摘要
[目的]为明确雁北嗜蓝孢孔菌(Fomitiporia yanbeiensis G1)固态发酵对不同谷物总酚含量以及抗氧化性能的影响。[方法]选用大米、黄米、藜麦、玉米和黑米作为培养基进行传统发酵,以Vc作为阳性对照,并利用方差分析对比研究不同发酵方式、不同提取方法和不同提取参数对发酵产物中总酚含量以及抗氧化性能的影响。[结果]经雁北嗜蓝孢孔菌G1固态发酵以后,5种发酵谷物总酚含量和总抗氧化性存在差异,其中发酵黄米水提物中总酚含量达到最大值(8.37 mg·g^(-1)),是未发酵黄米水提物(1.98 mg·g^(-1))的4.23倍;而发酵黑米的乙醇提取物总抗氧化活性最高可达到773.41 U·g^(-1),是对照组(220.64 U·g^(-1))的3.51倍。通过单因素试验探究了不同提取工艺参数对发酵藜麦总抗氧化性的影响,结果表明,采用无水乙醇于50℃水浴振荡提取80 min,发酵藜麦的总抗氧化性可达到848.13 U·g^(-1),是未发酵藜麦(148.32 U·g^(-1))的5.72倍。[结论]经雁北嗜蓝孢孔菌G1固态发酵后,谷物的多酚含量和抗氧化性有所提高,本研究结果对高效利用谷物以及进一步开发新型食品原料具有非常重要的意义。
[Objective]This study aimed to evaluate the effects of solid state fermentation(SSF)of Fomitiporia yanbeiensis G1(F.G1)on the total phenolic content and antioxidant capacity of different grains.[Methods]Rice,millet,quinoa,corn,and black rice were selected as substrates for traditional fermentation.Vitamin C(Vc)was used as a positive control.The effects of different fermentation methods,extraction methods,and extraction parameters on the total phenolic content and antioxidant capacity of the fermented products were compared using the analysis of variance.[Results]The results showed that there were significant differences in total phenolic contents and overall antioxidant capacity among the five fermented grains after solid-state fermentation by F.G1.The water extract of fermented brown rice showed the highest total phenolic content(8.37 mg·g^(-1)),which was 4.23 times higher than that of control(1.98 mg·g^(-1)).The ethanol extract of fermented black rice exhibited the high-est total antioxidant activity,reaching 773.41 U·g^(-1),which was 3.51 times higher than the control group(220.64 U·g^(-1)).Through single factor experiments,it was found that using anhydrous ethanol at 50℃for 80 mins of extraction through water bath oscillation resulted in a total antioxidant activity of 848.13 U·g^(-1) in fermented quinoa,which was 5.72 times higher than that of non-fermented quinoa(148.32 U·g^(-1)).[Conclusion]Solid-state fermentation by F.G1 improved the total phenolic con-tents and antioxidant capacity of fermented grains.The findings are of great significance for the efficient utilization of grains and the further development of new food ingredients.
作者
徐莉娜
郭尚
李艳婷
Xu Lina;Guo Shang;Li Yanting(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,China)
出处
《山西农业大学学报（自然科学版）》
CAS
北大核心
2023年第3期112-118,共7页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西省青年科学研究项目(202103021223160)
山西农业大学博士科研启动项目(2021BQ45)
山西省来晋奖励博士科研启动项目(SXBYKY2021086)
山西省农业科学院科研创新团队专项(YGC2019TD03)
山西省重点研发计划项目(202102140601016)。
关键词
雁北嗜蓝孢孔菌
固态发酵
谷物
总酚
抗氧化性
Fomitiporia yanbeiensis G1
Solid-state fermentation
Cereals
Total phenolic contents
Antioxidant activity
