黄精发酵液制备工艺优化及其抗氧化活性分析  

Optimization of preparation technology and its antioxidant activity analysis of Polygonatum sibiricum fermentation broth

作　　者：王若男 钱程 郑鹏 李方凯 王洲[1] 王晖[2] 钱森和[1] WANG Ruonan;QIAN Cheng;ZHENG Peng;LI Fangkai;WANG Zhou;WANG Hui;QIAN Senhe(College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China;College of Life Sciences,Anhui Normal University,Wuhu 241000,China)

机构地区：[1]安徽工程大学生物与食品工程学院,安徽芜湖241000 [2]安徽师范大学生命科学学院,安徽芜湖241000

出　　处：《中国酿造》2022年第5期153-158,共6页China Brewing

基　　金：安徽省高校科学研究项目(KJ2020A0374,YJS20210451);安徽高校协同创新项目(KZ22020142)。

摘　　要：该试验以酵母菌和乳酸菌为混合菌种,以黄精发酵液对1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为评价指标,通过单因素和响应面试验优化黄精发酵液制备工艺条件,比较了黄精发酵液与黄精水提液的抗氧化活性差异,并分析了多糖、多酚和黄酮含量与抗氧化活性的相关性。结果表明,黄精发酵液制备工艺条件为发酵时间24 h,发酵温度41℃,混合菌种接种量2.1%,乳酸菌∶酵母菌比例2∶1,料液比1∶46(g∶mL)。在此优化条件下,黄精发酵液的羟基、DPPH、ABTS+自由基清除率分别为47.83%、91.40%和91.44%。黄精发酵液的抗氧化活性高于黄精水提液,且黄精发酵液多糖、多酚和黄酮含量显著高于黄精水提液(P<0.05)。相关性分析结果表明,ABTS+自由基清除率与多糖和多酚含量显著正相关(P<0.05),DPPH自由基清除率与多糖、多酚和黄酮含量显著正相关(P<0.05)。Using yeast and lactic acid bacterium as mixed strains,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate of Polygonatum sibiricum fermentation broth as evaluation index,the preparation conditions of P.sibiricum fermentation broth were optimized by single factor and response surface tests,the difference of antioxidant activities between fermentation broth and water extract of P.sibiricum was compared,and the correlation between contents of polysaccharides,polyphenols and flavonoids and antioxidant activity was analyzed.The results showed that the preparation conditions of P.sibiricum fermentation broth were prepared as follows:fermentation time 24 h,fermentation temperature 41℃,mixed strains inoculum 2.1%,mixed strain(lactic acid bacteria∶yeast)ratio 2∶1,and solid-liquid ratio 1∶46(g∶ml).Under these optimal conditions,the radical scavenging rates of hydroxyl,DPPH and 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS+)of P.sibiricum fermentation broth were 47.83%,91.40% and 91.44%,respectively.The antioxidant activity of P.sibiricum fermentation broth was higher than that of water extract,and the contents of polysaccharides,polyphenols and flavonoids of P.sibiricum fermentation broth were significantly higher than that of water extract(P<0.05).The results of correlation analysis showed that the ABTS+radical scavenging rate was significantly positively correlated with the contents of polysaccharides and polyphenols(P<0.05),and DPPH radical scavenging rate was significantly positively correlated with contents of polysaccharides,polyphenols and flavonoids(P<0.05).

关 键 词：黄精 微生物发酵 响应面优化 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]