【作者】 张新超； 郭丽琼； 林俊芳； 陈耀旭；

【Author】 ZHANG Xin-chao~1,GUO Li-qiong~(1,2),LIN Jun-fang~(1,2),CHEN Yao-xu~1 (1.Department of Bioengineering,College of Food Science,South China Agricultural University,Guangzhou 510640, China)(2.Institute of Biomass Research,South China Agricultural University,Guangzhou 510640,China)

【机构】 华南农业大学食品学院生物工程系； 华南农业大学生物质能研究所；

【摘要】 本研究选用燕麦、大豆、玉米、麸皮、大米、荞麦6种培养基质对泰山灵芝进行固体发酵及抗氧化活性研究。结果表明:泰山灵芝最佳抗氧化发酵基质为荞麦培养基(荞麦100%),最佳发酵时间为12 d。泰山灵芝荞麦发酵基质抗氧化活性成分种类丰富,含量高。其中总黄酮物质16.74μg/g,总三萜3.90 mg/g,多酚9.77mg/g,还原糖31.46mg/g,花色苷48.60μg/g,维生素C 15.56 mg/g,维生素E 84.56μg/g,GSH 432.19 mg/g,SOD酶活性140.74 U/g。本研究为开发灵芝抗氧化食药品提供科学依据。更多还原

【Abstract】 Antioxidant components of solid-state fermentation medium for Ganoderma lucidum including oat,wheat bran,soybeans,corn, rice and buckwheat were evaluated in the present study.Results showed that buckwheat medium(100%buckwheat) of Ganoderma lucidum enriched with antioxidant compounds after 12 d of fermentation.The antioxidant components of Ganoderma lucidum substrate with buckwheat were as follows:the flavonoids 16.74μg/g,total triterpenoid 3.90 mg/g,total polyphenols 9.77 mg/g,reducing sugar 31.46 mg/g,anthocyanins 48.60μg/g,Vitamin C 15.56 mg/g,Vitamin E 84.56μg/g,GSH 432.19 mg/g and SOD activity 140.74 U/g.This research will open a new pathway for deveopment of antioxidant food and medicine oiGanoderma lucidum.更多还原