LU Shang-fei, TAN Xian-dong, HUANG Fan, SHI Jin-dong, YANG Yi-jin, GUO Xu-jing. Processing Optimization of Red Pigment Produced from Panax notoginseng residues in Solid State Fermentation by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(16): 97-101,107. DOI: 10.13386/j.issn1002-0306.2020.16.016
Citation: LU Shang-fei, TAN Xian-dong, HUANG Fan, SHI Jin-dong, YANG Yi-jin, GUO Xu-jing. Processing Optimization of Red Pigment Produced from Panax notoginseng residues in Solid State Fermentation by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(16): 97-101,107. DOI: 10.13386/j.issn1002-0306.2020.16.016

Processing Optimization of Red Pigment Produced from Panax notoginseng residues in Solid State Fermentation by Response Surface Methodology

  • The technological conditions for producing red pigment from Panax Notoginseng residues in solid fermentation were studied. On the basis of single factor experiment,the fermentation process was optimized by response surface analysis with culture time,culture temperature and sample size as influencing factors and red pigment color value as response value. The results showed that the optimum fermentation process conditions were as follows:Culture time 12 d,culture temperature 30.6℃,sample loading amount 10.63 g.Under these conditions,the predicted value and the verified experimental value of the red pigment value were 17.12,16.83 U/g,respectively,and the relative deviation was 1.69%.The production of red pigment from Panax notoginseng residues by solid state fermentation provides a new way for the resource utilization of Panax notoginseng residues. The response surface analysis method has high accuracy and small error in the optimization of fermentation process conditions.
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