响应面法优化金刺梨酵素发酵工艺

以金刺梨为原料，乳酸菌为发酵菌种制备金刺梨酵素。在单因素试验的基础上，以感官评分为响应值，通过响应面法优化乳酸菌发酵金刺梨酵素工艺条件，并对其品质指标及抗氧化活性进行分析。结果表明，最佳发酵条件工艺条件为：乳酸菌发酵剂接种量3%、发酵时间49 h、发酵温度38℃、白砂糖添加量7%，在此优化条件下，金刺梨酵素pH值为3.62，感官评分为95分，总黄酮含量为4.38 mg/mL，超氧化物歧化酶（SOD）活力为6 998.40 U/g，维生素C含量为721.80 mg/100 mL，总酚含量为21.78 mg/L，总酸含量为17.41 g/L,1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率为88.65%，乳酸菌活菌数对数值为7.69。

Optimization of fermentation process of Rosa sterilis Jiaosu by response surface methodology

Using Rosa sterilis as raw material and lactic acid bacteria as fermenting strain, the R. sterilis Jiaosu was prepared. On the basis of single- factor tests, using sensory score as response value, the fermentation process conditions of R. sterilis Jiaosu by lactic acid bacteria were optimized by response surface method, and the quality indexes and antioxidant activity were analyzed. The results showed that the optimal fermentation process conditions were as follows: lactic acid bacteria inoculum 3%, fermentation time 49 h, fermentation temperature 38 ℃ and sugar addition 7%. Under the optimal conditions, the pH of R. sterilis Jiaosu was 3.62, and the sensory score was 95. The total flavonoid content was 4.38 mg/ml, the superoxide dismutase (SOD) activity was 6 998.40 U/g, the vitamin C content was 721.80 mg/100 ml, the total phenols content was 21.78 mg/L, and the total acids content was 17.41 g/L. The 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate was 88.65%, and the log values of lactic acid bacteria viable counts could reach 7.69.