花生非淀粉多糖和抗氧化肽同步提取技术研究  

Synchronous Extraction Technology of Peanut(Arachin conarachin L.) Non-starch Polysaccharides and Antioxidant Peptide

作　　者：于丽娜[1] 王玮[2] 孙杰[1] 毕洁[1] 张初署[1] 杨庆利[1] 

机构地区：[1]山东省花生研究所,山东青岛266100 [2]山东师范大学生命科学学院,山东济南250014

出　　处：《花生学报》2014年第1期7-15,共9页Journal of Peanut Science

基　　金：国家科技支撑计划项目(2012BAK17B13);青岛市民生科技计划项目(13-1-3-71-nsh);国家自然科学基金(31100205)

摘　　要：研究米曲霉和酿酒酵母混合固态发酵热榨花生粕同步提取花生非淀粉多糖和抗氧化肽,为花生粕的高值化利用提供理论基础。以发酵产物的可溶性氮浓度、1,1-二苯基苦基苯肼(DPPH)自由基清除率、羟自由基清除率和非淀粉多糖得率为考察指标,研究了菌种比例、接种量、营养盐溶液量、发酵温度、发酵时间、水浴温度和水浴时间对发酵效果的影响,确定最佳工艺条件为:菌种比例1∶2,接种量3mL,营养盐溶液添加量30mL,发酵温度33℃,发酵时间42h,水浴温度40℃,水浴时间6h。此工艺下发酵产物的可溶性氮浓度为46.32mg/mL、DPPH自由基清除率为71.90%、羟自由基清除率为96.96%、非淀粉多糖得率为4.36%。发酵产物经乙醇沉淀和超滤分离得到的花生非淀粉多糖和抗氧化肽产品具有清除自由基、抑制脂质过氧化、金属离子螯合力和还原力等4大类抗氧化活性。The objective of this work is to study on the synchronous extraction technology of peanut non-starch polysaccharides（NSP）and antioxidant peptide by using Aspergillus oryzae and Saccharomyces cerevisiae solid-state fermentation on hot-pressing peanut meal and to provide a theoretical basis for high value using of peanut meal.The effects of strains ratio,strains volume,nutrient salt solution volume,fermentation temperature,fermentation time,water bath temperature and water bath time on fermentation were investigated with soluble nitrogen concentration,1,1-diphenyl-2-picryl-hydrazyl（DPPH）and hydroxyl free radicals scavenging rates and NSP yield rate as selection standard.The optimum conditions were as follows：strains ratio of 1：2,strains volume of 3mL,fermentation temperature of 33℃,nutrient salt solution volume of 30mL,fermentation time of 42h,water bath temperature of 40℃and water bath time of 6h.Under the optimum conditions,soluble nitrogen concentration,DPPH and hydroxyl free radicals scavenging rates,NSP yield rate of fermentation product could be achieved 71.90mg/mL,96.96%,46.32% and 4.36%,respectively.NSP and antioxidant peptide obtained from ethanol precipitation and ultrafiltration separation have 4kinds of antioxidant activities including scavenging free radical activities,inhibition of lipid peroxidation,metal ion chelation and reducing force capacities.

关 键 词：米曲霉 酿酒酵母 同步提取 花生非淀粉多糖 抗氧化肽 

分 类 号：S565.2[农业科学—作物学] TS261.9[轻工技术与工程—发酵工程]