龙葵果汁发酵工艺优化及其抗炎、抑菌活性评价 - 现代食品科技.pdf

现代食品科技 Modern Food Science and Technology 2017, Vol.33, No.6 龙葵果汁发酵工艺优化及其抗炎、抑菌活性评价 李祎，王萍 （东北林业大学林学院，黑龙江哈尔滨 150040） 摘要：本文以龙葵果为原料，对益生菌发酵龙葵果汁进行工艺优化，选取初始糖度、初始pH 、乳酸菌的发酵温度、接种量、发 酵时间、酵母菌的发酵温度、发酵时间和接种量 8 个因素进行 Plackett-Burman 试验，确定影响总酚含量的关键因素为乳酸菌发酵温 度和酵母菌接种量；用中心组合设计对发酵条件进行优化，得出发酵的最佳条件为初始糖度 12%、初始pH 4.5 、乳酸菌接种量5%、 乳酸菌发酵温度 39.5 ℃、乳酸菌发酵时间24 h、酵母菌接种量0.07%、酵母菌发酵温度25 ℃、酵母菌发酵时间20 h ，优化后发酵龙 葵果汁的总酚含量达到 1.18±0.02 mg/mL，与优化前相比提高了21.6%。发酵龙葵果汁的抗炎及抑菌活性与发酵前相比均有显著提高， 发酵龙葵果汁的透明质酸酶活性抑制率达到 82.98±4.16%，抑制白蛋白变性能力达到 81.57±1.24%。对金黄色葡萄球菌和枯草芽孢杆 菌的抑制效果好于对埃希氏大肠杆菌的抑制效果。 关键词：龙葵果；发酵；抗炎；抑菌 文章篇号：1673-9078(2017)6-248-254 DOI: 10.13982/j.mfst.1673-9078.2017.6.037 Optimization of Fermentation Process for Solanum nigrum L. Juice and Evaluation of its Anti-inflammatory and Antibacterial Activities LI Yi, WANG Ping (School of Forestry, Northeast Forestry University, Harbin 150040, China ) Abstract: The Solanum nigrum L. fruit was used as the raw material for this study, the fermentation process for Solanum nigrum L. juice was optimized using probiotics. Eight factors, including initial sugar degree, initial pH, fermentation temperature using lactic acid bacteria (LAB), LAB-inoculation dose, fermentation time of LAB, fermentation temperature of yeast, fermentation time of yeast, and yeast-inoculation dose, were selected for the Plackett-Burman test. The main factors influencing total phenolic content were the fermentation temperature of LAB and the yeast-inoculation dose. Fermentation conditions were opt