响应面法优化苹果酵素的发酵工艺及其生物活性初探

Optimization of Fermentation Process of Enzymes Apple-Ferment by Response Surface Methodology and the Primary Study of Bioactivity

以苹果为原料,优化了苹果酵素的发酵工艺,同时研究了苹果酵素的体外抗氧化活性和酶活性。在单因素试验的基础上,以接种量、发酵时间和发酵温度为自变量,以SOD为响应值,通过响应面法获得了苹果酵素的最佳发酵工艺:接种量为1.0%、发酵时间为15 h、发酵温度为30℃。体外抗氧化试验研究结果显示:苹果酵素具有羟自由基清除能力(79.6%)、DPPH自由基清除能力(88.7%)、超氧阴离子自由基清除能力(74.3%)和还原力(0.383),其体外抗氧化能力随着贮藏时间的延长有不同程度的降低。苹果酵素中酶活性测定表明,SOD活性最强,脂肪酶次之,淀粉酶活性最低。试验为水果酵素的进一步研发、工业化生产和生物功能研究提供一定的借鉴和参考。

In order to obtain the optimum fermentation technology of apple-ferment, apple was used as experiment material. Antioxidant activity and enzymatic activity of apple ferment were determined in this paper. Single factor experiment and response surface optimization analysis were used to explore the effect of the inoculation amount, fermentation time and temperature on fermentation. The optimal fermentation conditions were determined as follows： yeast fermentation of apple was conducted for 15 h at 30 ℃ with an inoculum size of 1.0%. The antioxidant activity of apple-ferment in vitro showed that the scavenging ratio of ·OH was 79.6%, the scavenging rate of DPPH was 88.7%, the scavenging rate of O2-free radical was 74.3%, and the value of reducing capacity was 0.383. Its in vitro antioxidant capacity with the storage time extended the degree of reduction to varying degrees. The results of enzyme activity in apple enzymes showed that SOD activity was the strongest, followed by lipase, and the activity of amylase was the lowest. This study provided some reference for the further development of fruit ferment, industrial production and biological function research.