摘要
该研究将不同粉碎处理的葡萄籽和朝鲜蓟叶添加在培养基中,主要研究了工业副产物对平菇营养物质及活性成分的影响。以总酚含量、总黄酮含量、DPPH、ABTS自由基清除能力及Fe^(3+)还原能力为检测指标对其抗氧化活性进行评估;此外,利用相关性分析、主成分分析和偏最小二乘判别等分析手段对平菇氨基酸组成进行探究。结果表明,培养基中添加葡萄籽粉和朝鲜蓟叶粉,其总酚、总黄酮含量及抗氧化活性均高于CK组,尤其以氨基酸组成及含量显著增加,且氨基酸高贡献组分相对较多,前两个主成分可解释的累计方差达94.4%,其中对A1样品高贡献率的氨基酸有Ala、Tyr、Lys、Ser、Thr、Asp、Ary、Glu、Phe和His;对A2高贡献率氨基酸包括Ile、Val、Gly、Pro和Leu,而CK组不存在高贡献率的氨基酸组分。因此,葡萄籽和朝鲜蓟叶可代替传统棉籽壳培养基培育平菇,有助于平菇营养物质的富集及活性成分的提高。这些结果为工业副产物的综合利用提供理论依据,具有一定的实际应用价值和意义。
In this study,the grape seeds and artichoke leaves subjected to different crushing treatments were added to the culture medium,and the effects of industrial by-products on the nutrients and active components of Pleurotus ostreatus were mainly investigated.Using total phenolic content,total flavonoid content,DPPH and ABTS free radical scavenging capacities and Fe^(3+)reducing capacity as the analysis indicators,the antioxidant activity was evaluated.In addition,analysis methods such as correlation analysis,principal component analysis and partial least squares discriminant analysis were used to explore the amino acid composition of Pleurotus ostreatus.The results showed that adding grape seed powder and artichoke leaf powder to the culture medium led to higher contents of total phenolics and total flavonoids and higher antioxidant activity compared with those of the CK group,especially the component number and content of amino acids increased significantly.There were relatively more high amino acid contributors,and the first two principal components accounted for 94.4%of the cumulative variance,with Ala,Tyr,Lys,Ser,Thr,Asp,Ary,Glu,Phe and His being the high contributors to A1 sample,Ile,Val,Gly,Pro and Leu being the high contributors to A2 sample,and no amino acid as the high contributor in the CK group.Therefore,grape seeds and artichoke leaves can be used to replace the traditional cottonseed hull culture medium to cultivate Pleurotus ostreatus,which is conducive to the enrichment of nutrients and the improvement of active components of Pleurotus ostreatus.These results provide a theoretical basis for the comprehensive utilization of industrial by-products,and have certain practical application value and significance.
作者
杨洋
马珊
邱继尧
贾培松
努尔孜亚·亚力买买提
李斌斌
张磊
YANG Yang;MA Shan;QIU Jiyao;JIA Peisong;NU Erziya·maimaiti;LI Binbin;ZHANG Lei(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Science and Technology Project Service Center,Urumqi 830052,China;College of Forestry and Horticulture,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Plant Protection,Xinjiang Academy of Agricultural Sciences,Urumqi 830052,China;Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi 832000,China)
出处
《现代食品科技》
CAS
北大核心
2022年第1期271-281,共11页
Modern Food Science and Technology
基金
新疆自治区区域协同创新项目(2018E02040)。
