中国果菜2025，Vol.45Issue(12)：37-44,8.DOI:10.19590/j.cnki.1008-1038.2025.12.006
植物乳杆菌发酵对嘉宝果汁风味和抗氧化活性的影响
Effect of Lactobacillus plantarum Fermentation on Flavor and Antioxidation Activity of Jaboticaba Juice
摘要
Abstract
In order to optimize the fermentation conditions of jaboticaba juice by lactic acid bacteria,and analyze the impact of fermentation on its flavor profile,Lactobacillus plantarum CICC20265 was used to ferment jaboticaba(Myrciaria cauliflora)juice.Single-factor experiments and orthogonal design were used to optimize the fermentation process.Key changes in physical and chemical properties,in vitro antioxidant activity,and volatile flavor compounds before and after fermentation were investigated.The results showed that the optimal fermentation process was that inoculation volume 6%,fermentation time 30 h,concentration of jaboticaba juice 70%,sugar addition 12%.Under the optimized conditions,the sensory score of jaboticaba juice reached 80.2,the total acidity was 8.40 g/L,total sugar content was 37.3 g/L,and the total phenolic content content was 1.34 g/L.The scavenging rate of DPPH and ABTS+were 95.66%and 92.86%,the scavenging rate of hydroxyl free radical and superoxide anion were 41.68%and 49.11%,respectively,and total antioxidant capacity reaching 170.53 U/mL.Volatile compound analysis successfully identified a total of 71 compounds in the fermented juice,predominantly consisting of aldehydes,esters,and acids.The results indicated that lactic acid fermentation not only improved the antioxidant capacity but also facilitated the generation of volatile flavor compounds,thereby enhancing the quality of jaboticaba juice.关键词
嘉宝果/植物乳杆菌/风味/抗氧化Key words
Jaboticaba/Lactobacillus plantarum/flavour/antioxidant activity分类
轻工纺织引用本文复制引用
荀雯,庞莹莹,陈正信,吴胜芳,徐绍丝,黄鹭强..植物乳杆菌发酵对嘉宝果汁风味和抗氧化活性的影响[J].中国果菜,2025,45(12):37-44,8.基金项目
福建省科学技术厅引导性项目(2021N0010) （2021N0010）
