蜂花粉黃酮的固態(tài)發(fā)酵提取工藝優(yōu)化及抗氧化活性研究

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中圖分類號：TS201.2 文獻標志碼：A 文章編號：1000-9973（2025）05-0217-06

DOI：10.3969/j.issn.1000-9973.2025.05.032

Optimization of Solid-State Fermentation Extraction Process of Flavonoids from Bee Pollen and Study on Their Antioxidant Activity

DONG Cai-wen1，2，QIU Yan-jun1 ，WANG Ming-lei1 ，LI Ya-qin1 ，WEI Tao1，2* （1.School of Food and Bioengineering，Zhengzhou University of Light Industry， Zhengzhou 450002， China； 2. Collaborative Innovation Center of Food Production and Safety in Hennan Province，Zhengzhou 450002，China）

Abstract：Yeast is utilized to improve the solid-state fermentation process of rape bee pollen，and the optimal extraction results of flavonoids are obtained by response surface design with the aid of weak alternating magnetic field. The results show that when the OD value of bacterial solution is 1.O，the sugar liquid concentration is 40% ，the magnetic field treatment time is 4.3h ，and the fermentation temperature is （202 33.0°C ，the content of flavonoids in fermented pollen extract reaches 1.40mg/mL ，which is 31.2% higher than that of the blank group. After fermentation，the DPPH·scavenging rate of pollen extract is 78.35% ， the ·OH scavenging rate is 87.65% ，and the ABTS+ ·scavenging rate is 73.65% . The Fe3+ reducing capacity of yeast pollen extract is equivalent to 66.65mg/100mLI vc ，and the total antioxidant capacity of yeast pollen extract is 163.65U/mL

Key words： solid-state fermentation； yeast；bee pollen； antioxidation； process optimization

蜂花粉獨特的細胞壁結構導致其營養(yǎng)成分不容易釋放而被吸收 [1-4] 。（剩余8973字）