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猫爪草固态发酵工艺优化及抗氧化活性研究

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该试验以猫爪草(Ranunculus ternatus Thunb。)醇溶性浸出物的得率为评价指标，采用单因素试验及响应面法优化猫爪草固态发酵工艺，并分析发酵前后提取物主要成分含量和抗氧化能力的变化。结果表明，猫爪草粉末固态发酵最佳工艺为球毛壳菌(Chaetomium globosum):镰刀菌(Fusarium equiseti)=1∶1(V/V)，发酵时间5 d，猫爪草粉末过筛目号40目，水与猫爪草粉末液料比0。7∶1(mL:g)，发酵温度30 ℃，接种量5％。在此条件下发酵猫爪草醇溶性浸出物得率为46。12％，且发酵后猫爪草水溶性浸出物、多糖含量较发酵前均有所下降，醇溶性浸出物、黄酮、皂苷、多酚、有机酸和总氨基酸的含量较发酵前均有所提高。发酵后醇溶性浸出物清除1，1-二苯基-2-三硝基苯肼(DPPH)、2，2'-联氮-二-(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)、羟基自由基(·OH)的半抑制浓度(ICa)分别为4。88 mg/mL、3。29 mg/mL、7。36 mg/mL，较发酵前也均有所下降，表明猫爪草醇提取物发酵后的抗氧化能力有所上升，该研究为后续猫爪草发酵工艺的优化和发酵产品的开发提供理论支持。
Optimization of solid-state fermentation process for Ranunculus ternatus Thunb.and its antioxidant activity
Using the yield of alcohol-soluble extract of Ranunculus ternatus Thunb.as evaluation indicator,the solid-state fermentation process of R.tema-tus Thunb.was optimized by single factor tests and response surface method,and the changes in the content of main components and antioxidant capacity of the extract before and after fermentation were analyzed.The results showed that the optimal solid state fermentation process of R.ternatus Thunb.was Chaetomium globosum and Fusarium equiseti ratio 1∶1(V/V),fermentation time 5 d,filtrated by 40 mesh,liquid material ratio of water and R.ternatus Thunb.powder 0.7∶1(ml∶g),temperature 30 ℃ and inoculum 5％.Under the optimized conditions,the yield of alcohol-soluble extract of R.ternatus Thunb.was 46.12％,and the content of water-soluble extract and polysaccharide after fermentation decreased compared with that before fermentation,while the content of alcohol-soluble extract,flavonoids,saponins,polyphenols,organic acids and total amino acids increased.After fermentation,the half maximal inhibitory concentration(IC50)of alcohol-soluble extract to scavenge DPPH,ABTS and OH free radicals were 4.88 mg/ml,3.29 mg/ml and 7.36 mg/ml,respectively,which also decreased compared with that before fermentation,indicating that the antioxidant capacity of the alcohol ex-tract increased after fermentation.The study provided theoretical support for the optimization of fermentation process and the development of fermen-tation products of R.ternatus Thunb.

Ranunculus ternatus Thunb.mixed fermentationhot extractionalcohol-soluble extractantioxidant capacity

赫丁轩、吕雪艳、熊柏惠、崔晨旭、高涵、叶润、乔新荣

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信阳农林学院 药学院,河南信阳 464000

猫爪草 混菌发酵 热浸提 醇溶性浸出物 抗氧化能力

河南省科技攻关计划项目河南省科技攻关计划项目河南省重大专项创新示范项目信阳农林学院科技创新团队信阳农林学院高水平科研孵化器建设基金资助项目信阳农林学院青年基金项目

222102110247222102310440201111310900XNKJTD-009FCL202105QN2022025

2024

10.11882/j.issn.0254-5071.2024.08.038

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(8)