金果梨紫薯酵素混菌发酵工艺及其抗氧化活性  

Fermentation Technology of Hovenia acerba and Purple Sweet Potato Enzyme Mixed with Bacteria and Its Antioxidant Activity

作　　者：芮蓬 何佳[1,2] 刘锡铭 王涛 RUI Peng;HE Jia;LIU Xi-ming;WANG Tao(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Luoyang Engineering and Technology Research Center of Microbial Fermentation,Luoyang 471023,China;Henan Shangchanghe Fruit Industry Co.,Ltd.,Luoyang 471000,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]洛阳市微生物发酵工程技术研究中心,河南洛阳471023 [3]河南尚长河果业有限公司,河南洛阳471000

出　　处：《中国调味品》2022年第12期102-107,共6页China Condiment

基　　金：河南省科技攻关项目(162102110056)。

摘　　要：以金果梨紫薯酵母发酵液为原料,利用乳酸菌、醋酸菌进行混菌发酵,以发酵液总酸度和加权综合评分为指标,利用单因素试验及响应面试验优化酵素混菌发酵工艺,并评价其抗氧化能力。结果表明,最佳发酵工艺为乳酸菌接种量1.9%、醋酸菌接种量0.03%、发酵时间4.5 d、发酵温度33℃,此时综合评分最佳,可达0.833。金果梨紫薯酵素经6倍稀释后对DPPH自由基、ABTS自由基、羟基自由基、超氧自由基的清除率依次为72.66%、82.11%、73.53%、6.6%,表明该酵素具有较强的抗氧化能力。The yeast fermentation broth of Hovenia acerba and purple sweet potato is used as the raw material.Lactic acid bacteria and acetic acid bacteria are used for mixed bacteria fermentation.With the total acidity and weighted comprehensive score of the fermentation broth as the indexes,the technology of enzyme mixed bacteria fermentation is optimized by single factor test and response surface test,and its antioxidant capacity is evaluated.The results show that the optimal fermentation process is as follows:the inoculation amount of lactic acid bacteria is 1.9%,the inoculation amount of acetic acid bacteria is 0.03%,the fermentation time is 4.5 days,and the fermentation temperature is 33℃.At this time,the comprehensive score is the best,reaching 0.833.The scavenging rates of Hovenia acerba and purple sweet potato enzyme on DPPH radical,ABTS radical,hydroxyl radical and superoxide radical are 72.66%,82.11%,73.53%,6.6%respectively after 6 times'dilution,indicating that the enzyme has strong antioxidant ability.

关 键 词：金果梨 紫薯 混菌发酵 响应面法 抗氧化活性 

分 类 号：TS205.5[轻工技术与工程—食品科学]