摘要
以灵芝作为固态发酵豆渣的菌种,对发酵过程中的活性成分(多酚、异黄酮、三萜)及抗氧化特性(总还原力、羟自由基清除力、DPPH自由基清除力、ABTS+自由基清除力)进行研究。结果显示:豆渣经灵芝发酵后,三萜及多酚含量升高;糖苷型异黄酮在发酵前期(第1天~第5天)转化为苷元型异黄酮,发酵中后期(第5天~第11天),4种异黄酮含量降低;发酵后,菌质的抗氧化能力发生变化,其中发酵后菌质的DPPH自由基清除力、羟自由基清除力、总还原力提高,ABTS+自由基清除力下降。灵芝发酵豆渣后,豆渣的活性成分及抗氧化活性得到提高,可以作为一种天然的抗氧化剂。
In this study,Ganoderma lucidum was used as a fermentation strain to fermented okara in solid-state.The polyphenols,isoflavones,triterpenoids,total reducing power,hydroxyl radical scavenging power,DPPH and ABTS+radical scavenging powerduring fermentation were determined to evaluate the changes in antioxidant capacity.The results showed that the content of triterpenoids and polyphenols increased after fermentation;glycosidic isoflavones were converted to aglycone isoflavones in the early stage of fermentation(1 th day-5 th day),and the content of four isoflavones decreased in the middle and late stages(5 th day-11 th day)of fermentation.The antioxidant capacity changes,in which the DPPH free radical scavenging power,hydroxyl radical scavenging power and total reducing power of the fungus were increased,and the ABTS+free radical scavenging power was decreased.Ganoderma lucidum fermented bean dregs could improve the nutrient composition and antioxidant activity of bean dregs.
作者
申春莉
沙见宇
李曼
张锦丽
SHEN Chun-li;SHA Jian-yu;LI Man;ZHANG Jin-li(College of Food Science and Engineering,Shandong Agricultural University,Taian 271000,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第24期60-64,共5页
Food Research and Development
关键词
灵芝
豆渣
固态发酵
活性成分
抗氧化
Ganoderma lucidum
okara
solid fermentation
active ingredients
antioxidation variation
