发酵海藻中抗氧化成分提取工艺的优化OA

To investigate the impact of yeast fermentation on the extraction of antioxidant compo-nents from seaweed,we utilized seaweed as the raw material and integrated yeast fermentation technology with ultrasound-assisted extraction.Through single-factor experiments,extraction parameters were optimized,and the optimal process conditions for both non-fermented and fer-mented seaweed were identified.The results demonstrated that the highest yield of antioxidant components was achieved under the following conditions:fermentation time of 1 h,preheating temperature of 60℃,extraction time of 0.5 h,and a solid-to-liquid ratio of 1∶30.Meanwhile,the optimal input-output ratio was attained with a fermentation time of 0.5 h,preheating temper-ature of 50℃,extraction time of 0.5 h,and a solid-to-liquid ratio of 1∶10.The pH of the ex-tract remained stable within 5.5 to 6.5,significantly enhancing the antioxidant activity of the product.The compound emulsion formulated with the seaweed extract demonstrated a 14.4%improvement in free radical scavenging rate compared to the base formulation.