This study sought to establish an optimized solid-state fermentation (SSF) conditions for extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step process: Plackett–Burman Design (PBD) and Box-Behnken Design (BBD) systematically. Both designs revealed the significant screened and optimum SSF conditions as pH (5.02), incubation time (11.52 h), inoculation size (5.00 %) and liquid-solid ratio (0.67). CA yield (8.80 ± 0.08 mg/g), fermentation efficiency (31.29 ± 0.28 %), and antioxidant activity (DPPH) (77.45 ± 0.60 μmol AA eq/g dry sample) obtained were acceptable (desirability, 1.00). Both the relative errors and the residual standard errors obtained for the predicted and experimental values were less than 5%. Higher (p < 0.05) CA yield and DPPH were obtained for the Lactobacillus casei fermented HS variety (LCFHS) than that of the unfermented HS variety (RHSF). The effectiveness of the optimized SSF conditions on the degradation of the cell wall of HS variety was affirmed by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared (FTIR) results. The optimized extraction process was feasible, and HS variety could be used for CA extraction.

这项研究试图建立一个优化的固态发酵（SSF）条件，该过程可使用两步法从黑龙48大豆（HS）品种中提取绿原酸（CA）：Plackett-Burman设计（PBD）和Box-Behnken Design（BBD） ）系统地。两种设计均显示出显着的筛选条件和最佳SSF条件，例如pH（5.02），孵育时间（11.52 h），接种量（5.00％）和液固比（0.67）。获得的CA产量（8.80±0.08mg / g），发酵效率（31.29±0.28％）和抗氧化剂活性（DPPH）（77.45±0.60μmolAAeq / g干样品）是可接受的（期望值为1.00）。对于预测值和实验值获得的相对误差和残留标准误差均小于5％。玉米的 CA产量和DPPH较高（p <0.05）。干酪乳杆菌发酵的HS品种（LCFHS）比未发酵的HS品种（RHSF）高。扫描电子显微镜（SEM），原子力显微镜（AFM）和傅立叶变换红外光谱（FTIR）的结果证实了优化的SSF条件对HS变种细胞壁降解的有效性。优化的提取工艺是可行的，HS品种可用于CA提取。