植物乳桿菌發(fā)酵紅棗汁的總酚變化動力學(xué)研究

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DOI：10.3969/j.issn.1000-9973.2025.08.028

引文格式：，等.植物乳桿菌發(fā)酵紅棗汁的總酚變化動力學(xué)研究[J].中國調(diào)味品，2025，50（8）：203-208. ZHANGLH，CHENYL，LISF，etal.Studyonkineticsof totalphenolchangesiredjujubejuicefermentedbyLactobacillus plantarum[J].China Condiment，2025，50（8） ：203-208.

Abstract： In order to explore the changes of content of total phenols and their kinetics characteristics during the fermentation of red jujube juice，L. plantarum CICC 2Oo22 is utilized to ferment red jujube juice. The changes in viable bacterial count and physicochemical components of red jujube juice during fermentation are analyzed. Kinetics models for the changes in bacterial biomass and content of total phenols are established，and the feasibility of the model is verified. The results indicate that L . plantarum CICC 20022 exhibits good proliferation ability during fermentation，and the viable bacterial count reaches the peak value of 8.66lgCFU/mL at 12h of fermentation. The titratable acid content shows an upward trend， while the total sugar content shows an opposite trend. At 24h of fermentation，the total sugar content decreases to 0.04mg/mL . The content of total flavonoids increases firstly and then decreases. At 8 h of fermentation，the content of total flavonoids is 23.91μg/mL ，and at 24h of fermentation，the content of total flavonoids decreases to 10.91μg/mI . The content of total phenols shows an overall upward trend. The average errors between the experimental values and theoretical values of the kinetics model of bacterial biomass established by Logistic equation and the kinetics model of total phenol content changes established by Boltzmann equation are both less than 5% ，indicating that the constructed models can well reflect the kinetics characteristics of red jujube juice during fermentation.

Key words：red jujube juice; Lactobacillus plantarum ； total phenols; kinetics

紅棗作為藥食兼?zhèn)涞墓?，富含營養(yǎng)，是我國獨特的保健食品資源之一[1-2]，其因含有糖類、黃酮類、多酚類等活性成分，具有調(diào)和氣血、定志安神的功效 ?[3-4] 。（剩余11411字）