少孢根霉发酵菠萝果渣促进粗多酚溶出的研究  

Study on extracting of polyphenols from pineapple pomaces fermented by Rhizopus oligosporus

作　　者：范凤玲[1] 张金泽[1] 薛毅[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《食品工业科技》2008年第4期95-98,共4页Science and Technology of Food Industry

摘　　要：以干燥的菠萝果渣为实验原料,通过单因素实验考察氮源种类、氮源添加量、水分含量、麦麸添加量、发酵温度、发酵时间对少孢根霉发酵菠萝果渣促进粗多酚溶出的影响,确定出适宜的发酵工艺条件,该条件下粗多酚的溶出率比用水直接浸提增加126.28%。同时HPLC分析表明,发酵前后果渣中提取的多酚类物质其种类几乎不变,只是含量显著增加。Using dried pineapple pomaces as materials, the enfluences of factors including., nitrogen resources, nitrogen contents, water content, wheat peel, the fermentation temperature and time on the extraction of polyphenols from pineapple pomaces treated with solid-state fermentation were investigated. Under the optimum conditions, the extraction yield of polyphenols was 126.28% higher than the extraction from the pineapple pomaces without fermentation. Through the analysis of HPLC, there was no big difference in the kinds of polyphenols before and after fermentation, but the contents of polyphenols were increased obviously.

关 键 词：菠萝果渣 少孢根霉 多酚 HPLC 

分 类 号：TS201.2[轻工技术与工程—食品科学]