Optimization of fermentation process by response surface and its antioxidant activity analysis of yellow peach Jiaosu
In this study,yellow peach Jiaosu was prepared from Yanling yellow peach with Saccharomyces cerevisiae as fermentation strain.Taking total phenol content as the index,the fermentation conditions of yellow peach Jiaosu were optimized by single factor test and response surface tests,and the antioxidant activity and physicochemical index were detected.The results showed that the optimum fermentation conditions were fermenta-tion time 4 d,temperature 25 ℃ and S.cerevisiae inoculum 1％.Under the optimized process conditions,the superoxide anion(O2),l,l-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical scavenging rates of yellow peach Jiaosu were 78％,80％and 85％,respectively.The contents of total acid,organic acid and polysaccharide were 1.36 g/100 g,1 230 mg/kg and 0.46 g/100 g,respectively,which were all higher than the industry standard,and the contents of sorbitol and glycerol in polyols were 2.15 g/L and 2.66 g/L,respectively,so the unique flavor could be added through fermentation.
yellow peach Jiaosufermentation process optimizationresponse surface methodantioxidant activityphysicochemical index
万方数据
维普
