响应面法优化柚子酵素的发酵工艺

Optimization of Fermentation Process of Grapefruit Enzyme by Response Surface Methodology

本文以柚子为原料,柚子发酵后酵素中总黄酮含量为响应指标,利用单因素试验和响应面法优化柚子酵素发酵工艺。结果表明,柚子酵素最优的发酵工艺条件为红糖添加量54.0%、接种量2.0%、发酵温度30.0℃,发酵时间61 d,在此条件下,柚子酵素中总黄酮含量达到2.36 mg·mL^(-1)。

In this paper,Citrus grandis was wsed as the raw material,and the content of total flavonoids was the response value.The single factor test and response response surface method were used to optimize the fermentation process of graperfruit enzyme.Experiments had showed that the optimum fermentation conditions for grapefruit enzymes were sugar addition amount 54.0%,inoculation amount 2.0%,fermentation temperature 30.0℃,fermentation time 61 days.Under these condition,the total flavonoid content in grapefruit enzyme reached 2.36 mg·mL^(-1).