摘要
以赤松茸子实体多糖DPPH自由基清除率为响应值,结合单因素试验通过Box-Behnken设计响应面法优化赤松茸子实体多糖发酵工艺。结果表明,通过响应面优化试验,得到了液态发酵的最优条件:发酵时间为60 h、接种量为3%、初始pH为4、发酵温度为25℃。在此最佳工艺条件下,赤松茸子实体多糖DPPH清除率为89.66%。试验结果说明赤松茸子实体多糖发酵后具有较强的抗氧化活性。
The DPPH free radical scavenging rate of polysaccharides in the fruiting body of Stropharia rugosoannulata was taken as the response value,and fermentation process of polysaccharides in fruiting body of Stropharia rugosoannulata was optimized by Box-Behnken response surface methodology combined with single factor experiment.The results showed that the optimal conditions of liquid fermentation were:fermentation 60 h,inoculation amount 3%,initial pH value 4,and fermentation temperature 25℃.Under the optimal conditions,the DPPH scavenging rate of polysaccharide from fruiting body of Stropharia rugosoannulata was 89.66%.The results indicated that the polysaccharide from the fruiting body of Stropharia rugosoannulata had strong antioxidant activity after fermentation.
作者
谢晓阳
常霞
刘雨晴
景炳年
韩红园
魏磊
周雍
王伟
XIE Xiaoyang;CHANG Xia;LIU Yuqing;JING Bingnian;HAN Hongyuan;WEI Lei;ZHOU Yong;WANG Wei(Henan Natural Products Biotechnology Co.,Ltd.,Key Laboratory of Natural Products of Henan Academy of Sciences,Zhengzhou 450002)
出处
《中国食品添加剂》
CAS
北大核心
2022年第1期55-61,共7页
China Food Additives
基金
河南省科学院科研开发专项(200613082)
河南省科学院基本科研费(210613004)。
关键词
赤松茸子实体
多糖
DPPH
抗氧化活性
酵母发酵
fruiting body of Stropharia rugosoannulata
polysaccharides
DPPH
antioxidant activity
yeast fermentation
