摘要
探讨羊肚菌液态发酵青稞水提物对各物质的影响。采用沸水法制备青稞水提物,采用单因素响应面法优化发酵条件,采用紫外分光光度计监测物质变化规律。结果发现,最佳发酵条件为接菌量8%、发酵温度28℃、时间6 d、转速135 r/min、装罐量30%。发酵后的青稞水提物营养物质中总糖、还原糖、可溶性蛋白含量增加96.33%,18.46%和28.07%(P<0.05),脂肪、淀粉含量降低1.03%和49.26%(P<0.05)。活性成分中胞外多糖、游离多酚、游离黄酮含量增加104.11%, 8.28%和39.43%(P<0.05),总三萜、γ-氨基丁酸、结合黄酮、总黄酮、结合多酚和总多酚含量分别降低4.76%, 57.55%, 81.85%, 61.88%, 9.29%和0.23%(P<0.05)。液态发酵可降低青稞水提物中不利于特殊人群食用的淀粉、脂肪等含量,增加胞外多糖、多酚等活性含量。
Investigate the effect of Morchella esculenta(L.)Pers liquid fermentation of highland barley(Hordeum vulgare Linn.var.nudum Hook.f)water extract on various substances.The water extract of highland barley was prepared by boiling water method.The fermentation conditions were optimized by single factor response surface method,and the changes of substances were monitored by ultraviolet spectrophotometer.The results showed that the optimal fermentation conditions were as follows:inoculation amount 8%,fermentation temperature 28℃,fermentation time 6 d,rotation speed 135 r/min,and canning amount 30%.After fermentation,the contents of total sugar,reducing sugar and soluble protein in the nutrients of highland barley water extract increased by 96.33%,18.46%and 28.07%(P<0.05),and the contents of fat and starch decreased by 1.03%and 49.26%(P<0.05).The contents of extracellular polysaccharides,free polyphenols and free flavonoids increased by 104.11%,8.28%and 39.43%(P<0.05),while the contents of total triterpenes,y-aminobutyric acid,conjugated flavonoids,total flavonoids,conjugated polyphenols and total polyphenols decreased by 4.76%,57.55%,81.85%,61.88%,9.29%and 0.23%(P<0.05),respectively.Liquid fermentation can reduce the content of starch and fat in the water extract of highland barley,which is not conducive to the consumption of special people,and increase the active content of extracellular polysaccharides and polyphenols.
作者
王家娟
米小庆
李吉玲
马贺
杨成娟
王树林
WANG Jiajun;MI Xiaoqing;LI Jiling;MA He;YANG Chengjuan;WANG Shulin(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016)
出处
《食品工业》
CAS
2024年第7期48-54,共7页
The Food Industry
基金
青藏高原种质资源研究与利用实验室基金项目(2022-ZJ-Y01)。
关键词
羊肚菌
青稞
水提物
液态发酵
工艺
Morchella esculenta(L.)Pers
highland barley
water extract
liquid fermentation
process
