福建农业科技2023，Vol.54Issue(10)：23-28,6.DOI:10.13651/j.cnki.fjnykj.2023.10.004
枇杷酵素发酵过程生物学特性和主要功效酶活性研究
Study on the Biological Characteristics and the Activities of Main Efficacy Enzymes in the Fermentation Process of Loquat Ferments
摘要
Abstract
In order to explore the biological characteristics and the change rule of the activities of main efficacy en-zymes in the fermentation process of loquat ferments,loquat was used as the raw material,and the changes of the me-tabolites such as the number of effective viable bacteria,total acid,pH value,organic acid,total phenol,amino acid and the main efficacy enzymes during the fermentation process were analyzed.The results showed that:in the fer-mentation process,the number of effective viable bacteria increased rapidly within 1-5 days,reaching the level of 109,and remained above 108 orders of magnitude within 20-140 days,effectively maintaining a stable microbial eco-logical environment.The pH value decreased first and then remained stable at about 3.5,while the total acid content increased to 6.26 g·L-1 and then tended to be stable.The total phenol content showed an increasing trend from 1 to 65 days and decreased slowly from 65 to 140 days.The loquat ferments contained 17 kinds of amino acids,and the a-mino acids with higher content were mainly the aspartic acid,glutamic acid,alanine,cystine,methionine and isoleu-cine.With the increase of fermentation time,the content of each amino acid fluctuated at different stages,and the content of total amino acid and essential amino acid increased gradually.The change rule of the activities of different efficacy enzymes in the ferments was more complex.The protease activity showed a gradual increasing trend from 1 to 35 days,with the highest enzyme activity of 15.14 U·mL-1.It showed a slow decreasing trend from 35 to 65 days after the fermentation,and the acid protease activity tended to be stable from 65 to 140 days.The activity of SOD en-zyme showed an increasing trend in the stage of 1 to 65 days,with the highest enzyme activity of 42.0U·mL-1,and showed a slow decreasing trend from 65 to 140 days after the fermentation.The β-glucanase activity showed an in-creasing trend from 1 to 20 days,with the highest enzyme activity of 4.52 U·mL-1,and it tended to be stable from 20 to 140 days after the fermentation.The lipase activity was low,and showed an increasing trend from 1 to 5 days,and reached the maximum value of 0.12 U·mL-1 on the 5th day.The lipase activity gradually decreased with the prolongation of fermentation time.The above research results could provide certain basis for the medium-test prepara-tion and quality optimization of loquat ferments,as well as the construction of their comprehensive evaluation system.关键词
枇杷酵素/发酵/生物学特性/功效酶Key words
Loquat ferments/Fermentation/Biological characteristics/Efficacy enzymes分类
农业科技引用本文复制引用
陈洲琴,张祝兰,程贤,林仙菊,杨煌建,严雪浪,朱爱明,连云阳..枇杷酵素发酵过程生物学特性和主要功效酶活性研究[J].福建农业科技,2023,54(10):23-28,6.基金项目
福建省科技计划星火项目(2022S0020) （2022S0020）
莆田市科技计划项目(2021NJJ007). （2021NJJ007）
