Abstract
The fermentation condition of Chinese yam ferment liquid was optimized with single factor experiments and orthogonal experiment. The Chinese yam ferment powder was prepared using spray drying. The changes in superoxide dismutase (SOD) activity between Chinese yam ferment liquid and recovery ferment liquid were analyzed. The abilities to remove superoxide anions and hydroxyl radicals were measured using the methods of pyrogallol autoxidation and H2O2/Fe system. the optimum fermentation process parameters of Chinese yam ferment liquid were as follow: sugar concentration 12%, inoculum concentration 6%, fermentation time 30 h, fermentation temperature 42 ℃. Under the control of this condition, the SOD activity of the Chinese yam ferment liquid was 15.35 U/mL. There was no significant change in the SOD activity between Chinese yam ferment liquid and powder after spray drying (P＞0.05). The results of antioxidant activity showed that the superoxide anion and hydroxyl radical could be effectively eliminated by the recovery ferment liquid.
Publication Date
8-28-2018
First Page
203
Last Page
206,220
DOI
10.13652/j.issn.1003-5788.2018.08.039
Recommended Citation
Peng, FEI; Tongxiang, YANG; Shengjuan, ZHAO; Yunfeng, XU; Junliang, CHEN; Fangmei, LI; and Huaibin, KANG
(2018)
"Preparation and antioxidant activity of chinese yam ferment powder,"
Food and Machinery: Vol. 34:
Iss.
8, Article 39.
DOI: 10.13652/j.issn.1003-5788.2018.08.039
Available at:
https://www.ifoodmm.cn/journal/vol34/iss8/39
References
[1] 蒋方程, 李傲然, 何静仁, 等. 不同品种山药的营养成分分析及其水提物的体外抗氧化能力研究[J]. 食品工业科技, 2018, 39(4): 6-11.
[2] 周玥, 郭华, 周洁. 铁棍怀山药中主要营养成分的研究[J]. 中国食物与营养, 2011, 17(3): 69-71.
[3] NIU Xiao-feng, HE Ze-hong, LI Wei-feng, et al. Immunomodulatory Activity of the Glycoprotein Isolated from the Chinese Yam (Dioscorea opposita Thunb)[J]. Phytotherapy Research, 2017, 31(10): 1 557-1 563.
[4] 张硕果. 怀山药黄酒工艺及抗氧化的初步研究[D]. 洛阳: 河南科技大学, 2014: 5-6.
[5] 程勇杰, 陈小伟, 张沙沙, 等. 柘树植物酵素中氨基酸分析及抗氧化性能研究[J]. 食品工业科技, 2018, 39(6): 1-7.
[6] 李晓青, 刘俊江, 陈宏运, 等. 植物发酵液的发展及其功效[J]. 农产品加工·学刊: 中, 2014(1): 70-72.
[7] 黄海, 王莹, 郭云瑕, 等. 黑果腺肋花楸酵素的抗氧化活性研究[J]. 食品工业科技, 2016, 37(22): 336-339.
[8] 张思, 王蕾, 张志旭, 等. 16种市售酵素食品功能分析与评价[J]. 食品与机械, 2016, 32(9): 196-200.
[9] 郭艳萍, 赵金安. 葡萄酵素天然发酵过程中抗氧化性能研究[J]. 食品研究与开发, 2016, 37(10): 35-38.
[10] SULASIYAH S, SARJONO P R, AMININ A L N.Antioxidant from turmeric fermentation products (Curcuma longa) by Aspergillus Oryzae[J]. Jurnal Kimia Sains dan Aplikasi, 2018, 21(1): 13-18.
[11] OLADEJI B S, AKANBI C T, GBADAMOSI S O. Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties[J]. Journal of Food Measurement & Characterization, 2017, 11(1): 1-11.
[12] JGF A, ASSIS V L, AJPO A, et al. Antioxidant and vasorelaxant activities induced by northeastern Brazilian fermented grape skins[J]. Bmc Complementary & Alternative Medicine, 2017, 17(1): 376.
[13] 韦仕静, 刘涛, 葛亚中, 等. 西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J]. 现代食品科技, 2017(8): 123-129.
[14] 杨志鹏, 王婷, 袁峰, 等. 海棠果酵素产品开发及其生物活性研究[J]. 中国调味品, 2018(1): 48-51.
[15] 冯彦君, 张慜, 韩宇斌. 麦苗酵素发酵工艺的优化及其抗氧化功能[J]. 食品与生物技术学报, 2018, 37(2): 165-170.
[16] 玄光善, 华晓雨, 李斌, 等. 复方纳豆酵素粉降血脂作用研究[J]. 青岛科技大学学报: 自然科学版, 2017, 38(s1): 56-58.
[17] 战伟伟, 魏晓宇, 高本杰, 等. 蓝靛果椰子复合酵素发酵工艺优化[J]. 中国酿造, 2017, 36(1): 191-195.
[18] 许雅娟, 赵艳景, 胡虹. 邻苯三酚自氧化法测定超氧化物歧化酶活性的研究[J]. 西南民族大学学报: 自然科学版, 2006, 32(6): 1 207-1 209.
[19] 方玉梅, 张春生, 谭萍, 等. 金针菇黄酮类化合物的抗氧化性作用[J]. 食品研究与开发, 2012, 33(3): 15-18.
[20] 侯学敏, 李林霞, 张直峰, 等. 响应面法优化薄荷叶总黄酮提取工艺及抗氧化活性[J]. 食品科学, 2013, 34(6): 124-128.