新型沙棘酵素的发酵工艺优化

Optimization of Fermentation Process of Novel Sea-Buckthorn Enzyme

以沙棘果为主要原料,研究一种新型沙棘酵素的发酵工艺。通过单因素试验和响应面法优化,以超氧化物歧化酶和总黄酮含量为评价指标,确定了新型沙棘酵素的最佳发酵工艺,即加糖量20%,发酵温度28℃,红曲青稞的添加量22.73%(红曲青稞与沙棘质量比为1∶3.4),酵母菌添加量1.4%,乳酸菌的添加量3.0%,发酵时间10 d。此工艺所得沙棘酵素中SOD活力391.56 U/mL,总黄酮质量浓度1.47 mg/mL,综合评分为0.94(满分为1),相较于未加红曲青稞组SOD活力和总黄酮分别提高了27.64%和6.98%,相较于工艺未优化组分别提高了16.54%和1.37%,接近模型预测值。其他指标为总糖质量浓度66.70 mg/mL,蛋白质质量浓度13.08 mg/L,可溶性固形物质量分数5.69%,蛋白酶活力28.61 U/mL,洛伐他汀质量浓度2.03μg/mL,DPPH自由基清除能力94.33%,总还原力吸光度1.16,感官评分8.63分(满分为10)。

A new sea buckthorn enzyme fermentation process was studied with sea buckthorn fruit as the main raw material,and the optimal fermentation process of the new sea buckthorn enzyme was determined by single-factor method and response surface method optimization,using superoxide dismutase activity and total flavonoid content as evaluation indexes:the amount of sugar added was 20%,the fermentation temperature was 28℃,the addition of monascus highland barley was 22.73%(mass ratio of monascus highland barley and sea buckthorn was 1∶3.4),the addition of yeast was 1.4%,and the addition oflactic acid bacteria was 3%.The SOD activity of the new sea buckthorn enzyme obtained by this process was 391.56 U/mL,and the total flavonoid content was 1.47 mg/mL,and the overall score is 0.94(out of a possible 1).The SOD activity and total flavonoids increased by 27.64%and 6.98%,respectively,compared to the group without monascus highland barley group,and increased by 16.54%and 1.37%,close to the model predicted value,and other indexes were total sugar content 66.70 mg/mL,protein content 13.08 mg/L,soluble solids 5.69%,protease content 28.61 U/mL,Monacolin K content 2.03μg/mL,DPPH radical scavenging capacity 94.33%,absorbance of total reducing power 1.16,and sensory score 8.63 points(out of 10 points).