山荷复合酵素发酵工艺优化

Fermentation Process Optimization of Shanhe Complex Enzyme

目的:对山荷复合酵素(山楂、山药、茯苓、荷叶、甘草)的发酵工艺进行优化,以期提高复合酵素中降血脂活性成分含量。方法:以双歧杆菌为发酵菌种,以复合酵素中降血脂成分(荷叶碱、熊果酸、金丝桃苷)含量为评价指标,通过正交试验优化发酵工艺参数;采用高效液相色谱法测定复合酵素发酵前后降血脂成分含量,采用95%可信区间重叠法统计分析。结果:复合酵素的最佳发酵工艺:接种量为发酵液体积的5%、发酵温度为31℃、发酵时间72 h。在此工艺参数条件下发酵得到的复合酵素中荷叶碱含量为0.0451%,是发酵前含量(0.0222%)的2.032倍,熊果酸含量为3.631%,是发酵前含量(1.157%)的3.137倍,金丝桃苷含量为0.0423%,是发酵前含量(0.0210%)的2.014倍。结论:在此发酵条件下复合酵素中降血脂成分(荷叶碱、熊果酸、金丝桃苷)含量显著增加。

Objective To optimize the fermentation process of complex enzyme(hawthorn,Chinese yam,Poria cocos,lotus leaf,glycyrrhiza),in order to improve the content of blood lipid activity in the compound enzyme.Method The content of reducing lipid active ingredients including nuciferine,ursolic acid and hyperoside as the evaluation index,bifidobacterium as fermentation bacteria species the fermentation process was optimizated by HPLC.Through orthogonal design experiment,the content of nuciferine,ursolic acid and hyperoside was measured and analyzed by the 95%trusted interval overlap method.Result The optimal fermentation worker of hawthorn lotus leaf complex enzyme were fermentation temperature 31℃,fermentation time 72 h,inoculation quantity 5%of the fermentation liquid volume.Under the optimized fermentation process,the content of nuciferine in the sample after fermentation was 0.0451%,2.032 times the content of nuciferine base(0.0222%)(95%confidence interval did not overlap,the difference has significant statistical significance),ursolic acid content up to 3.631%,3.137 times the content of bear acid(1.157%)in pre-fermentation samples(95%confidence interval not overlapping,with significant statistical significance),and hyperoside content was up to 0.0423%,2.014 times canine content(0.0210%)in pre-fermentation samples(0.0210%)(95%confidence interval not overlapping,with significant statistical differences).Conclusion The content of nuciferine,ursolic aci,and hyperin increased significantly than the content before fermentation.