酵母菌发酵制备葛根酵素的工艺优化

为研究酵母菌发酵制备葛根酵素的最佳工艺条件,本文以葛根为原料,在单因素实验的基础上,选取发酵时间、发酵温度、发酵液初始pH、酵母菌的接种量为自变量,黄酮含量为响应值,根据响应面Box-Behnken试验设计原理,采用四因素三水平的分析法模拟得到二次多项式回归方程的预测模型,优化葛根酵素的发酵条件。结果表明,回归模型具有高度显著性,方程对试验拟合较好,最优条件为发酵时间72 h,发酵温度28 ℃、发酵液初始pH4.5、接种量2.5%,葛根酵素中黄酮含量可达81.667 μg/mL,与预测值(81.909 μg/mL)无显著差异。各因素对黄酮含量的影响大小依次为发酵温度 > 发酵液初始pH > 发酵时间 > 接种量。

Optimization of Fermentation Process of Puerarin Jiaosu by Yeast

To optimize fermentation process of puerarin Jiaosu, the puerarin was used as raw material. Based on single-factor tests, the response surface method was used to investigate the effects of processing parameters, including fermentation time, temperature, initial pH and inoculation quantity. The puerarin flavonoid contents was chosen as response value, and mathematical model was established by implementing four factors and three levels. The results showed that the model had great difference, and the established regression equation had an excellent goodness of fit. The optimum conditions were time of 72 h, temperature of 28℃, initial pH of 4.5, inoculation quantity of 2.5%. The puerarin flavonoid contents was up to 81.667 μg/mL, which was roughly follow with the predicted value (81.909 μg/mL). The influence of various factors on the contents of flavonoids was as follows:Temperature > initial pH > fermentation time > inoculation quantity.