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当前位置: 首页 > 文章 > 3种食药用真菌固体发酵对苦荞营养成分、总黄酮含量和抗氧化活性的影响 福建农林大学学报(自然科学版) 2021 (2) 276-282
Position: Home > Articles > 3种食药用真菌固体发酵对苦荞营养成分、总黄酮含量和抗氧化活性的影响 Journal of Fujian Agriculture and Forestry University(Natural Science Edition) 2021 (2) 276-282

3种食药用真菌固体发酵对苦荞营养成分、总黄酮含量和抗氧化活性的影响

作  者：
冯小飞;马建鹏;郎丹;娜胡兰;姜兰馨;杨斌
单  位：
大理白族自治州林业和草原有害生物防治检疫局;西南林业大学生命科学学院;西南林业大学生物多样性保护学院
关键词：
食药用真菌;固体发酵;苦荞;营养成分;抗氧化活性;
摘  要：
为了加强食药用真菌在苦荞发酵产品中的开发和应用,开展云芝、裂褶菌和香菇3种食药用真菌对苦荞基质的固体发酵研究,测定3种真菌发酵后苦荞基质中还原糖、总糖、总蛋白和粗脂肪的含量,分析真菌发酵前后基质中总黄酮含量和抗氧化活性的变化.结果表明:发酵30 d时,3种真菌发酵基质的总黄酮含量和抗氧化活性均显著提高,其中,香菇发酵基质的总黄酮含量最高（3.11%）,裂褶菌发酵基质的抗氧化活性较高,还原力达到了0.65,羟基自由基清除率、超氧阴离子自由基清除率和1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率分别为42.6%、29.35%和57.02%.此外,在3种真菌的发酵基质中,裂褶菌发酵30 d时的总糖含量最高（43.77%）,发酵60 d时的粗脂肪含量最高（4.19%）;香菇发酵60 d时的还原糖和总蛋白含量均达到最高,分别为2.69%和22.3%;云芝发酵基质的总糖和粗脂肪含量均显著低于对照.不同真菌的发酵作用对苦荞基质的营养成分和抗氧化活性表现出不同的影响效果,裂褶菌发酵能显著提高苦荞基质的抗氧化活性,香菇通过发酵促进苦荞基质还原糖和总蛋白的积累.
作  者：
FENG Xiaofei;MA Jianpeng;LANG Dan;NA Hulan;JIANG Lanxin;YANG Bin;Faculty of Life Science, Southwest Forestry University;Dali Bai Autonomous Prefecture Forestry and Grassland Pest Control and Quarantine Bureau;Faculty of Biodiversity Conservation and Utilization, Southwest Forestry University;
关键词：
edible and medicinal fungi;;solid fermentation;;Fagopyrum tataricum;;nutrients;;antioxidant activity
摘  要：
In order to strengthen the developments and applications of medicinal and edible fungi in Fagopyrum tataricum(L.) Gaertn fermentation industry, 3 edible and medicinal fungi, Coriolus versicolor, Schizophyllum commune Franch., and Lentinus edodes(Berk.) Sing were tested as the solid fermentation substrates of tartary buckwheat. The contents of reducing sugar, total sugar, total protein and crude fat in different buck wheat substrates were studied. Moreover, changes in flavonoid content and antioxidant activity in different substrates before and after solid fermentation were also analyzed. The results showed that the flavonoid content and antioxidant activity of the 3 fungi substrates increased significantly after 30 days of fermentation, with the flavonoid content peaking at 3.11% in L.edodes substrate. The antioxidant activity of tartary buckwheat substrate was relatively high after being fermented with S.commune, with the reducing capacity reaching 0.65,and scavenging rates of hydroxyl radical, superoxide anion, and 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH) radical being 42.6%, 29.35% and 57.02%, respectively. Among different fermentation substrates, the total sugar content of S.commune was the highest on the 30 th day(43.77%) and the crude fat content was the highest on the 60 th day(4.19%). In L.edodes substrate, the contents of reducing sugar and total protein peaked on the 60 th day, arriving at 2.69% and 22.3%, respectively. However, in C.versicolor substrate, the contents of total sugar and crude fat were significantly lower than those in the control. Therefore, different strains exerted various fermentation effects on the nutrient composition and antioxidant activity of tartary buckwheat matrix. The antioxidant activity of tartary buckwheat matrix were significantly improved when it was fermented with S.commune; on the other hand, L.edodes substrate promoted the accumulation of reducing sugar and total protein in the matrix.

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