Bacillus a m yloliquefaciens SY07发酵绿豆的体外降血糖活性及风味成分分析

Hypoglycemic Activity in Vitro and Flavor Component Analysis of Mung Beans Fermented by Bacillus a m yloliquefaciens SY07

用解淀粉芽孢杆菌SY07(Bacillus a m yloliquefaciens SY07)发酵绿豆,对发酵过程中绿豆的营养成分、体外降血糖活性和挥发性风味物质进行研究。结果表明,发酵24 h的绿豆具有最高的α-葡萄糖苷酶抑制活性和α-淀粉酶抑制活性,抑制率分别为50.3%和92.0%。发酵48 h的绿豆具有最高的总酚、总黄酮、多肽含量,分别为3.0 mg GAE/g DW,1.6 mg CE/g DW,5.4 g/100 g。在发酵过程中检测到了醇类、酮类、醛类、酸类、酯类、酚类、烷烃类、醚类、呋喃类、吡嗪类和其他类物质共96种挥发性风味成分,其中OAV>1的物质有11种。该研究表明B.am yloliquefaciens SY07发酵绿豆具有潜在良好的降血糖活性,可为开发新型发酵豆制品提供重要的参考。

Bacillus a m yloliquefaciens SY07 is used to ferment mung beans,and the nutrients,hypoglycemic activity in vitro,and volatile flavor substances of mung beans during fermentation are studied.The results show that theα-glucosidase inhibitory activity andα-amylase inhibitory activity of mung beans fermented for 24 h are the highest,with the inhibitory rates of 50.3%and 92.0%respectively.The content of total phenols,total flavonoids and polypeptides in mung beans fermented for 48 h are the highest,which are 3.0 mg GAE/g DW,1.6 mg CE/g DW and 5.4 g/100 g respectively.A total of 96 volatile flavor components are detected during the fermentation,including alcohols,ketones,aldehydes,acids,esters,phenols,alkanes,ethers,furans,pyrazines and others.Among them,there are 11 substances with OAV>1.The study shows that mung beans fermented by B.amyloliquefaciens SY07 has potential and good hypoglycemic activity,which can provide important references for the development of new fermented bean products.