响应面法优化樱桃酵素的发酵工艺及抗氧化活性研究王缎，崔国庭，刘盈盈（河南科技大学，河南洛阳471003）摘要：目的研究樱桃酵素的发酵工艺和部分生物活性。方法以超氧化物歧化酶（SOD）活性为响应值，采用单因素实验和Box-Behnken响应面设计优化樱桃酵素的发酵工艺，进一步测定樱桃酵素OH·、DPPH·O2ˉ·清除能力和还原力等体外抗氧化能力，及SOD、脂肪酶和淀粉酶的活性。结果采用酵母菌接种量1.1%、29℃条件下发酵12h，获得樱桃酵素含有大量的SOD和少量的脂肪酶和淀粉酶，其中SOD活性最高可达40.76U/ml；樱桃酵素DPPH自由基清除率最高可达91.45%，OH·清除率和O2ˉ·清除率初期达77.67%和75.04%，还原力为0.349，樱桃酵素的抗氧化活性随贮藏时间延长呈下降趋势。结论本研究通过优化樱桃酵素的发酵工艺，并研究其抗氧化活性和酶活性，为樱桃的精深加工和综合开发利用提供了技术参考。关键词：樱桃酵素；Box-Behnken；抗氧化；超氧化物歧化酶中图分类号：TS255.3TQ925文献标识码：A文章编号：1672-979X（2023）01-0013-05DOI：10.3969/j.issn.1672-979X.2023.01.003OptimizationofFermentationTechnologyandAntioxidantActivityofCherryEnzymebyResponseSurfaceMethodologyWANGDuan,CUIGuo-ting,LIUYing-ying（HenanUniversityofScienceandTechnology,Luoyang471003,China）Abstract:ObjectiveTostudythefermentationtechnologyofcherryenzymeandsomebiologicalactivitiesofcherryenzyme.MethodsUsingSODactivityastheresponsevalue,thefermentationprocessofcherryenzymewasoptimizedbysinglefactorexperimentandBox-Behnkenresponsesurfacedesign.ThescavengingabilityandreducingpowerofOH·,DPPH·andO2ˉ·werefurtherdetermined,aswellastheactivitiesofSOD,lipaseandamylaseinvitro.ResultsThecherryenzymecontainingalargeamountofSODandasmallamountoflipaseandamylasewereobtainedbyusing1.1%yeastinoculationandfermentationat29℃for12h.ThehighestactivityofSODwas40.76U/ml.ThemaximumDPPHfreeradicalscavengingratewas91.45%,theOH·andO2ˉ·scavengingratewas77.67%and75.4%attheinitialstage,andthereducingpowerwas0.349.Withtheextensionofstoragetime,theantioxidantactivityofcherryenzymedecreased.ConclusionInthisstudy,thefermentationprocessofcherryenzymewasoptimized,anditsantioxidantactivityandenzymeactivitywe...
