蛹虫草固体发酵大豆基质的成分及抗氧化活性变化研究

以大豆为培养基质，对蛹虫草固体发酵过程中的pH值、淀粉酶、蛋白酶、总糖、还原糖、总酚、ABTS自由基清除率和FRAP进行测定，分析各种物质含量及抗氧化活性变化。结果表明，发酵过程中pH值、淀粉酶和蛋白酶先增加后减少，还原糖含量随着发酵时间延长不断下降，可溶性总糖先减少后增加。总酚含量、ABTS自由基清除率和FRAP值随着发酵时间延长先减少后增加，22d达最大值。发酵成品有望开发成为食品基料及抗氧化食品。

Compositions and antioxidant activities of soybean substrate during solid-state fermentation by Cordyceps militaris

The solid-state fermentation of Cordyceps militaris using soybean substrate was performed. The kinetic changes of pH value, enzyme activities, the contents of total and reducing sugar, total phenols and radical scavenging abilities were analyzed. The results showed that the pH value, amylase and protease activities increased in the early stage and decreased in the late stage during the fermentation. Contrarily, the contents of soluble total sugar, total phenols, radical scavenging abilities of ABTS (2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid diammonium salt) and FRAP (ferric reducing antioxidant power) reaction decreased in the early stage, and increased in the late stage and reached the maximum in the 22nd day of the fermentation. The contents of reducing sugar gradually decreased during the fermentation. The product after solid-state fermentation had potential to develop food materials and antioxidant foods.