【摘要】 采用超声波辅助酶法制备玉米须液，然后，以鼠李糖乳杆菌L08发酵，通过单因素实验优化发酵条件，并比较鼠李糖乳杆菌L08发酵玉米须前、后的抗氧化能力、体外降血糖能力和降尿酸能力；采用固相微萃取-气相色谱-质谱法（SPMEGC-MS）分析发酵过程中的风味物质变化；采用四极杆飞行时间串联质谱法（Q-TOF MS）分析发酵前、后黄酮类成分及其含量变化。结果表明：鼠李糖乳杆菌L08发酵玉米须的最佳条件为接种量4%、初始pH 6.5、温度37℃、时间24 h。玉米须发酵后的总黄酮含量，为（1.16±0.05）mg/mL(P<0.05)，抗氧化能力提升。玉米须发酵液对α-淀粉酶和黄嘌呤氧化酶的抑制率分别达77.57%和40.09%(P<0.05)，显著提高了玉米须降血糖和降尿酸能力。SPME-GC-MS结果显示，相较于发酵前，鼠李糖乳杆菌L08发酵后玉米须中增加了15种挥发性成分，降低了玉米须中呈泥土气息和油脂味的不良风味化合物含量。此外，Q-TOF MS分析表明，鼠李糖乳杆菌L08发酵能够丰富玉米须中黄酮类成分。本研究为玉米须的功能性开发及应用提供了科学依据。更多还原

【Abstract】 Ultrasound-assisted enzymatic hydrolysis was used to prepare corn silk extract, which was then fermented with Lactobacillus rhamnosus L08. Single-factor experiments were conducted to optimize the fermentation conditions, and the antioxidant capacity, in vitro hypoglycemic, and uric acid-lowering activities of the extract before and after fermentation were compared. Solid-phase microextraction gas chromatography-mass spectrometry(SPME-GC-MS) was employed to analyze the changes in volatile compounds during fermentation, while quadrupole time-of-flight tandem mass spectrometry(Q-TOF MS) was used to investigate the variations in flavonoid composition and content. The results demonstrated that the optimal fermentation conditions were an inoculum size of 4%, an initial pH value of 6.5, a temperature of 37 ℃,and a fermentation duration of 24 h. After fermentation, the total flavonoid content of corn silk was(1.16±0.05) mg/mL(P <0.05), accompanied by an enhancement in antioxidant capacity. The fermented extract exhibited inhibition rates of 77.57% and 40.09% against α-amylase and xanthine oxidase, respectively(P<0.05), indicating a significant improvement in its hypoglycemic and uric acid-lowering effects. SPME-GC-MS analysis revealed that fermentation introduced 15 new volatile compounds while reducing the levels of undesirable flavor compounds responsible for earthy and oily odors. Additionally, Q-TOF MS analysis indicated that Lactobacillus rhamnosus L08 fermentation enriched the flavonoid profile of corn silk. This study provides scientific evidence supporting the functional development and potential applications of fermented corn silk.更多还原