河南农业大学学报2019，Vol.53Issue(2)：251-256,6.
发酵条件对桑葚酵素抗氧化能力的影响
Effect of fermentation conditions on the antioxidant capacity of the ferment of mulberry
摘要
Abstract
Mulberry was used as the main raw material,and the mulberry enzyme was prepared by using Lactobacillus faecalis fermenting agent to explore the effect of fermentation process on the antioxidant activity of mulberry enzyme. On the basis of single factor experiment,the response surface method was used to optimize the fermentation process of mulberry enzyme,and the regression model was constructed between the three fators, namely, inoculation amount, initial pH value and fermentation time, and the DPPH free radical scavenging rate of mulberry enzyme, and the experimental results were verified. The optimal process conditions of mulberry enzyme were then obtained: the initial pH value of the fermentation broth was 6. 00,the inoculum of the seed solution was 1. 60％,and the fermentation time was 17 h. Under this condition,the DPPH free radical scavenging rate of the mulberry enzyme could reach 96. 82％.关键词
桑葚/发酵/DPPH自由基/响应面Key words
mulberry/fermentation/DPPH radical/response surface methodology分类
轻工纺织引用本文复制引用
侯银臣,吕行,黄继红,张相生,冯军伟,杨盛茹..发酵条件对桑葚酵素抗氧化能力的影响[J].河南农业大学学报,2019,53(2):251-256,6.基金项目
河南省科技攻关项目(182102110127) （182102110127）
河南省高等学校重点科研项目计划(18A550011) . （18A550011）
