【摘要】 淡豆豉是一种以黑豆为主要发酵原料的传统药食同源中药，但其炮制周期长且质量不稳定。本研究以从淡豆豉自然混菌发酵中筛选出的1株具有β-D-葡萄糖苷酶活性的异常威克汉姆酵母（Wickerhamomyces anomalus）C5菌株作为发酵菌种，进行纯种酵母炮制型淡豆豉的研制。选取葡萄糖添加量、料液比以及酵母菌接种量3个因素进行单因素试验。利用响应面法分析3个因素对大豆苷元产量的影响，并对淡豆豉的炮制工艺进行优化。结果表明：料液比和葡萄糖添加量对大豆苷元产量的影响极显著，而接种量的影响不显著。最终确定炮制工艺为：葡萄糖添加量8.5%、料液比1∶2.4、接种量10%,炮制周期为6 d。炮制过程中糖苷含量逐渐降低，苷元含量显著升高。大豆苷元和染料木素的产量分别达到964.51和1 123.28μg·g^-1。本研究为酵母炮制型淡豆豉的进一步开发提供科学依据。更多还原

【Abstract】 Semen Sojae Praeparatum（SSP） is a traditional Chinese medicine with black soybean as the main fermenting material. The fermentation period of SSP is long and the quality is unstable.A strain C5 of Wickerhamomyces anomalus with β-D-glucosidase activity screened from the natural mixed fermentation of SSP. In order to improve the quality, stability and safety of SSP was selected as the fermentation strain to process SSP. The factors of glucose addition, material-liquid ratio and inoculation amount were investigated by single factor test. The effects of three factors were analyzed by response surface method, and the fermentation process of pure-fermented SSP was optimized. The results showed that the effects of solid-liquid ratio and glucose addition on the yield of daidzein were extremely significant, while the effect of inoculation amount was not significant. The optimum fermentation conditions were as follows: Glucose addition was 8.5%, material-liquid ratio was 1∶2.4, inoculation amount was 10%, and fermentation period was 6 d. Meanwhile, the content of glycosides greatly reduced and the content of aglycons increased significantly after processing. The yields of daidzein and genistein under these conditions were 964.51 and 1 123.28 μg·g^-1, respectively. This study provides a scientific basis for the further development of yeast processed light fermented soybean.更多还原