【摘要】 本实验以姬松茸（Agaricus brasiliensis）为发酵菌种，小麦为培养基进行固态发酵，得到小麦固态发酵产物（SSFP）.以SSFP中多酚含量为指标，用单因素实验和响应面法优化固态发酵的含水量与发酵温度，结果显示，培养基的最佳含水量和发酵温度分别为44.30%和28.50℃，此时，SSFP中多酚含量为3.41 mg/g，比优化前提高了9.3%.测定了SSFP的主要营养成分和麦角固醇含量.与未发酵小麦相比，SSFP中总糖和淀粉含量分别降低了27.18%和46.99%，还原糖含量显著增加（P<0.05），蛋白质的氨基酸评分、必需氨基酸指数和营养指数均提高；采用HPLC测定了SSFP麦角甾醇含量，为0.16 mg/g，而在未发酵小麦中未检测到麦角甾醇.本实验表明姬松茸固态发酵显著提高了小麦多酚、麦角甾醇及部分营养成分含量，尤其是蛋白质的营养价值，为开发SSFP为功能食品提供了一定理论依据.更多还原

【Abstract】 In this experiment,wheat solid-state fermentation product(SSFP)was obtained by using Agaricus brasiliensis as fermentation strain and wheat as culture medium.Taking the polyphenol content in SSFP as an indicator,the moisture content and fermentation temperature of solid-state fermentation were optimized by single-factor experiment and response surface methodology.The results showed that the optimal moisture content in medium and fermentation temperature were respectively 44.30% and 28.50℃.At this time,the polyphenol content in SSFP was 3.41 mg/g,which was Improved by 9.3% compared to before optimization. The main nutrients and ergosterol content in SSFP were determined. Compared with unfermented wheat,the total sugar and starch contents in SSFP decreased by 27.18% and 46.99% respectively,and the reducing sugar content was significantly increased(P<0.05). The protein amino acid score,essential amino acid index and nutrition index were all improved. The ergosterol content of SSFP was determined by HPLC at 0.16 mg/g,but ergosterol was not detected in unfermented wheat.The experiment shows that solid fermentation of A.brasiliensis significantly increased the content of polyphenols,ergosterol and some nutrients,especially the nutritional value of protein,providing a theoretical basis for the development of SSFP as functional food.更多还原