滨海白首乌发酵片工艺优化及抗氧化活性研究

Study on process optimization and antioxidant activity of fermentative Cynanchum auriculatum tablet

目的:优化滨海白首乌发酵片工艺参数,开发一款新型滨海白首乌发酵产品。方法:以滨海白首乌完整切片为原料,以感官评分、总酸含量为指标,优化滨海白首乌发酵片工艺参数,并对其抗氧化活性及氨基酸含量进行检测。结果:滨海白首乌发酵片最佳工艺参数为料液比(m_(白首乌片)∶m_(无菌水))1∶1,发酵温度31℃,混合菌液接种量9.6%,发酵时间25 h,此条件下滨海白首乌发酵片感官评分为89.33分,总酸含量为0.726 g/100 g。当滨海白首乌发酵片醇提液质量浓度为10 mg/mL时,总抗氧化能力可达2.05 U/mL、对DPPH自由基、ABTS+自由基清除率分别为32.18%,45.89%。发酵前后,白首乌片中芳香味氨基酸含量上升了47.22%。结论:最佳工艺参数下制得的滨海白首乌发酵片形态结构完整,色泽均匀,酸甜协调,有宜人的酒香味和白首乌特征风味,具有一定的抗氧化活性。

Objective:This study aimed to optimize the process parameters of fermentative Cynanchum auriculatum(CA)tablets to develop a new type of fermented product of CA.Methods:Taking complete slices of CA as raw materials,the process parameters of fermentative CA tablets were optimized by response surface methodology based on single factor experiments with sensory score and total acid content as indicators,and the antioxidant activity and amino acid content of fermentative CA tablets were tested.Results:The optimal process parameters for fermentative CA tablets were material liquid at ratio 1∶1,fermentation at 31℃,inoculation amount 9.6%and fermenting for 25 h.The sensory score was 89.33,and the total acid content was 0.726 g/100 g under the control of theoptimal processing conditions.At the concentration of 10 mg/mL,the total antioxidant capacity of the fermentative CA tablets alcohol extract was 2.05 U/mL,and the scavenging rate of DPPH and ABTS+free radicals was 32.18%and 45.89%respectively.Test results of the amino acid content showed that the content of aromatic amino acids in CA tablets increased by 47.22%after fermentation.Conclusion:Fermentative CA tablets obtained under the control of the optimal processing conditions have complete morphology and structure,uniform color,harmonious sourness and sweetness,pleasant wine aroma and characteristic flavor of CA and high antioxidant activity,indicating the product has achieved the expected effect.