桦褐孔菌发酵糙米混合物及产物活性成分分析  

Studies on Inonotus Obliquus Fermented Brown Rice Mixture and Analysis of Active Ingredients of Fermentation Product

作　　者：王艳梅[1] 郭洪玲[1] 王艳玲[1] 王雅珍[1] 

机构地区：[1]黑龙江工业学院环境工程系,黑龙江鸡西158100

出　　处：《食品研究与开发》2016年第5期130-133,共4页Food Research and Development

基　　金：2015年黑龙江省大学生创新创业训练计划指导项目(201511445007)

摘　　要：以糙米、玉米和红小豆组成混合物为基质,用桦褐孔菌固体发酵并对产物中总三萜、多酚和多糖进行测定。结果表明:玉米、红小豆和糙米等混合物经粉碎过10目筛后的基质发酵效果最好,总三萜和多酚含量分别达到最大值6.27 mg/g和22.48 mg/g,发酵效果好导致多糖消耗大,此时基质中多糖含量最低为10.57 mg/g;玉米相比糙米更能促进桦褐孔菌生长。A mixture sample comprised of Corn,Red adzuki bean,brown rice served as substrate. After Inonotus obliquus solid fermentation,the content of total triterpenoid,Polyphenols and polysaccharides were measured respectively. Results show that,substrate fermentation achieved the best results under the right conditions that Corn,Red adzuki bean and brown rice were mixed together by crushing,screening through mesh size of 10. The content of polysaccharides,Polyphenols reached maximum 6.27 mg/g and 22.48 mg/g respectively,but good fermentation effect resulted in high polysaccharides consumption. At this point,the content of polysaccharides of the substrate was the lowest,10.57 mg/g. Corn can improve the growth of Inonotus obliquus much more than brown rice.

关 键 词：桦褐孔菌 固体发酵 发酵基质 活性成分 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]