乳酸菌发酵甘草溶液工艺优化研究
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摘要
采应用单因素和正交试验优化了乳酸菌发酵甘草溶液工艺参数。试验结果表明,乳酸菌发酵甘草溶液的最佳工艺条件:底物浓度10%、乳酸菌添加量1.5%、葡糖糖添加量3%、大豆蛋白质添加量4%、发酵温度40℃、发酵时间20 h。在该条件下,p H为3.67。
The fermentation processing of glycyrrhiza solution fermented by lactobacillus was optimized by single-factor and orthogonal tests. The results showed that the best processing conditions were as follows: the substrate concentration 10 %, lactobacillus 1.5 %, glucose concentration 3 %, soybean protein 4 %, temperature 40 ℃, time 20 h. The pH was 3.67 under the conditions.
The fermentation processing of glycyrrhiza solution fermented by lactobacillus was optimized by single-factor and orthogonal tests. The results showed that the best processing conditions were as follows: the substrate concentration 10 %, lactobacillus 1.5 %, glucose concentration 3 %, soybean protein 4 %, temperature 40 ℃, time 20 h. The pH was 3.67 under the conditions.
引文
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[2]张玉龙,王梦月,杨静玉,等.炙甘草化学成分及药理作用研究进展[J].上海中医药大学学报, 2015, 29(3):99-102.
[3]ASL M N, HOSSEINZADEH H. Review of pharmacological effects of Glycyrrhiza sp. and its bioactive compounds[J]. Phytotherapy Research, 2008, 22(6):709-724.
[4]USMAN A A, MUHAMMAD S M, ZAFAR N, et al. Glycyrrhizin as antiviral agent against hepatitis C virus[J]. Journal ofTranslational Medicine, 2011(9):112-118.
[5]LI W,ASADA Y, YOSHIKAWA T.Flavonoidconstituentsfrom Glycyrrhiza glabra hairy root cultures[J]. Phytochemstry, 2000, 55(5):447-456.
[6]FUKAI T, MARUMO A, KAITOU K, et al. Antimicrobial activity of licorice?avonoids against methicillin-resistant Staphylococcus aureus[J]. Fitoterapia, 2002, 73(6):536-539.
[7]刘三侠,吴俊伟,林永乐.甘草多糖药理作用研究进展[J].中国兽药杂, 2013, 47(1):64-67.
[8]王飞.一种甘草发酵饮料的制备方法:104544439A[P].2017-2-22.
[9]葛磊.燕麦发酵饮料的研制[D].无锡:江南大学, 2012.
[10]陈霞.葡萄酒中乙醇含量的气相色谱法测定[J].中国酿造,2010(9):152-153.
[11]章银良.食品与生物试验设计与数据分析[M].北京:中国轻工业出版社, 2010.