更新时间：08-11 （xubanban）提供原创文章
摘要:本课题以南瓜为原料，测定乳酸菌发酵前后南瓜总糖含量、游离氨基酸含量、可溶性蛋白质含量、β―胡萝卜素含量、槲皮素含量、羟基自由基清除率的变化，分析各营养成分、抗氧化性活性在发酵过程中的变化趋势，以及对南瓜功能性的影响。结果显示：在42℃，接种量为5mL，培养液料水比为1:2的条件下，经过12h的乳酸菌发酵，南瓜总糖含量下降了54.75%，游离氨基酸含量上升了20.77%，可溶性蛋白质含量下降了54.90%，β-胡萝卜素含量下降了87.94%，槲皮素含量略有下降，同时，发酵后的南瓜培养液其抗氧化性也有了很大的提高，羟基清除率从上升了16.02%。
关键词 南瓜；乳酸发酵；营养成分；抗氧化性
Abstract:This topic to pumpkin as the raw material, determination of lactic acid bacteria fermentation pumpkin before and after the total sµg/mLar content, free amino acid content, soluble protein content, beta - carotene content, quercetin content, the change of hydroxyl free radical clearance rate,analysis of various nutrients, antioxidant activity content change trend in the fermentation process, and its influence to the pumpkin functionality. Results showed that: in 42 ℃, inoculation quantity of 5 mL, nutrient solution under the condition of water ratio of 1:2, after 12 h of fermentation, pumpkin fell by 54.75% in the total sµg/mLar content, free amino acid content increased by 20.77%, soluble protein content decreased by 54.90%, and beta carotene content decreased by 87.94%, quercetin content declined slightly, at the same time, the pumpkin after fermentation broth its oxidation resistance also had the very big enhancement, the hydroxyl clearance from rose 16.02%.
Keywords pumpkin Lactic fermentation Nutrient Composition Anti-oxidation