红薯康普茶发酵工艺优化及其抗氧化活性

doi:10.12441/spyswjs.20251027001

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红薯康普茶发酵工艺优化及其抗氧化活性
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                        10.12441/spyswjs.20251027001
                    
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作者单位:1浙江大学生物系统工程与食品科学学院，浙江 杭州 310058;2浙江省食用农产品资源挖掘与高值利用重点实验室，浙江 杭州 310058;3珀莱雅化妆品股份有限公司，浙江 杭州 310023
作者简介:
通讯作者:阮晖（1968—），男，博士，副教授，硕士研究生导师，主要从事功能微生物发酵与功效组学解析研究。E-mail：andrewhruan@zju.edu.cn
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基金项目:青海省“引才聚才555计划”项目（宁人才字［2023］-1号）。

Fermentation Process Optimization and Antioxidant Activity of Sweet Potato Kombucha

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1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;2Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Hangzhou 310058, China;3Proya Cosmetics Co., Ltd., Hangzhou 310023, China

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【目的】探究红薯康普茶（kombucha）的最佳发酵工艺，分析其功能成分变化和产品体外抗氧化活性。【方法】采用木糖驹形氏杆菌（Acetobacter xylinus）、拜耳接合酵母（Zygosaccharomyces bailii）和植物乳植杆菌（Lactiplantibacillus plantarum）构建纯菌复合发酵体系，利用单因素试验及响应面试验优化发酵工艺，并通过测定理化指标、功能成分和体外抗氧化活性，来评估纯菌复合发酵的增效作用。【结果】最佳发酵工艺为：菌种体积比2∶1∶1、发酵温度31.1 ℃、发酵时间32 h、接种体积分数6.8%。在该条件下，红薯康普茶的总酚和总黄酮质量浓度分别为325.68 μg/mL和99.61 μg/mL，较发酵前显著提升1.14倍和1.42倍；DPPH、ABTS⁺和羟自由基清除能力分别为2.21、10.08、8.30 μmol/mL，较发酵前均有显著提升，其中羟自由基清除能力增幅最大。【结论】纯菌复合发酵能有效提升红薯康普茶的功能成分质量浓度与抗氧化活性，为红薯高值化利用及新型康普茶产品开发提供数据支撑。

Abstract:

[Objective] This study aimed to determine the optimal fermentation conditions for sweet potato kombucha and analyze changes in functional components and in vitro antioxidant activity of the product. [Method] Defined-strains-mixed fermentation was implemented with a consortium composed of Acetobacter xylinus, Zygosaccharomyces bailii, and Lactiplantibacillus plantarum. Single factor experiment and response surface methodology were employed to optimize the fermentation process. Physicochemical indices, functional components, and in vitro antioxidant activity were determined to evaluate the enhancement effects of defined-strains-mixed fermentation. [Result] The optimum fermentation process:fermentation with a strain volume ratio of 2∶1∶1 and an inoculum volume fraction of 6.8% at 31.1 ℃ for 32 h. The total phenol mass concentration of 325.68 μg/mL and total flavonoid mass concentration of 99.61 μg/mL, representing 1.14-fold and 1.42-fold increases over the pre-fermentation levels, respectively. The DPPH, ABTS⁺, and hydroxyl radical scavenging activities reached 2.21 μmol/mL, 10.08 μmol/mL, and 8.30 μmol/mL, respectively, all of which were significantly enhanced compared with the pre-fermentation levels, with the hydroxyl radical scavenging activity showing the greatest increase. [Conclusion] Defined-strains-mixed fermentation effectively elevates the mass concentrations of functional components and antioxidant capacity in sweet potato kombucha. This study provides data support for the value-added utilization of sweet potato resources and the development of novel kombucha products.

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唐性杨,王菁,林思敏,钱雪芹,阮晖.红薯康普茶发酵工艺优化及其抗氧化活性[J].食品与生物技术学报,2026,45(4):74-84.

TANG Xingyang, WANG Jing, LIN Simin, QIAN Xueqin, RUAN Hui. Fermentation Process Optimization and Antioxidant Activity of Sweet Potato Kombucha[J]. Journal of Food Science and Biotechnology,2026,45(4):74-84.

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收稿日期:2025-10-27
最后修改日期:2025-11-28
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在线发布日期: 2026-08-08
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