摘要
以青刺果种子为研究对象,利用4种不同丝状真菌(少孢根霉3152、米曲霉变种2083、米根霉40503、米根霉3005)分析发酵前后的总酚、总黄酮含量及抗氧化活性的变化.结果表明少孢根霉3152、米曲霉变种2083、米根霉40503这3种真菌发酵均可显著提高其总酚、总黄酮含量,其中米曲霉变种2083发酵48 h后效果最佳(总酚、总黄酮含量分别为750.74±11.33、833.70±3.77 mg/100 g种子干重).发酵前后其含量最高的酚类物质均为芦丁,由67.12±0.69μg/g增加至108.07±0.18μg/g.发酵能改善青刺果种子的抗氧化能力,其中少孢根霉3152发酵48 h清除DPPH·的效果最佳,米曲霉变种2083发酵48 h对ABTS+·的清除最强.发酵可以显著提高青刺果种子的总酚、总黄酮含量以及抗氧化活性,适合作为功能性食品的原料加以开发.
In this study, the phenolic composition and antioxidant activities of （un）fermented Prinsepia utilis Royle seeds with four filamentous fungi （Aspergillus oryzaevar. Effuses 2083, Rhizopusoryzae 40503, Rhizopusoryzae3005, and Rhizopusoligospous3152） were investigated. The results showed that after the solid-state fermentation the total phenolic content, total flavonoids content and the antioxidant activities were significantly increased. Compared with the raw materials, the 48 h Aspergillus oryzaevar. effuses fermented seeds showed the highest TPC and TFC （750.74±11.33,833.70±3.77 mg/100 g）. Rutin was the predominate phenolic（67.12±0.69 μg/g）, and after the fermentation it increased, especially in the 48 h Rhizopusoryzae reaching 108.07±0.18 μg/g. The 48 h Aspergillus oryzaevar. effuses fermented seeds and 48 h Rhizopusoryzae fermented seeds had the best ability in scavenging DPPH·, ABTS ＋· free radical respectively. The present study demonstrated that the phenolic composition and antioxidant acticities of Prinsepia utilis Royle could be greatly enhanced after the solid-state fermentation. This work may provide insights into the potential uses of Prinsepia utilis Royle seeds in food and nutraceutical industries.
作者
高凡丁
黄士淇
张成庭
蔡圣宝
GAO Fan-ding;HUANG Shi-qi;ZHANG Cheng-ting;CAI Sheng-bao(Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Chin)
出处
《云南民族大学学报（自然科学版）》
CAS
2018年第3期167-175,共9页
Journal of Yunnan Minzu University:Natural Sciences Edition
基金
国家自然科学基金(31660461)
国家海洋局海洋生物活性物质与现代分析技术重点实验室资助项目(MBSMAT-2016-06)
