微生物发酵提高油茶粕中黄酮类物质提取率的研究

摘要

以油茶粕为原料,研究微生物固态发酵对油茶粕中黄酮提取率的影响.采取单因素和正交试验,研究发酵时间、发酵温度、菌种接种量、摇床转速对油茶粕中黄酮提取率的影响.单因素试验结果表明,发酵温度30℃、发酵时间4d、接种量为3 mL以及摇床转速180 rpm时发酵效果较好;再选择其中影响较大的因素,设计三因素三水平的正交试验,确定各因素水平的优劣.实验结果表明,最佳发酵工艺为A2B2C2,在该工艺条件下黄酮提取量最高为0.386％,较未发酵对照组(0.219％)提高了76.3％.%The effect of microbial solid fermentation on the extraction rate of flavonoid was investigated using camellia meal as raw material.The influence of fermentation time,fermentation temperature,inoculation amount,shaking speed on the extraction rate of flavonoids from camellia meal was studied by single factors and orthogonal experiments.The single factor experiment results showed the optimal condition was fermentation temperature of 30 ℃,fermentation time of 4 d,inoculation amount of 3 mL and shaking speed of 180 rpm.Then the three factors and three levels of orthogonal experiment was designed by choosing the three greater influencing factors to determine the different effects of each factor and each level.The orthogonal experiments results showed that the optimal fermentation process was A2B2C2,and the highest extraction rate of flavonoids was 0.386％ under the optimal process which increased by 76.3％ compared with the unfermented control group (0.219％).