酿酒酵母发酵提取罗马洋甘菊活性成分研究

Study on the Extraction of Active Components from Roman Chamomile by Saccharomyces Cerevisiae Fermentation

为了建立酿酒酵母提取罗马洋甘菊活性成分的工艺,采用单因素实验考察了酿酒酵母接菌率、发酵时间和料液比对罗马洋甘菊总黄酮和总多酚提取率的影响。结果显示,接菌率8%时,总黄酮提取率和总多酚提取率达到最大,分别是12.77%和7.66%;发酵时间3 d时,总黄酮提取率和总多酚提取率达到最大,分别是12.65%和6.76%;料液比1∶2时,总黄酮提取率最大为11.63%;料液比1∶1.5时,总多酚提取率最大为6.47%。采用上述条件,酿酒酵母对罗马洋甘菊活性成分的提取具有较好的效果,为罗马洋甘菊活性成分的提取提供了新的思路和方法。

In order to establish the technology of the extraction of active components from Roman chamomile by saccharomyces cerevisiae fermentation,the study adopts the influence of the inoculation rate of saccharomyces cerevisiae,fermentation time and feed liquid ratio on Roman chamomile general flavones and total polyphenol extraction rate.The results show that when the inoculation rate is 8%,general flavones and total polyphenol extraction rates reach the maximum,which are 12.77%and 7.66%.When the fermentation time is 3 d,general flavones and total polyphenol extraction rates reach the maximum,which are 12.56%and 6.76%.When liquor ratio is 1∶2,general flavones extraction rate is the maximum,which is 11.63%.When liquor ratio is 1∶1.5,total polyphenol extraction rate is the maximum,which is 6.47%.Under the condition above,there is good effect of saccharomyces cerevisiae on the extraction of active components to provide new thinking and method for the extraction of active components from Roman chamomile.