米曲霉固态发酵脱除菜籽粕中芥子碱和多酚研究  

Study on Removal of Sinapine and Polyphenols in Rapeseed Meals by Aspergilus Oryzae Solid-State Fermentation

作　　者：肖翼[1] 王承明[1] 

机构地区：[1]农业部食品安全评价重点开放实验室华中农业大学食品科学技术学院,武汉430070

出　　处：《中国粮油学报》2011年第10期79-82,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2006BAD21B03)

摘　　要：为了探讨米曲霉发酵菜籽粕对其中抗营养因子的脱除效果,以米曲霉发酵时间,接种量和麸皮添加量为试验因素,以菜籽粕中芥子碱和多酚脱除率作为评价指标,优化米曲霉固态发酵工艺。方差分析结果表明,米曲霉接种量对芥子碱和多酚脱除率都有显著性影响(P<0.05),而发酵时间和麸皮添加量的影响差异性不显著(P>0.05)。确定最优发酵工艺为:米曲霉接种量为8%,麸皮添加量为10%,以自然pH在30℃下培养60 h后,芥子碱与多酚的脱除效果最好,分别可达50.614%和67.252%。故而,米曲霉固态发酵法是脱除菜籽粕中2种抗营养因子的有效途径之一。To investigate the removal efficiency of anti-nutritional factors in rapeseed meal fermentation by Aspergillus oryzae,three factors as fermentation time,a amount of Aspergilus oryzae inoculations and bran additions,which effected the contents of polyphenols and sinapine in the fermentation products,were researched to optimize fermentation process with the removal rate of polyphenols and sinapine as the evaluation index.The results showed an amount of Aspergilus oryzae inoculations greatly effected the removal rate of polyphenols and sin pine（P0.05）,rather than the fermentation time and bran additions（P0.05）.The optimal conditions determined were as follows：with 8% in the amount of Aspergilus oryzae inoculations and 10% in the amount of bran addition respectively,the removal rate of polyphenols and sinapine were the best under the natural pH and temperature 30 centigrade after cultivating 60 h,which reached 50.614% and 67.252% respectively.So,it was an effective way to remove two anti-nutritional factors in rapeseed meal by solid-state fermentation of Aspergillus oryzae.

关 键 词：菜籽粕 米曲霉 多酚 芥子碱 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]