米根霉发酵对脱脂薏米麸皮营养组成及抗氧化活性的影响

Effect of Rhizopus Oryzae Fermentation on Nutritional Components and Antioxidant Activity of Defatted Adlay Bran

研究米根霉发酵对脱脂薏米麸皮游离氨基酸、多肽、多酚、黄酮、酚类物质组成及抗氧化活性的影响。结果表明,脱脂薏米麸皮在发酵过程中总游离氨基酸含量逐渐增加,低分子量多肽比例逐渐提高。脱脂薏米麸皮的游离型多酚和黄酮含量在发酵过程中呈逐渐上升的趋势,72 h后分别较发酵前提高了111.7%和168.6%(P<0.05),而结合型多酚和黄酮含量未发生显著变化(P>0.05)。米根霉发酵显著增加了脱脂薏米麸皮中游离态3,4-二羟基苯甲酸、4-羟基苯甲酸、丁香酸、绿原酸、齐墩果酸和阿魏酸的含量。此外,与未发酵脱脂薏米麸皮相比,发酵脱脂薏米麸皮的游离型酚类物质提取物的FRAP和ABTS^(+)·清除能力分别提高了119.6%和52.1%(P<0.05)。本研究可为脱脂薏米麸皮的高值化利用提供参考。

The effect of Rhizopus oryzae fermentation on the free amino acid,peptide,the contents of phenolic and flavonoid,phenolic profile,and antioxidant activity of defatted adlay bran were investigated in this study.The results showed that both the content of total free amino acids and the proportion of peptides with low molecular weight in defatted adlay bran increased gradually during Rhizopus oryzae fermentation.The contents of free phenolic and flavonoid in defatted adlay bran increased gradually during fermentation.72 h later,they were 111.7%and 168.6%higher than before fermentation(P<0.05),respectively,but the contents of bound phenolic and flavonoid showed no significant difference(P>0.05).Rhizopus oryzae fermentation significantly increased the amounts of free 3,4-dihydroxybenzoic acid,4-hydroxybenzoic acid,syringic acid,chlorogenic acid,oleanolic acid,and ferulic acid in defatted adlay bran.Furthermore,after fermentation,the FRAP and ABTS^(+)·Scavenging capacity of the defatted adlay bran free phenolic extract increased markedly by 119.6%and 52.1%,respectively(P<0.05).This study could provide reference for the high-value utilization of defatted adlay bran.