响应面法优化风柜斗草发酵工艺及抗氧化活性分析

Optimization of fermentation process by response surface methodology and antioxidant activity analysis of Sarcopyramis nepalensis

以风柜斗草(Sarcopyramis nepalensis)为原料,植物乳杆菌(Lactobacillus plantarum)为发酵菌种制备风柜斗草发酵液。在单因素试验的基础上,以总黄酮含量为响应值设计响应面法试验,优化风柜斗草发酵工艺;测定最佳工艺发酵所得发酵液总黄酮、总酚、多糖含量,并评价其抗氧化活性和抑制酪氨酸酶活性作用。结果表明,风柜斗草最佳发酵工艺条件为植物乳杆菌接种量0.5%、发酵时间14 h、发酵温度28℃。在此优化条件下发酵液总黄酮含量为7.28 mg/m L,总酚含量为3.54 mg/m L,多糖含量为4.78 mg/m L;该发酵液总抗氧化能力为(71.32±0.64)μmol/m L,3倍稀释液的超氧阴离子清除率为(44.93±1.92)%,4倍稀释液的羟自由基清除率为(94.46±2.35)%,DPPH自由基清除率可达(89.71±0.33)%;发酵液加入量达50%时酪氨酸酶抑制率为(48.74±1.29)%,表明其具有一定的抗氧化性和酪氨酸酶抑制作用。

Using Sarcopyramis nepalensis as raw material,the fermentation liquid was prepared using Lactobacillus plantarum as fermentation strain.On the basis of single-factor tests,using total flavonoids content as the response value,the fermentation process of S.nepalensis was optimized.The total flavonoid,total phenol and polysaccharide content of S.nepalensis fermentation liquid was determined,and the antioxidant activity and inhibitory effect of tyrosinase activity were evaluated.Results showed that the optimum fermentation conditions were as follows:L.plantarum inoculum 0.5%,fermentation time 14 h,temperature 28 ℃.Under the fermentation condition,the total flavonoid content was 7.28 mg/ml,total phenol content was3.54 mg/ml,and the polysaccharide content was 4.78 mg/ml.The total antioxidant capacity of the fermentation liquid was(71.32±0.64) μmol/ml,and the superoxide anion scavenging rate of triple dilution solution was(44.93±1.92)%,the hydroxyl scavenging ability of quadruple dilution solution was(94.46±2.35)%,and the DPPH radical scavenging rate was(89.71±0.33)%.The inhibition rate of tyrosinase was(48.74±1.29)% when the fermentation liquid addition was 50%,which indicated that it had certain antioxidant activity and tyrosinase inhibitory effect.