自然发酵滇黄精酵素的工艺优化及功能活性分析

Optimization of Natural Fermentation Process and Functional Activity Analysis of Polygonatum kingianum Jiaosu

为探究滇黄精自然发酵工艺优化及发酵前后活性成分变化,以新鲜滇黄精为原料,经预处理后将其置于自然条件下利用其内生菌进行发酵,以酶活性和功能成分为评价指标设计单因素和正交试验,根据隶属度综合评分法得出最佳发酵工艺条件,并对发酵前后的样品进行有效成分活性评价。结果表明,与新鲜未发酵滇黄精相比,经过自然发酵的滇黄精酵素中有效成分多糖、皂苷、多酚含量增多,发酵液超氧化物歧化酶(superoxide dismutase,SOD)活性及脂肪酶活性分别增加了181.59U/g、0.77U/mL,且具有一定的抗氧化活性。滇黄精自然发酵最优工艺条件为发酵时间18d、初始糖浓度15%(质量分数),料水比1∶4.5(g/mL)。综上,自然发酵法利于滇黄精活性物质的溶出,同时可提升滇黄精酵素SOD、脂肪酶活性和抗氧化活性。

In order to explore the optimization of natural fermentation process of Polygonatum kingianum Coll.et Hemsl and the change of active ingredients before and after fermentation,fresh P.kingianum Coll.et Hemsl was pretreated,and then fermented under natural conditions by endophytic bacteria.Single factor and orthogonal tests were designed with enzyme activity and functional components as evaluation indexes.The optimal fermentation process conditions were obtained according to the comprehensive membership scoring method,and the active ingredient activity was evaluated on the samples before and after fermentation.The results showed that compared with fresh unfermented P.kingianum,the contents of active ingredients polysaccharide,saponin and polyphenols increased after natural fermentation.The activities of superoxide dismutase(SOD)and lipase in the fermentation broth increased by 181.59 U/g and 0.77 U/mL,respectively,and had certain antioxidant activity.The optimal conditions of natural fermentation of P.kingianum were as follows:fermentation time was 18 d,initial sugar concentration was 15%(mass fraction),and the material-to-liquid ratio was 1∶4.5(g/mL).In summary,that natural fermentation is conducive to the dissolution of active substances,and can enhance the SOD and lipase activities and antioxidant activity of P.kingianum.