丝状真菌发酵对小麦营养成分及抗氧化活性的影响

The effect of filamentous fungi fermentation on nutritional constituents and antioxidant activity of wheat

研究两株丝状真菌(米曲霉和黑曲霉)发酵对小麦营养成分及抗氧化性的影响,通过测定发酵小麦中还原糖、氨基酸、总酚和总黄酮含量,发现两株丝状真菌均能显著提高小麦中还原糖、氨基酸、总酚和总黄酮含量,并且黑曲霉发酵小麦中可滴定酸含量也显著增加,而米曲霉发酵小麦中可滴定酸并没有显著变化。利用氧化自由基吸收能力(ORAC)方法对发酵过程中抗氧化性变化的研究发现,两株真菌发酵后,均能显著提升小麦的抗氧化性。因此发酵小麦相对未发酵小麦具有更好的营养价值。

The effects of two filamentous fungi（Aspergillus oryzae and Aspergillus niger） fermentation on nutritional constituents and antioxidant activity of wheat was investigated in this work. The reducing sugar, free amino acid, total phenolics content and flavonoids of wheat fermented by these two filamentous fungi were increased significantly（p〈0.05）, meanwhile the titratable acid of Aspergillus niger fermented wheat was increased dramatically after 36 h incubation. However, the titratable acid of Aspergillus oryzae fermented wheat did not have statistical difference with that of non-fermented wheat（p〉0.05）. The antioxidant activity of fermented wheat was observed by ORAC method. The antioxidant activity of fermented wheat was also enhanced remarkably （p〈0.05）. Therefore, the fungi fermented wheat is a much better than non-fermented wheat.