食品与机械2025，Vol.41Issue(6)：196-202,7.DOI:10.13652/j.spjx.1003.5788.2024.60083
植物乳杆菌发酵金线莲工艺优化及抗氧化活性研究
Optimization of fermentation process of Anoectochilus roxburghii(Wall.)Lindl by Lactobacillus plantarum and antioxidant activity of fermentation broth
摘要
Abstract
[Objective]To analyze the fermentation process and antioxidant activity of Anoectochilus roxburghii(Wall.)Lindl using Lactobacillus plantarum 191046.[Methods]A.roxburghii was used as the raw material,and L.plantarum191046 was used as the fermentation strain.The polysaccharide content of A.roxburghii was used as the evaluation index.The fermentation process was optimized by single-factor experiments combined with response surface methodology,and its in vitro antioxidant activity was assessed.[Results]The optimal fermentation conditions for A.roxburghii were as follows:L.plantarum inoculum of 4.50 g/L,fermentation time of 17 h,and fermentation temperature of 36℃.Under these conditions,the polysaccharide content of the fermentation liquid was(24.84±0.05)mg/mL.The total antioxidant capacity was(8.67±0.85)U/mL,the hydroxyl radical scavenging rate was(96.11±0.90)％,the superoxide anion radical scavenging rate for a two-fold dilution was(28.03±2.00)％,and the DPPH radical scavenging rate was(86.13±0.17)％.[Conclusion]The fermentation of A.roxburghii with L.plantarum 191046 resulted in good antioxidant activity.关键词
金线莲/植物乳杆菌191046/发酵液/多糖/抗氧化活性Key words
Anoectochilus roxburghii(Wall.)Lindl/Lactobacillus plantarum 191046/fermentation liquid/polysaccharides/antioxidant activity引用本文复制引用
王琼珺,林泽燕,林燕燕,章倩,林艺华,付达华..植物乳杆菌发酵金线莲工艺优化及抗氧化活性研究[J].食品与机械,2025,41(6):196-202,7.基金项目
漳州卫生职业学院高学历人才专项(编号:ZWYGXL202301) （编号:ZWYGXL202301）
漳州卫生职业学院科技创新团队培育计划项目(编号:Kjcx-08) （编号:Kjcx-08）
漳州市自然科学基金(编号:ZZ2020J07) （编号:ZZ2020J07）
第三批国家级职业教育教师创新团队项目(编号:教师函[2023]9号) （编号:教师函[2023]9号）
