纳豆固体发酵抗氧化功能研究  

Studies on Solid Fermentation and Antioxidant Function of Natto

作　　者：祁红兵 宋军霞 毛艳红 QI Hongbing;SONG Junxia;MAO Yanhong(College of Life Sciences and Technology,Lingnan Normal University,Zhanjiang,Guangdong 524048,China;School of Geography Sciences,Lingnan Normal University,Zhanjiang,Guangdong 524048,China)

机构地区：[1]岭南师范学院生命科学与技术学院,广东湛江524048 [2]岭南师范学院地理科学学院,广东湛江524048

出　　处：《农产品加工》2024年第18期1-4,9,共5页Farm Products Processing

基　　金：岭南师范学院2022年度校级教育教学改革项目(岭师教务[2022]154号);2023年度湛江市非资助科技攻关项目(2023B01023)。

摘　　要：以抗氧化功能为指标研究纳豆固体发酵的最佳条件。设计单因素试验和正交试验,以羟自由基清除率为衡量指标,研究纳豆固体发酵时发酵温度、发酵时间、初始pH值和接种量等因素对抗氧化活性的影响,确定纳豆固体发酵的最佳条件并对比测定纳豆提取液的抗氧化活性。结果表明,当优化条件为发酵温度32℃,初始pH值7.0,接种量8%,发酵时间32 h时,纳豆固体发酵粗提取液对羟基自由基的清除率最高,为82.7%。优化后纳豆发酵提取液对·OH和O_(2)^(-)·均显示出更强的清除能力,并呈现明显的剂量效应关系,IC_(50)分别为3.63 mg/mL和4.24 mg/mL,清除效率比未优化的分别提高1.3倍和1.9倍。The study researched the optimum conditions for solid fermentation of natto with antioxidant function.With single-factor research and orthogonal test as principle,the scavenging capacity of·OH was determined.Bacillus natto was used as the tested material to research on the effects of some factors such as fermentation temperature,fermentation time,initial pH and inoculum size in the solid fermentation of natto on antioxidant function of crude extract,made clear the optimum conditions for solid fermentation of Natto.The antioxidant activity of natto extract was also compared and measured.The results were as follows:the scavenging capacity of·OH was the highest,82.7%,when main parameters were found as follows:temperature 32℃,initial pH value 7.0,inoculum size 8%for 32 h.The optimized natto fermentation extract showed stronger scavenging capacity for both·OH and O_(2)^(-)·and showed a clear dose-effect relationship,with IC_(50)of 3.63 mg/mL and 4.24 mg/mL,respectively,with 1.3 and 1.9-fold higher scavenging efficiency than the unoptimized ones.

关 键 词：纳豆 固体发酵 羟自由基清除率 抗氧化活性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]