Preparation And Antioxidant Activity Of Camellia Bee Pollen Grape Compound Enzymes

This study used Camellia Bee pollen and Jufeng grape as raw materials to prepare enzymes using composite enzyme fermentation agents.The enzymatic hydrolysis and fermentation processes were optimized,and the antioxidant activity of enzymes before and after fermentation was compared.Liquid Chromatography Mass Spectrometer(LC-MS)combined with non targeted metabolomics technology was used to analyze the metabolomic characteristics of enzymes before and after fermentation.This study can provide theoretical basis and technical reference for the development of new enzyme drinks,improve the utilization rate of raw materials,reduce resource waste,and is of great significance for promoting the deep processing of raw materials.The specific research content is as follows:1.Enzymatic hydrolysis process: Using polyphenol content as a comprehensive evaluation index,single factor and orthogonal experiments were used to optimize the amount of enzyme added,hydrolysis time,and hydrolysis temperature.The optimal enzymatic hydrolysis conditions for the Camellia Bee pollen grape composite enzyme were determined as follows: 1% enzyme amount added,hydrolysis time 3 hours,and hydrolysis temperature 50 ℃.Under the optimal enzymatic hydrolysis conditions,the polyphenol content of camellia bee pollen grape complex enzyme is 547.61 μ g/m L。2.Fermentation process: SOD enzyme activity and total antioxidant capacity were used as comprehensive evaluation indicators.The optimal fermentation conditions for the preparation of camellia bee pollen grape composite enzyme were determined through single factor and response surface methodology experiments,including seed quantity,initial sugar content,fermentation temperature,and fermentation time.The optimal fermentation conditions were as follows: inoculation amount 0.53%,initial sugar content 19.8 ° Brix,temperature 33.30 ℃,and time 49.8 hours.Under these optimal fermentation conditions,the SOD enzyme activity is 2175.93 U/m L and the total antioxidant capacity is 2.12 μ mol/m L。3.Physical,chemical,and microbiological indicators test: Sugar content is 19.34 °Brix,p H is 3.59,total acid content is 3.72 g/L,polysaccharide content is 201.42 mg/m L,and total bacterial count is 1 × 108 CFU/m L,coliform group not detected,total number of lactic acid bacteria is 5 × 107 CFU/m L,in accordance with T/CBFIA 08003-2017 "Edible Plant Enzymes" standard.4.Antioxidant study: The absorbance of reducing power of the Camellia Bee Pollen Grape Composite Enzyme before and after fermentation was 0.733 and 1.016,which was higher after fermentation than before,and increased by 0.283 after fermentation;The free radical scavenging rates of DPPH before and after fermentation were 79.50%and 86.91%,respectively;After fermentation,it increased by 7.41% compared to before fermentation;The free radical scavenging rates of ABTS before and after fermentation were 69.77% and 80.71%,respectively.After fermentation,they were higher than before,and increased by 10.94%.Therefore,inoculated fermentation is indeed beneficial for improving the antioxidant capacity of enzyme products.5.Metabolomics research: Based on non targeted metabolomics technology,the differential metabolites before and after the fermentation of Camellia bee pollen grape composite enzyme were studied,and a total of 703 differential metabolites were identified and analyzed.Among them,composite enzymes showed 352 up-regulated levels compared to before fermentation,indicating an increase in relative content.The increased metabolites accounted for 50.07% of the 703 differential metabolites...