食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 197 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041281

研究报告

二陈改良汤发酵菌种的筛选及发酵工艺的优化

  • 周妍 ,
  • 黄优生 ,
  • 黄丽琼 ,
  • 李碧琳 ,
  • 董欢欢 ,
  • 管咏梅 ,
  • 朱卫丰
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  • (江西中医药大学 药学院,江西 南昌,330004)
第一作者:硕士研究生(董欢欢副教授为通信作者,E-mail:donghh@jxutcm.edu.cn)

收稿日期: 2024-10-12

  修回日期: 2024-12-03

  网络出版日期: 2025-08-29

基金资助

江西省重点研发计划项目(20224BBG71023);江西中医药大学科技创新团队发展计划项目(CXTD-22004)

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Screening of fermentation process of modified Erchen decoction and optimization of fermentation strains

  • ZHOU Yan ,
  • HUANG Yousheng ,
  • HUANG Liqiong ,
  • LI Bilin ,
  • DONG Huanhuan ,
  • GUAN Yongmei ,
  • ZHU Weifeng
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  • (College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China)

Received date: 2024-10-12

  Revised date: 2024-12-03

  Online published: 2025-08-29

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摘要

该研究以4种药食同源中药材(陈皮、橘红、茯苓、甘草)组成的二陈改良汤为原料,以乳酸菌为发酵剂,旨在开发一款新型具有乳酸菌风味的镇咳祛痰饮料。采用主成分分析法对不同乳酸菌发酵的二陈改良汤的理化指标和活性成分含量进行综合品质评价,筛选出最适发酵菌种,基于层次分析法(analytic hierarchy process,AHP)-熵权TOPSIS法优化最佳发酵工艺参数。结果表明,副干酪乳酪杆菌HCS17-040为最适菌种。最佳工艺为料液比1∶30(g∶mL),接种量8%,发酵时间36 h,发酵温度37 ℃,在此优化条件下,副干酪乳杆菌HCS17-040发酵二陈改良汤中桔皮素、柚皮素、橙皮素含量与未发酵组相比分别增加了29.87%、12.77%、23.93%。研究结果表明使用乳酸菌发酵改良二陈汤可显著增加其桔皮素、柚皮素和橙皮素等活性成分的含量,可能有助于提高其镇咳祛痰的效果。

关键词： 二陈改良汤; 发酵工艺; 主成分分析; 层次分析法; 熵权TOPSIS法

本文引用格式

周妍 , 黄优生 , 黄丽琼 , 李碧琳 , 董欢欢 , 管咏梅 , 朱卫丰 . 二陈改良汤发酵菌种的筛选及发酵工艺的优化[J]. 食品与发酵工业, 2025 , 51(16) : 197 -205 . DOI: 10.13995/j.cnki.11-1802/ts.041281

Abstract

The study aimed to develop a new cough-relieving and expectorant beverage with lactobacillus flavor by using four kinds of medicinal and edible herbs (Citri Reticulatae Pericarpium, Citri Exocarpium Rubrum, Poria, and Glycyrrhizae Radix Et Rhizoma) as the raw material and lactobacillus as the fermentation agent.The physical and chemical indexes and active ingredient contents of different lactic acid bacteria fermentation decoction were comprehensively evaluated using principal component analysis to screen out the most suitable fermentation strains.The optimal fermentation process parameters were optimized using the AHP-entropy weighted TOPSIS method.The results showed that Lacticaseibacillus paracasei HCS17-040 was the most suitable strain.The optimal process was the material-liquid ratio of 1∶30 g/mL, inoculum amount of 8%, fermentation time of 36 h, and fermentation temperature of 37 ℃.Under this optimized condition, the contents of tangeretin, naringenin, and hesperitin in the fermentated modified Erchen decoction by Lacticaseibacillus paracasei HCS17-040 increased by 29.87%, 12.77%, and 23.93%, respectively, compared with that of the unfermented group.This study showed that fermentation of modified Erchen decoction using lactic acid bacteria increased the content of its active ingredients such as tangerine, naringenin, and hesperitin which may help to improve its antitussive and expectorant effects.

Key words： modified Erchen decoction; fermentation process; principal component analysis; AHP (analytic hierarchy process); entropy weight TOPSIS method

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