杜仲叶固态混菌发酵工艺优化及其体外活性研究  

Optimization of solid-state mixed fermentation of Eucommia ulmoides leaves and its in vitro bioactivity

作　　者：王馨 吴孟仙 陈媛媛 王林峰 杨生玉[1,2] 李星科 WANG Xin;WU Mengxian;CHEN Yuanyuan;WANG Linfeng;YANG Shengyu;LI Xingke(Institute of Microbial Engineering,College of Life Sciences,Henan University,Kaifeng 475004;Henan Applied Microbial Engineering Research Center,Kaifeng 475004)

机构地区：[1]河南大学生命科学学院微生物工程研究所,开封475004 [2]河南省应用微生物工程研究中心,开封475004

出　　处：《中国食品添加剂》2025年第3期29-37,共9页China Food Additives

基　　金：杜仲生物提取技术深化和功能性食品开发(项目编号:FX3070F0080474)。

摘　　要：为了提高杜仲叶的有效成分利用率,利用枯草芽孢杆菌和植物乳杆菌固态混菌发酵杜仲叶,以绿原酸为指标,采用单因素实验和响应面法优化固态混菌发酵杜仲叶工艺条件,并测定发酵前后杜仲叶提取液的体外胰脂肪酶抑制率及其抗氧化活性。结果表明:发酵对杜仲叶中绿原酸含量影响顺序:发酵时间>发酵温度>水添加量,确定最佳发酵工艺参数为:发酵时间33 h,发酵温度25℃,水添加量25%。此条件下杜仲叶提取液中绿原酸浓度为8.29μg/m L,其体外胰脂肪酶抑制率为90.53%,较未发酵的杜仲叶提取液分别增加20.85%和7.95%;DPPH自由基清除率为82.75%,ABTS+自由基清除率为59.15%,较未发酵的杜仲叶提取液分别下降3.48%和18.04%。固态混菌发酵杜仲叶可提高杜仲叶绿原酸得率,为杜仲叶深度开发提供了一定的试验依据。To enhance the utilization rate of effective components in Eucommia ulmoides leaves,a solid-state mixed fermentation process was conducted using Bacillus subtilis and Lactobacillus plantarum,with chlorogenic acid as the indicator.Single-factor experiments and response surface methodology were employed to determine the optimal fermentation conditions,and the in vitro pancreatic lipase inhibition rate and antioxidant activity of the extracted liquid before and after fermentation were determined.The results indicated that the order of influence on the chlorogenic acid content in Eucommia ulmoides leaves due to fermentation was fermentation time > fermentation temperature > water addition.The optimal fermentation conditions were identified as follows:fermentation time of 33 h,fermentation temperature of 25 ℃,and water addition of 25%.Under these conditions,the chlorogenic acid concentration in the extract from Eucommia ulmoides leaves reached 8.29 μg/mL with an in vitro pancreatic lipase inhibition rate of 90.53%,which represented increases of 20.85% and 7.95%,respectively,compared to the extract of unfermented leaves.The DPPH radical scavenging rate was 82.75%,and the ABTS~+ radical scavenging rate was 59.15%,showing decreases of 3.48% and 18.04%,respectively,compared to the unfermented extract.The solid-state mixed fermentation of Eucommia ulmoides leaves effectively increased the yield of chlorogenic acid,providing experimental support for the deeper development of Eucommia ulmoides leaves.

关 键 词：杜仲叶 固态混菌发酵 响应面法 胰脂肪酶抑制率 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]