基于抗氧化活性的曲霉型豆豉制曲工艺优化  

Optimizaiton of Aspergillus douchi koji-making process on antioxidant activity

作　　者：吴兰芳[1,2] 黄舒婷[1] 胡劼莹 李春英[1] 问小龙[1,2] 冯康 蒋爱民[1,2] 

机构地区：[1]华南农业大学食品学院,广东广州510640 [2]广东省畜禽产品加工工程技术研究开发中心,广东广州510640 [3]广东阳江阳帆豆豉有限公司,广东阳江529931

出　　处：《食品与机械》2014年第2期156-161,共6页Food and Machinery

基　　金：广东省重大科技专项(编号:2011A020102001)

摘　　要：以抗氧化活性为评价指标,研究豆豉的最优制曲工艺。利用单因素试验,考察菌种、接种量、培养温度、培养时间对·OHIC50、DPPH·IC50、Fe3+还原力的影响,并运用BoxBehnken响应面设计筛选黑豆制曲的最佳工艺条件。借助Design Expert 8软件分析得出,黑豆制曲的最佳工艺:接种菌种为米曲霉和米根霉混合菌(1∶1),培养温度为25℃,接种量为0.8%,培养时间为73h。该条件下,黑豆曲的·OHIC50为4.14mg/mL,DPPH·IC50为7.38 mg/mL,Fe3+还原力的吸光值为0.42。在该工艺条件下,与原料黑豆的抗氧化活性进行比较,结果表明,黑豆经过制曲工艺优化,其抗氧化活性得到增强。Took the antioxidant activity as the evaluation target, the opti- mal douchi koji process was studied. Inoculation strains, culture time, in- oculation density, and culture temperature were chosen as factors, to in- vestigated the influence on · OHIC50, DPPH · IC5o and Fea＋ reducing power. Based on the single factor test, Box-Bechken design and response surface methodology were used to optimize the douchi koji process. The results were analyzed by Design Expert 8, the optimal koji maker condi- tions were the mixed bacteria aspergi[lus oryzae and rhizopus （1 ： 1）, in- oculation density 0.8 %, culture temperature 25 ℃ and culture time 73 h. Under the optimal conditions, · OH ICso was 4. 14 mg/mL, DPPH ·IC50 was 7.38 mg/mL, Fe3＋ reducing power was 0.42. And compared with black bean, the antioxidant activity of douchi koji was enhanced by optimizing the process.

关 键 词：黑豆 豆豉 制曲 抗氧化 米曲霉 米根霉 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]