柿子酵素发酵过程中活性成分及其抗氧化性能的研究

为研究柿子酵素发酵过程中的代谢产物及其抗氧化性能的变化规律，对发酵过程中活性成分进行分析。结果表明，发酵液的p H值随发酵时间的延长逐渐降低，而总酸含量不断升高；可溶性固形物含量随发酵时间的延长持续下降，并在发酵4 d后趋于稳定；总酚和黄酮含量呈总体呈上升趋势，发酵结束时分别达到2.36±0.05 mg/m L和0.58±0.01 mg/m L;SOD、蛋白酶、淀粉酶、脂肪酶活力在发酵6 d后达到最大值，分别为241.58±6.80、65.43±4.90、4.18±0.07、6.33±0.12 U/mL；抗氧化能力呈现迅速升高后趋于平缓的趋势，经过6 d发酵，柿子酵素中DPPH·、·OH、ABTS⁺·、O₂^-·清除率分别为90.12%±1.85%、45.44%±1.42%、94.73%±1.00%、88.63%±2.11%，说明乳酸菌发酵大幅度提升了柿子酵素的抗氧化能力，相关性分析结果显示，柿子酵素的抗氧化性能与总酚、黄酮和SOD的含量显著相关(P<0.05)。

Study on the Bioactive Compounds and Anti-oxidant Properties During Fermentation of Persimmon Ferment

In order to study the changes of metabolites and anti-oxidant properties in the fermentation process of persimmon ferment, we investigated the active ingredient. The results show that during the fermentation of persimmon ferment, pH decreased continuously with time, while the total acid content increased continuously. With the fermentation, the content of soluble solids decreased continuously, and tended to be stable after 4 days of fermentation. The contents of total phenol and flavone show an overall increasing trend, which reaching 2.36±0.05 mg/mL and 0.58±0.01 mg/mL at the end of fermentation, respectively. The activity of SOD, protease, amylase and lipase reached the maximum value of 241.58±6.80 U/mL, 65.43±4.90 U/mL, 4.18±0.07 U/mL, 6.33±0.12 U/mL respectively at the sixth day from fermentation. Anti-oxidation capacity presents the characteristics from rapid rise to stabilization. The DPPH·, ·OH, ABTS+·, O₂-· removal rates were as high as 90.12%±1.85%, 45.44%±1.42%, 94.73%±1.00%, 88.63%±2.11% respectively after 6 days of fermentation, indicating that lactic acid bacteria fermentation greatly improved the anti-oxidation capacity of persimmon ferment. Correlation analysis shows that the increase of anti-oxidation properties of persimmon ferment was significantly positively correlated with the changes of total phenol, flavonoids and SOD content (P<0.05).