食用菌固态发酵对玉米粉抗氧化活性的影响

Effects of Solid-state Fermentation of Edible Fungi on Antioxidant Activities of Corn Flour

为改善玉米粉的抗氧化活性,采用白灵菇、猴头菇、灰树花、香菇和羊肚菌固态发酵处理玉米粉,研究5种食用菌在玉米粉基质上的生长情况,分析发酵产物的抗氧化活性以及活性物质含量对1,1-二苯基-2-苦基肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2'-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐[2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS]阳离子自由基清除能力和铁离子还原能力的影响。结果表明,猴头菇和羊肚菌在玉米粉基质上菌丝量增加最多,发酵产物的抗氧化活性改善效果最佳。猴头菇和羊肚菌的适宜发酵时间分别为21 d和14 d。猴头菇发酵21 d产物的DPPH自由基、ABTS+自由基清除能力和铁离子还原能力分别提高了8.08、1.61、0.72倍,羊肚菌发酵14 d产物的DPPH自由基、ABTS+自由基清除能力和铁离子还原能力分别提高了4.91、1.12、1.59倍。食用菌发酵玉米粉明显提高了产物的总可溶性酚含量,其中,猴头菇和羊肚菌发酵产物的总可溶性酚含量与抗氧化指标间呈现正相关。

To improve the antioxidant activities of corn flour,this paper used Pleurotus nebrodensis,Hericium erinaceus,Grifola frondosa,Lentinus edodes,and Morchella esculenta for solid-state fermentation of corn flour.The growth of mycelia of 5 kinds of edible fungi on cornmeal substrate was studied.The antioxidant activities of the fermentation products were analyzed,and the effects of active compound content on the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical scavenging capacity and ferric-reducing antioxidant power were expl-ored.The results showed that H.erinaceus and M.esculenta had the largest increase in mycelial biomass and the optimal improvement effect of antioxidant activities of corn flour.The optimum fermentation time for H.erinaceus and M.esculenta was 21 d and 14 d,respectively.The DPPH radical scavenging capacity and ABTS+radical scavenging activity and ferric-reducing antioxidant power of products fermented by H.erinaceus for 21 d were increased by 8.08,1.61 times and 0.72 times,respectively.The DPPH radical scavenging activity and ABTS+radical scavenging activity and ferric-reducing antioxidant power of products fermented by M.esculenta for 14 d were increased by 4.91,1.12 times and 1.59 times,respectively.The total soluble phenolic content of the products was significantly increased by the fermentation of the edible fungi.Among them,there was a positive correlation between the total soluble phenolic content in the fermentation products of H.erinaceus and M.esculenta and the antioxidant indexes.