利用植物乳植杆菌发酵槐米提高芦丁提取率的研究  

Research on the Fermentation of Buds from Sophora japonica L.with Lactobacillus plantarum to Increase the Extraction Rate of Rutin

作　　者：张任婧 朱永乐 周丹丹 于添 鲁杏茹 李带根 ZHANG Renjing;ZHU Yongle;ZHOU Dandan;YU Tian;LU Xingru;LI Daigen(Xiamen Yuanzhidao Biotechnology Co.,Ltd.,Xiamen 361100,China)

机构地区：[1]厦门元之道生物科技有限公司,厦门361100

出　　处：《食品与发酵科技》2025年第2期60-66,共7页Food and Fermentation Science & Technology

基　　金：福建省农产品(食品)加工重点实验室开放课题(NJG202206)。

摘　　要：利用植物乳植杆菌BXM2对槐米进行发酵,提高槐米中芦丁的提取率,在单因素实验的基础上,通过响应面实验优化发酵工艺,确定最佳发酵工艺为:植物乳植杆菌BXM2接种量为4.6 m L/100 g、发酵时间40.3 h、发酵温度36.6℃,此时芦丁提取率为(22.47±0.81)%。实际提取率与响应面预测值结果相近,证明响应面法优化槐米发酵工艺可靠,有一定的实用价值。发酵后的提取物与水提的提取物抗氧化活性对比,ABTS+自由基、DPPH自由基、羟基自由基和超氧阴离子自由基清除能力均有所提高,分别提高了1.77%、4.21%、6.86%和4.52%。利用植物乳植杆菌发酵槐米,不仅可以提高芦丁的提取率,也可以增加提取物的抗氧化活性。The extraction rate of rutin in buds from Sophora japonica L.was increased by fermentation using Lactobacillus plantarum BXM2.Based on the single factor test,the fermentation process was optimized by response surface experiment.The determined optimal fermentation process was:inoculation amount of Lactobacillus plantarum BXM24.6 mL/100 g,fermentation time 40.3 h,fermentation temperature 36.6℃,at that time the extraction rate of rutin was(22.47±0.81)%.The actual extraction rate was similar to the predicted value of the response surface,indicating the reliability of response surface methodology in optimizing the fermentation process of Sophora japonica L.buds and its practical value.The antioxidant activity of the fermented extract was compared with the water extract counterpart,and the scavenging abilities of ABTS+free radicals,DPPH free radicals,hydroxyl free radicals,and superoxide anion free radicals were all improved by 1.77%,4.21%,6.86%,and 4.52%,respectively.Fermentation of buds from Sophora japonica L.with Lactobacillus plantarum could not only increase the extraction rate of rutin,but also increase the antioxidant activity of the extracts.

关 键 词：槐米 发酵 芦丁 植物乳植杆菌 药食同源 

分 类 号：TS201.2[轻工技术与工程—食品科学]