凉茶渣的黑曲霉发酵工艺和抗氧化活性研究

doi:10.16431/j.cnki.1671-7236.2021.04.010

摘要/Abstract

摘要： 为促进凉茶渣在畜牧业中的资源化利用，本研究以黑曲霉为菌种固态发酵凉茶渣，首先在单因素试验条件下考察了时间、温度、含水量、浸泡液pH、氮源和碳源对凉茶渣降解率和产物pH的影响；再根据单因素试验结果和规模化生产实际需要，以4%硫酸铵为氮源，2%葡萄糖为碳源，以降解率为考察指标，通过正交试验优化发酵工艺；并通过检测超氧自由基清除率、羟基自由基清除率和1，1-二苯基-2-三硝基苯肼（DPPH）自由基清除率，评价凉茶渣在最优工艺条件下发酵前后抗氧化活性的变化。结果发现，含水量为60%，浸泡液pH为9.0，31℃发酵168 h是凉茶渣的最佳发酵工艺参数。最佳工艺条件下凉茶渣的降解率为25.23%，发酵产物pH为4.53。当凉茶渣发酵前水提液浓度为24 mg/mL时，超氧自由基清除率为43.56%，羟基自由基清除率为47.06%，DPPH自由基清除率为90.71%；当最优条件下发酵产物水提液浓度24 mg/mL时，超氧自由基清除率为30.77%，羟基自由基清除率为95.63%，DPPH自由基清除率为87.36%。本试验结果表明，黑曲霉是适宜的凉茶渣发酵菌种，且凉茶渣经过黑曲霉发酵后具有良好的抗氧化活性。

关键词: 凉茶渣; 黑曲霉; 正交试验; 降解率; 抗氧化性

Abstract: In order to promote the resource utilization of herbal tea residue,the solid-state fermention using Aspergillus niger was adopted in this study.The effects of six single factors,including time,temperature,water content,initial pH,nitrogen source,and carbon source,on the degradation rate of herbal tea residue and product pH after fermentation were investigated.According to the single factor experimental results and the actual situation of large-scale production,4% ammonium sulfate was used as nitrogen source,2% glucose as carbon source,through orthogonal experiments,the fermentation process was optimized with the degradation rate as the index.The antioxidant activity of herbal tea residue before and after fermentation was evaluated by measuring superoxide radical scavenging rate,hydroxyl radical scavenging rate and DPPH radical scavenging rate.It was found that the optimal parameters of fermentation were water content 60%,pH 9.0,31 ℃ for 168 h.Under the optimum conditions,degradation rate of herbal tea residue was 25.23%,products pH was 4.53.As the concentration of water-extract of herbal tea residue before fermentation was 24 mg/mL,the scavenging rates of superoxide radical,hydroxyl radical and DPPH radical were 43.56%,47.06% and 90.71%,respectively.When the water-extract concentration of product was 24 mg/mL,the scavenging rates of superoxide radical,hydroxyl radical and DPPH radical were 30.77%,95.63% and 87.36%,respectively.The results showed that Aspergillus niger was suitable for fermentation of herbal tea residue,and herbal tea residue had good antioxidant activity after fermentation by Aspergillus niger.

Key words: herbal tea residue; Aspergillus niger; orthogonal experiment; degradation rate; antioxidative activity

中图分类号:

S816.6

袁明贵, 马广宇, 徐志宏, 彭新宇, 田雅, 魏琦麟, 周廷斤, 向蓉. 凉茶渣的黑曲霉发酵工艺和抗氧化活性研究[J]. 中国畜牧兽医, 2021, 48(4): 1229-1239.

YUAN Minggui, MA Guangyu, XU Zhihong, PENG Xinyu, TIAN Ya, WEI Qilin, ZHOU Tingjin, XIANG Rong. Study on the Fermentation Process of Herbal Tea Residue by Aspergillus niger and Antioxidative Activity[J]. China Animal Husbandry and Veterinary Medicine, 2021, 48(4): 1229-1239.

参考文献

[1] 谢月琴,孙小红,汪东阳,等.凉茶渣对育肥猪生长性能、胴体性状和肉品质的影响[J].动物营养学报,2019,31(10):4776-4783. XIE Y Q,SUN X H,WANG D Y,et al.Effects of herbal tea residue on growth performance,carcass traits and meat quality of finishing pigs[J].Chinese Journal of Animal Nutrition,2019,31(10):4776-4783.(in Chinese)
[2] 赵伟,袁洪友,黄艳琴,等.中药生物质原料与药渣热解特性对比研究[J].太阳能学报,2019,40(6):1684-1692. ZHAO W,YUAN H Y,HUANG Y Q,et al.Comparation of pyrolysis characteristics between feedstock and residue for Chinese herbal medicine[J].Acta Energiae Solaris Sinica,2019,40(6):1684-1692.(in Chinese)
[3] 陈柯源,郝宝成,丁自强,等.响应面法优化当归补血汤液体发酵工艺[J].中国畜牧兽医,2019,46(10):2946-2954. CHEN K Y,HAO B C,DING Z Q,et al.Optimization of liquid fermentation process for Danggui Buxue Tang by response surface methodology[J].China Animal Husbandry & Veterinary Medicine,2019,46(10):2946-2954.(in Chinese)
[4] 廖朝勇,张铁鹰,刘俊丽,等.枯草芽孢杆菌WB600角蛋白酶重组菌发酵条件优化[J].中国畜牧兽医,2020,47(1):44-52. LIAO C Y,ZHANG T Y,LIU J L,et al.Optimization of fermentation conditions of recombinant B.subtilis WB600 produced keratinase[J].China Animal Husbandry & Veterinary Medicine,2020,47(1):44-52.(in Chinese)
[5] 罗远琴,胡倩,芦岩,等.枯草芽孢杆菌、酿酒酵母及其复合菌发酵棉粕营养成分变化的研究[J].中国畜牧兽医,2020,47(2):452-459. LUO Y Q,HU Q,LU Y,et al.Studies on nutrient composition of cotton meal fermented by Bacillus subtilis-1,Saccharomyces cerevisiae and their compound bacteria[J].China Animal Husbandry & Veterinary Medicine,2020,47(2):452-459.(in Chinese)
[6] KOWALCZYK J E,BENOIT I,DE VRIES R P.Regulation of plant biomass utilization in Aspergillus[J].Advances in Applied Microbiology,2014,88:31-56.
[7] SHARMA R,RAWAT R,BHOGAL R S,et al.Multi-component thermostable cellulolytic enzyme production by Aspergillus niger HN-1 using pea pod waste:Appraisal of hydrolytic potential with lignocellulosic biomass[J].Process Biochemistry,2015,50(5):696-704.
[8] WANG J,CHIO C,CHEN X,et al.Efficient saccharification of agave biomass using Aspergillus niger produced low-cost enzyme cocktail with hyperactive pectinase activity[J].Bioresource Technology,2019,272:26-33.
[9] 史同瑞,刘宇,王岩,等.产纤维素酶真菌的筛选与鉴定[J].中国畜牧兽医,2015,42(10):2794-2799. SHI T R,LIU Y,WANG Y,et al.Screening and identification of the cellulase-producing fungus[J].China Animal Husbandry & Veterinary Medicine,2015,42(10):2794-2799.(in Chinese)
[10] REGINATTO C,ROSSI C,MIGLIORANZA B G,et al.Pectinase production by Aspergillus niger LB-02-SF is influenced by the culture medium composition and the addition of the enzyme inducer after biomass growth[J].Process Biochemistry,2017,58:1-8.
[11] EL ENSHASY H A,ELSAYED E A,SUHAIMI N,et al.Bioprocess optimization for pectinase production using Aspergillus niger in a submerged cultivation system[J].BMC Biotechnology,2018,18(1):71.
[12] 朱玉霞,张铁鹰,高爱琴,等.高产纤维分解酶黑曲霉诱变选育与发酵条件优化[J].动物营养学报,2019,31(3):1396-1404. ZHU Y X,ZHANG T Y,GAO A Q,et al.Mutagenesis breeding and fermentation condition optimization of high yield fiber decomposition enzyme of Aspergillus niger[J].Chinese Journal of Animal Nutrition,2019,31(3):1396-1404.(in Chinese)
[13] AMORIM C C,FARINAS C S,MIRANDA E A.Liquefied wheat bran as carbon source and inducer in high-solids submerged cultivation of Aspergillus niger for xylanase production[J].Biocatalysis and Agricultural Biotechnology,2019,21:101346.
[14] 李祖旭.益生菌发酵健胃消食片药渣及其对脾虚小鼠肠道调整功能的初步研究[D].南昌:南昌大学,2012. LI Z X.Preliminary study on the fermentation probiotics of residue from Jianweixiaoshi tablets and the flora amelioration of the intestinal tract of spleen deficiency mice[D].Nanchang:Nanchang University,2012.(in Chinese)
[15] 徐艳.黑曲霉利用红薯粉生产柠檬酸的发酵条件研究[J].中国酿造,2017,36(4):127-130. XU Y.Fermentation conditions of citric acid production by Aspergillus niger using sweet potato powder[J].China Brewing,2017,36(4):127-130.(in Chinese)
[16] 陈间美,李晋祯,何晓彤,等.菠萝皮渣生产优质高菌体蛋白饲料发酵菌种的筛选及发酵条件的优化[J].农产品加工,2020,3:55-59. CHEN J M,LI J Z,HE X T,et al.Fermentation strains selection and fermentation paraments optimization of protein feed from pineapple pomace[J].Farm Products Processing,2020,3:55-59.(in Chinese)
[17] 唐庆凤,彭开屏,韦升菊,等.布氏乳杆菌、黑曲霉、热带假丝酵母、枯草芽孢杆菌与植物乳杆菌3菌组合对木薯渣发酵品质的影响[J].中国畜牧兽医,2016,43(7):1729-1736. TANG Q F,PENG K P,WEI S J,et al.Effects of three strains combinations of Lactobasillus buchneri,Aspergillus niger,Candida tropicalis,Bcillus subtilis and Lactobacillus plantarum on fermentation quality of cassava residue[J].China Animal Husbandry & Veterinary Medicine,2016,43(7):1729-1736.(in Chinese)
[18] 孙晓燕,任杰,葛亚中,等.中药渣制备发酵饲料生产工艺的研究[J].中国食物与营养,2017,23(11):41-44. SUN X Y,REN J,GE Y Z,et al.The production technology of fermented feed from traditional Chinese medicine residue[J].Food and Nutrition in China,2017,23(11):41-44.(in Chinese)
[19] 刘晶晶,高丽娟,师建芳,等.乳酸菌复合系和植物乳杆菌提高柳枝稷青贮效果[J].农业工程学报,2015,31(9):295-302. LIU J J,GAO L J,SHI J F,et al.Lactic acid bacteria community and Lactobacillus plantarum improving silaging effect of switchgrass[J].Transactions of the Chinese Society of Agricultural Engineering,2015,31(9):295-302.(in Chinese)
[20] 侯美玲,格根图,孙林,等.甲酸、纤维素酶、乳酸菌剂对典型草原天然牧草青贮品质的影响[J].动物营养学报,2015,27(9):2977-2986. HOU M L,GE G T,SUN L,et al.Effects of formic acid,cellulase and lactic acid bacteria on silage quality of natural forage typical steppe[J].Chinese Journal of Animal Nutrition,2015,27(9):2977-2986.(in Chinese)
[21] TAN H,YIN H.Optimization and characterization of oligosaccharides production from citrus peel waste resource using Aspergillus niger 1805[J].Journal of Microbiological Methods,2020,169:105809.
[22] 谭显东,段娅宁,王君君,等.不同菌种以三七渣为基质的发酵过程[J].食品与生物技术学报,2013,32(8):882-886. TAN X D,DUAN Y N,WANG J J,et al.Study on fermentation process of different strains cultured in the substrate of notoginseng residues[J].Journal of Food Science and Biotechnology,2013,32(8):882-886.(in Chinese)
[23] 张静雯.组合菌发酵过程中产生的微生物酵素及其生物活性研究[D].武汉:武汉轻工大学,2015. ZHANG J W.Investigation of microbial ferment and the bioactivities during the process of composite bacteria fermentation[D].Wuhan:Wuhan Polytechnic University,2015.(in Chinese)
[24] 白雨鑫,郭斌,韩冠英,等.萝藦果壳多糖提取工艺优化及其抗氧化活性研究[J].食品工业科技,2015,36(20):278-283. BAI Y X,GUO B,HAN G Y,et al.Optimization of extraction process of polysaccharides from Metaplexis japonica Makino nutshell and evaluation of antioxidative activity[J].Science and Technology of Food Industry,2015,36(20):278-283.(in Chinese)
[25] 刘维兵,王舸楠,王犁烨,等.葡萄海棠果酵素发酵工艺优化及体外抑菌与抗氧化活性的研究[J].食品工业科技,2019,40(16):118-125. LIU W B,WANG G N,WANG L Y,et al.Technology optimization of grape-begonia jiaosu and its antimicrobial and antioxidant in vitro[J].Science and Technology of Food Industry,2019,40(16):118-125.(in Chinese)
[26] 魏炳栋,苗国伟,陈群,等.复合菌发酵玉米蛋白粉的条件优化[J].中国畜牧兽医,2017,44(10):2944-2950. WEI B D,MIAO G W,CHEN Q,et al.Optimization of fermentation conditions for corn gluten meal by mixed strains[J].China Animal Husbandry & Veterinary Medicine,2017,44(10):2944-2950.(in Chinese)
[27] 黄凡,谭显东,胡伟,等.黑曲霉固态发酵三七渣产纤维素酶[J].环境工程学报,2015,9(9):4547-4552. HUANG F,TAN X D,HU W,et al.Cellulase production from soild-state fermentation of notoginseng residues by Aspergillus niger[J].Chinese Journal of Environmental Engineering,2015,9(9):4547-4552.(in Chinese)
[28] LI Q,RAY C S,CALLOW N V,et al.Aspergillus niger production of pectinase and alpha-galactosidase for enzymatic soy processing[J].Enzyme and Microbial Technology,2020,134:109476.
[29] 何秋彤,余以刚,李聪聪,等.20种市售凉茶类植物饮料抗氧化性的比较研究[J].食品科学,2011,32(7):47-51. HE Q T,YU Y G,LI C C,et al.Comparison of antioxidant activities of twenty kinds of commercial herbal tea[J].Food Science,2011,32(7):47-51.(in Chinese)
[30] 李虹甫,杨鑫焱,刘昕宇,等.植物乳杆菌发酵蓝莓果汁工艺优化及其抗氧化能力[J].食品工业科技,2019,40(17):127-133. LI H F,YANG X Y,LIU X Y,et al.Fermentation process optimization of blueberry juice fermented by Lactobacillus plantarum and analysis of antioxidant capacity[J].Science and Technology of Food Industry,2019,40(17):127-133.(in Chinese)