毛酸浆乳酸发酵工艺优化及其抗氧化活性

Lactic Acid Fermentation Condition Optimization and Antioxidant Activity of Physalis Pubescens L.

为研究毛酸浆的最适乳酸发酵条件及其体外抗氧化活性,以毛酸浆为主要原料,总酸为响应值,应用Box-Behnken中心组合试验模型和响应面分析进行发酵工艺优化,并通过总抗氧化能力以及ABTS自由基、DPPH自由基、羟自由基和超氧自由基清除作用研究其抗氧化活性。结果表明:毛酸浆乳酸发酵的最佳工艺条件为:发酵时间6 d、初始糖度18%、乳酸菌接种量4%(v/v)、发酵温度37℃,在此条件下得到发酵液的总酸含量为10.67 g/L。毛酸浆乳酸发酵后总抗氧化能力、ABTS自由基清除率、DPPH自由基清除率、羟自由基清除率和超氧自由基清除率均比未发酵样品显著增加(P<0.05),总多酚和Vc与抗氧化活性均呈显著相关(P<0.05)。该研究为毛酸浆乳酸发酵产品的开发提供了理论依据。

To study the lactic acid fermentation condition and its antioxidant activity in vitro,the Physalis pubescens L.was used as main raw material and the total acid as response value,Box-Behnken center combination test model and response surface were used for optimizing fermentation process,the antioxidant activity of fermented Physalis pubescens L.on total antioxidant capacity,ABTS free radical,DPPH free radical,hydroxyl free radical and superoxide free radical scavenging effect were studied.The results showed that the optimal fermentation conditions were as follows:fermentation time was 6 d,initial sugar content was 18%,the inoculation amount of lactic acid bacteria was 4%(v/v),fermentation temperature was 37℃.Under these optimal conditions,the content of total acid reached 10.67 g/L.The total antioxidant capacity,ABTS free radical,DPPH free radical,hydroxyl free radical and superoxide free radical scavenging rate of fermented Physalis pubescens L.by lactic acid bacteria were significantly higher than those of the unfermented sample(P<0.05).Total polyphenol and Vc were significantly correlation with its antioxidant activity(P<0.05).This study provides a theoretical basis for the development of Physalis pubescens L.products fermented by lactic acid bacteria.