【摘要】 以怀山药为原料,以4种乳酸菌为发酵剂制得一种怀山药乳酸菌饮品,并对发酵过程中尿囊素和薯蓣皂苷元2种活性成分含量的变化进行了分析。通过单因素试验和正交试验确定了最佳的发酵条件和稳定剂的用量,以高效液相色谱(HPLC)法测定发酵过程中尿囊素和薯蓣皂苷元的含量变化。结果表明,发酵的最佳条件为发酵温度37℃,发酵时间24 h,接种量5%,稳定剂为0.15%的黄原胶;发酵过程中尿囊素的含量是逐步上升的,而薯蓣皂苷元的含量变化是先降低后升高。更多还原

【Abstract】 The Chinese yam beverage has been prepared with Chinese yam as raw material and Lactobacillus as starter. The content of two active components such as allantoin and diosgenin were analyzed. The optimum fermentation conditions and the amount of stabilizer were determined by single factor test and orthogonal test. The content of allantoin and diosgenin in the fermentation process were determined by High performance liquid chromatography(HPLC). The results showed that the optimum fermentation conditions were fermentation temperature 37 ℃, the fermentation time 24 h, inoculation 5%; stabilizer of xanthan gum 0.15%. The content of allantoin in fermentation process was increased gradually, and the diosgenin content change element was first decreased and then increased.更多还原