摘要：酵素的功能性引起了国内外的关注，然而其在化妆品中的应用还比较少。百香果富含多种营养活性成分，其美容保健功能使其具有更广阔的应用潜力。本研究以百香果为原料，根据百香果的嗜菌性，筛选出适合百香果发酵的乳酸菌菌种。以DPPH抑菌性为指标，通过单因素实验对发酵工艺进行优化，得到最佳发酵工艺参数为：物料比为1:80，发酵温度为37℃，发酵时间为36h，接种量为8%，葡萄糖用量为8%，起始pH为3。7。应用优化的工艺进行发酵制备发酵原液，并对其进行DPPH抑制率、酪氨酸酶抑制率活性测试。结果表明，在此条件下发酵获得的酵素抗氧化物质浓度相当于浓度为28。58mg/l的VC，即100g酵素粉末抗氧化性能力等于240mgVC当量。在最佳条件下测定有一定的美白效果。75013

毕业论文关键词： 百香果；微生物；发酵工艺；酵素；抗氧化性

The research of the passion fruit fermentation process and the performance study of the fermented liquid

Abstract: The functional properties of enzymes have attracted much attention both at home and abroad, but their application in cosmetics is still relatively small。 Passion fruit is rich in many kinds of nutritional active ingredients, and its beauty and health care function make it have a wider application potential。 In this study, the lactic acid bacteria which were suitable for the fermentation of passion fruit were selected from the fruit of passion fruit。 With DPPH antibacterial activity as index to optimize the fermentation process by single factor experiment, the optimal fermentation parameters for the material ratio was 1:80, the fermentation temperature is 37 DEG C, 36h fermentation time, inoculation amount was 8%, the content of glucose was 8%, the initial pH was 3。7。 The optimized fermentation process was used to prepare the fermentation solution, and the DPPH inhibition rate, tyrosinase inhibition rate and activity test were tested。 The results showed that under these conditions, the concentration of antioxidant enzymes obtained by fermentation was equivalent to Vc of 28。58mg/l concentration and the antioxidant capacity of 100g enzyme powder was equal to 240mgVC equivalent。 The whitening effect was determined under the optimum conditions。 

Key words: passion fruit; microorganism; fermentation process; enzyme; antioxidant activity 

目 录

1 绪论 1

1。1 百香果的概述 1

1。1。1 百香果及其功能 1

1。1。2 百香果酵素的功效 2

1。1。3 酵素在化妆品中的应用情况 3

1。1。4 本课题的研究意义和目的 4

2 使用的材料试剂、仪器设备 5

2。1 使用的仪器设备 5

2。2 使用的材料试剂 6

3 实验方法 6

3。1 发酵工艺 6

3。2 pH测定 6

3。3 DPPH抗氧化活性测定 7

3。3。1 DPPH测试液的配制 7

3。3。2 样品液的配制 7

3。3。3 预试 7

3。3。4 测量 7

3。3。5 正式测量 8

3。4 Vitamin C-DPPH自由基消除标准直线测定 8

3。5 菌种筛选实验 百香果乳酸菌发酵工艺的探索及发酵原液的性能研究:http://www.youerw.com/shiping/lunwen_85804.html