【作者】 徐莉娜； 郭尚； 李艳婷； 周伟； 张生万；

【Author】 Xu Lina;Guo Shang;Li Yanting;Zhou Wei;Zhang Shengwan;Shanxi Academy of Agricultural Sciences,Institute of Edible Fungi;School of Life Sciences,Shanxi University;

【机构】 山西省农业科学院食用菌研究所； 山西大学生命科学学院；

【摘要】 选用棱柄马鞍菌(Helvella lacunosa X1)、雁北嗜蓝孢孔菌(Fomitiporia yanbeienisis G1))、双孢蘑菇(Agaricus bisporus AS2796)3种药(食)用真菌对10种谷物(小麦、大米、燕麦、玉米、小米、藜麦、荞麦、大豆、豌豆和高粱)进行固态发酵,对发酵产物的多酚含量以及1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、还原能力、亚铁离子螯合能力和超氧化物阴离子自由基清除能力进行检测(0、7、14、21、28和35天;25℃)。结果发现经3种真菌固体发酵后,谷物的多酚含量以及抗氧化活性都发生了变化。采用食(药)用真菌对谷物进行固态发酵(SSF)可以提高谷物的抗氧化性能。将药(食)用真菌用于谷物的固态发酵,不仅可以为深度开发利用药(食)用真菌和谷物提供理论基础,而且发酵的终产物很有可能作为食品中的潜在抗氧化剂进行应用。更多还原

【Abstract】 Three culinary-medicinal fungi and mushrooms(Agaricus bisporus AS2796,Helvella lacunosa X1 and Fomitiporia yanbeiensis G1) were individually inoculated into different cereal grains(wheat,rice,oat,corn,millet,quinoa,buckwheat,soybean,pea and sorghum) and the antioxidant properties of fungus-fermented products after solid-state fermentation(SSF)(0,7,14,21,28 and 35 days;25℃) were studied.The results showed that the total phenol contents(TPCs) of the fermented cereals varied with fermentation time and the starter organisms.According to the 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capacity,reducing power,ferrous ion chelating ability and superoxide anion radical scavenging ability of ethanolic extracts from the fungus-fermented products(35 days),it was shown that the antioxidant properties of all the products were significantly stronger than uninoculated grains.It revealed that solid-state fermentation(SSF) on cereal grains by dietary fungi is a biotechnological strategy,which may enhance the antioxidant properties of the substrate.The three medicinal mushroom and fungi-fermented products were relatively effective in the antioxidant properties assayed and might be potential antioxidants for application in food products.更多还原