摘要
以药桑葚为原料,探讨发酵工艺条件对酵素超氧化物歧化酶(SOD)活力和总酚等指标的影响。通过响应面双响应值联合分析确定药桑葚酵素混菌发酵最佳工艺条件并对产品的抗氧化性进行研究。结果表明,药桑葚酵素发酵工艺条件为最佳温度36℃,最佳时间16.4 h,接种量8.33×10^(6) CFU/mL,固形物添加量1.6°Brix。得到的药桑葚酵素中SOD活力为329 U/g,总酚含量为9.11 mg/g。随着药桑葚酵素浓度的增加,抗氧化性不断增强。发酵工艺的优化可以有效提高药桑葚酵素的SOD活力、总酚含量,从而有利于提高酵素的抗氧化性。
In this paper,Xinjiang Morus nigra L.is used as the raw material to discuss the effect of fermentation process conditions on the activity of enzyme superoxide dismutase(SOD)and total phenols.The optimal mixed bacterial fermentation conditions of Morus nigra L.enzyme are determined by response surface analysis combined with double response values and the antioxidant activity of the product is studied.The results show that the optimum fermentation conditions are fermentation temperature of 36℃,fermentation time of 16.4 h,inoculation amount of 8.33×10^(6) CFU/mL and solids'content of 1.6°Brix.The SOD activity and total phenol content of Morus nigra L.enzyme is 329 U/g and 9.11 mg/g respectively.With the increase of the concentration of Morus nigra L.enzyme,the antioxidant activity is enhanced.The optimization of fermentation technology can effectively increase the SOD and total phenol content of Morus nigra L.enzyme,it is beneficial to improve the antioxidant activity of enzyme.
作者
吕明珊
袁艺洋
邢军
王亮
艾合买提江·艾海提
茹先古丽·买买提依明
Lü Ming-shan;YUAN Yi-yang;XING Jun;WANG Liang;Aihemaitijiang·Aihaiti;Ruxianguli·Maimaitiyiming(College of Biology Science and Technology,Xinjiang University,Urumqi 830046,China;College of Food,South China Agricultural University,Guangzhou 510642,China)
出处
《中国调味品》
CAS
北大核心
2022年第2期97-103,共7页
China Condiment
关键词
新疆药桑葚
酵素
发酵工艺
响应面
抗氧化性
Xinjiang Morus nigra L.
enzyme
fermentation process
response surface
antioxidant activity
