槐花水提液发酵工艺优化及其抗氧化活性分析
Optimisation of Fermentation Process of Aqueous Extract of Sophora japonica and Analysis of Its Antioxidant Activity
王国凯 1龚荣英 1杨灵丽 1刘文龙 1晋海军 1田维毅1
作者信息
- 1. 贵州中医药大学,贵州贵阳 550025
- 折叠
摘要
为筛选发酵改善槐花水提液口感的微生物,优化其发酵工艺,考察发酵对其抗氧化活性的影响.本研究利用微生物群单菌、混菌发酵技术,筛选改善槐花水提液口感的微生物,通过单因素结合Box-Benhnken响应面优化试验,确定槐花水提液最佳发酵工艺,并检测发酵前后抗氧化活性变化.结果表明,发酵改善槐花水提液口感的最佳菌种组合为瑞士乳杆菌∶保加利亚乳杆菌∶嗜热链球菌=1∶1∶1,最佳发酵工艺条件:发酵时间24h、接菌量3％、发酵温度21 ℃,此条件下发酵液的感官评分79.01分,总黄酮浓度0.3225 mg/mL.发酵后槐花水提液对DPPH自由基的清除率由发酵前的86.5％降低到67.39％(P＜0.001),对超氧阴离子自由基的清除率由发酵前的89.22％降低到81.10％(P＜0.01).发酵后槐花水提液的总黄酮含量(0.3225 mg/mL)较发酵前(0.3012 mg/mL)增加,多糖含量(1.14mg/mL)较发酵前(1.43 mg/mL)显著减少(P＜0.05).本研究获得了口感改善效果较好的槐花水提液,可为今后槐花资源的深度开发利用及延长槐花产业链提供技术资料.
Abstract
To screen the microorganisms used for fermentation to improve the taste of Sophora japonica aqueous extract,optimize its fermentation process,and investigate the effect of fermentation on antioxidant activity.In this study,microorganisms were screened to improve the taste of the aqueous extract of Sophora japonica by using microbiota single-bacteria and mixed-bacteria fermentation techniques,and the optimal fermentation process of Sophora japonica aqueous extract was determined by a one-way combination of Box-Benhnken response surface optimisation test,and changes in antioxidant activity before and after fermentation were detected.The results showed that the optimal bacterial combination for improving the taste of Sophora japonica aqueous extract through fermentation was Lactobacillus suis∶Lactobacillus bulgaricus∶Streptococcus thermophilus=1∶1∶1.The optimal fermentation process conditions were:fermentation time of 24 h,inoculation amount of 3％,fermentation temperature of 21 ℃.Under these conditions,the sensory score of the fermentation broth was 79.01 points,and the total flavonoid concentration was 0.3225 mg/mL.The scavenging rate of DPPH radicals by the aqueous extract of Sophora japonica decreased from 86.5％to 67.39％(P＜0.001)before fermentation,and the scavenging rate of superoxide anion radicals decreased from 89.22％to 81.10％(P＜0.01)before fermentation.The total flavonoid content of the aqueous extract of Sophora japonica increased(0.3225 mg/mL)after fermentation compared with that before fermentation(0.3012 mg/mL),and the polysaccharide content(1.14 mg/mL)decreased significantly(P＜0.05)compared with that before fermentation(1.43 mg/mL).This study obtained a aqueous extract of Sophora japonica with good taste improvement effect,which would provide technical data for the deep development and utilization of Sophora japonica resources and the extension of its industrial chain in the future.
关键词
槐花/口感改善/发酵工艺/抗氧化活性Key words
Sophora japonica/taste improvement/fermentation process/antioxidant activity引用本文复制引用
基金项目
贵州省科技支撑计划项目(黔科合支撑[2021]一般131)
出版年
2024
国家科技期刊平台
NSTL
万方数据