陈林林,杨茜瑶,李伟,宋佳琪,王玲

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

采用酵母菌和双歧杆菌混合发酵紫苏粕，研究不同发酵条件对紫苏粕清除DPPH·、·OH、O_2~-·、ABTS~+·及总还原能力的影响。通过对发酵后紫苏粕的抗氧化活性进行测定，优化影响抗氧化活性的最佳发酵条件为酵母菌与双歧杆菌复配比2∶1(接种量为4%)、料液比1∶1、pH 7.0,在发酵温度为32℃,发酵48 h后，DPPH·清除率可达78.05%;·OH、O_2~-·、ABTS~+·清除能力和总还原能力在发酵时间为72 h时达到最高。相关性分析表明发酵条件发生改变时，发酵液中多酚含量与总还原能力呈显著性相关(P<0.05)。

关键词(KeyWords)： 紫苏饼粕;混菌发酵;抗氧化性;相关性

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省自然科学基金(LH2020C063);; 哈尔滨市应用技术研究与开发项目(2014RFQXJ115)

作者(Author): 陈林林,杨茜瑶,李伟,宋佳琪,王玲

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