基于响应面法的杭白菊发酵工艺优化  

Optimization of Chrysanthemum Morifolium Ramat Fermentation Process Based on Response Surface Analysis

作　　者：刘春秀 陈思敏 张婷羽 孔维波 刘静凤 姜立春[1] LIU Chunxiu;CHEN Simin;ZHANG Tingyu;KONG Weibo;LIU Jingfeng;JIANG Lichun(School of Life Science and Technology,Mianyang Teachers'College,Mianyang,Sichuan 621000)

机构地区：[1]绵阳师范学院生命科学与技术学院,四川绵阳621000

出　　处：《绵阳师范学院学报》2024年第11期47-53,共7页Journal of Mianyang Teachers＇ College

基　　金：四川省自然科学基金项目(2023NSFSC0206);阿坝州科知局应用技术研究与开发资金项目(19YYJSYJ0031);绵阳师范学院新农科研究与实践项目(Mnu-JY210171).

摘　　要：为优化杭白菊发酵工艺条件,采用杭白菊为原料,在单因素试验基础上,以发酵时间、酵母接种量、发酵温度为自变量,以发酵液中的黄酮含量为评价指标,采用Box-Behnken响应面法对杭白菊酵母发酵工艺进行了条件优化.结果表明,酵母发酵杭白菊的最佳工艺条件为:发酵时间4 d、酵母接种量为3%、发酵温度为28℃,在此条件下,发酵液中黄酮含量为0.88 mg/mL.该发酵工艺设计合理可靠,试验结果可为菊花发酵产品开发提供一定的借鉴价值.In order to optimize the extraction process of total flavonoids from Chrysanthemum morifolium Ramat under microbial method,Chrysanthemum morifolium Ramat was used in this study as raw material.Based on the single factor experiment,the fermentation time,yeast inoculation amount and fermentation temperature were used as independent variables,and the flavonoid content in the fermentation broth as the evaluation index.The Box-Behnken response surface method was used to optimize the yeast fermentation process of chrysanthemum flavo-noids.The optimum conditions for yeast fermentation of chrysanthemum were determined as follows:fermentation time 4 d,yeast inoculation amount 3%,and fermentation temperature 28°C.Under these conditions,the flavonoid content in the fermentation broth was 0.88 mg/mL.The fermentation process design is reasonable and reliable,and the test results can further provide some reference value for the industrial extraction of chrysanthemum L.flavonoids.

关 键 词：杭白菊 黄酮 酵母发酵 响应面法 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]