中药优化生物保鲜剂的制备及其活性成分分析

林大成; 张玲玲; 张自然; 谭柳思

doi:10.16433/j.1673-2383.2020.05.014

1. 北部湾大学食品工程学院, 广西钦州 535011;

2. 北部湾大学广西高校北部湾特色海产品资源开发与高值化利用重点实验室, 广西钦州 535011;

3. 北部湾大学钦州市特色果蔬发酵重点实验室, 广西钦州 535011

基金项目:

北部湾大学高层次人才引进计划项目“利用中草药促进乳酸菌发酵多糖蛋白开发水产品抑菌防腐保鲜制剂”(2017KYQD224)

详细信息

作者简介:
林大成(1960—)，男，中国台湾高雄人，教授，研究方向为食品微生物制剂与功能应用, E-mail:2082135496@qq.com

中图分类号: TS202.3

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Preparation of biological preservative optimized by Chinese herbal medicine and analysis of bioactive components

1. College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China;

2. Guangxi Colleges and University Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources, Beibu Gulf University, Qinzhou 535011, China;

3. Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation, Beibu Gulf University, Qinzhou 535011, China

摘要: 为创新生物保鲜剂的制备并强化其活性成分的抗氧化功能，利用中药优化乳酸菌发酵醇沉组分以开发生物保鲜剂,并分析其活性成分与抗氧化功能。在单因素试验的基础上采用正交试验优化乳酸菌发酵醇沉组分的工艺条件，再利用酸水解醇沉组分以分析活性成分,并测定其DPPH自由基清除能力与多酚含量。结果显示：中药添加量3%、菌种添加量14%、发酵时间12 h为最优工艺组合，具有最高的醇沉组分产量与产率，分别为(1 188±35) mg/L、(46.6±1.3)%，其活性成分主要为蛋白多糖，且随着蛋白多糖浓度的增加，总酚含量增加，DPPH自由基清除能力也随之增强，最高可达(83.0±3.0)%。此活性成分中总酚含量与DPPH清除能力有良好的正相关性,可为生物保鲜剂的开发利用提供理论依据。

关键词:

Abstract: To develop biological preservatives and strengthen the antioxidant functions of the active components, the ethanol precipitated component (EPC) obtained by Lactobacillus fermentation was optimized by using the Chinese herbal medicine, and the active components and antioxidant function of EPC were analyzed. Based on single factor analysis, orthogonal experiments were used to optimize the EPC preparation technology of Lactobacillus fermentation, and then the active components of EPC were analyzed by acid hydrolysis and DPPH free radical scavenging capacity and total phenolic content of EPC were determined. The results showed that the optimal preparation combination was: 3% of Chinese herbal medicine, 14% of bacteria inoculations, and 12 hours of fermentation time. The maximum production and yield of EPC were (1 188±35) mg/L and (46.6±1.3)%, respectively. The main active component of EPC was proteoglycan. With the increase of proteoglycan concentration, the total phenolic content and DPPH scavenging capacity increased to the maximum of (83.0±3.0)%. Therefore, the total phenolic content in the active components had good positive correlation with DPPH free radical scavenging capacity, which could provide theoretical basis for the development and utilization of biological preservatives.

Keywords:

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