薏苡仁乳酸菌发及其抗氧化特性研究.pdf

摘 要 以带壳薏苡仁为原料，选择益生乳酸菌对其发酵所产生的多糖和多肽含量进 4 行筛菌。通过对发酵菌株的单一菌和混合菌发酵及 L9 （3 ）正交试验优化发酵工 艺。对发酵液中的多糖(α-淀粉酶、木瓜蛋白酶-Seveage 法及凝胶Sephadex G-50 法) 、多肽(超滤法和凝胶Sephadex G-25 法)进行分离纯化，对其抗氧化特性进行 探讨。结果如下： （1）从9株乳酸菌中筛选出2株产多糖、多肽能力较强的菌株，分别为Sc6-3 和NM01 。 （2 ）菌株Sc6-3和NM01 在10%的薏仁液中长势良好，30 ℃培养36h ，活菌数 9 9 分别为2.6 ×10 CFU/mL和2.4 ×10 CFU/mL 。 （3 ）Sc6-3 ：NM01=1 ：2混合发酵（30 ℃、72h ）的多糖和多肽的含量分别为 2.2%和0.26% ，比单一菌发酵均有所提高。 （4 ）确定最佳发酵工艺参数为料液浓度10%，接种量3% （Sc6-3 ：NM01=1 ： 2 ），发酵时间72h，发酵温度25 ℃。在此条件下，发酵液中多糖和多肽含量分别为 3.09%和0.48% ，是对照组的4倍和8倍。 （5 ）在抗氧化特性试验中，薏苡仁发酵液中的多糖、多肽均对羟自由基清除 作用较强，糖浓度在9.60mg/mL时，清除率达到95% ，比对照组提高33% ；多肽（浓 度为10mg/mL）对其清除率达到83%，比对照组提高24% 。 关键词：带壳薏苡仁；乳酸菌发酵；多糖和多肽；纯化；抗氧化特性 Research on Coix Seed Fermentation of Lactic Acid Bacteria and Antioxidant Properties Abstract Research was carred on by using shell coix seed as raw material,selected lactic acid bacteria by the content of polysaccharide and peptide which were from fermentation liquid.Based on the selected strains of single and mixed bacteria fermentation and L9 (34) orthogonal test to determine the optimized fermentatio n process.The polysaccharide ( α - amylase, papain -Seveage and gel Sephadex G-50 methods) and peptide (ultrafiltration and gel Sephadex G -25) in fermentation liquid were isolated and purified, and then discussed its antioxidant properties.The results were as follows: (1) 9 strains of lactic acid bacteria in coix seed fermentation test were screened 2 strains which had higher productivity of polysaccharides and peptid