薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究

doi:10.7506/spkx1002-6300-200923045

食品科学 ›› 2009, Vol. 30 ›› Issue (23 ): 200-203.doi: 10.7506/spkx1002-6300-200923045

薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究

刘畅^1,2，岳文明^1,3，何聪芬¹，董银卯¹，王昌涛^1,*

1.北京工商大学北京市植物资源研究开发重点实验室 2.东北农业大学生命学院 3.黑龙江中医药大学药学院

收稿日期:2009-09-03 出版日期:2009-12-01 发布日期:2010-12-29
通讯作者: 王昌涛 E-mail:wangct@th.btbu.edu.cn
基金资助:
北京市科技新星项目(2008B08)

Changes of Compositions and Antioxidant Activity in Coix Seeds during Aspergillus Fermentation

LIU Chang1,2，YUE Wen-ming1,3，HE Cong-fen1，DONG Yin-mao1，WANG Chang-tao1,*

1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing
100048, China；2. College of Life Sciences, Northeast Agricultural University, Harbin 150030, China；3. College of
Pharmaceutical, Heilongjiang University of Chinese Medicine, Harbin 150040, China

Received:2009-09-03 Online:2009-12-01 Published:2010-12-29
Contact: WANG Chang-tao E-mail:wangct@th.btbu.edu.cn

摘要/Abstract

摘要：

研究以黑曲、米曲、红曲分别发酵薏苡仁，然后对发酵液中多肽、总糖、多酚、DPPH 自由基清除率进行测定，以考察不同曲霉发酵过程中，薏苡仁发酵液中的各种物质含量及抗氧化性变化。结果表明：发酵过程中多肽含量、总酚含量、蛋白质水解度、DPPH 自由基清除率都随着发酵时间的延长而不断增加。以黑曲霉发酵时各指标分别达到6.14mg/ml、0.10mg/ml、24.9%、10.2%；以米曲霉发酵时各指标分别达到2.58mg/ml、0.089mg/ml、31.1%、10.4%；以红曲霉发酵时各指标分别为2.93mg/ml、0.086mg/ml、14.7%、18.9%。发酵过程中总糖的含量黑曲霉组、米曲霉组均上升，各达到84.0mg/ml、76.1mg/ml；而红曲霉发酵后总糖含量下降明显，降至8.5mg/ml。

关键词: 薏苡仁, 黑曲霉, 米曲霉, 红曲霉, 多肽, 总糖, DPPH 自由基

Abstract:

In this study, coix seeds were subjected to fermentation by Aspergillus niger, Aspergillus oryzae and Monascus, respectively. The contents of polypeptides, total sugar and polyphenols were determined to evaluate the change of compositions in coix seeds during the fermentation process. Meanwhile, the scavenging rate of hydrolysates to DPPH free radicals was also determined to evaluate its anti-oxidant activity. Results showed that polypeptide content, total phenols content, degree of hydrolysis and scavenging rate to DPPH free radicals exhibited a gradient increase during the fermentation process. Polypeptide content, total phenols content, degree of hydrolysis and scavenging rate of DPPH free radicals were 6.14 mg/ml, 0.10 mg/ml, 24.9% and 10.2% during Aspergillus niger fermentation; 2.58 mg/ml, 0.089 mg/ml, 31.1% and 10.4% during Aspergillus oryzae fermentation; and 2.93 mg/ml, 0.086 mg/ml, 14.7% and 18.9% during Monascus fermentation. In addition, the content of total sugar exhibited an increase up to 84.0 mg/ml and 76.1 mg/ml, respectively, during Aspergillus niger and Aspergillus oryzae fermentation; whereas the content of total sugar was observed a significant decrease to 8.5 mg/ml during Monascus fermentation.

Key words: coix seed, Aspergillus niger, Aspergillus oryzae, Monascus, polypeptide content, total sugar content, DPPH free radical

中图分类号:

Q815

刘畅1,2，岳文明1,3，何聪芬1，董银卯1，王昌涛1,*. 薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究[J]. 食品科学, 2009, 30(23 ): 200-203.

LIU Chang1,2，YUE Wen-ming1,3，HE Cong-fen1，DONG Yin-mao1，WANG Chang-tao1,*. Changes of Compositions and Antioxidant Activity in Coix Seeds during Aspergillus Fermentation[J]. FOOD SCIENCE, 2009, 30(23 ): 200-203.

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薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究

Changes of Compositions and Antioxidant Activity in Coix Seeds during Aspergillus Fermentation

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