正交优化法制备铁皮石斛酵素及活性

Preparation of Dendrobium officinale Kimura et Migo Enzyme by Orthogonal Method and Its Bioactivity Study

以新鲜铁皮石斛为原料,考察料液比、发酵温度、发酵时间及糖添加量对铁皮石斛酵素制备的影响,通过正交优化法确定制备铁皮石斛酵素的最佳条件:料液比1︰4(g/mL)、温度25℃、发酵时间30 d,蔗糖添加量8 g。采用DPPH法及ABTS法评价铁皮石斛酵素的抗氧化活性,并对SOD(超氧化歧化酶)抑制率、脂肪酶活力和淀粉酶活性进行测定。结果表明,铁皮石斛酵素具有较好的清除DPPH自由基、ABTS自由基的能力,抑制SOD的能力较差,并有一定的淀粉酶和脂肪酶活力。

The effects of solvent ratio,fermentation temperature,fermentation time and sugar concentration on the preparation of Dendrobium officinale Kimura et Migo enzyme were investigated.The optimum condition for the preparation of Dendrobium officinale Kimuraet Migo enzyme was determined by orthogonal experiment,which was solvent ratio 1︰4,fermentation temperature 25℃,fermentation time 30 d,and sugar concentration 8 g.The antioxidant activities of Dendrobium officinale Kimura et Migo enzyme were evaluated by DPPH system and ABTS system.Its inhibition to SOD and the activities of lipase and amylase were studied.The result showed Dendrobium officinale Kimura et Migo enzyme had satisfactory exhibited DPPH·radical scavenging activity,ABTS radical scavenging activity,it did not exhibited SOD well,and its amylase and lipase also displays a certain degree of activity.