响应面法优化石榴保健果醋发酵工艺及其降糖降脂活性

Optimization of fermentation process of pomegranate health fruit vinegar by response surface methodology and its hypoglycemic and lipid-lowering activity

以川产药食资源石榴为主要原料,通过单因素试验及响应面法对石榴保健果醋的醋酸发酵工艺进行优化,并探讨其降糖降脂活性。结果表明,石榴保健果醋的醋酸发酵最佳条件:初始酒精度9%vol、醋酸菌接种量10%、发酵时间8d、发酵温度29℃。在此优化发酵工艺条件下,发酵液总酸度最高可达4.732g/100mL,所得的石榴保健果醋颜色鲜红,果醋香气浓郁,风味俱佳;同时,药效试验表明,石榴保健果醋能明显或部分降低小鼠血清空腹血糖(FBG)、总胆固醇(TC)和甘油三酯(TG)的含量,升高胰岛素敏感指数(ISI),提高机体对胰岛素的敏感性,显示出较好的改善糖脂代谢作用。

Using medicinal and edible pomegranate produced in Sichuan as main raw material, the acetic acid fermentation process of pomegranate health fruit vinegar was optimized by single factors tests and response surface methodology, and its hypoglycemic and lipid-lowering activity were studied. The results showed that the optimal acetic acid fermentation conditions of pomegranate health fruit vinegar were initial alcohol content 9%vol,acetic acid bacteria inoculum 10%, fermentation time 8 d, and temperature 29 ℃. Under the optimal fermentation process conditions, the total acidity of fermentation broth could reach 4.732 g/100 ml, and the pomegranate health fruit vinegar had bright red color, strong aroma, and delicious flavor.Moreover, the mice pharmacodynamic tests show that the pomegranate health fruit vinegar could significantly or partially reduce fasting blood-glucose(FBG), total cholesterol(TC) and triglyceride(TG) contents in mice serum, increase insulin sensitivity index(ISI) and the sensitivity of body to insulin, which showed that pomegranate health fruit vinegar could improve glucose and lipid metabolism effectively.