期刊论文

中文

中国食品学报

1009-7848

2012

12

6

71-79

10.3969/j.issn.1009-7848.2012.06.011

国家“十一五”科技支撑项目（2009BADB1B10）； 湖南省生物学重点学科建设项目资助；

本校为第一机构

以油茶粕为原料,以茶皂素含量为指标,利用黑曲霉固态发酵降解茶皂素。通过单因素实验确定初始含水量70%,发酵时间84h,添加0.01mol/LHCl溶液4mL,发酵温度33℃,接种量10~7个单孢子/mL,在此条件下茶皂素含量由20.38%降低为3.06%。通过响应面实验对初始含水量、发酵温度、pH、发酵时间4个因素进行优化,其最佳工艺条件为发酵温度34.5℃,初始含水量70%,发酵时间84h,pH4.35,其它条件不变,茶皂素含量为2.04%,降解率达到89.99%。

With oil-tea-dregs as raw material,with tea saponin content as the norm,we used Aspergillus niger degradating tea saponin by solid-state fermentation.Through the single factor experiment,we determined the initial moisture content 70%,fermentation time 84 h,initial add 0.01 mol/L 4 mL,HCl solution,fermentation temperature 33 ℃,inoculation quantity 10~7 single spore/mL.tea saponin content decreased to 3.06% by 20.38% in these conditions;Further by the response surface experiment we studied the initial water content,fermentation temperature,pH,fe...