刺梨酵素发酵工艺优化及其抗氧化活性研究  

Optimization of fermentation process and antioxidant activity of Rosa roxburghii Jiaosu

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作  者:任平国 徐启红 党卫红[2] 樊军浩 REN Pingguo;XU Qihong;DANG Weihong;FAN Junhao(Luohe Institute of Technology,Henan University of Technology,Luohe 462000,China;Department of Food Engineering,Luohe Vocational Technical College,Luohe 462000,China)

机构地区:[1]河南工业大学漯河工学院,河南漯河462000 [2]漯河职业技术学院食品工程系,河南漯河462000

出  处:《中国酿造》2025年第2期239-244,共6页China Brewing

基  金:漯河市重大科技创新专项(漯科〔2023〕51号)。

摘  要:该研究以河南开封黄河故道所产刺梨为原料,采用植物乳植杆菌(Lactiplantibacillus plantarum)和短乳杆菌(Lactobacillus brevis)混菌(2∶1)发酵制备刺梨酵素。以超氧化物歧化酶(SOD)酶活为评价指标,通过单因素试验及响应面试验考察白砂糖添加量、接种量、发酵温度和发酵时间对刺梨酵素品质的影响,优化刺梨酵素发酵工艺,并对其抗氧化活性进行分析。结果表明,刺梨酵素最佳发酵工艺为:白砂糖添加量6%、接种量3%、发酵温度33℃和发酵时间为17 h。在此优化条件下,刺梨酵素SOD酶活为(7021.22±3.32)U/mL。刺梨酵素体积分数为1.25%时,DPPH、ABTS自由基清除率分别可达86.56%和93.29%,比优化前分别提高了12.98%和15.24%。刺梨酵素对DPPH、ABTS自由基的半抑制浓度(IC50)值分别为0.012 mg维生素C当量(VCE)/mL和0.013 mg VCE/mL,表明其具有良好的抗氧化能力。Using Rosa roxburghii produced in the old course of the Yellow River in Kaifeng,Henan as material,the R.roxburghii Jiaosu was prepared with mixed-strain fermentation of Lactiplantibacillus plantarum and Lactobacillus brevis(2∶1).Using the activity of superoxide dismutase(SOD)as evaluation index,the effects of sugar addition,inoculum,fermentation temperature and time on the quality of R.roxburghii Jiaosu were investigated by single factor experiments and response surface experiments,the fermentation process of R.roxburghii Jiaosu was optimized,and its antioxidant activities were analyzed.The results showed that the optimal fermentation process of R.roxburghii Jiaosu was obtained as follows:sugar addition 6%,inoculum 3%,fermentation temperature 33℃and time 17 h.Under these optimal conditions,the SOD activity of R.roxburghii Jiaosu was(7021.22±3.32)U/ml.When the volume fraction of R.roxburghii Jiaosu was 1.25%,the DPPH and ABTS free radical scavenging rates could reach 86.56%and 93.29%,respectively,which increased by 12.98%and 15.24%compared with before optimization,respectively.The half inhibition concentration(IC50)values of R.roxburghii Jiaosu on DPPH and ABTS free radicals were 0.012 mg vitamin C equivalent(VCE)/ml and 0.013 mg VCE/ml,respectively,indicating that R.roxburghii Jiaosu had good antioxidant capacity.

关 键 词:刺梨酵素 发酵工艺 超氧化物歧化酶 响应面法 抗氧化活性 

分 类 号:TQ925[轻工技术与工程—发酵工程] TS255.3

 

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