摘要
为了优化老姜酵素的发酵工艺,并探究其改善微循环功效。该文以总黄酮含量、感官评分为指标,通过单因素实验和响应面实验优化老姜酵素的发酵工艺;通过建立斑马鱼血管内皮损伤模型,检测斑马鱼血流速度,探究老姜酵素改善微循环功效。结果发现,老姜酵素的最佳制备工艺条件为发酵时间48h、发酵温度37℃、混合菌液(植物乳植杆菌、罗伊氏粘液乳杆菌、鼠李糖乳酪杆菌)接种量5%,在此条件下总黄酮含量为50.0mg/100g,感官评分达到94.8分。通过斑马鱼实验证明,随着老姜酵素给样质量浓度的增加,血流速度增加作用逐渐增大,当老姜酵素质量浓度为62.5μL/mL时对应血流速度增加作用达49.33%。结果表明,优化后的老姜酵素品质优良,且具有较好的改善微循环功能,应用前景广阔。
In order to optimize the fermentation process of ginger Jiaosu and explore its effect of improving microcirculation.This paper took total flavonoid content and sensory score as indicators,optimized the fermentation process of ginger Jiaosu through single factor and response surface tests;Through establishing a zebrafish vascular endothelial injury model,detecting the blood flow velocity of zebrafish,the effect of ginger Jiaosu in improving microcirculation was explored.The results showed that the optimum technological conditions of ginger Jiaosu were fermentation time 48h,fermentation temperature 37℃,and(Lactiplantibacillus plantarum HCS03-001,Limosilactobacillus reuteri HCS02-001,Lacticaseibacillus rhamnosus HCS01-013)mixed bacterial solution inoculation amount 5%.Under these fermentation process conditions,the total flavonoid content reached 50.0 mg/100 g,and the sensory score reached 94.8 points.The zebrafish experiment proved that with the increase of the mass concentration of ginger Jiaosu sample,the blood flow velocity increase effect gradually increased.When the mass concentration of ginger Jiaosu reached 62.5μL/mL,the corresponding blood flow velocity increase effect reached 49.33%.The results show that the ginger Jiaosu after process optimization has excellent quality and good function of improving microcirculation,and has broad application prospects.
作者
李丽娜
王小海
余萍
陈雪娇
矫艳平
苏美玲
LI Li’na;WANG Xiaohai;YU Ping;CHEN Xuejiao;JIAO Yanping;SU Meiling(Renren Microbial Technology Research(Shenyang)Co.,Ltd.,Shenyang 110170,China;Jiangxi Renren Health Microecological Technology Co.,Ltd.,Zhangshu 331200,China)
出处
《食品与发酵科技》
2025年第5期58-65,共8页
Food and Fermentation Science & Technology
关键词
老姜酵素
工艺优化
斑马鱼
微循环
响应面
ginger Jiaosu
process optimization
zebrafish
microcirculation
response surface
