天麻参与灰树花固态发酵对基质主要活性成分的影响

Effect of Rhizoma gastrodia participating in Grifola frondosa solid-state fermentation on the main active components of culture medium

以药食同源原料苦荞、薏仁米等为主要基质,利用灰树花(Grifola frondosa)作为发酵菌种实现固态发酵,试研究菌种对此类发酵基质主要活性成分的分解情况,添加不同比例的天麻(Rhizoma gaetrodiae)参与灰树花的固态发酵,探究天麻对发酵基质中总黄酮分解程度以及灰树花对基质中中药天麻所含天麻素(p-hydroxymethylphenyl-β-D-glucopyranoside,GA)、对羟基苯甲醇(p-hydroxybenzyl alcohol,HA)、对羟基苯甲醛(p-hydroxylbenzaldehyde,HBA)、巴利森苷(parishin)的影响。研究表明,天麻添加量为40%(质量分数)时,对促进灰树花分解利用总黄酮影响最为显著,与空白组相比,总黄酮含量分解程度提高了1.3倍(P<0.01),对发酵基质中芦丁及异槲皮苷成分进行检测,结果表明灰树花在发酵期间能够对黄酮类物质芦丁和异槲皮苷进行分解,使2种黄酮类物质含量明显降低。对天麻4种主要成分进行测定,结果表明,天麻添加量在10%~50%时,天麻素会完全被灰树花分解;天麻添加量为30%时,与对照组相比,灰树花分解对羟基苯甲醇的能力提高了3.19倍;不同比例天麻参与发酵对对羟基苯甲醛的分解均有抑制作用,均能够显著提高巴利森苷的含量。

Tartary buckwheat and coix seed which are culinary medicinal cereals were used as the main substrate,the ability of Grifo-la frondosa on degrading main active ingredients in fermentation substrate was explored.Different proportion of Rhizoma gastrodiae was added in the solid-state fermentation of G.frondosa to explore its decomposition effect of total flavonoids in the culture medium,as well as its effect on p-hydroxymethylphenyl-β-D-glucopyranoside,p-hydroxybenzyl alcohol(HA),p-hydroxylbenzaldehyde(HBA)and parishin.Results showed that it had the greatest impact on the decomposition of total flavonoids in the substrate when adding 40%of R.gastrodiae,the decomposition degree of total flavonoids was increased by 1.3 times(P<0.01),compared with the control.Both rutin and isoquer-citrin contents in the fermentation substrate were significantly reduced.The results showed that gastrodin was completely decomposed by G.frondosa when the amount of R.gastrodiae was 10%-50%.Compared with the control,the ability of G.frondosa to decompose p-hydroxybenzyl alcohol increased by 3.19 times when the amount of R.gastrodiae was 30%.R.gastrodiae with different proportions all had inhibitory effects on the decomposition of p-hydroxylbenzaldehyde and significantly increased the content of parishin.