摘要
薄荷作为一种常见的药食同源类植物,富含多酚等活性成分。本实验以多酚得率为指标,通过单因素及响应面实验优化薄荷多酚液态发酵工艺。实验结果表明,以植物乳植杆菌和巴氏醋酸菌体积比为3∶2为发酵菌种,在薄荷多酚液态发酵最佳工艺条件接种量2.3%、发酵温度31℃、发酵时间24 h、转速200 r·min^(-1)的情况下,薄荷多酚得率高达10.35%。液态发酵作为提高薄荷多酚含量的方法,可为薄荷多酚资源开发和应用开辟新途径。
Peppermint,as a common plant that is both edible and medicinal,is rich in active components such as polyphenols.This experiment takes the yield of polyphenols as the index and optimizes the liquid fermentation process of menthol polyphenols through single-factor and response surface experiments.The experimental results show that when the volume ratio of Lactiplantibacillus plantarum and Acetobacter pasteurianus is 3∶2 are used as the fermentation strains,the optimal process conditions for the liquid fermentation of menthol polyphenols are an inoculation amount of 2.3%,a fermentation temperature of 31℃,a fermentation time of 24 h,and a rotational speed of 200 r·min^(-1).At this time,the yield of menthol polyphenols is as high as 10.35%.Liquid fermentation,as a method to increase the content of menthol polyphenols,can open up a new path for the development and application of menthol polyphenol resources.
作者
刘贝
徐娟
姜文婷
LIU Bei;XU Juan;JIANG Wenting(Bozhou University,Bozhou 236800,China)
出处
《食品安全导刊》
2025年第25期114-122,共9页
Food Safety Guide Magazine
基金
安徽省高等学校科学研究项目“薄荷微生物发酵有效成分及抑菌活性研究”(2023AH052280)
安徽省大学生创新训练项目“2种细菌发酵对薄荷中黄酮类成分及抗氧化活性的影响”(S202312926038)。
关键词
薄荷
多酚
响应面优化
液体发酵
peppermint
polyphenols
response surface optimization
liquid-state fermentation
