以枸杞为原料,天然发酵下,对枸杞酵素的理化指标、风味物质和抗氧化活性进行分析.结果表明,发酵过程中pH值、可溶性固形物和总糖含量不断下降,可滴定酸逐渐上升,还原糖先升后降.利用固相微萃取-气质联用的技术分析鉴定出64种风味物质,其中包括20种酯类、9种醛类、6种酮类、23种醇类、3种酸类、3种芳香杂环类.枸杞酵素具有较强的羟基自由基清除能力、超氧阴离子自由基清除能力、还原力、DPPH自由基清除能力,总酚含量达到1.926 mg/mL.%The physical and chemical indexes,flavor compounds and antioxidant activities of Lycium barbarum L.were analyzed under natural fermentation with Lycium barbarum L.as the raw material.The results showed that pH, soluble solids and total sugar decreased continuously during fermentation, and titratable acid increased gradually,and the reducing sugar first increased and then decreased.A total of 64 flavor compounds were identified by Solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry (GC-MS), including 20 kinds of esters, 9 aldehydes, 6 ketones, 23 alcohols, 3 acids, and 3 aromatic heterocycles. Lycium barbarum L. enzyme had strong hydroxyl radical scavenging ability, superoxide radical scavenging ability,reducing power and DPPH free radical scavenging capacity,and the total phenolic content was 1.926 mg/mL.
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