黄姜皂素生产中发酵条件探究  

Study on Fermentation Conditions in the Production of Turmeric Saponin

作　　者：蒋园园 吴正奇 周明喆 万端极 JIANG Yuanyuan;WU Zhengqi;ZHOU Mingzhe;WAN Duanji(School of Civil Engin.,Architecture and Environment, Hubei Univ.of Tech. Wuhan 430068,China;School of Biological Engin.and Food Sci., Hubei Univ.of Tech. Wuhan 430068, China)

机构地区：[1]湖北工业大学土木建筑与环境学院,湖北武汉430068 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《湖北工业大学学报》2019年第5期114-117,共4页Journal of Hubei University of Technology

摘　　要：通过在黄姜发酵过程中添加氯化钙,探究Ca2+作为激活剂对黄姜皂素得率的影响。以黄姜皂素得率为考察指标,在单因素试验的基础上,利用正交试验对黄姜发酵条件进行优化。结果表明,最适发酵条件为:CaCl2添加量0.3%、pH为5.5、发酵温度60℃、发酵时间48h。在此条件下黄姜皂素得率为0.825%,高于自然发酵的得率0.692%。The effect of Ca^2+ on the yield of turmeric saponin was investigated by adding calcium chloride during the turmeric fermentation.Based on the single factor experiments , the fermentation conditions for turmeric were optimized according to the orthogonal experimental results.It was indicated that the optimal conditions for turmeric fermentation were as follows : CaCl2 addition of 0.3%, pH of 5.5 , fermentation temperature of 60°C and fermentation time for 48h.Under these conditions , the yield of turmeric saponin reached up to 0.825% which was higher than 0. 692%at of natural fermentation.

关 键 词：钙离子激活 黄姜 皂素得率 发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]