羊肚菌深层发酵条件优化及抗氧化活性的研究

打开文本图片集

中图分类号：S182 文献标志码：A 文章编号：1002-4026（2025）06-0069-08

Research on optimization of deep fermentation conditions

for Morchella and its antioxidant activity

LIAN Hanyua，ZHENG Zhiqia，YU Qinga，WANG Jiahuia， SHA Yujieʰ*，QU Jieb （a. Belgorod Collge of Food Sciences; b. Shandong Key Laboratory of Biophysics， Institute of Biophysics， Dezhou University，Dezhou 253023，China）

Abstract：Toimprove thetotalantioxidantactivityoffermentedMorchella，single-factorexperimentsandresponsesurface methodologywereused tooptimizethecompositionandcultureconditionsof the fermentation medium.Inthe single-factor experiments，the concentrations of sucrose，yeast powder， （NH4）2SO4 ， KH2PO4 ，and MgSO4⋅7H2O ，as well as pH value inthe fermentation medium were changed，toscreen for optimal conditions basedonthe total antioxidant value of the fermentationbroth.Then，basedontheresultsof thesingle-factorexperiments，threemaininfluencingfactorswere selected for the Box-Behnken responsesurface design，and variance analysisand regresionanalysis werecarried out using Design-Expert software.The results showed thatthe optimal composition of the medium was： yeast extract 4.3g/L ， sucrose 329/L ， MgSO4⋅7H2O （20 1.5g/L ， KH2PO4 1.4 g/L， （NH4）2SO42.5g/L ，and a pH of 6. These conditions significantlyenhancedtheantioxidantactivityof the fermentation brothand werecost-efective.Thefindingsof this study providetheoreticalandpracticalguidancefortheMorchela fermentationindustry，helptoimprove thequalityand antioxidantperformanceofMorchellafermentationproducts，andfurtherpromotetheapplicationsofMorchellainhealth supplements，cosmetics，and other fields.

Keywords：Morchela；antioxidant；response surface methodolgy；fermentation；medium optimization；single-factol experiment

羊肚菌作为一种可食用蘑菇以其独特的口感和良好的保健功效而闻名。（剩余8067字）