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中国精品科技期刊2020
张国广, 沈琳, 黄冰晴, 赖燕华, 周梅, 邹金美. 灵芝固体发酵龙眼核提取物的主要活性成分及其抗氧化性[J]. 食品工业科技, 2019, 40(2): 53-57. DOI: 10.13386/j.issn1002-0306.2019.02.010
引用本文: 张国广, 沈琳, 黄冰晴, 赖燕华, 周梅, 邹金美. 灵芝固体发酵龙眼核提取物的主要活性成分及其抗氧化性[J]. 食品工业科技, 2019, 40(2): 53-57. DOI: 10.13386/j.issn1002-0306.2019.02.010
ZHANG Guo-guang, SHEN Lin, HUANG Bing-qing, LAI Yan-hua, ZHOU Mei, ZOU Jin-mei. Main Active Components and Antioxidant Activity of Extracts from Ganoderma lucidum Solid Fermentation Longan Seed[J]. Science and Technology of Food Industry, 2019, 40(2): 53-57. DOI: 10.13386/j.issn1002-0306.2019.02.010
Citation: ZHANG Guo-guang, SHEN Lin, HUANG Bing-qing, LAI Yan-hua, ZHOU Mei, ZOU Jin-mei. Main Active Components and Antioxidant Activity of Extracts from Ganoderma lucidum Solid Fermentation Longan Seed[J]. Science and Technology of Food Industry, 2019, 40(2): 53-57. DOI: 10.13386/j.issn1002-0306.2019.02.010

灵芝固体发酵龙眼核提取物的主要活性成分及其抗氧化性

Main Active Components and Antioxidant Activity of Extracts from Ganoderma lucidum Solid Fermentation Longan Seed

  • 摘要: 为更好的利用龙眼核,使用灵芝对含有不同重量龙眼核的固体基质进行发酵,用60%乙醇提取灵芝发酵后和未发酵基质中的活性成分,并检测了提取物中的多酚类、黄酮类、糖和三萜类物质的含量及其抗氧化活性。结果表明:龙眼核经过灵芝真菌固体发酵后,多酚类和黄酮类含量显著性降低(p<0.05),糖类显著性增加(p<0.05)。发酵龙眼核提取物总抗氧化活性、总还原力、Fe3+还原能力、清除DPPH自由基和ABTS自由基能力均比未发酵提取物降低,但仍然具有一定抗氧化活性。结论:灵芝固体发酵龙眼核产生的菌质物质可以开发为食用或饲用资源。

     

    Abstract: In order to make better use of longan seed resources, Ganoderma lucidum was used to ferment longan seed, and 60% ethanol was used to extract the active components from the fermented and unfermented substrates of 8 treatments. Phenols, flavonoids, sugar and three terpenoids in the 8 extracts and antioxidant activity of extracts were detected, respectively. The results showed that the content of phenols and flavonoids in longan seed by G. lucidum fermentation treatments significant reduced (p<0.05), and sugar increased (p<0.05), and the total antioxidant capacity, total reducing ability, Fe3+ reduction ability, scavenging DPPH and ABTS free radical ability were lower than those of unfermented treatments extracts. But unfermented groups extracts still had some antioxidant ability. Conclusion:The fungal substances by G. lucidum fermentation longan seed can be further developed as edible and forage resources.

     

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