果皮酵素的制备及抗氧化活性研究

摘要

We used some common strains to prepare peel enzyme with fresh fruit as raw material. In order to opti-mize the peel enzyme fermentation process parameters, superoxide dismutase (SOD) activity was determined in or-thogonal test. The results showed that the optimum conditions for fermentation were as follow:Sugar concentration of is 25%, fermentation time is 36h, Inoculation is 6%, fermentation temperature is30℃, SOD activity is 46.84 U/ml in average. It lays the foundation for further research on preparation and antioxidant activity of peel enzyme.%本文研究以新鲜果皮为原料，采用市面常用菌种来发酵制备果皮酵素。为进一步优化果皮酵素的发酵工艺参数，以超氧化物歧化酶（SOD）活力为测定指标，通过正交试验确定果皮酵素的最优发酵条件。结果表明，糖浓度为25%，发酵时间为36h，接种量为6%，发酵温度为30℃时发酵效果最好。该条件下果皮酵素的超氧化物歧化酶（SOD）活力平均值为46.84U/ml。该研究为果皮酵素的制备和抗氧化活性研究奠定了基础。