摘要
Abstract
In this study,a cosmetic ingredient was developed based on the traditional food microorganism Aspergillus oryzae 3.042.The effects of inoculum size,fermentation pH,and dissolved oxygen on the ABTS(2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt)radical scavenging activity and biomass of the fermentation broth were investigated.The fermentation conditions were optimized using the Box-Behnken response surface methodology to explore the effects of various factors on the antioxidant properties of the fermentation broth.The optimal predicted conditions for maximizing antioxidant activity were inoculum size of 5.26%,fermentation temperature of 30 ℃,dissolved oxygen of 31.22%,fermentation broth pH of 5.23,and fermentation time of 72 h.Under these conditions,the ABTS radical scavenging activity of 0.1%Aspergillus oryzae 3.042 fermentation broth reached 87.98%.Validation experiments under the optimized conditions yielded an ABTS radical scavenging activity of 88.23%±2.62%,which was consistent with the predicted value,indicating that the established model accurately described the fermentation process.This study provides a theoretical basis for the application of Aspergillus oryzae 3.042 in cosmetic formulations.关键词
米曲霉3.042/发酵工艺/化妆品原料/抗氧化/响应面Key words
Aspergillus oryzae 3.042/fermentation process/cosmetic ingredient/antioxidant activity/response surface methodology分类
化学化工
