食品科学 ›› 2010, Vol. 31 ›› Issue (23): 178-181.doi: 10.7506/spkx1002-6630-201023041

• 生物工程 • 上一篇    下一篇

冬虫夏草液体发酵富硒大豆对脂类和硒含量的影响

蒋盛岩,王瑶琼,赵良忠*   

  1. 邵阳学院生物与化学工程系
  • 收稿日期:2010-09-15 修回日期:2010-11-12 出版日期:2010-12-15 发布日期:2010-12-29
  • 通讯作者: 赵良忠 E-mail:sys169@163.com
  • 基金资助:

    湖南省科技计划项目(2008CK3027)

Effect of Liquid-state Fermentation with Cordyceps sinensis (Berk.) Sacc. on the Contents of Lipids and Selenium in Selenium-rich Soybean

JIANG Sheng-yan,WANG Yao-qiong,ZHAO Liang-zhong*   

  1. Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
  • Received:2010-09-15 Revised:2010-11-12 Online:2010-12-15 Published:2010-12-29
  • Contact: ZHAO Liang-zhong* E-mail:sys169@163.com

摘要:

采用冬虫夏草菌丝体发酵富硒大豆,对冬虫夏草菌丝体发酵富硒大豆不同时间发酵液的脂类总量、酸价、碘价、游离脂肪酸、硒含量进行测定。结果表明:发酵48h 的发酵液与对照相比,脂类总量变化不明显,酸价增加2.8 倍,碘价增加1.2 倍,亚麻酸、亚油酸、油酸、花生四烯酸分别增加5.3、2.9、6.8 倍和5.6 倍。48h以后发酵液中脂类成分变化不明显。不同时间发酵液中硒含量基本不变。

关键词: 冬虫夏草, 发酵, 富硒大豆, 脂类物质,

Abstract:

The activated mycelial suspension of Cordyceps sinensis (Berk.) Sacc. was inoculated into selenium-rich soybean and cultured in a shake flask, and total lipid content, acid value, iodine value, free amino acid composition, selenium content in fermentation broth at different time points during fermentation were measured. The 48 h fermentation broth showed no obvious difference in total lipid content but 2.8-, 1.2-, 5.3-, 2.9-, 6.8-fold and 5.6-fold increases in acid value, iodine value, linolenic acid, linoleic acid,oleic acid, and arachidonic acid, respectively, as compared to the control (unfermented). Similarly, no obvious change in total lipid content was observed during prolonged fermentation. Selenium content in fermentation broth was kept basically unchanged over the entire fermentation period of 96 hours.

Key words: Cordyceps sinensis (Berk.)Sacc., fermentation, selenium-rich soybean, lipids, selenium

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