玛咖复方发酵工艺体系的建立及其感官特性、功能活性的研究

doi:10.16333/j.1001-6880.2025.12.013

天然产物研究与开发 ›› 2025, Vol. 37 ›› Issue (12): 2293-2304.doi: 10.16333/j.1001-6880.2025.12.013 cstr: 32307.14.1001-6880.2025.12.013

玛咖复方发酵工艺体系的建立及其感官特性、功能活性的研究

陈哲漪1†，赵芳1†，丁振江3，吴晓磊1，夏凯3，赵明明1，柳嘉3*，李爱民1,2*

1国珍健康科技（北京）有限公司，北京 102206；2烟台新时代健康产业有限公司，烟台 264006；3中国食品发酵工业研究院有限公司功能主食创制与慢病营养干预北京市重点实验室，北京 100015

出版日期:2025-12-30 发布日期:2025-12-29
基金资助:
烟台开发区创新创业领军项目（2021RC012）

Establishment of Maca compound fermentation process system and research on its sensory properties and functional activities

CHEN Zhe-yi1†,ZHAO Fang1†,DING Zhen-jiang3,WU Xiao-lei1,XIA Kai3,ZHAO Ming-ming1,LIU Jia3*,LI Ai-min1,2*

1Guozhen Health Technology (Beijing) Co.,Ltd.,Beijing 102206,China;2Yantai New Era Health Industry Co.,Ltd.,Yantai 264006,China;3Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases,China National Research Institute of Food and Fermentation Industries,Beijing 100015,China

Online:2025-12-30 Published:2025-12-29

摘要/Abstract

摘要：

建立玛咖松花粉枸杞复方发酵工艺体系，从而改善其感官特性和功能活性。以活性成分、抗氧化性和基本理化值为指标，利用单因素和正交试验优化发酵工艺，评价发酵产物中玛咖酰胺和芥子油苷的富集效果、感官特性及增强性功能作用。结果表明，该复方接种0.03%鼠李糖乳酪杆菌（Lacticaseibacillus rhamnosus）NM-94，在37 ℃下发酵5 d，得到的发酵产物中玛咖酰胺和芥子油苷含量比单方玛咖发酵分别高33.4%和235%，并可显著（P<0.05）增强雄性小鼠的性功能。该发酵工艺还改善了玛咖固有的辛辣味，促进活性成分快速溶出并富集，可为开发功效与风味俱佳的玛咖复方发酵产品提供理论和技术支撑。

关键词: 玛咖, 复方发酵, 增强性功能, 玛咖酰胺, 芥子油苷, 感官评价

Abstract:

This study aims to establish a fermentation process of a Maca,pine pollen and woflberry complex to improve its sensory properties and functional activities.The fermentation process was optimized using single factor and orthogonal experiments with active ingredients,antioxidant properties and basic physicochemical values as indexes to evaluate the enrichment effect of macamides and glucosinolates in the fermentation products,as well as its sensory properties and sexual function-enhancing effects.The results indicated that the content of macamides and glucosinolates in the compound inoculated with 0.03% Lacticaseibacillus rhamnosus NM-94 and fermented at 37 ℃ for five days was 33.4% and 235% higher than that in single Maca fermentation products,respectively.Additionnally,the fermentation products significantly (P < 0.05) enhanced the sexual function of male mice.The fermentation process also improved the inherent pungent falvor of Maca and promoted the rapid dissolution and enrichment of active ingredients which can provide theoretical and technical support for the development of Maca compound fermentation products with excellent efficacy and flavor.

Key words: Maca, compound fermentation, sexual function enhancement, macamides, glucosinolates, sensory evaluation

中图分类号: Q815 R285

陈哲漪, 赵芳, 丁振江, 吴晓磊, 夏凯, 赵明明, 柳嘉, 李爱民. 玛咖复方发酵工艺体系的建立及其感官特性、功能活性的研究[J]. 天然产物研究与开发, 2025, 37(12): 2293-2304.

CHEN Zhe-yi, ZHAO Fang, DING Zhen-jiang, WU Xiao-lei, XIA Kai, ZHAO Ming-ming, LIU Jia, LI Ai-min. Establishment of Maca compound fermentation process system and research on its sensory properties and functional activities[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2025, 37(12): 2293-2304.

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玛咖复方发酵工艺体系的建立及其感官特性、功能活性的研究

Establishment of Maca compound fermentation process system and research on its sensory properties and functional activities

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