食品科学

• 生物工程 • 上一篇    下一篇

食用蕈菌固态发酵蓝莓果渣代谢产物及其抗氧化特性

郭 丽,王 鹏   

  1. 绥化学院食品与制药工程学院,黑龙江 绥化 152061
  • 出版日期:2015-04-15 发布日期:2015-05-05

Solid-State Fermentation of Blueberry Pomace by Edible Fungi and Antioxidant Properties of Metabolites

GUO Li, WANG Peng   

  1. College of Food and Pharmaceutical Engineering, Suihua University, Suihua 152061, China
  • Online:2015-04-15 Published:2015-05-05

摘要:

为获得新型的天然抗氧化剂,分别以香菇、平菇和金针菇3 种食用蕈菌为发酵菌株,对含有蓝莓果渣的固态培养基发酵产物进行研究,分析不同发酵时间对食用蕈菌发酵产物抗氧化活性的影响。结果表明:发酵时间对3 种食用蕈菌发酵产物总酚、黄酮、蛋白质和花色苷含量影响较显著(P<0.05)。抗氧化活性研究表明,3 种食用蕈菌发酵产物的抗氧化活性与其含有的总酚、黄酮和蛋白质含量显著相关(P<0.05),其中,香菇发酵产物具有较好的抗氧化活性,香菇发酵产物清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基活性达71.77%,对羟自由基(·OH)清除率达65.23%,对超氧阴离子自由基(O2-·)清除率达54.77%,固态培养10 d抗脂质过氧化率达到89.63%。

关键词: 食用蕈菌, 固态发酵, 蓝莓, 抗氧化活性

Abstract:

Blueberry pomace was fermented in solid medium by Lentinus edodes (Berk.) sing, Pleurotus ostreatus and
Flammulina velutipes to obtain new natural antioxidants, and the antioxidant activity of the resulting metabolites at
different fermentation times was analyzed. Results showed that fermentation time could affect the contents of total phenols,
flavonoids, proteins and anthocyanins in fermented products significantly (P < 0.05). The antioxidant activity of all three
fungal fermented products was significantly associated with the contents of total phenols, flavonoids and proteins (P < 0.05).
Higher antioxidant activity was obtained by fermentation with Lentinus edodes (Berk.) sing, and the scavenging rates of
DPPH free radical, hydroxyl and superoxide anion radicals by the fermented product were 71.77%, 65.23% and 54.77%,
respectively. The anti-lipid peroxidation activity was 89.63% after 10 days solid-state fermentation.

Key words: edible fungi, solid-state fermentation, blueberry, antioxidant activity

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