香菇等食用菌固态发酵对白芸豆营养成分及抗氧化活性的影响

Effect of Solid-state Fermentation of Lentinus edodes and Other Edible Fungi on Nutritional Components and Antioxidant Properties of White Kidney Bean

通过接种5种食用菌(香菇、平菇、羊肚菌、猴头菇、鸡腿菇)菌丝体进行固态发酵,研究其对白芸豆颗粒结构、营养成分及抗氧化活性的影响.结果表明,经食用菌固态发酵后白芸豆粉末粒径分布明显降低(P<0.05),灰分和总蛋白质含量显著升高(P<0.05),碳水化合物含量降低.食用菌固态发酵后的白芸豆总酚含量显著升高(P<0.05),对照组的总酚含量为104.85 mg GA/(100 g),经香菇、平菇、羊肚菌、猴头菇和鸡腿菇发酵后白芸豆总酚含量分别提高到389.10、340.04、168.80、345.65和252.31 mg GA/(100 g).食用菌固态发酵后白芸豆的抗氧化活性(DPPH自由基清除能力、ABTS+自由基清除能力)显著增强(P<0.05).相关性分析表明,总酚含量与ABTS+自由基清除率呈正相关(r=0.916,P<0.05).对白芸豆品质提升效果依次为香菇、平菇、羊肚菌、猴头、鸡腿菇.结果表明食用菌固态发酵显著改善了白芸豆的营养品质和抗氧化活性,尤其以香菇和平菇效果最好,这为白芸豆的深加工和功能化产品的开发提供理论依据和实践指导.

The effects of fermentation on the particle structure,nutrient composition and antioxidant properties of white kidney bean were studied by inoculating mycelium of edible fungi(Lentinus edodes,Pleurotus ostreatus,Morchella esculenta,Hericium erinaceus and Coprinus comatus). The results showed that the grain size distribution of white kidney bean decreased significantly after solid state fermentation(P<0.05),the ash and total protein contents were significantly increased(P<0.05),while the carbohydrate content decreased. The total phenol content in white kidney bean after solid state fermentation was significantly increased(P<0.05). The total phenol content in control group was 104.85 mg GA/(100 g),and the total phenol contents in white kidney bean fermented by L. edodes,P. ostreatus,M. esculenta,H. erinaceus and C. comatus were 389.10,340.04,168.80,345.65,252.31 mg GA/(100 g),respectively.The antioxidant activities(DPPH and ABTS)of white kidney bean after solid state fermentation of edible fungi were significantly increased(P<0.05). Correlation analysis showed that the total phenol content was positively correlated with ABTS+radical scavenging rate(r=0.916,P<0.05). The order of improving effects of white kidney beans quality was L. edodes>P. ostreatus>M. esculenta>H. erinaceus>C. comatus. The results showed that solid state fermentation of edible fungi significantly improved the nutritional quality of white kidney bean,especially L.edodes and P. ostreatus were the best,and it was an effective method to improve the nutritional value and health function of white kidney bean.