北五味子麦芽酵素的制备及其抗氧化活性

以超氧化物歧化酶（SOD）活力为评价指标，通过单因素试验以及正交试验，对植物乳杆菌（Lactobacillus plantarum）发酵的北五味子麦芽酵素的发酵工艺条件进行优化；并对该酵素产品的抗氧化活性进行了研究。结果表明，植物乳杆菌发酵制备北五味子麦芽酵素的最佳发酵工艺条件为北五味子∶麦芽=2∶1（g∶g），发酵时间为3 d、接种量为1.5%、发酵温度为41 ℃。在此最佳工艺条件下，北五味子麦芽酵素SOD酶活力为3 464.80 U/mL。抗氧化活性结果表明，该酵素对超氧阴离子自由基清除能力、羟自由基清除能力、DPPH自由基清除能力和对ABTS+自由基清除能力分别达到了26.03%、97.25%、89.10%和0.613 7 mmol/L，表明该酵素具有较好的抗氧化活性。

Preparation and antioxidant activity of Schisandra chinensis and malt Jiaosu

Using superoxide dismutase (SOD) activity as evaluation index, the fermentation conditions of Schisandra chinensis and malt Jiaosu fermented by Lactobacillus plantarum were optimized by single factor and orthogonal experiments, and the antioxidant activity of the Jiaosu product was also studied. The results showed that the optimum fermentation conditions for the preparation of S. chinensis and malt Jiaosu by L. plantarum were as follows ∶ S. chinensis and barley malt ratio 2∶1 (g∶g), fermentation time 3 d, inoculum 1.5%, and temperature 41 ℃. Under the optimum conditions, the SOD activity of S. chinensis and malt Jiaosu was 3 464.80 U/ml. The results of antioxidant activity showed that the scavenging capacity of the Jiaosu to superoxide anion free radical, hydroxyl radical, DPPH radical and ABTS+ radical reached 26.03%, 97.25%, 89.10% and 0.613 7 mmol/L, respectively, which indicated that the Jiaosu had good antioxidant activity.