首页|酿酒酵母发酵白芨产水溶性多糖工艺优化及抗氧化活性研究

酿酒酵母发酵白芨产水溶性多糖工艺优化及抗氧化活性研究

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探究耐高温酿酒酵母菌(Saccharomyces cerevisiae)发酵白芨产多糖工艺,以水溶性多糖含量为评价指标,采用单因素试验与响应面试验优化发酵工艺条件,并考察了多糖的抗氧化活性.结果表明,最佳发酵工艺条件为:发酵时间24 h,接种量10％,发酵温度38℃,摇床转速120r/min,初始pH值5.5,此优化条件下水溶性多糖含量达到了2.80mg/mL.红外光谱分析表明,提取物具有多糖类物质的特征吸收峰;抗氧化试验结果表明,抗氧化试验表明,发酵组的最大1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为66.5％,高于水提对照组,当多糖质量浓度为4mg/mL时,其是水提对照组DPPH自由基清除率的2.15倍.总之,与水提组相比,酵母菌液体发酵白芨产水溶性多糖具有较好的抗氧化活性.
Optimization of fermentation process and antioxidant activity of water-soluble polysaccharides from Bletilla striata by Saccharomyces cerevisiae
The fermentation process of polysaccharides from Bletilla striata by high temperature resistant Saccharomyces cerevisiae was investigated.Using water-soluble polysaccharides content as the evaluation index,the fermentation process was optimized by single factor experiments and response surface experiments,and the antioxidant capacity of water-soluble polysaccharides were determined.The results showed that the optimal fermentation conditions were as follows:fermentation time 24 h,inoculum 10％,fermentation temperature 38 ℃,shaker speed 120 r/min,initial pH 5.5.Under the optimal conditions,the water-soluble polysaccharides content reached 2.80 mg/ml.The infrared spectra of the extracts showed that it had the charac-teristic absorption peak of polysaccharides.The antioxidant tests results showed that the maximum 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate in the fermentation group was 66.5％,which was higher than that in the water extraction group.When the mass concentration of polysaccharides was 4 mg/ml,the DPPH free radical scavenging rate was 2.15 times that in water extraction control group.In conclusion,compared with the water extraction group,the water-soluble polysaccharides produced by liquid fermentation with S.cerevisiae had stronger antioxidant activity.

high temperature resistant Saccharomyces cerevisiaeBletilla striatapolysaccharidefermentation processoptimizationantioxidant activity

高超、刘姝、高志贤、张磊、张财顺

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辽宁石油化工大学石油化工学院,辽宁抚顺 113001

耐高温酵母菌 白芨 多糖 发酵工艺 优化 抗氧化活性

国家自然科学基金辽宁省应用基础研究计划辽宁省教育厅服务地方项目(揭榜挂帅)辽宁省教育厅面上项目山西省应用基础研究青年基金

223790592023JH2/101300224LJKFZ20220201UKMZ2022072820210302124338

2024

10.11882/j.issn.0254-5071.2024.04.025

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(4)
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