响应面法优化枇杷发酵液发酵条件  

ptimization of fermentation conditions for loquat fermentation broth by response surface methodology

作　　者：潘胜国 王群 罗明义 陈川 李广庆 魏绍峰[1] 胡先运 PAN Shengguo;WANG Qun;LUO Mingyi;CHEN Chuan;LI Guangqing;WEI Shaofeng;HU Xianyun(Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,School of Public Health,Guizhou Medical University,Guiyang 561113,China;Qiannan Ethnomedicine(Nanomedicine)Collaborative lnnovation Center Department of Basic Medicine,Qiannan Medical College for Nationalities,Duyun 558000,China;Key Laboratory of Chemistry for Natural Products,Chinese Academy of Sciences in Guizhou Province,Guiyang 550014,China)

机构地区：[1]贵州医科大学公共卫生与健康学院环境污染与疾病监控教育部重点实验室,贵州贵阳561113 [2]黔南民族医学高等专科学校基础医学部黔南州民族药(纳米医药)协同创新中心,贵州都匀558000 [3]贵州省中国科学院天然产物化学重点实验室,贵州贵阳550014

出　　处：《中国酿造》2024年第9期185-190,共6页China Brewing

基　　金：国家自然科学基金项目(81860317);贵州省自然科学基金(黔科合支撑[2019]2821号);省部共建中医湿证国家重点实验室工作站开放课题(SZGZZ20240025);黔南民族医专科研基金(qnyz202102、qnyz201801)。

摘　　要：该试验以枇杷汁为原料、短乳杆菌(Lactobacillus brevis)为发酵菌株,制作枇杷发酵液。在单因素试验基础上,以感官评分为响应值,利用响应面法优化枇杷发酵液的发酵条件。结果表明,枇杷发酵液最佳发酵条件为白砂糖添加量6%、发酵时间72 h、发酵温度37℃、接种量6%,以此优化条件得到的枇杷发酵液感官评分为91分,总黄酮含量为8.90 mg/100 mL,维生素C含量为1.05 mg/100 g,总酚含量为11.56 mg/100 mL,超氧化物歧化酶(SOD)活力为36.70 U/mL,制备的枇杷发酵液澄清透明,酸甜可口,具有较高的营养价值,为枇杷的深加工产业及其衍生产品的开发提供参考依据。The loquat fermentation broth was prepared using loquat juice as the raw material and Lactobacillus brevis as the fermentation strain.On the basis of single factor experiments,the fermentation conditions of loquat fermentation broth were optimized by response surface methodology with the sensory score as response value.The results showed that the optimal fermentation conditions of loquat fermentation broth were as follows:sugar addition 6%,fermentation time 72 h,temperature 37℃,and inoculum 6%.Under these optimal conditions,the sensory score of loquat fermentation broth was 91.00,the contents of total flavonoid,vitamin C,total phenol were 8.90 mg/100 ml,1.05 mg/100 g,11.56 mg/100 ml,and the superoxide dismutase(SOD)activity was 36.70 U/ml.The loquat fermentation broth was clear and transparent,sweet and sour,and had high nutritional value,which provided a reference for the development of loquat deep processing industry and its derivative products.

关 键 词：短乳杆菌 枇杷 发酵液 响应面法 条件优化 

分 类 号：TS262[轻工技术与工程—发酵工程]