外源褪黑素对酿酒酵母发酵及抗氧化体系的影响.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.4 外源褪黑素对酿酒酵母发酵及抗氧化体系的影响 王成，战吉宬，刘兴艳，赵芳，孙翔宇，黄卫东 （中国农业大学食品科学与营养工程学院，北京 100083） 摘要：本文研究了外源褪黑素对酿酒酵母发酵能力、主发酵产物、抗氧化体系和抗氧化能力的影响，并测定了褪黑素含量的变 化。发现对照组在发酵的第8 d 发酵基本停止，处理组直到发酵的第 14 d发酵终止，但最终的CO 总失重量、残糖和酒精含量无显 2 著影响。褪黑素在发酵的第8 d 及以后能显著地降低海藻糖、甘油的生成量，发酵第8 d 时，对照组甘油含量达到最大值6.25 g/L， 而低、中、高浓度褪黑素处理组甘油含量比对照组分别低7.57% 、12.29%、11.99%。低浓度的褪黑素能刺激酵母超氧化物歧化酶(SOD) 、 过氧化氢酶(CAT)活性提高，减少丙二醛(MDA)的积累，发酵结束时低、中浓度褪黑素处理组 SOD 酶活分别比对照组高 68.15%和 59.89%，低、中、高褪黑素处理组CAT 酶活分别是对照组的2.85 、2.87、1.84 倍，同时高浓度褪黑素处理组的MDA 含量只有对照 组的71.44%。发酵液抗氧化能力随褪黑素浓度增加而增强强，褪黑素含量在发酵过程中逐渐降低，后期趋于稳定。 关键词：褪黑素；酒精发酵；海藻糖；甘油；抗氧化体系 文章篇号：1673-9078(2015)4-102-108 DOI: 10.13982/j.mfst.1673-9078.2015.4.017 Effect of Exogenous Melatonin on Ethanol Fermentation and Antioxidant Activity of Saccharomyces cerevisiae WANG Cheng, ZHAN Ji-cheng, LIU Xing-yan, ZHAO Fang, SUN Xiang-yu, HUANG Wei-dong (College of Food Science Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract: The effect of exogenous melatonin on ethanol fermentation ability, major fermentation products, antioxidant system, and total antioxidant ability of Saccharomyces cerevisiae was investigated; in addition, the melatonin content in S. cerevisiae was determined. The results showed that fermentation ended on day 8 in the control group, while it continued until day 14 in the treatment groups; however, the total CO2 weight loss, residual sugar content, and alcohol content did not differ significantly between the control and melatonin treat ment groups at the end of fermentation. There was a significant decrease in the production of trehalose and