摘要
采用冠突散囊菌固态发酵罗汉果渣,对罗汉果渣总皂苷、多酚、总黄酮及粗多糖的含量变化以及与其β-葡萄糖苷酶、纤维素酶、α-淀粉酶及蛋白酶活性的相关性进行分析,同时研究其发酵过程中抗氧化活性的变化。结果表明,发酵过程中罗汉果渣总皂苷、多酚、总黄酮及多糖的含量都呈先增加后减少的趋势,分别在第6、8、6和6天达到最大值11.36、3.08、10.42和8.34 mg/g,,是未发酵组的1.42倍、2.37倍、2.53倍及1.90倍。β-葡萄糖苷酶、纤维素酶、α-淀粉酶及蛋白酶活性分别在第8、6、8和8天达到最大值57.91、153.06、69.42和85.30 U/g,总皂苷、总黄酮和粗多糖含量的变化与纤维素酶活性和蛋白酶活性具有显著正相关性,多酚含量变化和β-葡萄糖苷酶、纤维素酶、α-淀粉酶及蛋白酶活性具有显著正相关性。发酵过程中,罗汉果渣的抗氧化活性呈先增加后降低的趋势,其DPPH、ABTS+自由基清除能力及总还原力分别在第8、8和6天达到最大,且与未发酵组相比具有显著性差异(P<0.05)。因此,冠突散囊菌发酵罗汉果渣能有效提升其功能性成分含量,增强其抗氧化活性,对罗汉果渣资源利用的绿色循环和可持续化具有重要意义。
Siraitia grosvenorii pomace was fermented by Eurotium cristatum.Changes in the contents of total saponins,polyphenols,total flavones and crude polysaccharides and their correlations with the activities ofβ-glucosidase,cellulase,α-amylase and protease were analyzed.Meanwhile,the changes in antioxidant activity were examined during the fermentation process.The results showed that the contents of total saponins,polyphenols,total flavonoids and polysaccharides in the Siraitia grosvenorii pomace increased first and then decreased during the fermentation,reaching the maximum values of 11.36,3.08,10.42 and 8.34 mg/g on the 6th day,8th day,6th day and 6th day,respectively(which were 1.42 times,2.37 times,2.53 times,and 1.90 times that of the unfermented group).The activities ofβ-glucosidase,cellulase,α-amylase and protease reached the maximum values of 57.91,153.06,69.42 and 85.30 U/g on the 8th day,6th day,8th day and 8th day,respectively.The changes of total saponins,total flavonoids and crude polysaccharides were significantly positively correlated with cellulase activity and protease activity.The changes of the polyphenol content were significantly positively correlated with the activities of β-glucosidase,cellulase,α-amylase and protease.During the fermentation,the antioxidant activity of Siraitia grosvenorii pomace first increased and then decreased,and its DPPH free radical scavenging ability,ABTS+free radical scavenging ability and total reducing power reached the maximum on the 8th day,8th day and 6th day,respectively,which differed significantly from those of the unfermented group(P<0.05).Therefore,the fermentation of Siraitia grosvenorii pomace by Eurotium cristatum can effectively increase the contents of its functional components and enhance its antioxidant activity,which is of great significance for the green cycle and sustainable utilization of Siraitia grosvenorii pomace.
作者
尹家全
刘歆旖
王兰
刘素纯
YIN Jiaquan;LIU Xinyi;WANG Lan;LIU Suchun(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Department of Logistics,Changsha University,Changsha 410022,China)
出处
《现代食品科技》
CAS
北大核心
2023年第4期88-95,共8页
Modern Food Science and Technology
基金
湖南省研究生科研创新项目(QL20210169)。
关键词
冠突散囊菌
罗汉果渣
发酵
功能性成分
抗氧化活性
Eurotium cristatum
pomace of Siraitia grosvenorii
fermentation
functional components
antioxidant activity
