响应面法优化乳酸菌抽提物的制备工艺研究

为制备乳酸菌抽提物，该研究通过单因素试验及响应面试验优化乳酸菌抽提物的制备工艺参数，并对其主要成分和功能进行分析。结果表明，乳酸菌抽提物的最佳制备工艺条件为超声功率475 W，溶菌酶添加量3 000 U/g，复合蛋白酶（胰蛋白酶∶中性蛋白酶=1∶1）添加量2 000 U/g。在此优化条件下，乳酸菌自溶率可达到94.68%。经检测，乳酸菌抽提物含有3.85 mg/g氨基酸态氮，7 mg/g蛋白质，55.16 mg/g还原糖，1.40 mg/g总酚，0.15 mg/g总黄酮，1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除能力可以达到46.16%。乳酸菌抽提物含有多种挥发性风味物质，具有调香调味的作用。

Optimization of preparation process of lactic acid bacteria extract by response surface methodology

In order to prepare lactic acid bacteria extract, the preparation process parameters of lactic acid bacteria extract were optimized by single factor tests and response surface tests, and its main components and function were analyzed. The results showed that the optimal preparation process conditions of the lactic acid bacteria extract were as follows: ultrasonic power 475 W, lysozyme addition 3 000 U/g, compound protease (trypsin ∶ neutral protease=1∶1) addition 2 000 U/g. Under the optimal conditions, the autolysis rate of lactic acid bacteria reached 94.68%. After detection, the lactic acid bacteria extract contained 3.85 mg/g amino acid nitrogen, 7 mg/g protein, 55.16 mg/g reducing sugar, 1.40 mg/g total phenols, 0.15 mg/g total flavonoids, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability could reach 46.16%. Lactic acid bacteria extract contained a variety of volatile flavor substances and had the flavoring and seasoning function.