大曲发酵橄榄茶制备工艺的响应面优化及其抑制消化酶活性研究  

Optimization of Fermentation Technology of Daqu Fermented Olive Tea by Response Surface Method and Its Inhibit Activity on Digestive Enzyme

作　　者：贲锦华 彭欣雨 王嘉颖 高佳 欧阳芊芊 缪园欣 BI Jinhua;PENG Xinyu;WANG Jiaying;GAO Jia;OUYANG Qianqian;MIAO Yuanxin(Research Institute of Agricultural Biotechnology,Jingchu University of Technology,Jingmen 448000,China)

机构地区：[1]荆楚理工学院,农业生物技术研究所,湖北荆门448000

出　　处：《食品科技》2024年第12期63-69,共7页Food Science and Technology

基　　金：湖北省科技厅面上项目(2022CFB021);特色花卉生物育种湖北省工程研究中心开放课题(2022ZD005);荆楚理工学院大学生创新创业训练计划项目(S200311336039,202411336008)。

摘　　要：以橄榄为主要原料,利用浓香型大曲发酵制备橄榄发酵茶。通过单因素试验研究了发酵时间、发酵温度、初始糖度、大曲添加量对发酵橄榄茶中黄酮、总酚和氨基酸的影响,再通过响应面分析法确定橄榄发酵茶的最佳工艺条件,并对橄榄发酵茶体外抑制脂肪酶和α-葡萄糖苷酶的功能进行研究。结果显示,橄榄发酵茶发酵最佳工艺条件为发酵时间32 h、初始糖度8%、大曲接种量为4.4%、发酵温度30℃。在此条件下制备的发酵橄榄茶中,黄酮含量为23.556 mg/g,总酚含量为7.215 mg/g,氨基酸含量为0.533 mg/g。此外,酶学试验表明发酵橄榄茶具有较好的α-葡萄糖苷酶和胰脂肪酶抑制功能。该研究可为橄榄的应用提供理论依据。Using olive as raw materials,fermented olive tea was prepared by fermentation of Luzhou-flavor Daqu.Using the flavonoids content,total phenols content and amino acid content as evaluation indexes,the effect of fermentation time,fermentation temperature,initial sugar content and Daqu inoculum on the fermented tea were analyzed by single factor tests,and the fermentation technology was optimized by response surface method.In addition,the inhibitory function of fermented olive tea on lipase andα-glucosidase was studied.The results showed that the optimum fermentation parameters were fermentation time 32 h,initial sugar content 8%,Daqu inoculum 4.4%and fermentation temperature 30℃.Under the above conditions,the contents of flavonoids,total phenols and amino acid content in fermented olive tea were 23.556,7.215,0.533 mg/g,respectively.In addition,the study found that Daqu fermented olive tea had inhibitory activities on pancreatic lipase andα-glucosidase.This study provides a theoretical basis for the application of olive.

关 键 词：橄榄 发酵 浓香型大曲 胰脂肪酶 Α-葡萄糖苷酶 

分 类 号：TS272.59[农业科学—茶叶生产加工]