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中國精品科技期刊2020

響應面法優化酶菌協同制備高抗氧化活性青錢柳發酵粉工藝

張良 劉媛潔 嚴美婷 張超鳳

張良,劉媛潔,嚴美婷,等. 響應面法優化酶菌協同制備高抗氧化活性青錢柳發酵粉工藝[J]. 食品工業科技,2022,43(19):202?210. doi:  10.13386/j.issn1002-0306.2021110246
引用本文: 張良,劉媛潔,嚴美婷,等. 響應面法優化酶菌協同制備高抗氧化活性青錢柳發酵粉工藝[J]. 食品工業科技,2022,43(19):202?210. doi:  10.13386/j.issn1002-0306.2021110246
ZHANG Liang, LIU Yuanjie, YAN Meiting, et al. Response Surface Methodology to Optimize the Process of Fermentation Powder of Cyclocarya paliurus with High Antioxidant Activity by Using Enzyme-Microorganisms Synergy Method[J]. Science and Technology of Food Industry, 2022, 43(19): 202?210. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110246
Citation: ZHANG Liang, LIU Yuanjie, YAN Meiting, et al. Response Surface Methodology to Optimize the Process of Fermentation Powder of Cyclocarya paliurus with High Antioxidant Activity by Using Enzyme-Microorganisms Synergy Method[J]. Science and Technology of Food Industry, 2022, 43(19): 202?210. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110246

響應面法優化酶菌協同制備高抗氧化活性青錢柳發酵粉工藝

doi: 10.13386/j.issn1002-0306.2021110246
基金項目: 江西省重點研發計劃項目(20203BBF63029)。
詳細信息
    作者簡介:

    張良(1982?),男,碩士,高級工程師,研究方向:天然產物與功能性食品,E-mail:bio_email@126.com

  • 中圖分類號: TS201.2

Response Surface Methodology to Optimize the Process of Fermentation Powder of Cyclocarya paliurus with High Antioxidant Activity by Using Enzyme-Microorganisms Synergy Method

  • 摘要: 以青錢柳干燥葉為原料,采用復合酶(纖維素酶和半纖維素酶)對其進行酶解,酶解液經混合菌(植物乳桿菌和釀酒酵母)發酵后冷凍干燥制備成高抗氧化活性的青錢柳發酵粉。單因素實驗研究了料液比、復合酶添加量、復合酶質量比、酶解時間、蔗糖添加量、混合菌添加量、混合菌質量比、發酵時間對青錢柳發酵粉DPPH自由基清除效果的影響。再進一步運用Plackett-Burnman(PB)試驗設計和響應面法優化了青錢柳酶菌協同發酵工藝。結果表明,最優的青錢柳酶菌協同發酵工藝參數為:料液比1:12 g/mL、復合酶添加量0.80%、復合酶質量比2.20:1 g/g、酶解時間2.5 h、蔗糖添加量8.0%、混合菌添加量5.80%、混合菌質量比2:1 g/g、發酵時間42 h。在此條件下,青錢柳發酵粉DPPH自由基清除率為82.17%。對最優條件下制備的青錢柳發酵粉與未處理的樣品進行了比較:DPPH自由基清除率增加了159.9%,青錢柳多糖含量增加了194.0%,青錢柳總黃酮含量增加了72.0%,青錢柳總三萜含量增加了52.6%。本文為青錢柳葉的精深加工和青錢柳即溶茶粉的產業化奠定了研究基礎。
  • 圖  1  料液比對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  1.  Effect of material-liquid ratio on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  2  復合酶添加量對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  2.  Effect of compound enzyme added amount on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  3  復合酶質量比對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  3.  Effect of compound enzyme mass ratio on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  4  酶解時間對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  4.  Effect of enzymolysis time on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  5  蔗糖添加量對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  5.  Effect of sucrose addition on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  6  混合菌添加量對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  6.  Effect of mixed bacteria added amount on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  7  混合菌質量比對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  7.  Effect of mass ratio of mixed bacteria on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  8  發酵時間對青錢柳發酵粉DPPH自由基清除率的影響

    Figure  8.  Effect of fermentation time on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    圖  9  交互項對青錢柳發酵粉DPPH自由基清除率影響的響應面

    Figure  9.  Response surface analysis of the effects of interaction terms on DPPH free radical scavenging rate of Cyclocarya paliurus fermentation powder

    注:A:復合酶添加量和復合酶質量比;B:復合酶添加量和混合菌添加量;C:復合酶質量比和混合菌添加量。

    表  1  PB試驗設計因素及水平表

    Table  1.   Factors and levels of PB test design

    編碼因素水平
    ?11
    A料液比(g/mL)1:81:16
    B復合酶添加量(%)0.61.0
    C復合酶質量比(g/g)1:13:1
    D酶解時間(h)2.03.0
    E蔗糖添加量(%)610
    F混合菌添加量(%)46
    G混合菌質量比(g/g)1:13:1
    H發酵時間(h)3650
    下載: 導出CSV

    表  2  響應面試驗設計

    Table  2.   Box-Behnken test design

    編碼因素水平
    ?101
    X1復合酶添加量(%)0.60.81.0
    X2復合酶質量比(g/g)1:12:13:1
    X3混合菌添加量(%)456
    下載: 導出CSV

    表  3  PB設計的各因素水平及響應值

    Table  3.   Experimental design and response results of PB design

    實驗號ABCDEFGHDPPH自由基清除率(%)
    11?1111?1?1?146.68
    211?1?1?11?1164.62
    3?11?111?11146.34
    4?1?1?11?111?144.64
    511?1111?1?155.36
    61?111?111158.48
    7?111?1111?175.85
    8?1?11?111?1162.78
    9?1?1?1?1?1?1?1?137.67
    101?1?1?11?11143.81
    11?1111?1?1?1167.92
    12111?1?1?11?171.15
    下載: 導出CSV

    表  4  PB設計方差分析

    Table  4.   Analysis of variance of PB design

    方差來源平方和自由度均方FP顯著性
    模型1651.818.0000206.480018.46000.0178*
    A21.00002.00000.18000.7009
    B633.361.0000633.360056.61000.0049**
    C681.311.0000681.310060.90000.0044**
    D110.781.0000110.78009.90000.0514
    E15.551.000015.55001.39000.3234
    F193.281.0000193.280017.28000.0253*
    G2.291.00002.29000.20000.6818
    H13.231.000013.23001.18000.3564
    殘差33.563.000011.1900
    綜合1685.3711.0000
    R2=0.9801;R2Adj=0.9270
    注:*表示差異顯著(P<0.05),**表示差異極顯著(P<0.01);表6同。
    下載: 導出CSV

    表  5  響應面試驗設計及結果

    Table  5.   Design and results of Box-Behnken experiment

    實驗號X1X2X3DPPH自由基清除率(%)
    1?1?1054.83
    21?1052.85
    3?11066.21
    411042.98
    5?10?155.32
    610?146.44
    7?10171.89
    810164.23
    90?1?158.29
    1001?151.61
    110?1168.67
    1201173.59
    1300080.03
    1400078.79
    1500077.81
    1600081.26
    1700076.32
    下載: 導出CSV

    表  6  響應面試驗方差分析

    Table  6.   Analysis of variance in Box-Behnken experiment

    項目平方和自由度均方FP顯著性
    模型2481.19275.6874.45< 0.0001**
    X1217.881217.8858.840.0001**
    X27.81E-0317.81E-032.11E-030.9646
    X3556.441556.44150.28< 0.0001**
    X1X2112.891112.8930.490.0009**
    X1X30.3710.370.10.7605
    X2X333.64133.649.090.0195*
    X12836.771836.77225.99< 0.0001**
    X22466.621466.62126.02< 0.0001**
    X32117.151117.1531.640.0008**
    殘差25.9273.7
    失擬項11.2333.741.020.4722不顯著
    純誤差14.6943.67
    總和2507.0216
    R2=0.9897;R2Adj=0.9764
    下載: 導出CSV

    表  7  青錢柳發酵粉的主要活性成分分析

    Table  7.   Analysis of main active components of Cyclocarya paliurus fermented powder

    樣品DPPH自由基
    清除率(%)
    青錢柳多糖含
    量(g/100 g)
    青錢柳總黃
    酮含量(%)
    青錢柳總三
    萜含量(%)
    青錢柳粉
    對比樣品
    31.62±0.42b2.81±0.13b5.32±0.14b6.08±0.18b
    青錢柳發酵粉82.17±0.86a8.26±0.24a9.15±0.26a9.28±0.23a
    注:同列不同字母表示相互間有顯著性差異(P<0.05)。
    下載: 導出CSV
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  • 收稿日期:  2021-11-21
  • 網絡出版日期:  2022-08-18
  • 刊出日期:  2022-09-23

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