摘要
为更好的利用龙眼核,使用灵芝对含有不同重量龙眼核的固体基质进行发酵,用60%乙醇提取灵芝发酵后和未发酵基质中的活性成分,并检测了提取物中的多酚类、黄酮类、糖和三萜类物质的含量及其抗氧化活性。结果表明:龙眼核经过灵芝真菌固体发酵后,多酚类和黄酮类含量显著性降低(p <0.05),糖类显著性增加(p <0.05)。发酵龙眼核提取物总抗氧化活性、总还原力、Fe^(3+)还原能力、清除DPPH自由基和ABTS自由基能力均比未发酵提取物降低,但仍然具有一定抗氧化活性。结论:灵芝固体发酵龙眼核产生的菌质物质可以开发为食用或饲用资源。
In order to make better use of longan seed resources,Ganoderma lucidum was used to ferment longan seed,and 60%ethanol was used to extract the active components from the fermented and unfermented substrates of 8 treatments. Phenols,flavonoids,sugar and three terpenoids in the 8 extracts and antioxidant activity of extracts were detected,respectively. The results showed that the content of phenols and flavonoids in longan seed by G. lucidum fermentation treatments significant reduced( p < 0.05),and sugar increased( p < 0.05),and the total antioxidant capacity,total reducing ability,Fe3+ reduction ability,scavenging DPPH and ABTS free radical ability were lower than those of unfermented treatments extracts. But unfermented groups extracts still had some antioxidant ability. Conclusion: The fungal substances by G. lucidum fermentation longan seed can be further developed as edible and forage resources.
作者
张国广
沈琳
黄冰晴
赖燕华
周梅
邹金美
ZHANG Guo-guang;SHEN Lin;HUANG Bing-qing;LAI Yan-hua;ZHOU Mei;ZOU Jin-mei(School of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000,China;Engineering Research Center of Fujian Province University for Fungal Industry,Zhangzhou 363000,China)
出处
《食品工业科技》
CAS
北大核心
2019年第2期53-57,共5页
Science and Technology of Food Industry
基金
省自然科学基金项目(2015J01144)
关键词
龙眼核
灵芝固体发酵
活性成分
抗氧化活性
longan seed
Ganoderma lucidum solid fermentation
active components
antioxidant activity
