发酵条件对桑葚酵素抗氧化能力的影响

摘要

以桑葚为主要原料,利用复合乳杆菌发酵剂制备桑葚酵素,探究发酵工艺对桑葚酵素抗氧化活性的影响.在单因素试验基础上,采用响应面法对桑葚酵素发酵工艺优化,构建接种量、初始pH值、发酵时间3个因素和桑葚酵素的DPPH自由基清除率间的回归模型,并通过验证试验,得出桑葚酵素的最佳工艺条件: 发酵液初始pH值6. 00、种子液接种量1. 60％、发酵时间17 h,该条件下桑葚酵素中DPPH自由基清除率能达到96. 82％.%Mulberry was used as the main raw material,and the mulberry enzyme was prepared by using Lactobacillus faecalis fermenting agent to explore the effect of fermentation process on the antioxidant activity of mulberry enzyme. On the basis of single factor experiment,the response surface method was used to optimize the fermentation process of mulberry enzyme,and the regression model was constructed between the three fators, namely, inoculation amount, initial pH value and fermentation time, and the DPPH free radical scavenging rate of mulberry enzyme, and the experimental results were verified. The optimal process conditions of mulberry enzyme were then obtained: the initial pH value of the fermentation broth was 6. 00,the inoculum of the seed solution was 1. 60％,and the fermentation time was 17 h. Under this condition,the DPPH free radical scavenging rate of the mulberry enzyme could reach 96. 82％.