王琪,薛润泽,彭佳伟,蔡瑾,秦文君

• 1:山西大学生命科学学院
• 2:山西大学应用化学研究所
• 3:山西省中医药研究院营养科

摘要(Abstract)：

藜麦和燕麦的营养丰富，且其含有的多酚对人体有益，但多酚的含量较低且大多以结合态形式存在，不易被人体利用。为提高多酚含量，该研究分别以藜麦和燕麦为原料，采用植物乳杆菌(Lactiplantibacillusplantarum)、德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)进行多菌种发酵，以多酚含量为响应值，利用单因素试验和响应面优化试验得到最优发酵工艺。结果表明，发酵藜麦的最佳条件为发酵时间33.8 h、发酵温度38.7℃、接种量3.3%、料液比1∶10.5;发酵燕麦的最佳条件为发酵时间51.1 h、发酵温度37.2℃、接种量3.0%、料液比1∶9.7。在该条件下，藜麦和燕麦的多酚含量分别为(4.137±0.028),(1.471±0.008) mg/g,分别提升了51.59%和55.01%。另外，发酵藜麦的DPPH自由基清除能力、ABTS自由基清除能力、铁离子还原能力和羟基自由基清除能力分别提升了96.49%、53.07%、15.51%、133.69%;发酵燕麦的DPPH自由基清除能力、ABTS自由基清除能力、铁离子还原能力和羟基自由基清除能力分别提升了129.76%、48.60%、13.50%、83.06%。发酵后的藜麦和燕麦可用于功能性食品的开发，以期为我国全谷物产业发展提供参考。

关键词(KeyWords)： 藜麦;燕麦;发酵;多酚;工艺优化;抗氧化能力

Abstract:

Keywords:

基金项目(Foundation): 山西省中医药管理局项目(2024ZYYB005);; 山西省自然科学研究面上项目(20210302123464)

作者(Author): 王琪,薛润泽,彭佳伟,蔡瑾,秦文君

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