发酵小米工艺优化及其体外抗氧化活性研究

Study on the Optimization of Fermented Millet Technology and the Antioxidant Activity in Vitro

通过将纳豆中的细菌转移到小米培养基中,研究发酵过程中蛋白质含量和抗氧化活性变化。在单因素试验优化的基础上,通过正交试验和综合平衡法进行分析获得的最佳发酵条件组合,通过考马斯亮蓝法测定蛋白含量,DPPH自由基清除率来测定还原力;得出发酵的最佳条件为时间24 h,接种量9%,温度37℃,基质pH值8。通过不同发酵时间对比接种与未接种的抗氧化能力,DPPH自由基清除能力提高36%,ABTS自由基清除能力提高38%。综上所述,发酵可以显著提高小米的抗氧化能力。

Bacteria from natto were transferred to millet medium to study the changes of protein content and antioxidant activity during fermentation.On the basis of the single factor optimization,the optimal combination of fermentation conditions was obtained by the orthogonal test and comprehensive equilibrium method.The optimal conditions of fermentation were as follows:inoculation amount 9%,and incubate 24 h at 37℃,substrate pH value 8.The results showed that the scavenging rate of DPPH free radical and ABTS free radical before and after fermentation increased by 36%and 38%.In conclusion,fermentation could significantly improve the antioxidant capacity of millet.