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中国精品科技期刊2020
陈雪巧, 林俊芳, 彭志妮, 郭丽琼. 蛹虫草发酵苦荞菌质的成分分析及抗氧化活性的研究[J]. 食品工业科技, 2014, (16): 166-169. DOI: 10.13386/j.issn1002-0306.2014.16.029
引用本文: 陈雪巧, 林俊芳, 彭志妮, 郭丽琼. 蛹虫草发酵苦荞菌质的成分分析及抗氧化活性的研究[J]. 食品工业科技, 2014, (16): 166-169. DOI: 10.13386/j.issn1002-0306.2014.16.029
CHEN Xue-qiao, LIN Jun-fang, PENG Zhi-ni, GUO Li-qiong. Study on compositions and antioxidant activities of tartary buckwheat substrate during solid-substrate fermentation by Cordyceps militaris[J]. Science and Technology of Food Industry, 2014, (16): 166-169. DOI: 10.13386/j.issn1002-0306.2014.16.029
Citation: CHEN Xue-qiao, LIN Jun-fang, PENG Zhi-ni, GUO Li-qiong. Study on compositions and antioxidant activities of tartary buckwheat substrate during solid-substrate fermentation by Cordyceps militaris[J]. Science and Technology of Food Industry, 2014, (16): 166-169. DOI: 10.13386/j.issn1002-0306.2014.16.029

蛹虫草发酵苦荞菌质的成分分析及抗氧化活性的研究

Study on compositions and antioxidant activities of tartary buckwheat substrate during solid-substrate fermentation by Cordyceps militaris

  • 摘要: 以苦荞为培养基质,对蛹虫草固体发酵前后的营养和功能成分及抗氧化活性进行测定,分析各种物质含量及抗氧化活性变化。结果表明,发酵苦荞菌质总氮、总糖、可溶性总糖、还原糖含量显著总氮、总糖(p<0.01),可溶性总糖、还原糖(p<0.05)低于未发酵基质,游离氨基酸含量有极显著性增加(p<0.01),粗多糖、总黄酮、总酚、花色苷、维生素C、GSH(谷胱甘肽)、SOD(超氧化歧化酶)等功能成分均显著(粗多糖p<0.05,其余均p<0.01)高于未发酵基质。苦荞ABTS2,2′-联氮-二(3-乙基-苯并噻唑-6-磺酸)体外抗氧化实验表明各萃取(石油醚、氯仿、乙酸乙酯萃取部及水部)均具有一定的抗氧化作用,当浓度为10mg/mL时,乙酸乙酯萃取部和水部与TBHQ(叔丁基对苯二酚)、BHT(2,6-二叔丁基-4-甲基苯酚)及VC(维生素C)清除率相当,达100%。对抗氧化活性最高的水部和乙酸乙酯萃取部进行HPLCMS/MS分析,结果显示乙酸乙酯萃取部含有芦丁、槲皮素及含有槲皮素结构碎片、儿茶素结构碎片的物质;水部含有槲皮素、芦丁、山奈酚-3-芸香糖苷及含有槲皮素结构碎片、山奈酚结构碎片的物质。 

     

    Abstract: The solid- substate fermentation of Cordyceps militaris using tartary buckwheat substrate was performed. The difference between the contents of nutritional and functional components and antioxidant activity of before and after fermentation were analyzed. The results showed that the contents of total nitrogen, reducing sugar, soluble sugar and total sugar were much more lower than non-fermentation (total nitrogen, total sugar p<0.01, reducing sugar, soluble sugar p<0.05) , and free amino acids were higher than non-fermentation significantly (p <0.01) . Similarly, functional components like crude polysaccharide, flavonoids, total phenol, anthocyanins, vitamin C, GSH (glutathione) , SOD (superoxide dismutase) of fermented substrate had significant changes compared with non-fermentation (crude polysaccharide p<0.05, others p<0.01) , higher than that.ABTS 2, 2 '- Azinobis- ( 3- ethylbenzthiazoline- 6- sulphonate) of different extracts of tartary buckwheat fermented substrate including petroleum ether, chloroform, ethyl acetate and water part had Antioxidant activities, respectively. The scavenging abilities of ethyl acetate and water part are 100%, equal to TBHQ (Tertiary butylhydroquinone) , BHT (butylated hydroxytoluene) and VC (vitamin C) when concentration was10mg/mL. Analysis of HPLC-MS/MS indicated that ethyl acetate and water part which had the highest antioxidative activity contain rutin, quercetin, substance with quercetin structure fragment, substance with catechin structure fragment and quercetin, rutin, kaempferol-3-rutinose, substance with quercetin structure fragment, substance with kaempferol structure fragment, respectively.

     

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