山楂酵素发酵工艺优化及体外生物活性研究

Optimization of fermentation technology and its in-vitro activity of hawthorn enzyme

[目的]以山楂为原料,利用高活性植物乳杆菌和酿酒酵母混合菌种发酵制备山楂酵素,并对其发酵工艺和体外生物活性进行研究。[方法]以酸度、可溶性固形物含量、超氧化物歧化酶SOD酶活为试验指标,研究料液比、混合菌种接种量、初始糖度、发酵时间、发酵温度对山楂酵素品质的影响,通过响应面试验确定山楂酵素的最佳发酵工艺条件,并分析山楂酵素的体外生物活性。[结果]山楂酵素发酵最佳工艺条件为料液比1∶3(g/mL)、混合菌种接种量5.5‰、初始糖度11.4%、发酵时间102 h、发酵温度32℃,此条件下得到的酵素酸度为(21.82±0.26)mg/mL(以乳酸计),可溶固形物含量为(10.75±0.29)%,SOD酶活为(26.45±0.31)U/mL。此外,该酵素具有明显的DPPH自由基、ABTS自由基和羟自由基清除能力,以及胰脂肪酶抑制活性。[结论]山楂素具有较好的胰脂肪酶抑制活性和抗氧化活性。

[Objective]Hawthorn enzyme was prepared from hawthorn by using the mixed strains of Lactobacillus plant-based and saccharomyces cerevisiae with high activity,and its fermentation process and biological activity in vitro were investigated.[Methods]The effects of solid-liquid ratio,inoculant number of mixed strains,initial sugar degree,fermentation time and fermentation temperature on the quality of hawthorn enzyme were studied with acidity,soluble solid content and superoxide dismutase SOD activity as experimental indexes.The optimal fermentation conditions of hawthorn enzyme were determined by response surface test,and the biological activity of hawthorn enzyme in vitro was analyzed.[Results]The optimum fermentation parameters were liquid-solid ratio 1∶3(g/mL),inoculated amount of mixed fermentation strains 5.5‰,initial sugar content 11.4%,fermentation time 102 h and fermentation temperature 32℃.Under the control of those conditions,the acidity,soluble solids content and SOD activity of hawthorn enzyme were(21.82±0.26)mg/mL,(10.75±0.29)%,(26.45±0.31)U/mL,respectively.In addition,hawthorn enzyme had obvious scavenging ability on DPPH·,ABTS·and·OH,and some pancreatic lipase inhibitory activities.[Conclusion]The enzyme has good inhibitory activity of pancreatic lipase and antioxidant activity.