花生粕发酵工艺条件优化及其提取物体外抗氧化活性研究  

The Study on Optimization of Fermentation Conditions of Peanut Meal and Antioxidant Activity of Its Extract In Vitro

作　　者：崔艳红[1] 李振 汪文博 贺永惠[1] 刘长忠[1] CUI Yanhong;LI Zhen;WANG Wenbo;HE Yonghui;LIU Changzhong(College of Animal Science and Veterinary Medicine,Henan Institute of Science and Technology,Henan Xinxiang 453003,China)

机构地区：[1]河南科技学院动物科技学院,河南新乡453003

出　　处：《饲料工业》2024年第8期115-122,共8页Feed Industry

基　　金：河南省科技攻关项目[202102110092,212102110170];河南科技学院高层次人才科研启动项目[103010620002]。

摘　　要：试验以花生粕为原料,利用乳酸菌、芽孢杆菌和酵母复合发酵技术进行固态发酵,探究不同含水量、接种量、发酵时间对发酵花生粕体外抗氧化活性的影响。利用3因素3水平的响应面试验设计对花生粕发酵条件进行优化,以发酵花生粕水溶性提取物对1,1-二苯基-2-三硝基苯肼(DPPH)清除率为评价指标,确定最适发酵条件。同时考察提取物对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(ABTS^(+)·)、羟自由基(·OH)、DPPH自由基清除率和铁还原能力的影响,来评估其体外抗氧化活性。响应面优化结果为含水量52%、接种量5%、发酵时间85 h,在此条件下发酵的花生粕,其水溶性提取物对DPPH的清除率可达到60.58%,比未发酵花生粕的52.96%提高了14.39%(P<0.05)。体外抗氧化活性研究结果显示:当提取物质量浓度大于0.2 mg/mL时,发酵组对ABTS^(+)·、·OH清除能力以及铁还原能力显著高于对照组(P<0.05),当提取物质量浓度大于0.8 mg/mL时,发酵组对DPPH自由基清除能力显著高于对照组(P<0.05),但均显著低于L-抗坏血酸(VC)组(P<0.05)。研究表明,发酵显著提高了花生粕的抗氧化活性,可为花生粕功能性物质的研发和高值化利用提供参考。The peanut meal was carried out by the solid state fermentation with the combined fermentation technology of lactic acid bacteria,bacillus and yeast,which was conducted to investigate the effects of different moisture content,inoculated dosage and fermentation time on antioxidant activity of fermented peanut meal in vitro.The response surface test design with 3 factors and 3 levels was used to optimize the fermentation conditions of peanut meal,by testing the 1,1-diphenyl-2-picrylhydrazyl(DPPH)clearance rate of water-soluble extract of fermented peanut meal,to determine the optimal fermentation conditions.Examining the effects of extracts on 2,2'-diazobis(3-ethylbenzothiazoline-6-sulfonic acid)diamine salt radical(ABTS^(+)·),hydroxy radical(·OH),DPPH free radical clearance rate and iron reduction ability were used to evaluate its antioxidant activity in vitro.The optimization result of the response surface was 52%water content,5%inoculation amount and 85 h fermentation time,under these conditions,the clearance rate to DPPH of watersoluble extract of fermented peanut meal could achieve 60.58%,which is 14.39%higher than the 52.96%of unfermented peanut meal(P<0.05).The research results of antioxidant activity in vitro showed that when the extract mass concentration was more than 0.2 mg/mL,the ability to eliminate ABTS^(+)·,·OH and iron reduction of the fermentation group was higher than the control group(P<0.05).When the extract mass concentration was more than 0.8 mg/mL,the ability to eliminate DPPH free radicals of the fermentation group was significantly higher than the control group(P<0.05),but both were significantly lower than the VC group(P<0.05).The results showed that the antioxidant activity of peanut meal was significantly improved by fermentation,which could provid a reference for the development and high-value utilization of functional substances in peanut meal.

关 键 词：花生粕 发酵条件 水溶性提取物 自由基 抗氧化活性 

分 类 号：S816.1[农业科学—饲料科学]