冠突散囊菌对燕麦黄酮含量的影响
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摘要
利用冠突散囊菌(Eurotium cristatum)对燕麦进行固态发酵,以黄酮含量为考察指标,通过单因素试验和正交试验优化燕麦固态发酵条件,并对燕麦发酵过程中黄酮含量与苯丙氨酸解氨酶活力动态变化的相关性进行分析。结果表明,冠突散囊菌固态发酵燕麦的最佳发酵条件为发酵温度30℃,基质pH值6.0,接种量0.5%,发酵时间7 d,在此最优发酵条件,燕麦黄酮含量最高,为58.13 mg/g,较优化前提高41.06%;黄酮含量的变化与苯丙氨酸解氨酶活性的变化呈显著正相关。通过冠突散囊菌发酵燕麦提高了燕麦生物活性成分,为燕麦再加工提高附加值提供了有力依据。
The oat was solid-state fermented by Eurotium cristatum. Taking flavones content as evaluation index, the solid-state fermentation conditions of oat were optimized by single factor experiments and orthogonal experiments. The correlation between flavones content and the dynamic change of phenylalanine ammonialyase activity during fermentation of oat was analyzed. The results showed that the optimal fermentation conditions for solid-state fermentation of oat by E. cristatum were fermentation temperature 30 ℃, substrate pH 6.0, inoculum 0.5%, and fermentation time 7 d.Under the optimal fermentation conditions, the flavones content in oat was the highest of 58.13 mg/g, which increased 41.06% than that of before optimization. The change of flavones content was positively correlated with the change of phenylalanine ammonialyase activity. The bioactive components in oat were improved by fermentation of E. cristatum, which provided a strong basis for further processing of oat to increase added value.
The oat was solid-state fermented by Eurotium cristatum. Taking flavones content as evaluation index, the solid-state fermentation conditions of oat were optimized by single factor experiments and orthogonal experiments. The correlation between flavones content and the dynamic change of phenylalanine ammonialyase activity during fermentation of oat was analyzed. The results showed that the optimal fermentation conditions for solid-state fermentation of oat by E. cristatum were fermentation temperature 30 ℃, substrate pH 6.0, inoculum 0.5%, and fermentation time 7 d.Under the optimal fermentation conditions, the flavones content in oat was the highest of 58.13 mg/g, which increased 41.06% than that of before optimization. The change of flavones content was positively correlated with the change of phenylalanine ammonialyase activity. The bioactive components in oat were improved by fermentation of E. cristatum, which provided a strong basis for further processing of oat to increase added value.
引文
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[30]魏丽娟,杨国辉,王德功,等.中药黄芪渣固态发酵工艺条件的优化[J].黑龙江畜牧兽医,2015(19):217-219.
[31]胡敏,郝林,贾丽艳.枯草芽孢杆菌产细菌素发酵条件的优化[J].食品科学,2014,35(9):198-202.
[32]陈显群,羊悦,杨胜利.中药蝉花菌株筛选及发酵条件优化研究[J].浙江化工,2015,46(2):18-21.
[2]石振兴,朱莹莹,任贵兴.燕麦中减肥降脂的功能成分研究进展[J].食品安全质量检测学报,2018,9(7):1567-1571.
[3]许尨,关健,薛淑静,等.燕麦活性物质研究进展[J].农产品加工,2014,45(8):52-53.
[4]钟婷.燕麦的营养保健功能与综合利用[J].首都医药,2012,19(14):11-12.
[5]齐冰洁,刘景辉.燕麦β-葡聚糖研究进展[J].中国农业科技导报,2007,9(2):69-72.
[6]朱礼艳.燕麦中活性成分的提取、分离与结构鉴定[D].无锡:江南大学,2012.
[7]吴秋敏,苏平,刘芸.黄酮的抗氧化性和促氧化性研究进展[J].食品工业科技,2014,35(24):379-383.
[8]KARIMI E,JAAFAR H Z E,GHASEMZADEH A.Chemical composition,antioxidant and anticancer potential of Labisia pumila,variety alata,under CO2,enrichment[J].NJAS-Wagen J Life Sc,2016,78:85-91.
[9]王鸿飞,刘飞,徐超,等.费菜总黄酮及其不同极性提取物抑菌活性研究[J].中国食品学报,2013,13(5):124-128.
[10]王晓丹,夏晓玲,赵玉娇,等.蒲公英有机萃取物的抗甲型H1N1流感病毒作用[J].中国现代应用药学,2015,32(12):1423-1427.
[11]雷燕妮.黄芩总黄酮对高血脂大鼠的降血脂作用研究[J].动物医学进展,2014,35(7):64-68.
[12]韦翠萍,周德华.沙苑子黄酮对衰老模型小鼠的自由基代谢及免疫力的影响[J].中国全科医学,2010,13(2):160-162.
[13]冯媛媛,陈存.红景天黄酮类化合物及药理活性研究进展[J].中药材,2014,37(4):700-705.
[14]李静,张朝辉,段筱杉,等.大叶藻黄酮对酒精性肝损伤的保护作用[J].水产学报,2016,40(5):799-806.
[15]罗岗,黄祎诺,王建军,等.洋葱黄酮类提取物对大鼠脑出血后血肿周围活化小胶质细胞及炎症因子的抑制作用[J].中国中西医结合杂志,2016,36(7):854-860.
[16]刘菲,薛志慧,叶倩林,等.“发花”对白茶风味品质的影响研究[J].茶叶科学,2016,36(3):301-311.
[17]黄彦,石瑞,苏二正.冠突散囊菌的研究与应用进展[J].生物加工过程,2017,15(1):49-56.
[18]吴凯为,杨立娜,朱力杰,等.冠突散囊菌在发酵茶中应用的研究进展[J].食品研究与开发,2018,39(1):189-193.
[19]王吉成,刘轩,唐劲天,等.桑叶发酵前后总黄酮、总酚酸含量变化及抗氧化活性研究[J].中国民族民间医药,2014,23(23):15-18.
[20]王家琛,刘素纯,刘善鑫.冠突散囊菌发酵燕麦对多酚含量影响的研究[J].中国酿造,2017,36(8):104-108.
[21]杨慧芹,王莎莎,张建波,等.烟草多酚代谢对干旱和低温胁迫的响应差异及其比较[J].基因组学与应用生物学,2015,34(3):645-654.
[22]赵则海,邱卓荣,陈雄伟,等.攀援型和矮生型四棱豆苯丙氨酸解氨酶活性和黄酮含量的研究[J].生态环境学报,2011,20(11):1670-1674.
[23]ZHANG N,LI D,ZHANG X Q,et al.Whole oats as a synbiotic food rich in lactic acid bacteria and prebiotic by solid-state fermentation[J].Food Funct,2015,6(8):2620-2625.
[24]史燕,张淑丽,王海宽.以全燕麦为基质的干酪乳杆菌固态发酵研究[J].天津科技大学学报,2014,29(6):16-20.
[25]赵恩泽,金时,魏作富,等.木豆叶总黄酮测定方法的比较研究[J].植物研究,2011,31(4):499-502.
[26]杜晨晖,闫艳,冯前进,等.葛根芩连汤发酵前后总黄酮和总生物碱含量变化研究[J].中华中医药杂志,2016,31(11):4850-4853.
[27]许亮.枸杞果酒发酵过程中黄酮与多糖含量的变化动力学及其发酵条件优化[D].杨凌:西北农林科技大学,2011.
[28]卢颖.红曲霉固态发酵燕麦功能成分的生物转化[D].广州:华南理工大学,2016.
[29]闵钟熳,贾笑雨,解铁民,等.微生物发酵法提取米糠粕中可溶性膳食纤维的研究[J].中国酿造,2017,36(8):53-56.
[30]魏丽娟,杨国辉,王德功,等.中药黄芪渣固态发酵工艺条件的优化[J].黑龙江畜牧兽医,2015(19):217-219.
[31]胡敏,郝林,贾丽艳.枯草芽孢杆菌产细菌素发酵条件的优化[J].食品科学,2014,35(9):198-202.
[32]陈显群,羊悦,杨胜利.中药蝉花菌株筛选及发酵条件优化研究[J].浙江化工,2015,46(2):18-21.