中国糖料2025，Vol.47Issue(4)：29-39,11.DOI:10.13570/j.cnki.scc.2025.04.004
青贮菌添加对青贮过程中甜叶菊叶片抗氧化活性及(异)绿原酸类化合物含量的影响
Effect of Silage Bacterial Additives on Antioxidant Activity and(Iso-)chlorogenic Acid Contents of Stevia Leaves During Silage
摘要
Abstract
[Objective]To establish a stevia leaf silage system,the effects of different silage bacterial additives on the antioxidant activity,chlorogenic acids and iso-chlorogenic acid contents of stevia leaves were analyzed,and the correlation between contents of(iso-)chlorogenic acids and the antioxidant activity of silage stevia leaves were explored.[Methods]Three types of silage methods,including Lactobacillus plantarum(SL),Streptococcus pentosus(SP),and a mixture of Lactobacillus plantarum and Streptococcus pentosus(SLP)were employed in this study,with no silage bacterial added as control(SC).After silage for 0,3,7,14,30,60,and 90 days,antioxidant activity was measured by DPPH and TEAC methods,and the relative contents of chlorogenic acids and isochlorogenic acid compounds were determined by liquid chromatography-mass spectrometry(LC-MS).[Results]Compared with direct drying and preservation of leaves,in the treatment of silage bacterial added,the mixed addition of Lactobacillus plantarum and Streptococcus pentosus can effectively reduce the pH value of stevia leaves,improve their antioxidant activity,and achieve long-term preservation of various(iso-)chlorogenic acid compounds for more than 90 days;The relative contents of five compounds,namely isochlorogenic acid A,1,3-dicaffeioyl quinic acid,neochlorogenic acid,isochlorogenic acid C,and chlorogenic acid,had a significant impact on the DPPH free radical scavenging rate of silage stevia leaves,while the correlation with ABTS cation free radical scavenging rate of silage stevia leaves was insignificant.[Conclusion]By using a mixed addition of Lactobacillus plantarum and Streptococcus pentosus,this study established a silage method for relatively long-term preservation of(iso-)chlorogenic acids contained in the fresh stevia leaves.关键词
甜叶菊/青贮/绿原酸类化合物/异绿原酸类化合物/抗氧化Key words
stevia/silage/chlorogenic acids/iso-chlorogenic acids/antioxidant分类
农业科学引用本文复制引用
高抒羽,罗庆云,原现军,周成德,徐新娟,陈子华,金妍..青贮菌添加对青贮过程中甜叶菊叶片抗氧化活性及(异)绿原酸类化合物含量的影响[J].中国糖料,2025,47(4):29-39,11.基金项目
中英合作项目"Environmental assessment of stevia production in China"(2023131) （2023131）
中央高校基本科研业务费项目"甜叶菊等资源保存与研究"(KYZZ2022004)资助. （KYZZ2022004）
