Optimization of fermentation process and antioxidant activity of ginger Jiaosu
In this study,using turmeric as raw material,the ginger Jiaosu was prepared by lactic acid bacteria and yeast mixed fermentation.The in-oculation time sequence,fermentation temperature,sugar content and fermentation time were taken as independent variables,and the activity of su-peroxide dismutase(SOD)was taken as the evaluation index,the fermentation process of ginger Jiaosu was optimized by single factor tests and Box-Behnken response surface tests.Under the optimal fermentation process conditions,the antioxidant capacity of ginger Jiaosu was evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH)and superoxide anion radical scavenging tests.The Pearson correlation analysis was analyzed by the results.The results shown that the optimal fermentation process of ginger Jiaosu were obtained as follows:0.15％lactic acid bacteria was added first,and 0.15％yeast was added 24 h later,sugar addition 20％,fermentation temperature 29.5 ℃ and fermentation time 86 h.Under these optimal conditions,the activity of SOD was 75.33 U/ml and the total phenol content was 0.073 mg/g.The scavenging rates of DPPH and superoxide anion free radical of ginger Jiaosu were 90.64％and 18.69％,respectively,indicating that ginger Jiaosu had certain antioxidant activity.Pearson correlation analysis re-vealed that total phenol content was significantly positively correlated with DPPH free radical scavenging rates,superoxide anion radical scavenging rates and SOD enzyme activity(P＜0.01).
ginger Jiaosufermentation process optimizationresponse surface methodantioxidant activitycorrelation
万方数据
维普
