摘要
以秀珍菇、香菇、雪玉松茸和灵芝4种食用真菌为发酵酸枣叶菌种,通过测定菌丝生长速度和分析发酵茶黄酮、三萜和多糖等生物活性物质含量,确定灵芝为发酵酸枣叶的最佳食用菌。以灵芝发酵酸枣叶,通过单因素试验和正交试验研究酸枣叶发酵茶制备工艺,确定酸枣叶发酵茶黄酮含量最高的制备条件为:5 g酸枣叶添加2 g小麦米、接种量为5 L、28 ℃发酵3 d;黄酮含量为3.50 mg/g。三萜含量最高的制备条件为:5 g酸枣叶添加2 g薏仁、接种量为15 mL、28 ℃发酵9 d;三萜含量为16.90 mg/g。多糖含量最高的制备条件为:5 g酸枣叶添加2 g薏仁、接种量为10 mL、28 ℃发酵9 d;多糖含量为172.99 mg/g。
Four types of fungi, Pleurotus geesteranus, Lentinula edodes, Hericium coralloides, and Ganoderma lucidum were used in this study to ferment Ziziphus jujuba leaves. By measuring the growth rate of their hyphae and quantitating the levels of flavonoids, triterpene, polysaccharides, and other bioactive substances in the fungi and fermented teas, we found that Ganoderma lucidum are the best among the edible fungi for fermenting Ziziphus jujuba leaves. After conducting single-factor tests and orthogonal experiments on the tea fermentation processes for Ziziphus jujuba leaves using Ganoderma lucidum, we found that the optimum preparation concentration resulting in the highest flavonoid content in the fermented tea from Ziziphus jujuba leaves were as follows: 5 g of Ziziphus jujuba leaves, 2 g of pelted wheat, and a fungal inoculation volume of 5 mL. The mixture was fermented at 28 ℃ for 3 days and the flavonoid content was observed to be 3.50 mg/g. The preparation conditions that results in the highest triterpene content were as follows: 5 g of Ziziphus jujuba leaves, 2 g of Job's tears, and an inoculation volume of 15 mL. The mixture was fermented at 28 ℃ for 9 days and the highest triterpene content observed was 16.90 mg/g. The preparation conditions that resulted in the highest polysaccharide content were as follows: 5 g of Ziziphus jujuba leaves, 2 g of Job's tears, and an inoculation volume of 10 mL. The mixture was fermented at 28 ℃ for 9 days and the polysaccharide content thus obtained was 172.99 mg/g.
作者
杨金凤
李洁
YANG Jin-feng;LI Jie(Department of Biology and Food Science,Hebei Normal University for Nationalityes,Chengde 067000,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第12期135-140,共6页
Food Research and Development
基金
2015年河北省科技厅绿山富民科技工程(专项)(15237305)
2012年河北民族师范学院科学技术项目(20121114)
关键词
酸枣叶
食用菌
发酵茶
生物活性成分
制备工艺
Ziziphus jujuba leaves
edible fungi
fermented tea
bioactive substances
preparation processes
