黄精刺梨复合酵素发酵工艺的优化及其体外抗氧化活性分析

Optimization of the Fermentation Process of Polygonatum sibiricum and Rosa roxburghii Tratt Compound Enzyme and Analysis of Its In Vitro Antioxidant Activity

摘要:

为了优化黄精-刺梨酵素发酵工艺，并评价其功能成分、抗氧化活性及体外消化特性，为药食同源产品开发提供参考。以黄精、刺梨为原料，酵母菌与乳酸菌为发酵菌株，以总酚含量及感官评分为综合指标，通过单因素及响应面法优化时间、温度、接种量、糖含量。最佳工艺下制备酵素及其冻干粉，测定总酸、总酚、总糖、总黄酮、pH值及SOD酶活力；测定其DPPH·、ABTS·、·OH、O2-·清除率；对冻干粉进行体外模拟消化分析。最佳工艺：时间66 h、温度34 ℃、接种量4.8%、糖含量4%，此条件下酵素感官评分93，总酸8.64 g/100mL，总酚1.00 mg·mL-1，总糖1.12 mg/100mL，总黄酮0.072 mg·mL-1，pH值3.12。SOD活力83.67 U·mL-1。对DPPH·、ABTS·、·OH、O2-·清除率分别为50.85%、78.96%、81.48%、77.12%，表明抗氧化活性显著增强。冻干粉总酸9.36 g/100mL，总酚1.75 mg·mL-1，总糖3.15 mg/100mL，符合行业标准（QB/T 5760-2023）。体外消化表明总黄酮在胃、肠消化阶段分别增长56.29%、42.85%。该研究成功优化黄精-刺梨酵素发酵工艺，产品富含功能成分，抗氧化活性显著增强，为开发药食同源植物功能性产品提供了依据。

Abstract:

The fermentation process of Polygonatum sibiricum–Rosa roxburghii Tratt enzyme was optimized, and its functional components, antioxidant activity, and in vitro digestive characteristics were evaluated, with the aim of providing a reference for the development of homology of medicine and food products. Using Polygonatum sibiricum and Rosa roxburghii Tratt as raw materials and yeast and lactic acid bacteria as fermentation strains, optimization of time, temperature, inoculation amount, and sugar content was performed through single-factor and response surface methodology, with total phenolic content and sensory score as comprehensive indicators. Under the optimal conditions, the enzyme and its freeze-dried powder were prepared. Total acid, total phenols, total sugar, total flavonoids, pH value, and SOD enzyme activity were measured. The scavenging rates of DPPH·, ABTS·, ·OH, and O??· were determined. In vitro simulated digestion analysis was conducted on the freeze-dried powder. The optimal process parameters were determined as follows: time 66 h, temperature 34 °C, inoculation amount 4.8%, and sugar content 4%. Under these conditions, the enzyme had a sensory score of 93, total acid of 8.64 g/100mL, total phenols of 1.00 mg·mL-1, total sugar of 1.12 mg/100mL, total flavonoids of 0.072 mg·mL-1, and a pH of 3.12. SOD activity was 83.67 U·mL-1. The scavenging rates for DPPH·, ABTS·, ·OH, and O??· were 50.85%, 78.96%, 81.48%, and 77.12%, respectively, indicating significantly enhanced antioxidant activity.The freeze-dried powder exhibited total acid of 9.36 g/100mL, total phenols of 1.75 mg·mL-1, and total sugar of 3.15 mg/100mL, which complied with the industry standard (QB/T 5760-2023). In vitro digestion revealed that the total flavonoid content increased by 56.29% during gastric digestion and by 42.85% during intestinal digestion.This study successfully optimized the fermentation process for Polygonatum sibiricum–Rosa roxburghii Tratt enzyme. The product was rich in functional components, exhibited significantly enhanced antioxidant activity, and provides a basis for developing functional products from medicinal and edible homologous plants.