双孢蘑菇固态发酵对燕麦多酚的影响

Effect of Solid-state Fermentation of Agaricus bisporus on Polyphenols Content of Oats

初步研究了双孢蘑菇固态发酵对燕麦中游离态多酚和结合态多酚含量的影响,并采用高效液相色谱法测定了酚酸种类的变化。结果表明,燕麦经双孢蘑菇固态发酵后,游离态多酚含量从0.015 mg/g提高到5.782 mg/g,是对照的385.5倍;结合态多酚含量由0.335 mg/g减少到0.156 mg/g,是对照的46.6%;总酚含量由0.350 mg/g增加到5.938 mg/g,是对照的16.966倍。高效液相色谱法测定结果表明,经双孢蘑菇发酵后,燕麦中的酚酸种类发生了变化,且种类明显多于对照组,其中,对照组中绿原酸含量(25.43%)丰富,而发酵后的燕麦中咖啡酸含量(16.79%)丰富。

In this paper, the effect of solid-state fermentation with Agaricus bisporus on free polyphenol and bound polyphenol of oats were studied. The polyphenol species and the three kinds of hydrolytic enzymes（α-amylase, β-glucosidase and xylanase）were measured. The results showed that the contents of free polyphenol and total phenols increased after solid-state fermentation and varied with the prolonging of fermentation time. The contents of free polyphenol increased from 0.015 mg/g to 5.782 mg/g and the contents of total phenols increased from 0.350 mg/g to 5.938 mg/g, while the bound polyphenol content of fermentation products decreased from0.335 mg/g to 0.156 mg/g. The results of HPLC indicated that the kinds of phenolic acid had a great change after fermentation. The chlorogenic acid（25.43%）in non-fermented oats and the caffeic acid（16.79%）in fermentation products was abundant, respectively.