在固态发酵过程中葡萄皮的形状,酶和抗氧化活性在Eurotium cristatum的动态变化
Junpeng Yi1,2,3, Yuxin Han1, Xin Li4
1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China.
Journal of food science
|March 6, 2025
概括
使用Eurotium cristatum的葡萄皮的固态发酵显著增加了多含量和抗氧化活性. 这个过程增强了关键的化合物,改善了葡萄皮的整体健康益处.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 农业科学 农业科学
背景情况:
- 葡萄皮是葡萄末的主要成分,富含食纤维和多.
- 葡萄末的利用对于提升农业副产品的价值至关重要.
研究的目的:
- 为了研究使用欧晶体的固体发酵 (SSF) 对Hutai No.的含量和抗氧化活性的影响. 8个葡萄皮. 8个葡萄皮.
- 识别和量化化合物,并将它们的变化与抗氧化能力相关联.
主要方法:
- 葡萄皮经过了8天的固态发酵 (SSF) 经过欧晶 (Eurotium cristatum).
- 测量了总含量 (TPC),并使用UPLC-QTOF-MS/MS和HPLC-DAD识别和定量化合物.
- 评估了酶活性和抗氧化能力 (DPPH,ABTS,FRAP).
主要成果:
- 8天后,SSF的TPC增加了39.8%,增强了酶的产生.
- 大多数16种已识别的化合物在发酵后显著增加.
- 抗氧化活性显著改善,与TPC和特定的化合物如ferulic acid,myricetin,resveratrol和catechin有很强的相关性.
结论:
- 固态发酵用欧克里斯塔图姆有效地提高葡萄皮的特征和抗氧化特性.
- 发酵时间是影响成分和抗氧化能力的关键因素.
- 这项研究强调了SSF在提升葡萄皮作为功能性食品成分方面的潜力.
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