文献类型：期刊文献

中文题名：保加利亚乳杆菌固态发酵多花黄精工艺优化及对其酶解液品质的影响

英文题名：Optimization of Solid-state Fermentation Process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and Its Effect on the Quality of Enzymatic Solution

作者：廖升宇 唐成林 覃引 郭太琼 胡娟泽 朱国飞

第一作者：廖升宇

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550000;[2]贵州农业职业学院,贵州贵阳550000;[3]贵州古耕农牧业发展有限公司,贵州铜仁554300

第一机构：贵州理工学院食品药品制造工程学院

年份：2025

卷号：46

期号：21

起止页码：256-265

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：;EI(收录号：20254319396086);北大核心:【北大核心2023】；

基金：贵州省科技计划基础研究项目(黔科合基础-ZK[2023]一般136);贵州省科技支撑计划项目(黔科合支撑[2023]一般301);贵阳市科技计划项目(筑科合同[2024]2-1号)。

语种：中文

中文关键词：多花黄精;保加利亚乳杆菌;固态发酵;抗氧化活性;生物活性物质

外文关键词：Polygonatum cyrtonema Hua;Lactobacillus bulgaricus;solid-state fermentation;antioxidant activity;bioactive substances

摘要：为探究保加利亚乳杆菌固态发酵多花黄精工艺优化及发酵前后多花黄精酶解液的品质差异,本研究以接种量、发酵温度和发酵时间为影响因素,以DPPH自由基清除率、总皂苷含量为评价指标,采用单因素结合BoxBehnken响应面试验优化发酵工艺,同时对其抗氧化活性和生物活性物质含量进行检测。结果表明,保加利亚乳杆菌发酵多花黄精的最佳工艺条件为接种量3%、发酵温度38℃、发酵时间49 h,在此条件下,多花黄精酶解液的DPPH自由基清除率为76.76%±1.49%,总皂苷含量为(5.00±0.01)mg/mL。经检测,发酵后多花黄精酶解液的ABTS~+自由基清除率、总抗氧化能力分别为90.10%±0.85%、(20.23±0.98)μmol/mL,总酚、多糖和可溶性固形物含量分别为(93.44±5.46)μg/mL、(26.16±0.03)mg/mL和(6.57±0.05)°Brix,均高于未发酵组。说明多花黄精经保加利亚乳杆菌固态发酵后,其抗氧化活性增强,部分生物活性物质含量得到了提高。
To optimize the solid-state fermentation process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and compare the quality of P.cyrtonema Hua enzymatic solution before and after fermentation,this study took the inoculation volume,fermentation temperature,and fermentation time as influencing factors,and used the 2,2-diphenyl-1-picrylhydrazyl(DPPH)free radical scavenging rate and total saponin content as evaluation indicators.Single-factor combined with Box-Behnken response surface methodology was used to optimize the fermentation process,and antioxidant activity and the content of bioactive substances were detected.The optimal process conditions for the fermentation of P.cyrtonema Hua by L.bulgaricus were an inoculation amount of 3%,a fermentation temperature of 38℃,and a fermentation time of 49 h.Under these conditions,the DPPH free radical scavenging rate of P.cyrtonema Hua enzymatic solution was 76.76%±1.49%,and the total saponin content was(5.00±0.01)mg/mL.After testing,the 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic)acid(ABTS)cation free radical scavenging rate and total antioxidant capacity of the fermented P.cyrtonema Hua enzymatic solution were 90.10%±0.85%and(20.23±0.98)μmol/mL,respectively.The total phenolic,polysaccharide,and soluble solids contents were(93.44±5.46)μg/mL,(26.16±0.03)mg/mL,and(6.57±0.05)°Brix,respectively,which were higher than those of the unfermented group.After solid-state fermentation with L.bulgaricus,the antioxidant activity of P.cyrtonema Hua was enhanced,and the content of some bioactive substances increased.