【作者】 吴晓春； 黄惠华；

【Author】 WU Xiao-chun;Huang Hui-hua;School of Food Science and Engineering, South China University of Technology;

【机构】 华南理工大学食品科学与工程学院；

【摘要】 本研究在单因素试验的基础上通过响应面法优化安琪酵母发酵芦笋汁生产工艺,以芦笋汁中总皂苷元含量作为响应值,各影响因素为自变量,设计响应面实验方案。结果表明一次项X₁（接种量）、X₂（发酵温度）、X₃（发酵时间）和所有因素的二次项都达到了极显著水平（P<0.01）。并得到安琪酵母发酵芦笋汁的最优生产工艺条件:利用R2A琼脂作为基础培养基接种量0.2%、发酵温度30℃、发酵时间7天。在此条件下重复实验3次,整理结果可知芦笋总皂苷元含量可达到（361.68±8.62）μg。更多还原

【Abstract】 Based on the single factor test, this paper optimizes the production process of asparagus juice fermented by Anqi yeast by response surface method. The content of total saponins in asparagus juice is taken as the response value. The results showed that the primary items X₁（inoculation volume）, X₂（fermentation temperature）, X₃（fermentation time） and the secondary items of all factors reached a very significant level（P< 0.01）. The optimal production conditions of asparagus juice were obtained: 0.2 % inoculation, 30 °C fermentation temperature and 7 days fermentation time. Under this condition, repeated experiments 3 times, the results show that the total saponin content of asparagus can reach（361.68 ± 8.62） μg更多还原