摘要
以桔梗为原料,基于单因素试验考察酵母接种量、料液比、发酵时间、发酵温度和pH对桔梗微生物发酵工艺的影响,利用响应面法构建了发酵时间、发酵温度、pH三因素三水平的回归模型,并以总黄酮含量和酒精度作为响应值.结果表明:回归模型具有较高的显著性,确定了微生物法发酵桔梗最优条件为:发酵时间9 d、发酵温度28℃和pH为5,在此条件之下,终产物中的总黄酮含量和酒精度分别为0.732 mg/mL和2.16%vol.响应面法优化得到的工艺条件合理可靠,是有利于桔梗发酵工艺的可行方法.
In this paper,Platycodon grandiflorum was used as raw material.Based on single factor experiments,the effects of yeast inoculation amount,solid-liquid ratio,fermentation time,fermentation temperature and pH on the microbial fermentation process of Platycodon grandiflorum were investigated.The regression model of three factors and three levels of fermentation time,fermentation temperature and pH was constructed by response surface method,and the total flavonoid content and alcohol content were used as response values.The results showed that the regression model had high significance,and the optimal conditions for microbial fermentation of Platycodon grandiflorum were determined as follows:fermentation time 9 d,fermentation temperature 28°C and pH value 5.Under these conditions,the total flavonoid content and alcohol content in the final product were 0.732 mg/mL and 2.16%vol,respectively.The process conditions optimized by response surface method are reasonable and reliable,which is a feasible method for the fermentation process of Platycodon grandiflorum.
作者
姜立春
张雨洁
刘钰佳
刘静凤
刘春秀
梅青刚
JIANG Lichun;ZHANG Yujie;LIU Yujia;LIU Jingfeng;LIU Chunxiu;MEI Qinggang(School of Life Science and Technology,Mianyang Teachers'College,Mianyang,Sichuan 621000)
出处
《绵阳师范学院学报》
2023年第8期20-26,41,共8页
Journal of Mianyang Teachers＇ College
基金
绵阳师范学院教育综合改革项目(ZHGG202206)
绵阳师范学院新农科研究与实践项目(Mnu-JY210171).
关键词
桔梗
总黄酮
工艺优化
响应面法
Platycodon grandiflorum
total flavonoids
process optimization
response surface method
