不同酵母固态发酵对荞麦抗氧化成分及抗氧化作用的影响

Antioxidant ingredients and activities of extracts from buckwheat fermented by different yeasts

研究不同酵母(果酒酵母、葡萄酒酵母、异常汉逊酵母)发酵对荞麦营养成分及抗氧化性的影响,通过测定发酵荞麦中还原糖、总多酚和总黄酮含量,发现3株菌能显著提高荞麦中总多酚和总黄酮含量,且显著降低还原糖含量。利用氧化自由基吸收能力(ORAC,oxygen radical absorbance capacity)方法对酵母发酵过程中荞麦提取物的抗氧化活性变化的研究发现,3株酵母均能显著提升荞麦的抗氧化活性,且发酵荞麦提取物的抗氧化活性与总多酚、总黄酮成分含量呈相关性。因此,发酵荞麦相对未发酵荞麦具有更好的营养保健功能。

The effects of three yeasts fermentation on nutritional constituents and antioxidant activity of buckwheat was investigated in this work. The total phenolics content and flavonoids of buckwheat fermented by these three yeasts were increased significantly （p〈0.05）, while the reducing sugar of yeast fermented buckwheat was decreased which had 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）. The antioxidant activity of the yeast extract had correlation with the content of total polyphenoland total flavonoids. Therefore, the yeast fermented buckwheat is a much better than non-fermented buckwheat.