响应面优化黄桃酵素发酵工艺及其抗氧化活性分析

Optimization of fermentation process by response surface and its antioxidant activity analysis ofyellow peach Jiaosu

该研究以炎陵黄桃为原料,酿酒酵母(Saccharomyces cerevisiae)为发酵菌种制备黄桃酵素。以总酚含量为考察指标,通过单因素试验和响应面试验对黄桃酵素的发酵工艺条件进行优化,并对其抗氧化活性及理化指标进行检测。结果表明,最优发酵工艺条件为发酵时间4 d,发酵温度25℃,酵母菌接种量1%。在此优化工艺条件下,黄桃酵素超氧阴离子(O_(2)^(-))、1,1-二苯基-2-三硝基苯肼(DPPH)、2,2’-联氮-二-3-乙基-苯并噻唑-6-磺酸二铵盐(ABTS)自由基清除率分别为78%、80%、85%;总酸、有机酸、多糖含量分别为1.36 g/100 g、1230 mg/kg、0.46 g/100 g,均高于行业标准,且多元醇中山梨醇、甘油的含量分别为2.15 g/L、2.66 g/L,因此,通过发酵可以增添独特的风味。

In this study,yellow peach Jiaosu was prepared from Yanling yellow peach with Saccharomyces cerevisiae as fermentation strain.Taking total phenol content as the index,the fermentation conditions of yellow peach Jiaosu were optimized by single factor test and response surface tests,and the antioxidant activity and physicochemical index were detected.The results showed that the optimum fermentation conditions were fermentation time 4 d,temperature 25℃and S.cerevisiae inoculum 1%.Under the optimized process conditions,the superoxide anion(O_(2)^(-)),1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical scavenging rates of yellow peach Jiaosu were 78%,80%and 85%,respectively.The contents of total acid,organic acid and polysaccharide were 1.36 g/100 g,1230 mg/kg and 0.46 g/100 g,respectively,which were all higher than the industry standard,and the contents of sorbitol and glycerol in polyols were 2.15 g/L and 2.66 g/L,respectively,so the unique flavor could be added through fermentation.