课题以滁菊为原料,利用白糖和乳酸菌发酵制备滁菊酵素,并探索其实验条件下的最佳发酵工艺及生物活性功能,为滁菊产品的开发提供依据。以黄酮含量、总酚含量、自由基清除能力、SOD酶活力等为评价指标,通过单因素试验及响应面法对滁菊酵...课题以滁菊为原料,利用白糖和乳酸菌发酵制备滁菊酵素,并探索其实验条件下的最佳发酵工艺及生物活性功能,为滁菊产品的开发提供依据。以黄酮含量、总酚含量、自由基清除能力、SOD酶活力等为评价指标,通过单因素试验及响应面法对滁菊酵素发酵工艺进行优化。结果表明,滁菊酵素最佳发酵工艺为初始pH 2.2,滁菊添加量0.786 g,白糖添加量13.621 g。在此工艺条件下,滁菊酵素的总酚含量达到0.1696 mg/ml。滁菊酵素表现出了较强的抗氧化性和抑菌性,测得滁菊酵素对DPPH自由基清除率88%,对ABTS自由基清除率61%,SOD酶活力达96.30 U/ml,对大肠杆菌和金黄色葡萄球菌抑菌的抑菌直径分别为27.67 mm和28.19 mm。This study used Chrysanthemum morifolium ‘Chuju’ as a raw material to prepare enzyme through fermentation with sugar and lactic acid bacteria. The aim was to explore the optimal fermentation process and bioactive functions under experimental conditions, providing a basis for the development of C. morifolium ‘Chuju’ products. The fermentation process of C. morifolium ‘Chuju’ enzyme was optimized using single factor experiments and response surface methodology, with flavonoid content, total phenol content, free radical scavenging capacity, and SOD enzyme activity as evaluation indices. The results showed that the optimal fermentation conditions for C. morifolium ‘Chuju’ enzyme were an initial pH of 2.2, 0.786 g of C. morifolium ‘Chuju’, and 13.621 g of sugar. Under these conditions, the total phenol content of the C. morifolium ‘Chuju’ enzyme reached 0.1696 mg/ml. The C. morifolium ‘Chuju’ enzyme exhibited strong antioxidant and antibacterial properties, with a DPPH free radical scavenging rate of 88%, an ABTS free radical scavenging rate of 61%, SOD enzyme activity of 96.30 U/ml, and inhibition diameters against Escherichia coli and Staphylococcus aureus of 27.67 mm and 28.19 mm, respectively.展开更多
文摘课题以滁菊为原料,利用白糖和乳酸菌发酵制备滁菊酵素,并探索其实验条件下的最佳发酵工艺及生物活性功能,为滁菊产品的开发提供依据。以黄酮含量、总酚含量、自由基清除能力、SOD酶活力等为评价指标,通过单因素试验及响应面法对滁菊酵素发酵工艺进行优化。结果表明,滁菊酵素最佳发酵工艺为初始pH 2.2,滁菊添加量0.786 g,白糖添加量13.621 g。在此工艺条件下,滁菊酵素的总酚含量达到0.1696 mg/ml。滁菊酵素表现出了较强的抗氧化性和抑菌性,测得滁菊酵素对DPPH自由基清除率88%,对ABTS自由基清除率61%,SOD酶活力达96.30 U/ml,对大肠杆菌和金黄色葡萄球菌抑菌的抑菌直径分别为27.67 mm和28.19 mm。This study used Chrysanthemum morifolium ‘Chuju’ as a raw material to prepare enzyme through fermentation with sugar and lactic acid bacteria. The aim was to explore the optimal fermentation process and bioactive functions under experimental conditions, providing a basis for the development of C. morifolium ‘Chuju’ products. The fermentation process of C. morifolium ‘Chuju’ enzyme was optimized using single factor experiments and response surface methodology, with flavonoid content, total phenol content, free radical scavenging capacity, and SOD enzyme activity as evaluation indices. The results showed that the optimal fermentation conditions for C. morifolium ‘Chuju’ enzyme were an initial pH of 2.2, 0.786 g of C. morifolium ‘Chuju’, and 13.621 g of sugar. Under these conditions, the total phenol content of the C. morifolium ‘Chuju’ enzyme reached 0.1696 mg/ml. The C. morifolium ‘Chuju’ enzyme exhibited strong antioxidant and antibacterial properties, with a DPPH free radical scavenging rate of 88%, an ABTS free radical scavenging rate of 61%, SOD enzyme activity of 96.30 U/ml, and inhibition diameters against Escherichia coli and Staphylococcus aureus of 27.67 mm and 28.19 mm, respectively.
