天麻酵素的发酵工艺优化与品质评价

Optimization of fermentation process and quality evaluation of Gastrodia elata Jiaosu

以天麻粉为原材料制备天麻酵素,通过单因素试验结合响应面试验优化天麻酵素发酵条件,并评价发酵处理对天麻品质的影响。结果表明,天麻酵素的最佳发酵工艺条件为发酵剂用量0.3%、糖添加量11%、发酵温度35℃、发酵时间14 d。此优化条件下制得的天麻酵素具有一定的功能性成分和抗氧化活性,天麻酵素中对羟基苯甲醇的含量为0.69 g/L,功能性成分γ-氨基丁酸、对羟基苯甲醛含量分别为0.0104 mg/mL、0.023 mg/mL,1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、超氧化物歧化酶(SOD)活力、总抗氧化能力(T-AOC)分别为82.37%、5.31 U/mL、2.19μmol/mL。天麻酵素颜色呈橙红色、体系透明、香气浓郁、滋味协调。

Using Gastrodia elata powder as raw material to prepare Jiaosu,the fermentation conditions were optimized by single factor test combined with response surface test,and the effect of fermentation on the quality of G.elata was evaluated.The results showed that the optimal fermentation conditions of G.elata Jiaosu were as follows:starter culture addition 0.3%,sugar addition 11%,fermentation temperature 35℃,and time 14 d.Under the optimal conditions,the content of p-hydroxybenzyl alcohol in G.elata Jiaosu with certain functional components and antioxidant activity was 0.69 g/L,the functional componentsγ-aminobutyric acid and p-hydroxybenzaldehyde were 0.0104 mg/ml and 0.023 mg/ml,respectively.The 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate,superoxide dismutase activity(SOD)and total antioxidant capacity(T-AOC)were 82.37%,5.31 U/ml and 2.19μmol/ml,respectively.The color of G.elata Jiaosu was orange red,transparent,with rich aroma and harmonious taste.