不同发酵工艺对食品中多肽、多糖含量与活性的影响及检测分析

中图分类号：TS205.5 文献标志码：A 文章编号：1674-0270（2025）35-0120-03

Effects of Different Fermentation Technologies on the Content and Activity of Polypeptides and Polysaccharides in Foods and Their Detection and Analysis

YIN Jinlian (Shuozhou Vocational and Technical College, Shuozhou O36oO2, China)

Abstract: Fermentation technology has agreaterimpact onthe generation eficiency,structural characteristics,biological activity,andotherpropertiesofpeptidesandpolysacchar infood,andtheregulationmechanismoffermentationtechnology hasbecome an important direction of functional food research. Diferent strains,fermentation methodsand process parameters willchange thepathwayofsubstrate conversion,afecting thecompositionand functional expressionof active substances.Thispaperstudiesthe effctsofdiffrent strains,fermentation methodsand procesparametersonthesynthesis, contentand activityof polyptides and polycharides based on their biological functions,and summarizes the detection and analysis technologiesoffoodantioxidant,immunomodulatory,structuralactivityelationshipandother tests,sostoprovide atheoretical basis for the precise evaluationand application development offermentation functional components.

Key Words: fermentation technology; polypeptide; polysaccharide; biological activity

发酵工艺可提高营养价值、释放功能因子、改善感官品质，是食品生物加工的重要手段。（剩余4532字）