西安工程大学学报2026，Vol.40Issue(1)：80-87,8.DOI:10.13338/j.issn.1674-649x.2026.01.010
发酵海藻中抗氧化成分提取工艺的优化
Optimization of extraction process for antioxidant components from fermented seaweed
摘要
Abstract
To investigate the impact of yeast fermentation on the extraction of antioxidant compo-nents from seaweed,we utilized seaweed as the raw material and integrated yeast fermentation technology with ultrasound-assisted extraction.Through single-factor experiments,extraction parameters were optimized,and the optimal process conditions for both non-fermented and fer-mented seaweed were identified.The results demonstrated that the highest yield of antioxidant components was achieved under the following conditions:fermentation time of 1 h,preheating temperature of 60℃,extraction time of 0.5 h,and a solid-to-liquid ratio of 1∶30.Meanwhile,the optimal input-output ratio was attained with a fermentation time of 0.5 h,preheating temper-ature of 50℃,extraction time of 0.5 h,and a solid-to-liquid ratio of 1∶10.The pH of the ex-tract remained stable within 5.5 to 6.5,significantly enhancing the antioxidant activity of the product.The compound emulsion formulated with the seaweed extract demonstrated a 14.4%improvement in free radical scavenging rate compared to the base formulation.关键词
酵母发酵/超声辅助/单因素/DPPH自由基清除率Key words
yeast fermentation/ultrasound-assisted/single-factor/DPPH free radical scavenging rate分类
化学化工引用本文复制引用
王新苗,张轲,卢琨,王星星,齐乙橼..发酵海藻中抗氧化成分提取工艺的优化[J].西安工程大学学报,2026,40(1):80-87,8.基金项目
陕西省基础科学研究计划项目(23JHQ005) （23JHQ005）
西安工程大学博士科研启动基金(107020407) （107020407）
大学生创新创业训练计划项目(S202310709105) （S202310709105）
