玉米须多糖发酵工艺优化及其抗氧化活性研究

以黑木耳（Auricularia auricula）为菌种发酵玉米须制备多糖，通过单因素试验和响应面试验优化其发酵工艺条件，并考察玉米须多糖体外抗氧化活性。结果表明，玉米须最佳发酵工艺为：接种量8%、发酵温度26 ℃、发酵时间7 d。此优化条件下多糖的含量为13.12 mg/L。玉米须多糖的红外光谱分析结果表明，其具有糖类物质的特征吸收峰，对羟基自由基（·OH）和1,1-二苯基-2-三硝基苯肼自由基（DPPH·）最大清除率分别为34.5%和43.3%，实验表明其具有一定的抗氧化活性。

Optimization of fermentation technology and antioxidant activity of Stigma maydis polysaccharide

Using Auricularia auricula as fermentation strain to ferment Stigma maydis (corn silk) to prepare polysaccharide, the optimum fermentation conditions of S. maydis were determined by single factor experiments and response surface experiments, and the antioxidant activity of S. maydis polysaccharide in vitro was investigated. The results showed that the optimal fermentation technology for S. maydis was inoculum 8%, fermentation temperature 26 ℃ and time 7 d. Under the optimal conditions, the concentration of polysaccharide was 13.12 mg/L. The infrared spectrum of polysaccharide showed that it had the characteristic absorption peak of carbohydrates. The maximum scavenging rates of hydroxyl (·OH) and 1,1-diphenyl- 2-picrylhydrazyl free radical (DPPH·) were 34.5% and 43.3%, which showed that it had certain antioxidant activity.