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当前位置: 首页 > 文章 > 薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究 食品科学 2009,30 (23) 200-203
Position: Home > Articles > Changes of Compositions and Antioxidant Activity in Coix Seeds during Aspergillus Fermentation FOOD SCIENCE 2009,30 (23) 200-203

薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究

作  者：
刘畅;岳文明;何聪芬;董银卯;王昌涛
单  位：
北京工商大学
关键词：
薏苡仁;黑曲霉;米曲霉;红曲霉;多肽;总糖;DPPH自由基
摘  要：
研究以黑曲、米曲、红曲分别发酵薏苡仁,然后对发酵液中多肽、总糖、多酚、DPPH自由基清除率进行测定,以考察不同曲霉发酵过程中,薏苡仁发酵液中的各种物质含量及抗氧化性变化。结果表明:发酵过程中多肽含量、总酚含量、蛋白质水解度、DPPH自由基清除率都随着发酵时间的延长而不断增加。以黑曲霉发酵时各指标分别达到6.14mg/ml、0.10mg/ml、24.9%、10.2%;以米曲霉发酵时各指标分别达到2.58mg/ml、0.089mg/ml、31.1%、10.4%;以红曲霉发酵时各指标分别为2.93mg/ml、0.086mg/ml、14.7%、18.9%。发酵过程中总糖的含量黑曲霉组、米曲霉组均上升,各达到84.0mg/ml、76.1mg/ml;而红曲霉发酵后总糖含量下降明显,降至8.5mg/ml。
译  名：
Changes of Compositions and Antioxidant Activity in Coix Seeds during Aspergillus Fermentation
作  者：
LIU Chang1,2,YUE Wen-ming1,3,HE Cong-fen1,DONG Yin-mao1,WANG Chang-tao1,* (1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing 100048, China;2. College of Life Sciences, Northeast Agricultural University, Harbin 150030, China;3. College of Pharmaceutical, Heilongjiang University of Chinese Medicine, Harbin 150040, China)
关键词：
coix seed;Aspergillus niger;Aspergillus oryzae;Monascus;polypeptide content;total sugar content; DPPH free radical
摘  要：
In this study, coix seeds were subjected to fermentation by Aspergillus niger, Aspergillus oryzae and Monascus, respectively. The contents of polypeptides, total sugar and polyphenols were determined to evaluate the change of composi-tions in coix seeds during the fermentation process. Meanwhile, the scavenging rate of hydrolysates to DPPH free radicals was also determined to evaluate its anti-oxidant activity. Results showed that polypeptide content, total phenols content, degree of hydrolysis and scavenging rate to DPPH free radicals exhibited a gradient increase during the fermentation process. Polypeptide content, total phenols content, degree of hydrolysis and scavenging rate of DPPH free radicals were 6.14 mg/ml, 0.10 mg/ml, 24.9% and 10.2% during Aspergillus niger fermentation; 2.58 mg/ml, 0.089 mg/ml, 31.1% and 10.4% during Aspergillus oryzae fermentation; and 2.93 mg/ml, 0.086 mg/ml, 14.7% and 18.9% during Monascus fermentation. In addition, the content of total sugar exhibited an increase up to 84.0 mg/ml and 76.1 mg/ml, respectively, during Aspergillus niger and Aspergillus oryzae fermentation; whereas the content of total sugar was observed a significant decrease to 8.5 mg/ml during Monascus fermentation.

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