响应面法优化薄荷多酚液态发酵工艺

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Abstract： Peppermint， as a common plant that is both edible and medicinal， is rich in active components such as polyphenols.This experiment takes the yield of polyphenols as the index and optimizes the liquid fermentation process of menthol polyphenols through single-factor and response surface experiments.The experimental results show that when the volume ratio of Lactiplantibacillus plantarum and Acetobacter pasteurianus is 3：2 areused as the fermentation strains，the optimal processconditions for the liquid fermentation of menthol polyphenols arean inoculation amount of 2.3% ，a fermentation temperature of 31∘C ，a fermentation time of 24h ，and a rotational speed of 200rmin-1 . At this time， the yield of menthol polyphenols is as high as 10.35% .Liquid fermentation，as a method to increase the content of menthol polyphenols，can open up a new path for the development and application of menthol polyphenol resources.

Keywords： peppermint; polyphenols; response surface optimization; liquid-state fermentation

薄荷别名苏薄荷、香薄荷等，具有抗炎、镇痛、抗菌和抑制中枢神经系统兴奋等作用[1]。（剩余9167字）