摘要：苹果作为我国第一大水果，深受消费者喜爱，但其深加工技术水平较低，限制了苹果的应用领域，本论文旨在通过灵芝发酵苹果汁以制备功能饮品，开拓苹果新应用领域。首先，对灵芝发酵苹果的品种进行了选择，获得的最适发酵用品种为精品红富士；其次，通过单因子、SAS响应面对灵芝发酵苹果汁的条件进行了优化，获得了最优发酵条件：5g/L葡萄糖、2g/L淀粉、3。5 g/L奶粉，在该条件下，灵芝多糖含量达到2768 mg/L，较优化前提高了37%；再通过食品调配原理，初步获得了一种苹果灵芝饮品的配方：发酵液用蒸馏水稀释4倍、2g/L羧甲基纤维素钠、20g/L蜂蜜、20g/L蔗糖、6g/L柠檬，制得的灵芝苹果液甘甜爽口、齿颊留香；最后，对获得的苹果灵芝饮品进行了DPPH自由基（DPPH·）和羟自由基（·OH）两种体外抗氧化活性测定，其清除率分别达到了59。3%和83。5%。本论文研究结果可为苹果深加工提供一种新思路，有望在功能饮品领域增添新成员。74016

毕业论文关键词：灵芝；苹果；深层液体发酵；多糖；抗氧化活性

Abstract: Apple is one of the most popular fruits, and the low-level of deep processed technology limits its application。 This paper aimed to obtain functional drinks of apple juice by submerged fermentation with Ganoderma lucidum。 First of all, Red Fuji Apple was selected to be the most suitable apple for fermentation by Ganoderma lucidum。 Secondly, the optimal fermentation conditions were obtained by the single factor and SAS response surface optimization method as followed: 5 g/L glucose, 2 g/L starch, 3。5 g/L milk powder。 The content of Ganoderma lucidum polysaccharide was reached to 2768 mg/L, which was 1。37-fold than that before optimization。 Thirdly, preliminary prescription of a drink using fermentation broth was made up by optimization: fermentation broth was diluted four times by distilled water, and to add 2 g/L sodium carboxymethyl cellulose, 20 g/L honey, 20 g/L sucrose and 6 g/L lemon juice。 The drink tasted good。 Finally, the scavenging rates of DPPH free radical (DPPH·) and hydroxyl radical (·OH) of the drink were determined as 59。3 % and 83。5 %。 The results of this paper could provide a new idea of deep processed technology of apple, and help to produce a new functional drink for super market。 

Keywords: Ganoderma lucidum; Apple; Submerged fermentation; Polysaccharide; Antioxidant activity

目  录

1。 前 言 1

1。1 苹果现状 1

1。2 灵芝现状 1

1。3本论文的研究思路 1

2。 材料与方法 3

2。1 材料 3

2。1。1 菌种 3

2。1。2 苹果 3

2。1。3 试剂 3

2。1。4 培养基 3

2。1。5 溶液 4

2。1。6 仪器设备 4

2。2 方法 4

2。2。1 发酵方法 4

2。2。2 发酵条件单因子优化方法 5

2。2。3 发酵条件SAS响应面优化方法 5

2。2。4 饮品品评方法 5

2。2。5 饮品调配单因子条件优化方法 6

2。2。6 饮品调配正交优化方法 7