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中国精品科技期刊2020
王璐瑶,张笃芹,牛猛,等. 固态发酵对藜麦营养成分、酚类物质含量及抗氧化活性的影响[J]. 食品工业科技,2022,43(24):130−138. doi: 10.13386/j.issn1002-0306.2022020088.
引用本文: 王璐瑶,张笃芹,牛猛,等. 固态发酵对藜麦营养成分、酚类物质含量及抗氧化活性的影响[J]. 食品工业科技,2022,43(24):130−138. doi: 10.13386/j.issn1002-0306.2022020088.
WANG Luyao, ZHANG Duqin, NIU Meng, et al. Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa[J]. Science and Technology of Food Industry, 2022, 43(24): 130−138. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020088.
Citation: WANG Luyao, ZHANG Duqin, NIU Meng, et al. Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa[J]. Science and Technology of Food Industry, 2022, 43(24): 130−138. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020088.

固态发酵对藜麦营养成分、酚类物质含量及抗氧化活性的影响

Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa

  • 摘要: 为筛选可改善藜麦营养成分,提高酚类物质含量及抗氧化活性的固态发酵适宜菌种,为藜麦产品的开发提供理论依据,本文利用植物乳杆菌、酿酒酵母、米根霉、米曲霉和好食脉胞菌对藜麦进行了30和48 h的单菌和混菌固态发酵,分析测定了不同菌种固态发酵对藜麦基本营养成分、酚类物质组成及抗氧化活性的影响。结果表明,固态发酵后,藜麦中淀粉含量由54.61%降至最低为39.32%,不可溶性膳食纤维含量由2.32%降至最低为0.26%,可溶性膳食纤维含量由2.58%升至最高为4.38%。随发酵时间由30 h延长至48 h,藜麦中游离态多酚和黄酮含量分别是未发酵的1.72和1.72倍,结合态多酚和黄酮含量分别是未发酵的2.88和1.84倍。固态发酵后,虽然游离酚粗提液的抗氧化能力和DPPH自由基清除能力有所下降,而藜麦结合酚粗提液的抗氧化能力、DPPH和ABTS+自由基清除能力明显升高(P<0.05)。综上,采用多个菌种混合固态发酵48 h时,藜麦酚类物质的抗氧化活性提高更加明显,其中,植酸乳杆菌、酵母菌、好食脉孢菌混合发酵48 h后,藜麦抗氧化活性较高,是最佳的固态发酵菌种组合。

     

    Abstract: In order to screen suitable strains for solid-state fermentation that can improve the nutritional components, phenolic content and antioxidant activity of quinoa, and provide a theoretical basis for the development of quinoa products, quinoa was treated by solid-state fermentation (SSF) with single and mixed microbial strains of Lactobacillus plantarum, Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila were performed in quinoa for 30 and 48 h. Effects of SSF with different strains on the nutrients, phenolics content and antioxidant activity in quinoa were determined and analyzed. Results showed that: After SSF, the starch and insoluble dietary fiber content in quinoa decreased respectively from 54.61% to the lowest 39.32%, and 2.32% to the lowest 0.26%. While the soluble dietary fiber content increased from 2.58% to the highest 4.38%. With the extension of the fermentation time (from 30 to 48 h), contents of free polyphenols and flavonoids in quinoa increased by 1.72 and 1.72 times as much as those in unfermented quinoa respectively, and the contents of bound polyphenols and flavonoids increased by 2.88 and 1.84 times as much as those in unfermented quinoa respectively. Although the antioxidant activity and DPPH free radical scavenging ability of free phenols in quinoa decreased after fermentation, the total antioxidant activity, DPPH and ABTS+ free radical scavenging capacities of the bound phenols increased significantly (P<0.05). In general, the antioxidant activities of quinoa phenolics were significantly improved after SSF with mixed cultures for 48 h, especially for the fermented quinoa with three mixed strains of Lactobacillus plantarum, Saccharomyces cerevisiae and Neurospora sitophila for 48 h, which was the best combination of strains for SSF processing of quinoa.

     

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