响应面法优化刺梨果多糖发酵工艺研究  

Optimization of fermentation technology of Rosa roxburghii fruit polysaccharide by response surface method

作　　者：谢晓阳 范毅[1] 王伟[1] 景炳年 陈谭星 刘雨晴[1] 颜慧萍 曹力凡 XIE Xiaoyang;FAN Yi;WANG Wei;JING Bingnian;CHEN Tanxing;LIU Yuqing;YAN Huiping;CAO Lifan(Biotechnology Development Center of Henan Academy of Sciences/Key Laboratory of Natural Products,Henan Academy of Sciences,Zhengzhou 450002,China;Henan High-Tech Industrial Co.,Ltd.,Zhengzhou 450002,China)

机构地区：[1]河南省生物技术开发中心/河南省科学院天然产物重点实验室,河南郑州450002 [2]河南省高新技术实业有限公司,河南郑州450002

出　　处：《中国酿造》2021年第4期177-182,共6页China Brewing

基　　金：河南省科学院科研开发专项(200613057)。

摘　　要：为研究并提高刺梨果中多糖的抗氧化活性,选取产朊假丝酵母(Candida utilis)为发酵菌种,采用酵母粉麦芽糖(YM)培养基对刺梨果多糖进行发酵。在单因素试验的基础上,以接种量、发酵时间、初始pH值为影响因素,刺梨果多糖DPPH自由基清除率为响应值,采用Box-Behnken试验设计建立数学模型,利用响应面法优化刺梨果多糖发酵工艺。结果表明,影响刺梨果多糖DPPH自由基清除率的主次顺序为:发酵时间>初始pH值>接种量;最佳发酵工艺为发酵时间50 h、接种量2%、初始pH值为3。在此最佳工艺条件下,刺梨果多糖DPPH自由基清除率为86.56%。结果表明刺梨果多糖具有较强的抗氧化活性。In order to study and improve the antioxidant activity of polysaccharides from Rosa roxburghii fruit,using Candida utilis as the fermentation strain,and the polysaccharides from R.roxburghii fruit were fermented in yeast maltose(YM)medium.On the basis of single factor experiments,using inoculum,fermentation time and initial pH value as the influencing factors,and DPPH free radical scavenging rate as the response value,a mathematical model was established by Box-Behnken experimental design,and the fermentation process of R.roxburghii fruit polysaccharide was optimized by response surface methodology.The results showed that the main order of DPPH free radical scavenging rate of R.roxburghii fruit polysaccharide was fermentation time>initial pH>inoculum.The optimal fermentation process was as follows:time 50 h,inoculum 2%,and initial pH 3.Under the optimal conditions,the DPPH scavenging rate of R.roxburghii fruit polysaccharide was 86.56%.The results showed that the polysaccharide from R.roxburghii fruit had strong antioxidant activity.

关 键 词：刺梨果 多糖 发酵工艺 优化 DPPH自由基 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]