麦冬发酵工艺优化及保湿性能研究

Study on the optimization of Ophiopogon japonicus Fermentation and the Moisture Retention

摘要:

摘 要： 目的：探讨不同发酵条件对麦冬发酵液保湿功能的影响，获得最适发酵工艺。方法：通过单因素实验，以麦冬发酵液的保湿性为指标，优化发酵底物制备方式，麦冬浓度，嗜酸乳杆菌接种量，发酵温度，发酵时间及摇床转速等发酵参数；基于响应曲面法的优化麦冬发酵工艺参数，对获得的麦冬发酵液，进行保湿性能研究。结果：获得麦冬液体最佳发酵工艺，得到具有较好保湿性能的麦冬发酵液。结论：麦冬发酵液具有良好的保湿性能，可应用于化妆品原料。

Abstract:

Abstract： Objective: To investigate the effects of different fermentation conditions on Ophiopogon japonicus fermentation liquid moisturizing function, to obtain the optimum fermentation process. Method: Single factor test was used to adjust fermentation parameters such as the preparation method of fermentation substrate, Ophiopogon japonicus concentration, inoculum, fermentation temperature, fermentation time and rotational speed with the moisture retention of the Ophiopogon japonicus fermentation liquid. Optimization of fermentation parameters of Ophiopogon japonicus based on response surface method, studied the moisture retention of the obtained fermentation liquid of Ophiopogon japonicus. Result: The optimum fermentation process of Ophiopogon japonicus liquid was obtained，and the fermentation liquid of Ophiopogon japonicus has the better moisture retention. Conclusion: Ophiopogon japonicus fermentation liquid has good moisturizing properties and can be used in cosmetic raw materials.