Box-Behnken优化富硒萝卜苗发芽工艺
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摘要
以萝卜籽为原料,对其富硒培育条件进行优化。选择影响富硒萝卜苗发芽率及硒含量的Na_2SeO_3浓度、浸泡温度、浸泡时间三个因素进行单因素实验。并在此基础上,采用Box-Behnken试验设计原理,以萝卜苗发芽率为因变量,硒含量为伴生变量,对富硒萝卜苗发芽工艺进行优化,实验表明:Na_2SeO_3浓度、浸泡温度、浸泡时间对富硒萝卜苗发芽率的影响大小依次为:Na_2SeO_3浓度>浸泡时间>浸泡温度。最佳处理参数为:Na_2SeO_3浓度80 mg/L、浸泡温度24℃、浸泡时间8 h,在此条件下富硒萝卜苗发芽率为(96.06±0.12)%,相应的硒含量为(4.453 6±0.135 2)μg/g,与理论值4.450 4μg/g基本吻合。该研究采用Box-Behnken响应面法进行富硒萝卜苗发芽工艺优化,获得了富硒萝卜苗最佳培育条件,该工艺稳定可行,预测性良好,为富硒萝卜苗的生产开发提供参考依据。
This paper optimize the cultivation conditions of selenium-enriched sprouts by taking selenium-rich liquid fertilizer as turnip sprouts source. Na_2SeO_3 concentration, soaking temperature and soaking time were selected as the factors in optimization, the effect of different factors to the germination rate and selenium content of selenium-enriched turnip sprouts were studied. The optimum processing conditions for selenium-enriched turnip sprouts were determined by single factor experiment and box-behnken design. The experiments showed that the effects of Na_2SeO_3 concentration, soaking temperature and soaking time on germination rate of selenium-riched turnip sprouts were Na_2SeO_3 concentration>soaking time>soaking temperature. The best conditions were: Na_2SeO_3 concentration of 80 mg/L, soaking temperature 24℃, soaking time 8 h, under the above conditions, the germina tion rate was(96.06±0.12)%, the selenium content of selenium-enriched turnip sprouts was(4.453 6±0.135 2) μg/g,consistent with the theoretical value of 4.450 4 μg/g. In this study, box-behnken response surface method was used to optimize the germination process of selenium-enriched turnip sprouts, obtaining the best breeding technology.The technology is stable, feasible and predictable, which provides reference for the production and development of selenium-riched turnip sprouts.
This paper optimize the cultivation conditions of selenium-enriched sprouts by taking selenium-rich liquid fertilizer as turnip sprouts source. Na_2SeO_3 concentration, soaking temperature and soaking time were selected as the factors in optimization, the effect of different factors to the germination rate and selenium content of selenium-enriched turnip sprouts were studied. The optimum processing conditions for selenium-enriched turnip sprouts were determined by single factor experiment and box-behnken design. The experiments showed that the effects of Na_2SeO_3 concentration, soaking temperature and soaking time on germination rate of selenium-riched turnip sprouts were Na_2SeO_3 concentration>soaking time>soaking temperature. The best conditions were: Na_2SeO_3 concentration of 80 mg/L, soaking temperature 24℃, soaking time 8 h, under the above conditions, the germina tion rate was(96.06±0.12)%, the selenium content of selenium-enriched turnip sprouts was(4.453 6±0.135 2) μg/g,consistent with the theoretical value of 4.450 4 μg/g. In this study, box-behnken response surface method was used to optimize the germination process of selenium-enriched turnip sprouts, obtaining the best breeding technology.The technology is stable, feasible and predictable, which provides reference for the production and development of selenium-riched turnip sprouts.
引文
Dong L.,He J.Y.,Zheng T.T.,Dai C.J.,Huang W.H.,and Li Y.Y.,2018,Optimization on the enzymatic preparation of extracellular polysaccharide from porphyridium creuntum with antioxidant activities in vitro,Shipin Yu Jixie(Food and Machinery),34(5):177-182(董乐,何静艳,郑婷婷,戴聪杰,黄卫红,李元跃,2018,抗氧化紫球藻胞外多糖酶解物制备工艺优化,食品与机械,34(5):177-182)
Fu Y.X.,Huang X.Y.,Hu J.R.,and Shen Q.,2018,Changes of selenium content in Se-enriched soybean under different processing methods,Shipin Keji(Food Science and Technology),43(8):164-169(付永霞,黄歆妤,胡锦蓉,沈群,2018,加工方式对富硒大豆制品中硒含量的影响,食品科技,43(8):164-169)
Gan X.W.,Hu H.Y.,Huang K.Y.,Chen S.J.,and Li X.Y.,2018,Optimization of fermentation medium of methionineγ-lyase by using response surface methodology,Shipin Gongye Keji(Science and Technology of Food Industry),39(5):113-118(甘祥武,胡海艳,黄魁英,陈舒洁,李学优,2018,响应面法优化甲硫氨酸γ-裂解酶发酵培养基,食品工业科技,39(5):113-118)
He C.M.,Wu G.R.,Chen C.L.,He Z.W.,and Gong F.M.,2017,Research progress in determination method and speciation analysis of selenium in food,Shipin Gongye(The Food Industry),38(9):218-222(何彩梅,吴桂容,陈春岚,何忠伟,龚福明,2017,食品中硒与硒形态分析方法研究进展,食品工业,38(9):218-222)
Jiang Y.,Wang S.L.,Zhu B.C.,Cao Q.J.,and Chen M.,2007,Effects of selenium on the germination and selenium absorption of paddy,Xiandai Yufang Yixue(Modern Preventive Me-dicine),34(3):509-510,513(姜云,王盛良,祝白春,曹庆军,陈敏,2007,硒对稻谷发芽及富集效果影响的研究,现代预防医学,34(3):509-510,513)
Li H.F.,Bai Y.S.,Fan W.H.,and Huang Y.J.,2006,Influence of selenium on germination percentage of soybeans seeds,ShanXi Nongye Daxue Xuebao(Journal of Shanxi Agricultural University),26(3):256-258(李会芳,白云生,樊文华,黄艳娟,2006,不同浓度的硒对大豆种子发芽率及幼苗生长的影响,山西农业大学学报(自然科学版),26(3):256-258)
Li L.,Fan W.X.,Wang L.,Mo X.L.,Zhu L.,Jiang Y.,and Wu C.J.,2018,Optimization steaming process for pinellia ternata by Box-Behnken response surface methodology,Zhongyaocai(Journal of Chinese Medicinal Materials),41(10):2077-2082(李林,范文翔,王利,莫雪林,祝磊,江云,吴纯洁,2018,基于Box-Behnken响应面法优化半夏蒸制工艺,中药材,41(10):2077-2082)
Li W.,and Zhu C.,2017,Preparation of a beverage with seleniumenriched germinated brown rice,ShipinYanjiu Yu Kaifa(Food Research and Development),38(4):105-109(李伟,朱畅,2017,富硒发芽糙米饮料的研制,食品研究与开发,38(4):105-109)
Min Z.M.,Gao L.,Gao Y.Z.,Xu C.H.,Deng X.X.,and Xiao Z.G.,2018,Optimization of the preparation process for soluble dietary fiber from rice bran by Aspergillus niger fermentation and its physicochemical properties,Shipin Kexue(Food Science),39(2):112-118(闵钟熳,高路,高育哲,徐彩红,邓雪雪,肖志刚,2018,黑曲霉发酵法制备米糠粕可溶性膳食纤维工艺优化及其理化分析,食品科学,39(2):112-118)
Qiao Y.M.,Liu L.,and Chen W.Q.,2018,Optimizing the liquid medium of high temperature type lentinus edodes under se-enriched condition,Xinan Daxue Xuebao(Journal of Southwest University(Natural Science Edition)),40(3):34-41(乔艳明,柳林,陈文强,2018,基于富硒条件下高温型香菇的液体培养基优化,西南大学学报(自然科学版),40(3):34-41)
Song J.J.,Zhang H.,Yang R.Q.,Han Y.B.,and Gu Z.X.,2011,Selenium distribution in different parts and macrom olecule of selenium-enriched soybean sprouts,Jiangnan Daxue Xuebao(Journal of Jiangnan University(Natural Science Edition)),10(3):323-327(宋娇娇,张红,杨润强,韩永斌,顾振新,2011,富硒大豆芽不同部位与大分子中硒的分布,江南大学学报(自然科学版),10(3):323-327)
Wang Z.J.,Wang J.,Jiao X.Y.,Chen Y.S.,Xu Z.D.,Ou Z.L.,Wu X.,and He Z.A.,2016,Effects of salt stress and exogenous calcium on seed germination of Rhus chinensis,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),36(3):706-714(王占军,王静,焦小雨,陈延松,徐忠东,欧祖兰,吴席,何子昂,2016,盐胁迫及外源钙处理对盐肤木种子萌发的影响,基因组学与应用生物学,36(3):706-714)
Wu D.Z.,Zheng Q.,Li A.,Wang Y.Y.,and Wu D.R.,2017,The study on the ultrasonic-assisted aqueous two-phase extraction on flavonoids of Valeriana officinalis L.and antioxidant activity,Shipin Yu Jixie(Food and Machinery),33(5):162-167(吴德智,郑强,李安,王宇宇,吴地尧,2017,缬草总黄酮超声辅助双水相提取工艺优化及抗氧化活性研究,食品与机械,33(5):162-167)
Xie Y.X.,Huang S.W.,Ju H.P.,Chen L.X.,Wu H.,and Zeng T.,2016,Determination of organic selenium and inorganic selenium in food by hydride generation-atomic fluorescence spectrometry,Shipin Keji(Food Science and Technology),41(11):262-265(谢逸欣,黄仕稳,鞠鹤鹏,陈丽璇,吴晖,曾婷,2016,氢化物发生-原子荧光光谱法测定食品中有机硒和无机硒,食品科技,41(11):262-265)
Zhang Y.Y.,Hu Q.L.,and Li H.X.,2008,Effects of treatments on the growth,yield and quality of pea and radish sprouts,Huazhong Nongye Daxue Xuebao(Journal of Huazhong Agricultural University),27(2):289-293(张余洋,胡全凌,李汉霞,2008,不同处理对豌豆和萝卜芽苗菜生长、产量及品质的影响,华中农业大学学报,27(2):289-293)
Zhao P.,Liu X.X.,Wang Y.,and Song J.,2013,Study on enrichment of selenium in wheat seeds and the antioxidant activi ty,Shipin Gongye Keji(Science and Technology of Food Industry),34(18):301-305(赵萍,刘笑笑,王雅,宋佳,2013,小麦发芽富硒工艺及其抗氧化活性的研究,食品工业科技,34(18):301-305)
Zheng S.F.,Tan W.G.,Feng L.,Luo Z.W.,Xu T.M.,Zhang D.X.,and Tan S.Y.,2017,Optimization of sporulation fermentation process of Bacillus subtilis NTGB-178,Nanjing Nongye Daxue Xuebao(Journal of Nanjing Agricultural University),40(6):1031-1040(郑双凤,谭武贵,丰来,罗志威,徐滔明,张冬雪,谭石勇,2017,枯草芽孢杆菌NTGB-178高产芽孢发酵工艺优化,南京农业大学学报,40(6):1031-1040)
Fu Y.X.,Huang X.Y.,Hu J.R.,and Shen Q.,2018,Changes of selenium content in Se-enriched soybean under different processing methods,Shipin Keji(Food Science and Technology),43(8):164-169(付永霞,黄歆妤,胡锦蓉,沈群,2018,加工方式对富硒大豆制品中硒含量的影响,食品科技,43(8):164-169)
Gan X.W.,Hu H.Y.,Huang K.Y.,Chen S.J.,and Li X.Y.,2018,Optimization of fermentation medium of methionineγ-lyase by using response surface methodology,Shipin Gongye Keji(Science and Technology of Food Industry),39(5):113-118(甘祥武,胡海艳,黄魁英,陈舒洁,李学优,2018,响应面法优化甲硫氨酸γ-裂解酶发酵培养基,食品工业科技,39(5):113-118)
He C.M.,Wu G.R.,Chen C.L.,He Z.W.,and Gong F.M.,2017,Research progress in determination method and speciation analysis of selenium in food,Shipin Gongye(The Food Industry),38(9):218-222(何彩梅,吴桂容,陈春岚,何忠伟,龚福明,2017,食品中硒与硒形态分析方法研究进展,食品工业,38(9):218-222)
Jiang Y.,Wang S.L.,Zhu B.C.,Cao Q.J.,and Chen M.,2007,Effects of selenium on the germination and selenium absorption of paddy,Xiandai Yufang Yixue(Modern Preventive Me-dicine),34(3):509-510,513(姜云,王盛良,祝白春,曹庆军,陈敏,2007,硒对稻谷发芽及富集效果影响的研究,现代预防医学,34(3):509-510,513)
Li H.F.,Bai Y.S.,Fan W.H.,and Huang Y.J.,2006,Influence of selenium on germination percentage of soybeans seeds,ShanXi Nongye Daxue Xuebao(Journal of Shanxi Agricultural University),26(3):256-258(李会芳,白云生,樊文华,黄艳娟,2006,不同浓度的硒对大豆种子发芽率及幼苗生长的影响,山西农业大学学报(自然科学版),26(3):256-258)
Li L.,Fan W.X.,Wang L.,Mo X.L.,Zhu L.,Jiang Y.,and Wu C.J.,2018,Optimization steaming process for pinellia ternata by Box-Behnken response surface methodology,Zhongyaocai(Journal of Chinese Medicinal Materials),41(10):2077-2082(李林,范文翔,王利,莫雪林,祝磊,江云,吴纯洁,2018,基于Box-Behnken响应面法优化半夏蒸制工艺,中药材,41(10):2077-2082)
Li W.,and Zhu C.,2017,Preparation of a beverage with seleniumenriched germinated brown rice,ShipinYanjiu Yu Kaifa(Food Research and Development),38(4):105-109(李伟,朱畅,2017,富硒发芽糙米饮料的研制,食品研究与开发,38(4):105-109)
Min Z.M.,Gao L.,Gao Y.Z.,Xu C.H.,Deng X.X.,and Xiao Z.G.,2018,Optimization of the preparation process for soluble dietary fiber from rice bran by Aspergillus niger fermentation and its physicochemical properties,Shipin Kexue(Food Science),39(2):112-118(闵钟熳,高路,高育哲,徐彩红,邓雪雪,肖志刚,2018,黑曲霉发酵法制备米糠粕可溶性膳食纤维工艺优化及其理化分析,食品科学,39(2):112-118)
Qiao Y.M.,Liu L.,and Chen W.Q.,2018,Optimizing the liquid medium of high temperature type lentinus edodes under se-enriched condition,Xinan Daxue Xuebao(Journal of Southwest University(Natural Science Edition)),40(3):34-41(乔艳明,柳林,陈文强,2018,基于富硒条件下高温型香菇的液体培养基优化,西南大学学报(自然科学版),40(3):34-41)
Song J.J.,Zhang H.,Yang R.Q.,Han Y.B.,and Gu Z.X.,2011,Selenium distribution in different parts and macrom olecule of selenium-enriched soybean sprouts,Jiangnan Daxue Xuebao(Journal of Jiangnan University(Natural Science Edition)),10(3):323-327(宋娇娇,张红,杨润强,韩永斌,顾振新,2011,富硒大豆芽不同部位与大分子中硒的分布,江南大学学报(自然科学版),10(3):323-327)
Wang Z.J.,Wang J.,Jiao X.Y.,Chen Y.S.,Xu Z.D.,Ou Z.L.,Wu X.,and He Z.A.,2016,Effects of salt stress and exogenous calcium on seed germination of Rhus chinensis,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),36(3):706-714(王占军,王静,焦小雨,陈延松,徐忠东,欧祖兰,吴席,何子昂,2016,盐胁迫及外源钙处理对盐肤木种子萌发的影响,基因组学与应用生物学,36(3):706-714)
Wu D.Z.,Zheng Q.,Li A.,Wang Y.Y.,and Wu D.R.,2017,The study on the ultrasonic-assisted aqueous two-phase extraction on flavonoids of Valeriana officinalis L.and antioxidant activity,Shipin Yu Jixie(Food and Machinery),33(5):162-167(吴德智,郑强,李安,王宇宇,吴地尧,2017,缬草总黄酮超声辅助双水相提取工艺优化及抗氧化活性研究,食品与机械,33(5):162-167)
Xie Y.X.,Huang S.W.,Ju H.P.,Chen L.X.,Wu H.,and Zeng T.,2016,Determination of organic selenium and inorganic selenium in food by hydride generation-atomic fluorescence spectrometry,Shipin Keji(Food Science and Technology),41(11):262-265(谢逸欣,黄仕稳,鞠鹤鹏,陈丽璇,吴晖,曾婷,2016,氢化物发生-原子荧光光谱法测定食品中有机硒和无机硒,食品科技,41(11):262-265)
Zhang Y.Y.,Hu Q.L.,and Li H.X.,2008,Effects of treatments on the growth,yield and quality of pea and radish sprouts,Huazhong Nongye Daxue Xuebao(Journal of Huazhong Agricultural University),27(2):289-293(张余洋,胡全凌,李汉霞,2008,不同处理对豌豆和萝卜芽苗菜生长、产量及品质的影响,华中农业大学学报,27(2):289-293)
Zhao P.,Liu X.X.,Wang Y.,and Song J.,2013,Study on enrichment of selenium in wheat seeds and the antioxidant activi ty,Shipin Gongye Keji(Science and Technology of Food Industry),34(18):301-305(赵萍,刘笑笑,王雅,宋佳,2013,小麦发芽富硒工艺及其抗氧化活性的研究,食品工业科技,34(18):301-305)
Zheng S.F.,Tan W.G.,Feng L.,Luo Z.W.,Xu T.M.,Zhang D.X.,and Tan S.Y.,2017,Optimization of sporulation fermentation process of Bacillus subtilis NTGB-178,Nanjing Nongye Daxue Xuebao(Journal of Nanjing Agricultural University),40(6):1031-1040(郑双凤,谭武贵,丰来,罗志威,徐滔明,张冬雪,谭石勇,2017,枯草芽孢杆菌NTGB-178高产芽孢发酵工艺优化,南京农业大学学报,40(6):1031-1040)
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