摘要
为突破传统单一菌种发酵及传统炮制工艺的局限性,该研究以滇黄精(Polygonatum kingianum)为原料,以植物乳植杆菌(Lactiplantibacillus plantarum)Lp-29、动物双歧杆菌乳亚种(Bifidobacterium animalis subsp.lactis)WYB66及长双歧杆菌(Bifidobacterium longum)WB195为发酵菌种,制备滇黄精酵素,通过单因素试验及响应面法优化发酵工艺条件,并分析发酵前后生物活性成分含量及抗氧化能力。结果表明,滇黄精酵素最佳发酵工艺条件为料液比1∶4(g∶m L)、接种量0.4%、红糖添加量11%、发酵时间6 d。在此优化条件下,滇黄精酵素综合评分达0.94分。与发酵前相比,发酵后总黄酮、多糖及总多酚含量分别由0.462 mg/L、23.94 mg/g、0.68 mg/g显著提高至0.996 mg/L、37.21 mg/g、2.36 mg/g(P<0.05),pH由4.15显著降低至3.31(P<0.05),1,1二苯基-2-三硝基苯肼(DPPH)、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS+)及羟自由基清除率分别由37.5%、60.07%、34.48%显著提高至92.62%、90.71%、48.25%(P<0.05)。
To overcome the limitations of traditional single-strain fermentation and conventional processing techniques,using Polygonatum kingianum as the raw material,Lactiplantibacillus plantarum Lp-29,Bifidobacterium animalis subsp.lactis WYB66 and Bifidobacterium longum WB195 as fermented strains,the P.kingianum Jiaosu was prepared,the fermentation process conditions were optimized through single-factor experiments and response surface methodology,and the bioactive component content and antioxidant capacity before and after fermentation were analyzed.The results showed that the optimal fermentation process conditions of P.kingianum Jiaosu were material-to-liquid ratio 1∶4(g∶ml),inoculum 0.4%,brown sugar addition 11%and fermentation time 6 d.Under these optimized conditions,the comprehensive evaluation score of the P.kingianum Jiaosu reached 0.94 points.Compared with before fermentation,the total flavonoids,polysaccharides and total polyphenols contents after fermentation significantly increased from 0.462 mg/L,23.94 mg/g and 0.68 mg/g to 0.996 mg/L,37.21 mg/g and 2.36 mg/g,respectively(P<0.05),the pH decreased significantly from 4.15 to 3.31(P<0.05),the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS+),and hydroxyl radicals significantly increased from 37.5%,60.07%and 34.48%to 92.62%,90.71%and 48.25%,respectively(P<0.05).
作者
聂龙
马海龙
王溶
李思锦
罗旋飞
董广存
张秋燕
NIE Long;MA Hailong;WANG Rong;LI Sijin;LUO Xuanfei;DONG Guangcun;ZHANG Qiuyan(College of Tea(Pu'er),West Yunnan University of Applied Sciences,Pu'er 665000,China;Wellcome Biotech(Shanghai)Co.,Ltd.,Shanghai 201506,China)
出处
《中国酿造》
北大核心
2025年第12期265-270,共6页
China Brewing
基金
2023年滇西应用技术大学普洱茶学院院级应用研究项目(2023YJXM02)。
关键词
滇黄精
酵素
发酵工艺条件优化
抗氧化活性
品质分析
Polygonatum kingianum
Jiaosu
fermentation process conditions optimization
antioxidant activity
quality analysis
