食品科学2017，Vol.38Issue(24)：15-19,5.DOI:10.7506/spkx1002-6630-201724003
苹果酵素天然发酵过程中代谢产物的变化规律
Changes in Metabolites during Natural Fermentation of Apple into Enzyme Drink
摘要
Abstract
The objective of this work was to analyze the changes in metabolites during the natural fermentation of apple into an enzyme drink. The pH value, total titrable acid, organic acids (lactic acid, acetic acid, and malic acid), sugars (sucrose, glucose, and fructose), alcohol, total phenolic content and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability were investigated. Results showed that pH value decreased from 5.05 to 3.88 while total titratable acidity and lactic acid increased gradually during the fermentation process. Acetic acid was accumulated from 0.018% to 0.23% during the process;malic acid increased from 0.67 g/L to 2.45 g/L during the first 14 days and then decreased slightly. Glucose and fructose increased until reaching their maximum of 130.6 and 177.2 g/L on the 21thday and then decreased, while sucrose kept decreasing to almost 0 g/L during the whole fermentation process. Alcohol was produced from the 14thto 21thday, reaching 6.6% on the 28thday. Both total phenolic content and DPPH radical scavenging ability increased continuously to their maximum values (259.4 mg/L, 90.9 %) on the 21stday followed by a decrease.关键词
苹果酵素/天然发酵/代谢物质/DPPH自由基清除率Key words
fermented apple drink rich in enzyme/natural fermentation process/metabolites/DPPH radical scavenging ability分类
轻工纺织引用本文复制引用
杨小幸,周家春,陈启明,秦臻,马明月,赵黎明..苹果酵素天然发酵过程中代谢产物的变化规律[J].食品科学,2017,38(24):15-19,5.基金项目
国家自然科学基金面上项目(31371725) （31371725）
重庆邮电大学科研启动基金项目(A2016-87) （A2016-87）
中央高校基本科研业务费专项(222201717026) （222201717026）
