食品科学 ›› 2012, Vol. 33 ›› Issue (11): 219-223.doi: 10.7506/spkx1002-6630-201211047

• 生物工程 • 上一篇    下一篇

制备鲐鱼鱼肉发酵液中抗氧化因子的条件优化

蒋国玲1,2,3,陈 洁3,张萌萌1,2,孙志高2,*   

  1. 1.西南大学食品科学学院 2.中国农业科学院柑桔研究所 3.浙江海洋学院食品与药学学院
  • 出版日期:2012-06-15 发布日期:2012-07-27

Optimization of Fermentation Conditions for Preparation of Highly Antixodant Fermmented Mackerel Broth

JIANG Guo-ling1,2,3,CHEN Jie3,ZHANG Meng-meng1,2,SUN Zhi-gao2,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Cirtus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China; 3. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China)
  • Online:2012-06-15 Published:2012-07-27

摘要: 以食品级枯草芽孢杆菌为实验用菌,通过发酵法制备具有抗氧化作用的鲐鱼鱼肉发酵液。在液体培养基的基础上研究装液量、葡萄糖添加量、鱼肉培养基料液比、培养转速对发酵产物的影响,结果表明:装液量50mL/250mL或100mL/250mL、葡萄糖添加量2%、鱼肉:水料液比(m/V)1:(1~2)、摇床转速150r/min条件下,发酵液的抗氧化性较高。在加糖量、装液量及料液比对试验结果影响较大的单因素试验基础上,采用响应面分析法(Box-Behnken)对发酵鱼肉培养基制备抗氧化型发酵液的工艺参数进行优化后,得出最佳条件为:葡萄糖添加量3.98%、装液量96.02mL/250mL、鱼肉:水料液比1:1.60,其发酵液的DPPH自由基清除率可达 94.52%。

关键词: 鱼肉蛋白, 抗氧化因子, 枯草芽孢杆菌, 发酵液, 抗氧化性

Abstract: The preparation of fermented fish broth with high antioxidant activity from macheral meat with food-grade Bacillus subtilis was investigated in the present study. The results of one-factor-at-a-time experiments showed that highly antioxidant fermented fish broth was obtained under the fermentation conditions: medium volume of 50 mL or 100 mL in 250 mL shake flasks, glucose concentration of 2%, fish meat-to-water ratio of 1:(1-2 )(m/V), and rotation speed of 150 r/min. It was also found that glucose concentraiton, medium volume in 250 mL shake flasks and fish meat-to-water ratio were main parameters that influence the production of antioxidant ingredients. Using response surface methdology based on a Box-Behnken experimental design, the main fermentation parameters were optimized to be 3.98%, 96.02 mL/250 mL and 1:1.60(m/V), respectively. The fermented fish broth obtained under these conditions exhibited a DPPH radical scavenging rate of 94.52%.

Key words: fish protein, antioxidant factors, Bacillus subtilis, fermented broth, antioxidant activity

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