彭浩康，何颖妤，付敏倩，矣 霞，王河月，王茂缘，张基亮^*

（昆明理工大学食品科学与工程学院，昆明650550）

摘要：该文以香格里拉地区手工牦牛酸奶为原料筛选乳酸菌，经超声破碎提取乳酸菌发酵溶胞产物，再通过DPPH自由基和ABTS＋自由基清除评价乳酸菌发酵溶胞产物混合物和上清液的抗氧化作用。根据不同清除效果进行了乳酸菌发酵溶胞产物混合物组合，筛选对DPPH自由基和ABTS＋自由基均具有良好清除效果的乳酸菌发酵溶胞产物混合物作为原料开发爽肤水。测定爽肤水的DPPH自由基和ABTS＋自由基清除率，用以评价爽肤水的抗氧化活性。结果表明，从牦牛酸奶中筛选得到24株菌，经16S rDNA鉴定，23株为副干酪乳酪杆菌，1株为肠膜明串珠菌；随机选取3株菌经超声破碎30min获得的发酵溶胞产物具有较高的DPPH自由基和ABTS＋自由基清除率。菌株TB7-3和菌株TB15-5发酵溶胞产物混合物的DPPH自由基清除率较高分别为52.00%和51.30%；菌株TB5-2-1发酵溶胞产物混合物的ABTS＋自由基清除率为81.06%，对这三株菌的发酵溶胞产物混合物按照不同比例混合进行DPPH自由基和ABTS＋自由基清除率测定，最终选择菌株TB7-3和菌株TB5-2-1的发酵溶胞产物混合物以1∶3（v/v）的比例组合作为开发爽肤水的原料。通过测定组合乳酸菌发酵溶胞产物混合物含量为1%～5%爽肤水的DPPH自由基和ABTS＋自由基清除率，确定爽肤水中组合乳酸菌发酵溶胞产物混合物最佳含量为4%。

关键词：自由基；乳酸菌；溶胞产物；抗氧化；爽肤水

中图分类号：TS252.1 文献标识码：A 文章编号：1674-506X（2025）01-0073-0007

Antioxidant Effect Evaluation of Lactobacillus Fermentation Lysate and Its Application in Toner

PENG Haokang，HE Yingyu，FU Minqian，YI Xia，WANG Heyue，WANG Maoyuan，ZHANG Jiliang^*

（Faculty of Food Science and Engineering，Kunming University of Science and Technology，Kunming 650550，China）

Abstract： In this paper, lactic acid bacteria were screened from Shangri-la’s handmade yak yogurt as raw material, and the lysate of lactic acid bacteria was extracted by ultrasonication. Then the antioxidant effects of lysate mixture and supernatant were evaluated by scavenging DPPH and ABTS+ free radicals. According to different scavenging effects, lactic acid bacteria fermentation lysate mixture was combined, the lactic acid bacteria fermentation lysate mixture with good scavenging efficiency for both DPPH and ABTS+ free radicals was selected as the raw material to develop toner. The scavenging rate of DPPH and ABTS+ free radicals of toner was determined to evaluate the antioxidant activity of toner. The results showed that 24 strains were screened from yak yogurt, and 23 strains were identified by 16s rDNA as Lacticaseibacillus paracasei and 1 as Leuconostoc mesenteroides. The lysates obtained by 30 min ultrasonication of 3 randomly selected strains had relatively high ABTS+ and DPPH scavenging rate. The fermentation lysate mixtures of strain TB7-3 and TB15-5 had the relatively high DPPH free radical scavenging rates, 52.00% and 51.30%, respectively. The ABTS+ free radical scavenging rate of strain TB5-2-1 fermentation lysate mixture was 81.06%. The DPPH and ABTS+ free radicals scavenging rates of fermentation lysate mixture mixed in different proportions of the three strains were determined. Fermentation lysate mixtures of strain TB7-3 and TB5-2-1 were finally selected as the raw material of the toner with the combination ratio of 1:3 (v/v). By determining DPPH and ABTS+ scavenging rates of toners with contents of 1%~5% combined lactic acid bacteria fermentation lysate mixture, and the best content of combined lactic acid bacteria fermentation lysate mixture in the toner was determined as 4%.

Keywords：free radicals；lactic acid bacteria；lysate；antioxidant；toner

doi：10.3969/j.issn.1674-506X.2025.01-009