摘要
本文研究以新鲜果皮为原料,采用市面常用菌种来发酵制备果皮酵素。为进一步优化果皮酵素的发酵工艺参数,以超氧化物歧化酶(SOD)活力为测定指标,通过正交试验确定果皮酵素的最优发酵条件。结果表明,糖浓度为25%,发酵时间为36h,接种量为6%,发酵温度为30℃时发酵效果最好。该条件下果皮酵素的超氧化物歧化酶(SOD)活力平均值为46.84U/ml。该研究为果皮酵素的制备和抗氧化活性研究奠定了基础。
We used some common strains to prepare peel enzyme with fresh fruit as raw material. In order to optimize the peel enzyme fermentation process parameters, superoxide dismutase （SOD） activity was determined in orthogonal test. The results showed that the optimum conditions for fermentation were as follow. Sugar concentration of is 25%, fermentation time is 36h, Inoculation is 6%, fermentation temperature is30℃, SOD activity is 46.84 U/ml in average. It lays the foundation for further research on preparation and antioxidant activity of peel enzyme.
出处
《长春理工大学学报（自然科学版）》
2016年第4期63-66,共4页
Journal of Changchun University of Science and Technology(Natural Science Edition)
基金
博士后经费(40301/870)
