【摘要】 以植物乳杆菌（Lactobacillus plantarum）为发酵菌株，制备青芒果-木瓜混合果皮酵素。在单因素试验基础上，利用响应面法优化其发酵工艺条件。并通过考察1,1-二苯基-2-三硝基苯肼（DPPH）、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）、羟基自由基清除率和超氧化物歧化酶（SOD）活力评价其抗氧化性。结果表明，青芒果-木瓜混合果皮酵素最佳发酵工艺条件为发酵温度36℃、发酵时间60h、菌种添加量5%、青芒果皮占比80%。在此优化条件下，酵素的ABTS、DPPH、羟基自由基清除率分别为92.42%、45.49%、69.85%,SOD活力为3699.87U/mL、总酚含量为4.09mg/mL、总黄酮含量为5.10mg/mL、维生素C含量为2.40mg/mL。结果显示，青芒果-木瓜混合果皮酵素具有良好的抗氧化活性。更多还原

【Abstract】 Jiaosu with mixed peels of green mango and papaya was prepared with Lactobacillus plantarum as fermentation strain. The fermentation process conditions were optimized by response surface method on the basis of single factor tests, and its antioxidant activities were evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)(ABTS), hydroxyl radical scavenging rates and total superoxide dismutase(SOD) activity. The results showed that the optimum fermentation conditions of the Jiaosu were as follows: fermentation temperature 36 ℃, time60 h, inoculum 5% and the ratio of green mango peel 80%. Under the optimized conditions, the ABTS, DPPH and hydroxyl radical scavenging rates of the Jiaosu were 92.42%, 45.49% and 69.85%, the SOD activity of the Jiaosu was 3 699.87 U/ml, the contents of total phenols, total flavonoids and vitamin C of the Jiaosu were 4.09 mg/ml, 5.10 mg/ml and 2.40 mg/ml, respectively. The results showed that Jiaosu with mixed peels of green mango and papaya had good antioxidant activity.更多还原