响应面法优化乳酸菌发酵苹果浆工艺及其抗氧化活性分析  

Optimization of fermented apple pulp process with lactic acid bacteria by response surface methodology and its antioxidant activity analysis

作　　者：袁晶[1] 康三江[1] 宋娟[1] UAN Jing;KANG Sanjiang;SONG Juan(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《中国酿造》2020年第12期86-90,共5页China Brewing

基　　金：农业部现代农业产业技术建设专项资金资助(CARS-27);甘肃省农牧厅科技项目(GNKJ-2018-12);甘肃省农业科学院农业科技创新专项中青年基金(2018GAAS08)。

摘　　要：以苹果浆为原料,通过响应面法优化乳酸菌发酵的工艺条件,并分析发酵前后苹果浆的抗氧化活性。考察接种量、发酵温度和发酵时间对发酵苹果浆活菌数、可滴定酸、感官评分的影响。进而以活菌数和感官评分为响应值,采用响应面Box-Benhnken中心组合试验设计法对苹果浆发酵工艺进行优化。结果表明,当接种量为10%(V/V),发酵温度为35℃,发酵时间为71 h时,乳酸菌发酵苹果浆中活菌数为9.01 lg(CFU/mL),感官评分34分,铁离子还原能力(FRAP)为(165.86±1.56)U/mL,ABTS自由基清除能力为(2.36±0.05)μmol Trolox/mL。与未发酵的苹果浆相比,FRAP铁离子还原能力和ABTS自由基清除能力分别提高了5.78%和18.41%。Taking apple pulp as raw material,the fermentation conditions with lactic acid bacteria was optimized,and the antioxidant activity of apple pulp was investigated before and after the fermentation.The effects of inoculum,fermentation temperature and time on viable counts,titratable acid and sensory score of fermented apple pulp were investigated.Using viable counts and sensory evaluation score as response value,the fermentation process of apple pulp was optimized by Box-Benhnken response surface methodology.The results showed that the optimal fermentation condition was inoculum 10%(V/V),fermentation temperature 35℃,and time 71 h.Under these conditions,the viable count of lactic acid bacteria in apple pulp was 9.01 lg(CFU/ml),sensory evaluation score was 34,ferric ion reducing antioxidant power(FRAP)was(165.86±1.56)U/ml,and ABTS free radical scavenging activity was(2.36±0.05)μmol Trolox/ml.Compared with the non-fermented apple pulp,the FRAP and ABTS free radical scavenging activity were increased by 5.78%and 18.41%,respectively.

关 键 词：乳酸菌 发酵 苹果浆 响应面法 抗氧化活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]