李林键¹，张长懿¹，韩宛芸¹，顾泽鹏¹，孙庆杰²，邱立忠³，卞希良³，邬应龙¹，刘韫滔^1*

（1.四川农业大学食品学院，四川雅安 625014；

2.青岛农业大学食品科学与工程学院，山东青岛 266109；

3.诸城兴贸玉米开发有限公司，山东诸城 262200）

摘要：花椒叶含有丰富的黄酮和多糖，但因致密的细胞壁结构限制了黄酮和多糖的提取效率。本研究采用微生物发酵同步提取技术，通过单因素试验和正交试验对花椒叶总黄酮和多糖同步提取工艺进行优化，并对最优组提取得到的黄酮及多糖的体外抗氧化活性进行测定。结果表明，最佳发酵提取条件为：料液比1∶20、接种量5%、菌种比例（黑曲霉：枯草芽孢杆菌）1∶2、发酵温度31 ℃、发酵时间3 d，在此工艺条件下总黄酮和多糖的含量分别达到19.15 mg/g和17.62 mg/g，相较于未使用微生物发酵技术的对照组，提取量分别提高62.29%和52.03%，并且具有较好的DPPH·、·OH清除能力和还原能力。由此可见，采用微生物发酵同步提取工艺可显著提高花椒叶黄酮和多糖的提取量，为后续开发花椒叶的相关功能性食品提供理论依据和数据支撑。

关键词：花椒叶；微生物发酵；黄酮；多糖；同步提取；抗氧化

中图分类号：S573.9；TQ920.6  文献标识码：A  文章编号：1674-506X（2020）06-0007-0008

Study on Simultaneous Extraction of Total Flavonoids and Polysaccharides from Zanthoxylum bungeanum Leaves by Microbial Fermentation

LI Lin-jian¹, ZHANG Chang-yi¹, HAN Wan-yun¹, GU Ze-peng¹, SUN Qing-jie², QIU Li-zhong³, BIAN Xi-liang³, WU Ying-long¹, LIU Yun-tao^1*

（1.College of Food Science and Technology, Sichuan Agricultural University, Yaan Sichuan 625014, China;

2.College of Food Science and Technology, Qingdao Agricultural University, Qingdao Shandong 266109, China;

3.Zhucheng Xingmao Corn Development Co., Ltd., Zhucheng Shandong 262200, China）

Abstract：Zanthoxylum bungeanum leaves are rich in flavonoids and polysaccharides, but, the dense cell wall structure limits the extraction efficiency of flavonoids and polysaccharides. In this study,  the simultaneous extraction technology of microbial fermentation, and optimized the simultaneous extraction process of total flavonoids and polysaccharides from Zanthoxylum bungeanum leaves through single factor experiments and orthogonal experiments. At the same time, the in vitro antioxidant activity of flavonoids and polysaccharides extracted from the optimal group was determined. The results showed that the optimal fermentation extraction conditions are: material-to-liquid ratio 1∶20, inoculum amount 5%,  strain ratio (Aspergillus niger: Bacillus subtilis) 1:2, fermentation temperature 31 ℃, fermentation time 3 d, in this process under the conditions, the content of total flavonoids and polysaccharides reached 19.15 mg/g and 17.62 mg/g, respectively compared with the control group without microbial fermentation technology, the extraction amount increased by 62.29% and 52.03%, respectively, and had better DPPH·, ·OH scavenging ability and reducing ability. It can be seen that the use of the simultaneous extraction process of microbial fermentation can significantly increase the extraction of flavonoids and polysaccharides from Zanthoxylum bungeanum leaves, and provide theoretical basis and data support for the subsequent development of related functional foods of Zanthoxylum bungeanum leaves.

Keywords：Zanthoxylum bungeanum maxim leaves; microbial fermentation; flavonoids; polysaccharides; synchronous extraction; antioxidant

doi：10.3969/j.issn.1674-506X.2020.06-002

收稿日期：2020-10-26

基金项目：花椒副产物综合利用及精油关键技术（2019YFN0176）；基于3D打印川味糍粑加工工艺及品质研究（CC20Z09）

作者简介：李林键（1997-），女，硕士研究生。研究方向：农业副产物精深加工。

*通讯作者

引文格式：李林键,张长懿,韩宛芸,等.花椒叶总黄酮和多糖的微生物发酵同步提取工艺研究[J].食品与发酵科技,2020,56(6):7-13,68.