摘要
研究草莓酵素制备的最优发酵工艺及其体外抗氧化活性。在单因素实验的基础上,以酵母菌接种量、发酵时间、发酵温度为自变量,SOD为响应值,通过响应面法对草莓酵素的最佳发酵工艺,进行了优化。结果表明,当酵母菌接种量为1.5%、发酵时间为13.5 h、发酵温度为35℃时,SOD值可达35.98 U/m L。体外抗氧化实验表明,初期草莓酵素具有较强的羟自由基清除能力(79.38%)、DPPH自由基清除能力(88.89%)、超氧阴离子自由基清除能力(74.40%)和还原力(0.542),但其体外抗氧化能力随着贮藏时间的延长有不同程度的降低。草莓酵素中SOD活性最强。草莓酵素具有良好的开发利用前景。
Study on the optimum fermentation process and its antioxidant activity and related enzyme activity in strawberry- Jiaosu.On the basis of single factor experiment, the best fermentation process of strawberry-Jiaosu was optimized by the response surface method with yeast inoculation amount, ation time, fermentation temperature as independent variable and SOD as response value.The results showed that when the inoculation amount of yeast was 1.5%, the fermentation time was 13.5 h, and the fermentation temperature was 35 ~C ,the SOD value was 35.98 U/mLln vitro antioxidant test showed that strawberry- Jiaosu had strong hydroxyl free radical scavenging ability （79.38%） , DPPH radical scavenging ability （88.89%）, superoxide anion free radical scavenging ability （74.40%）and reducing power（0.542 ）.But its antioxidant capacity in vitro with the storage time to extend the degree of reduction to varying degrees.The results of enzyme activity in strawberry-Jiaosu showed that SOD activity was the strongest, followed by lipase, and the activity of amylase was the lowest.It was suggested that the strawberry- Jiaosu might have a good prospect.
作者
崔国庭
王缎
刘向丽
任国艳
郭金英
王萍
CUI Guo- ting;WANG Duan;LIU Xiang- li;REN Guo- yan;GUO Jin- ying;WANG Ping(College of Food ＆ Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第9期143-148,共6页
Science and Technology of Food Industry
基金
河南科技大学博士启动基金(4009-13480049)
关键词
草莓酵素
响应面
抗氧化活性
SOD
strawberry- Jiaosu
response surface methodology
antioxidant activity
superoxide dismutase
作者简介
崔国庭（1978-），男，博士，讲师，主要从事农产品深加工的研究与开发方面的研究，E—mail：euiguoting1978@163．com。
