermentproducts.Applefermentswere prepared using Cyberlindnera fabianii （Cf）， Saccharomyces cerevisiae （Sc），Cf + Sc，Lactiplantibacillus pentosus （Lp）， Leuconostoc mesenteroides （Lm），Lp+Lm，and Cf + Sc+Lp+Lm as fermenting strains.The dynamic changes in free radical scavenging capacity during fermentation，specifically DPPH（1，1-diphenyl-2-picrylhydrazyl）， O2⋅- （superoxide anion）， ·OH （hydroxyl radical），and ABTS （2， 2′ -azino-bis-3-etybenzothzoline-6-sulfoicacid），wereaalyzd，andualityparameteswereevauatedandeedsults showed that DPPH， O2⋅- ，·OH，and ABTSscavengingabilities of Cf and Sc fermentation broths peakedon dayO; Lpand Lm broths peakedonday2O; Cf+ScandLp+Lmpeakedattheendoffermentation （day30），withvalueshigherthanothertreatments.TheCf + （20 （204 Sc+Lp+Lm treatment maintained high scavenging capacities throughout fermentation and reached 79.88% ， 73.39% ， 78.21% ，and （204号 72.73% ，respectively，attheend.Thistreatmentalsoexhbitedsignificantlyigherlevelsofsolublesolids，totalacid，ducingpowe， superoxide dismutase （SOD） activity，and sensory evaluation scores（ P<0.05 ），with significantly lower pH compared to other treatments. According to the QB/T 5323-2018 standard forplant enzyme，all indicators of the Cf + Sc +Lp+Lmfermented apple ferments met the required specifications.

Key Words：Apple ferment; Antioxidant capacity; Quality; Different strain; Free radical scavenging capacity

甘肃省陇东黄土高原区和天水陇南浅山丘陵区属暖温带半湿润半干旱气候，生产的苹果以着色鲜艳、外观美观、肉质细脆、口感好、风味佳、耐贮藏、营养丰富，畅销国内外市场[1]。（剩余9981字）