响应面法优化樱桃酵素的发酵工艺及抗氧化活性研究

Optimization of Fermentation Technology and Antioxidant Activity of Cherry Enzyme by Response Surface Methodology

目的研究樱桃酵素的发酵工艺和部分生物活性。方法以超氧化物歧化酶(SOD)活性为响应值,采用单因素实验和Box-Behnken响应面设计优化樱桃酵素的发酵工艺,进一步测定樱桃酵素OH·、DPPH·O_(2)^(-)·清除能力和还原力等体外抗氧化能力,及SOD、脂肪酶和淀粉酶的活性。结果采用酵母菌接种量1.1%、29℃条件下发酵12 h,获得樱桃酵素含有大量的SOD和少量的脂肪酶和淀粉酶,其中SOD活性最高可达40.76 U/ml;樱桃酵素DPPH自由基清除率最高可达91.45%,OH·清除率和O_(2)^(-)·清除率初期达77.67%和75.04%,还原力为0.349,樱桃酵素的抗氧化活性随贮藏时间延长呈下降趋势。结论本研究通过优化樱桃酵素的发酵工艺,并研究其抗氧化活性和酶活性,为樱桃的精深加工和综合开发利用提供了技术参考。

Objective To study the fermentation technology of cherry enzyme and some biological activities of cherry enzyme.Methods Using SOD activity as the response value,the fermentation process of cherry enzyme was optimized by single factor experiment and Box-Behnken response surface design.The scavenging ability and reducing power of OH·,DPPH·and O_(2)^(-)·were further determined,as well as the activities of SOD,lipase and amylase in vitro.Results The cherry enzyme containing a large amount of SOD and a small amount of lipase and amylase were obtained by using 1.1%yeast inoculation and fermentation at 29℃for 12 h.The highest activity of SOD was 40.76 U/ml.The maximum DPPH free radical scavenging rate was 91.45%,the OH·and O_(2)^(-)·scavenging rate was 77.67%and 75.4%at the initial stage,and the reducing power was 0.349.With the extension of storage time,the antioxidant activity of cherry enzyme decreased.Conclusion In this study,the fermentation process of cherry enzyme was optimized,and its antioxidant activity and enzyme activity were studied,which can provide technical reference for the intensive processing,comprehensive development and utilization of cherry.