银耳酵素发酵及体外消化对活性物质影响

Fermentation of Tremella fuciformis and Effects of in vitro Digestion on Active Substances

为研究银耳酵素发酵工艺和体外消化对其活性物质的影响,以银耳为主要原料,通过单因素试验和正交试验,以SOD酶活性、总酸含量和菌落总数为指标,优化酵母菌发酵、乳酸菌发酵、混合菌种发酵的三种银耳酵素的工艺参数,分析它们在体外消化中多糖、多酚和黄酮含量的变化规律。酵母菌发酵最佳工艺:蔗糖10.00%、酵母菌1.00%、35℃发酵20 h;乳酸菌发酵最优工艺:脱脂乳粉5.00%、蔗糖6.00%、乳酸菌1.75%、33℃发酵20 h;混合菌种发酵最优工艺:酵母菌发酵15 h时接种乳酸菌,再发酵20 h。经体外模拟胃肠消化后,三种银耳酵素的多糖、多酚和黄酮含量有提高。混合菌种发酵银耳酵素发酵效果最好,更易于在胃肠消化中释放活性物质,尤其是多酚类物质,这为研究其抗氧化活性提供了基础。

To study the influence of Tremella fuciformis fermentation technology and in vitro digestion on its active substances,using Tremella fuciformis as the main raw material,through single factor experiment and orthogonal experiment,with SOD activity,total acid content and total number of colonies as indexes,the technological parameters of three Tremella fuciformis fermentation,saccharomyces fermentation,lactic acid bacteria fermentation,mixed strains fermentation were optimized.The contents of polysaccharide,polyphenol and flavonoid were analyzed during digestion in vitro.Best saccharomyces fermentation process was 10.00%sucrose,1.00%of saccharomyces,35℃ fermentation for 20 h;Optimal fermentation process for lactic acid bacteria was 5.00%skim milk powder,sucrose 6.00%,Lactobacillus 1.75%,33℃ fermentation for 20 h;The optimal fermentation process of mixed strains was that lactic acid bacteria were inoculated after saccharomyces fermentation for 15 h,and then fermented for 20 h.After simulated gastrointestinal digestion in vitro,the contents of polysaccharide,polyphenol and flavone of the three tremella fermentations were increased.The mixed fermented effect of Tremella fuciformis was the best,and gastrointestinal digestion was easier for mixed fermented Tremella fuciformis to release active substances,especially polyphenols,which provided a basis for the study of its antioxidant activity.