摘要
为了充分利用枸杞皮渣的营养成分,该研究从11株乳酸菌中筛选对枸杞皮渣的营养价值提升较好的优良菌株,并以皮渣中总酚、总黄酮含量及ABTS^(+)自由基清除率构建的抗氧化活性综合评分为评价指标,通过单因素试验及响应面试验对其固态发酵工艺进行优化。结果表明,植物乳植杆菌(Lactiplantibacillus plantarum)NXU-Q6能显著改善皮渣理化特性,发酵48 h后pH值降至4.25±0.03,总酸含量提升至(14.93±0.02)mg/g,总糖消耗量达62.06%,可溶性蛋白含量增加至(0.53±0.01)mg/m L,纤维素质量分数降低至(6.00±0.11)%。菌株NXU-Q6发酵后枸杞皮渣总酚和总黄酮质量分数分别增加65.92%和70.89%,ABTS^(+)自由基清除率提升至94.67%。响应面试验结果表明,菌株NXU-Q6固态发酵枸杞皮渣的最佳条件为接种量7%,发酵时间40 h,乳清蛋白添加量14%,料水比1∶1.1(g∶m L),发酵温度32℃。在此优化条件下,枸杞皮渣抗氧化活性综合评分达到0.996,总酚、总黄酮含量及ABTS^(+)自由基清除率分别达到39.17 mg/g、31.34 mg/g和95.32%。该研究结果可以实现枸杞皮渣资源再利用,并且对枸杞深加工产业的绿色发展具有潜在的推动作用。
In order to fully utilize the nutritional components of goji pomace,superior strain with better nutrional value enhancement of goji pomace were screened from 11 lactic acid bacterial strains.Using the antioxidant activity comprehensive score constructed based on the total phenol and total flavonoid content and ABTS^(+)free radical scavenging rate in the pomace as evaluation index,the solid-state fermentation process was optimized through single-factor experiments combined with response surface methodology.The results indicated that Lactiplantibacillus plantarum NXU-Q6 significantly improved the physicochemical properties of grape pomace.After 48 h of fermentation,the pH decreased to 4.25±0.03,total acid content increased to(14.93±0.02)mg/g,and total sugar consumption reached 62.06%.Soluble protein content increased to(0.53±0.01)mg/ml,while the cellulose mass fraction decreased to(6.00±0.11)%.After fermentation with strain NXU-Q6,the total phenolic and total flavonoid mass fractions increased by 65.92%and 70.89%,respectively.The ABTS^(+)radical scavenging rate also improved,reaching 94.67%.The results of response surface methodology showed that the optimal solid-state fermentation conditions were as follows:inoculum 7%,fermentation time 40 h,whey protein addition 14%,solid-liquid ratio 1∶1.1(g∶ml),and fermentation temperature 32℃.Under these optimal conditions,the comprehensive score of antioxidant activity of goji pomace reached 0.996,and the total phenol,total flavonoid content,and ABTS^(+)free radical scavenging rate reached 39.17 mg/g,31.34 mg/g,and 95.32%,respectively.The research results could achieve the reuse of goji pomace resources and had the potential to promote the green development of goji deep processing industry.
作者
丁琂
翟明阳
刘思媛
田晓菊
喜琴琴
苏生元
杨佳钰
DING Yan;ZHAI Mingyang;LIU Siyuan;TIAN Xiaoju;XI Qinqin;SU Shengyuan;YANG Jiayu(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Ningxia Key Laboratory of Food Microbiology Application Technology and Safety Control,Yinchuan 750021,China;Ningxia Quantong Goji Supply Chain Management Co.,Ltd.,Zhongwei 755000,China)
出处
《中国酿造》
北大核心
2025年第12期248-256,共9页
China Brewing
基金
2023年宁夏大学枸杞产业学院大学生创新创业训练计划项目
宁夏回族自治区重点研发项目(2022BFH02008)。
关键词
乳酸菌
固态发酵
枸杞皮渣
生物活性成分
工艺优化
lactic acid bacterium
solid-state fermentation
goji pomace
bioactive ingredients
process optimization
