以糯米和南瓜为原料,安琪酒曲为发酵菌剂,采用半固态发酵法制作南瓜醪糟,比较分析南瓜醪糟与纯米醪糟对a-葡萄糖苷酶的抑制作用,研究发酵液不同稀释倍数、发酵时间、南瓜加入量对a-葡萄糖苷酶抑制作用的影响,同时测定南瓜醪糟的部分理化指标.结果表明,南瓜醪糟发酵液对α-葡萄糖苷酶具有较强的抑制作用,原液抑制率可达80％以上,且抑制活性较纯米醪糟发酵液强;发酵液不同稀释倍数、发酵时间及南瓜加入量对a-葡萄糖苷酶的抑制作用均有极显著影响,发酵时间为48 h时,抑制效果最好,南瓜加入量以米∶南瓜2∶ 1(g/g)为宜;南瓜醪糟中多糖为2.87 mg/g,还原糖为3.88％,Vc为0.024 mg/100 g,蛋白质为0.071 2 mg/g,酒精为2 mL/g,pH为3.75.%Pumpkin with glutinous rice as raw material,lao-zao was made by semi solid fermentation.The inhibition of pumpkin lao-zao and pure rice lao-zao was compared,and the inhibition effect of fer mented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied.Then,some physical and chemical indexes were determined.The result showed that pumpkin Lao-zao had significant inhibition effect on α glucosidase,the inhibition rate of primal was higher than 75 percent.and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao zao.The fermented supernatant of the different concen trations and different fermented time and different adding amount of pumpkin had extremely significant effect on the inhibition effect of α-glucosidase.Moreover,in the forty-eight hour,the inhibition effect was highest,the ratio of glutinous rice and pumpkin was appropriate as 2∶ l(g/g).In pumpkin Lao-zao,polysaccharide is 2.87 mg/g,re ducing sugar is 3.88％,Vc is 0.024 mg/100 g,protein is 0.071 2 mg/g,alcohol is 2 mL/g,pH is 3.75.
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