乳酸菌发酵花茶的制备工艺优化及其抗氧化活性研究

Optimization of Preparation Process and Antioxidant Activity of Lactic Acid Bacteria Fermented Scented Tea

研究以玫瑰花、洛神花、蚕豆花为主要原料,进行乳酸菌发酵,以模糊评价为指标,通过单因素试验和响应面试验确定乳酸菌发酵花茶发酵工艺优化,对发酵过程中的黄酮含量、总酚含量、羟自由基清除能力、超氧自由基清除能力、DPPH自由基清除能力进行测定。结果表明,乳酸菌发酵花茶发酵优化工艺为接种量6%,菌株比例1∶1,初始pH 5.5,培养温度36℃,发酵时间15 h。发酵后乳酸菌发酵花茶黄酮含量提高了20.54%,总酚含量提高了69.76%, DPPH自由基清除能力提高了33.44%,超氧自由基清除率提高了6.13%,羟自由基清除率下降了6.63%。结果表明所制得的乳酸菌发酵花茶具有良好的抗氧化性能。

The fermentation process optimization of lactic acid bacteria fermentation of scented tea was determined by single factor test and response surface test based on fuzzy evaluation.Flavonoid content,total phenol content,hydroxyl radical scavenging ability,oxygen radical scavenging ability and DPPH radical scavenging ability in the fermentation process were determined.The results showed that the optimized fermentation process of lactic acid bacteria fermented scented tea was as follows:inoculum amount of 6%,strain ratio of 1:1,initial pH of 5.5,culture temperature of 36℃,and fermentation time of 15 h.In the fermentation process of lactic acid bacteria fermented scented tea,flavonoids content increased by 20.54%,total phenol content increased by 69.76%,DPPH free radical scavenging ability increased by 33.44%,oxygen free radical scavenging rate increased by 6.13%,and hydroxyl free radical scavenging rate decreased by 6.63%.The results showed that the lactic acid bacteria fermented scented tea had good antioxidant properties.