怀山药乳酸菌饮品发酵工艺及其活性成分的研究  

Study on fermentation technology and active components of Chinese yam Lactobacillus beverage

作　　者：郑苗[1] 何佳[1] 吕丹丹[1] 宋文华 蔡远远 ZHENG Miao;HE Jia;LYU Dan-dan;SONG Wen-hua;CAI Yuan-yuan(College of Food and Bioengineering,Key Laboratory of Microbial Resources Henan University of Science and Technology,Development and Utilization,Luoyang 471023)

机构地区：[1]河南科技大学食品与生物工程学院微生物资源开发与利用校级重点实验室,洛阳471023

出　　处：《食品科技》2018年第7期104-110,共7页Food Science and Technology

基　　金：河南省产学研合作项目(142107000095);大学生研究训练计划项目(2016071)

摘　　要：以怀山药为原料,以4种乳酸菌为发酵剂制得一种怀山药乳酸菌饮品,并对发酵过程中尿囊素和薯蓣皂苷元2种活性成分含量的变化进行了分析。通过单因素试验和正交试验确定了最佳的发酵条件和稳定剂的用量,以高效液相色谱(HPLC)法测定发酵过程中尿囊素和薯蓣皂苷元的含量变化。结果表明,发酵的最佳条件为发酵温度37℃,发酵时间24 h,接种量5%,稳定剂为0.15%的黄原胶;发酵过程中尿囊素的含量是逐步上升的,而薯蓣皂苷元的含量变化是先降低后升高。The Chinese yam beverage has been prepared with Chinese yam as raw material and Lactobacillus as starter. The content of two active components such as allantoin and diosgenin were analyzed. The optimum fermentation conditions and the amount of stabilizer were determined by single factor test and orthogonal test. The content of allantoin and diosgenin in the fermentation process were determined by High performance liquid chromatography（HPLC）. The results showed that the optimum fermentation conditions were fermentation temperature 37 ℃, the fermentation time 24 h, inoculation 5%; stabilizer of xanthan gum 0.15%. The content of allantoin in fermentation process was increased gradually, and the diosgenin content change element was first decreased and then increased.

关 键 词：怀山药 乳酸菌 饮品 活性成分 HPLC法 变化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]