食品工业科技2018，Vol.39Issue(3)：44-47,51,5.DOI:10.13386/j.issn1002-0306.2018.03.009
乳酸菌发酵对茶花粉营养成分及生物活性的影响
Effects of lactic fermentation on the nutrient and biological activity of Camellia pollen
孙旭 1姜泽东 1杜希萍 2倪辉 1彭文君 2杨远帆1
作者信息
- 1. 集美大学食品与生物工程学院,福建厦门361021
- 2. 福建省食品微生物与酶工程重点实验室,福建厦门361021
- 折叠
摘要
Abstract
In order to investigate the effect of lactic fermentation on the basic nutrients and biological activity of Camellia pollen,Camellia pollen was summitted to lactic fermentation,followed by analyses of the basic nutrient and α-glucosidase inhibitory activity.The changes of basic nutrients,α-glucosidase inhibitory activity and the removal of hydroxyl free ability before and after fermentation were determined by fermentation under the combined action of Streptococcus thermophilus and Lactobacillus plantarum.The result showed,the fermentation end-points of Camellia pollen were 72 h,after fermentation the content of total sugar and fat were reduced,whereas ash,protein,polyphenol,and flavonoid content significantly improved to different extents,and the IC50 for inhibiting α-glucosidase decreased from 49.09 mg/mL to 38.79 mg/mLThe EC50of hydroxyl dissociation was increased from 4.49 mg/mL to 5.78 mg/mL This study provide theoretical basis for the development of hypoglycemic health food products with fermentation products of Camellia pollen.关键词
茶花粉/乳酸发酵/基本营养成分/α-葡萄糖苷酶/羟自由基Key words
Camellia pollen/lactic fermentation/basic nutrient/α-glucosidase/hydroxyl radical分类
轻工纺织引用本文复制引用
孙旭,姜泽东,杜希萍,倪辉,彭文君,杨远帆..乳酸菌发酵对茶花粉营养成分及生物活性的影响[J].食品工业科技,2018,39(3):44-47,51,5.
