响应面法优化黄芪发酵工艺研究

Optimization of Fermentation Process of Radix Astragali by Response Surface Methodology

通过响应面法优化得到酵母菌发酵黄芪的最佳工艺。在单因素试验基础上,以发酵时间、发酵温度、接种量和初始pH值为响应因素,以总黄酮含量为响应值,利用Box-Behnken中心组合方法进行四因素三水平试验设计,进行响应面分析。影响黄芪总黄酮含量的因素主次顺序为发酵温度﹥发酵时间﹥接种量﹥初始pH值,最佳发酵工艺条件为发酵时间9.46 d,发酵温度29.07℃,接种量10.45%,初始pH 6.52,总黄酮预计含量为0.890 mg/mL,在此基础上调整发酵参数进行试验,实际总黄酮含量为0.866 mg/mL,与预计含量相差2.70%。响应面法优化黄芪发酵工艺合理,可用于实践。

To determine the optimal process of Radix Astragali fermented by yeast. On the basis of single factor experiments, a four-factor three-level Box-Behnken central composite design was utilized for mathematical modeling for total flavonoids content as a response to fermentation time, temperature, inoculum concentration and initial pH, followed by responses surface analysis of the relationship between the function and the four vari-ables. The effect order of the four factors on the preparation technology was fermentation temperature〈time〈inoculum concentration〈initial pH. The optimal fermenting conditions were fermentation time 9.46 d, fermen tation temperature 29.07℃, inoculum concentration 10.45%, initial pH 6.52. Under such condition, the estimat-ted content of total flavonoids contents was 0.890 mg/mL, experiments were conducted after adjusting the fer-mentation conditions. The actual content was 0.866 mg/mL, lower than estimated content 2.70%. Optimization of fermentation process by response surface methodology was reasonable, this method can be used in practice.