摘要
为获得黄精水提液发酵工艺的最佳方式。以植物乳杆菌为发酵菌对蒸制黄精水提液进行发酵,分别考察温度、起始p H值和蔗糖浓度对植物乳杆菌发酵黄精水提液的影响,并检测工艺优化后酵素的主要活性成分和抗氧化活力。结果发现,黄精水提液起始p H值为7,发酵温度为31℃,将水提液的蔗糖浓度调整为30 g·L^(-1),发酵2 d后植物乳杆菌的菌落数最高,在此发酵条件下,发酵液中多糖含量为水提液的1.22倍,总酸含量为水提液的2.04倍,抗氧化活性是水提液的1.53倍。该实验的研究结果可为开发工艺简单的高品质黄精酵素提供理论依据。
To obtain the optimal fermentation process for Polygonati rhizoma water extract.Lactobacillus plantarum was used as a fermenting bacterium to ferment the water extract of steamed Polygonati rhizoma water extract.The effects of temperature,initial pH value,and sucrose concentration on the fermentation of Polygonati rhizoma water extract by Lactobacillus plantarum were investigated,and the main active components and antioxidant activity of the enzyme after process optimization were detected.The results showed that the initial pH value of the Polygonati rhizoma water extract was 7,the fermentation temperature was 31℃,and the sucrose concentration of the water extract was adjusted to 30 g·L^(-1).After 2 d of fermentation,the colony number of Lactobacillus plantarum was the highest.Under these fermentation conditions,the polysaccharide content in the fermentation broth was 1.22 times that of the water extract,the total acid content was 2.04 times that of the water extract,and the antioxidant activity was 1.53 times that of the water extract.The research results of this experiment can provide a theoretical basis for the development of high-quality Polygonati rhizoma enzyme with simple technology.
作者
钟灿
劳嘉
周馨
贺炜
刘传义
张水寒
ZHONG Can;LAO Jia;ZHOU Xin;HE Wei;LIU Chuanyi;ZHANG Shuihan(Institute of Chinese Medicine Resources,Hunan Academy of Chinese Medicine,Changsha 410013,China;Resgreen Group International Inc.,Changsha 410329,China;Hunan Shenzhou Chinese Medicine Inc.,Zhangjiajie 427200,China)
出处
《现代食品》
2023年第17期101-105,共5页
Modern Food
基金
2017年中医药公共卫生服务补助专项(财社[2017]66号)
中央本级重大增减支项目(2060302)
湖南省科技成果转化及产业化计划项目(2020SK2029)
湖南省重点研发计划(2022NK2005)
湖南省高层次卫生人才“225”工程培养项目(湘卫函[2019]196号)
中央引导地方科技发展-科技成果转移转化(2022ZYC010)。
关键词
药食同源
酵素
益生菌
发酵工艺
多糖
medicine and food homology
enzyme
probiotics
fermentation process
polysaccharide
