吴林生 徐德聪

摘要 以蓝莓为原料，研究不同因素对蓝莓酵素发酵的影响，以确定最优发酵工艺参数。研究红糖添加量、发酵温度、发酵时间以及添加酵母菌种类4个因素对蓝莓酵素发酵液的影响，并记录发酵液pH的变化，对发酵产品的色泽、气味及滋味进行感官评价，并以超氧化物歧化酶（SOD）活性、DPPH自由基清除能力为理化检测指标进行分析，最终确定蓝莓酵素发酵的最优工艺参数。蓝莓酵素发酵加工的最优工艺参数如下：蓝莓酵素发酵液的pH为4.5，蓝莓与红糖质量比为1∶1，发酵温度为25 ℃，发酵时间为28 d，添加葡萄酒酵母时超氧化物歧化酶活性最高，DPPH自由基清除能力最强，感官评分最高。

关键词 蓝莓;酵素;超氧化物歧化酶;DPPH自由基

中图分类号 TS255.4文献标识码 A

文章编号 0517-6611（2021）07-0184-04

Abstract Taking blueberry as raw materials，the effects of different factors on the fermentation of blueberry enzymes were studied，the optimal fermentation process parameters were determined.The effects of four factors，namely the amount of brown sugar added，the fermentation temperature，the fermentation time and the addition of yeast strains，on the fermentation broth of  blueberry enzymes were studied，the pH changes of the fermentation broth were recorded.The sensory evaluation was made on the color，odor and taste of the fermentation products.The superoxide dismutase （SOD） activity and scavenging capacity of DPPH free radicals were used as physical and chemical indices for analysis.Finally，the optimum technology parameters for the fermentation of blueberry enzymes were determined.The research results showed that the optimum processing technology parameters for the fermentation of blueberry enzymes were as follows：pH of the blueberry enzyme fermentation broth was 45，the mass ratio of blueberry and brown sugar was 1∶1，the fermentation temperature was 25 ℃，the fermentation time was 28 days， wine yeast was added.Under the above processing technology parameters，SOD activity was the highest，DPPH free radical scavenging capacity was the strongest，the sensory score was the  best.

Key words Blueberry;Enzyme;Superoxide dismutase;DPPH free radicals

作者簡介 吴林生（1984—），女，安徽合肥人，实验员，从事农产品加工与贮藏研究。

蓝莓为越橘属植物，原产地为美国佛罗里达州，也称为蓝浆果，成熟后的果实接近圆形或者扁圆形，呈现蓝紫色，外皮有一层白色果粉[1]。蓝莓鲜果皮薄多汁、水分含量非常高，有“浆果之王”之称，富含维生素、果酸和矿物质等营养物质，还富含花青素以及原花青素等多酚类化合物与多糖类化合物，具有抗氧化、抗癌和抗炎作用，对慢性疾病（如糖尿病、肥胖症以及骨质疏松等）有益[2-3]，所以被国际粮农组织称为人类五大健康食品之一[4]。因此，近些年越来越多的人开始关注蓝莓以及与蓝莓相关的产品，也有越来越多的人开始种植蓝莓。……