文献类型：期刊文献

中文题名：苦荞芽苗茶饮料发酵前后营养、风味及抗氧化活性的变化

英文题名：Variation of nutrition,flavor and antioxidant activity in tea beverage of tartary buckwheat sprout after fermentation

作者：李俊 卢扬 赵刚 向达兵 陈中爱 刘辉

第一作者：李俊

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550003;[2]贵州省农业科学院食品加工研究所,贵州贵阳550006;[3]农业农村部杂粮加工重点实验室,四川成都610106

第一机构：贵州理工学院食品药品制造工程学院

年份：2019

卷号：0

期号：7

起止页码：187-192

中文期刊名：食品与机械

外文期刊名：Food & Machinery

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：成都大学—农业农村部杂粮加工重点实验室开放课题项目(编号：20171203);贵州省基础研究计划(编号：[2018]1153);贵州省博士基金(编号：[2017]1180);贵州省农业科学院青年基金(编号：[2017]26)

语种：中文

中文关键词：发酵;苦荞芽苗茶饮料;营养;风味;抗氧化活性

外文关键词：fermentation;tea beverage of tartary buckwheat sprout;nutrition;flavor;antioxidant activity

摘要：采用植物乳杆菌发酵苦荞芽苗茶饮料,通过对发酵前后苦荞芽苗茶饮料中芦丁、槲皮素、山奈酚-3-O-芸香糖苷、总黄酮、氨基酸、挥发性化合物、DPPH和ABTS自由基清除率等指标进行测定,研究发酵前后营养、风味及抗氧化活性的变化规律。结果表明,发酵后芦丁含量基本保持不变,槲皮素和山奈酚-3-O-芸香糖苷含量有稍许降低,总黄酮含量从(120.6±1.9)μg/mL微降至(114.6±1.7)μg/mL。苦荞芽苗饮料中包含6种必需氨基酸(EAA)和11种非必需氨基酸(NEAA),发酵后必需氨基酸/总氨基酸(EAA/TAA)为38.32%,EAA/NEAA为62.13%,显著高于发酵前。分离鉴定出8类54种挥发性物质,发酵前含有46种,发酵后含有43种,通过发酵,阈值较低的芳香性风味物质含量明显提升。发酵后DPPH和ABTS自由基清除率均升高,乳酸菌发酵可以提高苦荞芽苗茶饮料的抗氧化活性。
To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3- O -rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3- O -rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9)μg/mL to (114.6±1.7)μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds of EAA and eleven kinds of NEAA. After fermentation, the ratio of EAA/TAA and EAA/NEAA were 38.32% and 62.13%, respectively, which was significantly increased as compared to pre-fermentation. 54 kinds of volatile substances were identified , including 46 in pre-fermented beverage and 43 in post-fermented beverage, and could be classified into 8 categories. Further analysis indicated that the content of aromatic flavor substances with lower threshold was significantly increased after fermentation. The free radical scavenging rate of DPPH and ABTS were both enhanced after fermentation, implied the improved antioxidant activity of tea beverage of tartary buckwheat sprout through lactobacillus fermentation.