响应面法优化香菇柄花粉酵素制备工艺  

Optimization of the preparation process of lentinus edodes stem pollen enzyme by response surface methodology

作　　者：黄俊豪 伍健 秦怡 李云捷[1] HUANG Jun-hao;WU Jian;QIN Yi;LI Yun-jie(School of Food Science and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China)

机构地区：[1]湖北文理学院食品科学与化学工程学院,湖北襄阳441053

出　　处：《粮食与油脂》2025年第1期87-91,100,共6页Cereals & Oils

基　　金：湖北省大学生创新创业训练计划项目(S202310519040);湖北省科技计划项目(2023BBB165);湖北文理学院横向项目(HX2024052)。

摘　　要：以香菇柄、花粉、白砂糖等为原料,经酵母发酵制备酵素。以总酚、总糖、抗氧化活性及感官评分为指标,在单因素试验基础上通过响应面法优化发酵工艺。结果显示:最佳发酵工艺为以原料总质量为基准,香菇柄添加量3.30%、花粉添加量1.80%、白砂糖添加量2.60%、发酵温度37.5℃、发酵时间3d。在此条件下,感官评分最高为89.5±3.5,酵素液pH达4.54±0.02,总酚含量为(1.142±0.025)g/L,总糖含量为(5.781±0.034)g/L,DPPH自由基清除率为71.8%±0.3%。酵素液明亮,澄清,色泽金黄,花粉香味明显,略带香菇菌香味。Using lentinus edodes stems,pollen,refined cane sugar,and other materials as raw materi-als,enzyme was prepared by yeast fermention.Using total phenols,total sugars,antioxidant activity,and sensory evaluation as indicators,the fermentation process was optimized through response surface methodology based on single factor experiments.The results showed that the optimal fermentation process was based on the total mass of raw materials,lentinus edodes stem addition amount 3.30%,pollen ad-dition amount 1.80%,refined cane sugar addition amount 2.60%,fermentation temperature 37.5℃,and fermentation time of 3 d.Under the condition,the sensory score was the highest at 89.5±3.5,the enzyme solution pH reached 4.54±0.02,the total phenol content was(1.142±0.025)g/L,the total sug-ar content was(5.781±0.034)g/L,and the DPPH free radical scavenging rate was 71.8%±0.3%.The enzyme solution was bright and clear,and had a golden color,a distinct pollen aroma and a slight mushroom fragrance.

关 键 词：香菇柄 花粉 酵素 工艺优化 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]