【摘要】 以金果梨紫薯酵母发酵液为原料，利用乳酸菌、醋酸菌进行混菌发酵，以发酵液总酸度和加权综合评分为指标，利用单因素试验及响应面试验优化酵素混菌发酵工艺，并评价其抗氧化能力。结果表明，最佳发酵工艺为乳酸菌接种量1.9%、醋酸菌接种量0.03%、发酵时间4.5 d、发酵温度33℃,此时综合评分最佳，可达0.833。金果梨紫薯酵素经6倍稀释后对DPPH自由基、ABTS自由基、羟基自由基、超氧自由基的清除率依次为72.66%、82.11%、73.53%、6.6%,表明该酵素具有较强的抗氧化能力。更多还原

【Abstract】 The yeast fermentation broth of Hovenia acerba and purple sweet potato is used as the raw material. Lactic acid bacteria and acetic acid bacteria are used for mixed bacteria fermentation.With the total acidity and weighted comprehensive score of the fermentation broth as the indexes, the technology of enzyme mixed bacteria fermentation is optimized by single factor test and response surface test, and its antioxidant capacity is evaluated. The results show that the optimal fermentation process is as follows: the inoculation amount of lactic acid bacteria is 1.9%, the inoculation amount of acetic acid bacteria is 0.03%, the fermentation time is 4.5 days, and the fermentation temperature is 33 ℃. At this time, the comprehensive score is the best, reaching 0.833. The scavenging rates of Hovenia acerba and purple sweet potato enzyme on DPPH radical, ABTS radical, hydroxyl radical and superoxide radical are 72.66%, 82.11%, 73.53%, 6.6% respectively after 6 times’ dilution, indicating that the enzyme has strong antioxidant ability.更多还原