基于响应面法的黄芪发酵工艺条件探讨

Optimization of Astragalus membranaceus Fermentation Process byResponse Surface Method

为了优化黄芪发酵工艺条件,对影响黄芪微生物发酵的六因素(酶解种类、酵母接种量、料液比、温度、时间和pH值)进行单因素试验,并基于影响较显著的三因素(时间、温度、 pH值),以总黄酮含量和酒精度为响应值构建了三因素三水平的Box-Behnken实验模型,优化了发酵条件.结果表明:黄芪最适发酵条件为时间8d、温度32℃和pH=4,该条件下黄芪总黄酮含量和酒精度分别为0.77mg/mL和2.53%vol,经实试验证优化结果可靠.该工艺对黄芪微生物发酵优化效果显著,可为黄芪发酵产品的开发应用提供实验依据.

In order to optimize the extraction process of total flavonoids from Astragalus membranaceus under microbial method,a single factor test was carried out on the seven factors affecting the microbial fermentation of Astragalus membranaceus(enzymatic hydrolysis type,yeast inoculation amount,solid-liquid ratio,temperature,time and pH value),and the Box-Behnken experimental model of three factors and three levels was constructed to optimize the fermentation conditions based on the time,temperature and pH value with the total flavonoid content and alcohol content as the response values.The results showed that the optimal fermentation conditions were 8 days,32°C and pH 4,and the total flavonoid content and alcohol content of Astragalus membranaceus were 0.77 mg/mL and 2.53%vol,respectively.This process has a significant optimization effect on the microbial fermentation of Astragalus membranaceus,and can provide experimental basis for the development and application of Astragalus membranaceus fermentation products.