| 灰树花孔菌固体发酵基质抗氧化活性成分研究 |
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| 引用本文： | 张新超,郭丽琼,彭志妮,林俊芳,冯颖琪,陈耀旭. 灰树花孔菌固体发酵基质抗氧化活性成分研究[J]. 菌物学报, 2011, 30(2): 331-337 |
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| 作者姓名： | 张新超 郭丽琼 彭志妮 林俊芳 冯颖琪 陈耀旭 |
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| 作者单位： | 1. 华南农业大学食品学院生物工程系,广州,510640
2. 华南农业大学食品学院生物工程系,广州,510640;华南农业大学生物质能研究所,广州,510640 |
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| 基金项目： | 国家自然科学基金（No. 31071837）；国家科技支撑计划子课题及广东省科技计划（No. 2008BADA1B02, 2008A020100024） |
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| 摘 要： | 选用燕麦、大豆、玉米、麸皮、大米、荞麦6种培养基质对灰树花孔菌进行固体发酵及抗氧化活性研究。结果表明：灰树花孔菌最佳抗氧化发酵基质为燕麦大豆培养基（燕麦16.25%，大豆83.75%），最佳发酵时间为8d。灰树花孔菌燕麦大豆发酵基质抗氧化活性成分种类丰富，含量高。其中总黄酮物质40.86μg/g，总三萜5.94mg/g，多酚8.51mg/g，还原糖13.10mg/g，花色苷70.23μg/g，维生素C 24.57mg/g，维生素E 0.33mg/g，谷光甘肽（GSH）0.84g/g，SOD酶活性299.74U/g。
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| 关 键 词： | 灰树花孔菌 固体发酵 发酵基质 抗氧化成分 |
Analysis of antioxidant components of Grifola frondosa solid fermented substrates |
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| ZHANG Xin-Chao,GUO Li-Qiong,PENG Zhi-Ni,LIN Jun-Fang,FENG Ying-Qi and CHEN Yao-Xu. Analysis of antioxidant components of Grifola frondosa solid fermented substrates[J]. Mycosystema, 2011, 30(2): 331-337 |
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| Authors: | ZHANG Xin-Chao GUO Li-Qiong PENG Zhi-Ni LIN Jun-Fang FENG Ying-Qi CHEN Yao-Xu |
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| Affiliation: | Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China;Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, ChinaInstitute of Biomass Research, South China Agricultural University, Guangzhou 510640, China;Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China;Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, ChinaInstitute of Biomass Research, South China Agricultural University, Guangzhou 510640, China;Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China;Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China |
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| Abstract: | Grifola frondosa was cultured on the solid medium using oat, wheat bran, soybeans, corn, rice and buckwheat as substrates. The best fermentation time was determined and antioxidant components of substrate was analyzed. The results show that the best antioxidant fermentation substrate of Grifola frondosa was oats and soybean (16.25% oats and 83.75% soybean), and the best fermentation time was 8d. The antioxidant components of Grifola frondosa in oat and soybean medium were rich in varieties and high in contents, which included flavonoids 40.86μg/g, total triterpenoid 5.94mg/g, total polyphenols 8.51mg/g, reducing sugar 13.10mg/g, anthocyanins 70.23μg/g, Vitamin C 24.57mg/g, Vitamin E 0.33mg/g. and glutathione (GSH) 0.84g/g, and SOD activity was 299.74U/g. |
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| Keywords: | Grifola frondosa solid fermentation cultivation substrates antioxidant components |
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