北五味子麦芽酵素发酵工艺优化及其生物活性初探

Optimization of Fermentation Process of Schisandra chinensis Barley Malt Jiaosu and Primary Study of Its Bioactivity

以北五味子和大麦芽为原料,采用酵母菌为发酵剂,以总多酚含量和SOD酶活力为指标,通过单因素试验和正交试验确定北五味子麦芽酵素的最佳发酵工艺条件。结果表明,大麦芽与北五味子质量比1︰5、发酵温度28℃、接种量0.8%、发酵时间3 d,在该条件下, SOD酶活力为3 549.79 U/mL,总多酚含量为140.03 mg/mL。该酵素的DPPH自由基清除率、羟自由基清除率和ABTS+自由基清除率较高,分别达到94.50%, 98.09%和0.586 5 mmol/L,说明通过酵母菌发酵制备的北五味子麦芽酵素具有较好的抗氧化活性。

Schisandrachinensis and barley malt as raw materials, yeast as starter, total polyphenol content and SOD activity as indexes, the optimal fermentation process condition of barley malt Schisandra chinensis Jiaosu was determined by single factor experiment and orthogonal experiment. The results showed that the ratio of barley malt to Schisandra chinensis of 1︰5, the fermentation temperature of 28 ℃, the inoculation amount of 0.8%, and the fermentation time of 3 d, under such condition, the SOD activity was 3 549.79 U/mL and the total polyphenol content was 140.03 mg/mL.The scavenging rate of the Jiaosu on DPPH free radical, hydroxyl free radical and ABTS+ free radical was so high as to reach 94.50%, 98.09% and 0.586 5 mmol/L, respectively. The results showed that Schisandra chinensis barley malt Jiaosu prepared by yeast fermentation had good antioxidant activity.