高抗氧化活性大果山楂发酵液的发酵工艺优化  

Optimization on fermentation process of high antioxidant activity of Malus doumeri fruits beverage

作　　者：程天德[1] 谢庆彤 游丽君[2] CHENG Tian-de;XIE Qing-tong;YOU Li-jun(School of Food and Drug,Qingyuan Polytechnic,Qingyuan,Guangdong 511510,China;School of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510640,China)

机构地区：[1]清远职业技术学院食品药品学院,广东清远511510 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品与机械》2020年第12期171-177,共7页Food and Machinery

基　　金：广东省农村科技特派员专项(编号:KTP20190191);广东省普通高校特色创新项目(自然科学)(编号:2018GKTSCX116)。

摘　　要：采用主成分分析法确定大果山楂发酵液的抗氧化能力综合评价模型,以大果山楂发酵液的综合抗氧化能力值为依据,采用单因素试验和响应面优化设计来确定最佳的发酵工艺条件。结果显示:大果山楂发酵液的抗氧化能力评价模型为F(综合)=1.2142×(0.3862F1+0.2412F2+0.1962F3),最佳发酵工艺参数为起始pH 5.0,发酵温度30℃,大果山楂添加量20g/100 mL发酵液、鼠李糖乳杆菌接种量5mL/100mL发酵液、发酵时间28d,大果山楂发酵液的F(综合)=3.42。The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis.Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits,the single factor test and the response surface methodology were used to find out optimal fermentation conditions.Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F综合=1.2142×(0.3862F1+0.2412F2+0.1962F3).The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were:starting at pH 5.0,fermentation temperature 30℃,adding 20 g/100 mL of Malus doumeri fruits,inoculating 5 mL/100 mL of LGG,fermentation time 28 d,F_(综合)=3.42.

关 键 词：大果山楂 发酵液 抗氧化 主成分分析法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]