张克勤¹，孙西予²，董赛君²，李 栋³，牛思思^4*

（1.华润雪花啤酒（中国）有限公司，北京 100022；

2.天津科技大学 生物工程学院，天津 300457；

3.青岛市产品质量检验技术研究所，山东 青岛 266101；

4.杞源堂（天津）生物工程有限公司，天津 300453）

摘要：本研究以实验室保藏的8株酿酒酵母（Saccharomyces cerevisiae）为试验菌株，通过对比各株酵母菌生长发酵性能，考察其发酵风味的特异性，筛选出一株酿酒酵母（CGMCC 16558）；以此菌株作为试验菌株，以枸杞汁为原料静置发酵得到枸杞起泡酒，对其进行功效探究：（1）通过体外抗氧化检测枸杞起泡酒的抗氧化作用，检测到枸杞汁发酵后对DPPH和ABTS自由基半抑制量分别提高了88.84%和72.25%；（2）探究枸杞起泡酒的降血脂作用，检测发现枸杞汁发酵后对高脂HepG2模型细胞的甘油三酯和胆固醇均有抑制效果，1%浓度下的枸杞汁和枸杞起泡酒对甘油三酯抑制率为18.54%和27.93%，对胆固醇抑制率为9.84%和7.10%；（3）通过体外检测枸杞汁发酵前后对ACE酶抑制作用考察其降血压能力，枸杞汁和枸杞起泡酒对ACE抑制率分别为39.9%和35.75%；（4）将枸杞发酵前后样品作用于人脐静脉内皮细胞，检测到添加10-15%枸杞起泡酒显著促进NO释放，推测枸杞起泡酒有助于预防和缓解冠心病的发生。

关键词：枸杞汁；起泡酒；酿酒酵母；功效研究

中图分类号：TS262.7   文献标识码：A   文章编号：1674-506X（2020）02-0017-0011

Screening of Fermentation Strains and Efficacy Studies of Wolfberry Sparkling Wine

ZHANG Ke-qin¹, SUN Xi-yu², DONG Sai-jun², LI Dong³, NIU Si-si^4*

（1.China Resources Snow Breweries Co., Ltd., Beijing 100022, China;

2.College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;

3.Qingdao Product Quality Supervision ＆ Testing Research Institute, Qingdao Shandong 266101, China;

4.Qiyuantang（Tianjin）Biotrans Bioengineering Co., Ltd., Tianjin 300453, China）

Abstract：In this study, 8 strains of Saccharomyces cerevisiae from our laboratory were used as test strains. By comparing the growth and fermentation performance of each strain of yeast, the specificity of the fermentation flavor was investigated, and a strain of Saccharomyces cerevisiae (CGMCC 16558) was screened. The wolfberry sparkling wine was obtained by static fermentation using wolfberry juice as raw material，and its efficacy was investigated. The antioxidant effect of wolfberry sparkling wine was tested in vitro. It was detected that the semi-inhibition of DPPH and ABTS free radicals of wolfberry juice after fermentation increased by 88.84% and 72.25%, respectively. It was found that wolfberry sparkling wine can inhibit triglycerides and cholesterol in high-fat HepG2 model cells, when the concentration of wolfberry juice and wolfberry sparkling wine is 1%, the triglyceride inhibitory rates were 18.54% and 27.93%, and the cholesterol inhibitory rates were 9.84% and 7.10%. The ACE inhibition rates of wolfberry juice and wolfberry sparkling wine were 39.9% and 35.75%, respectively. The wolfberry juice and sparkling wine were applied to human umbilical vein endothelial cells, and the addition of 10% to 15% of wolfberry sparkling wine significantly promoted the release of NO. It is inferred that the wolfberry sparkling wine can help prevent and alleviate coronary heart disease.

Keywords：wolfberry juice; sparkling wine; Saccharomyces cerevisiae; efficacy study

doi：10.3969/j.issn.1674-506X.2020.02-004

收稿日期：2019-11-21

基金项目：宁夏回族自治区重点研发计划枸杞类功能食品研发生产示范项目（2108BBF53006）

作者简介：张克勤（1965-），男，高级工程师。

*通讯作者

引文格式：张克勤,孙西予,董赛君,等.枸杞起泡酒发酵菌株的筛选及其功效研究[J].食品与发酵科技,2020,56(2):17-26,68.