茯砖茶“金花”菌的分离、鉴定及转化葛根产物研究  

Research on Separation, Identification and Transformation Products Transformed Kudzu Root of 'Jinhua' Fungus

作　　者：胡谢馨 易有金[1] 柏连阳[2] 李高阳 周红丽[1] 周金伟[1] 夏菠[1] 

机构地区：[1]湖南农业大学食品科技学院食品科学与生物技术湖南省重点实验室,湖南长沙410128 [2]湖南省农业科学院,湖南长沙410128 [3]湖南省农产品加工研究所,湖南长沙410128

出　　处：《茶叶科学》2016年第3期268-276,共9页Journal of Tea Science

基　　金：国家科技支撑计划项目(2015BAD16B00;2015BAD16B01);国家自然基金项目(31071738;31000827);湖南省教育厅重点项目(15A082)

摘　　要：为研究茯砖茶中"金花"菌是否能在葛根上生长,并进行生物转化,得到活性更高的发酵产物。从茯砖茶中分离出一株优势菌株LS1,并进行鉴定;以野葛、粉葛、葛渣为底物进行固体发酵,以DPPH自由基清除法比较发酵前后产物抗氧化活性,并测定了总黄酮含量及采用高效液相色谱法检测葛根素质量浓度。结果表明,LS1经形态学观察及ITS-5.8S r DNA序列分析,鉴定为冠突散囊菌Eurotium cristatum,Gen Bank登录号为KR812327;野葛、粉葛、葛渣固体发酵后总黄酮和葛根素含量分别提高了15.97%、12.33%、20.69%和20.48%、7%、20.29%。In order to research whether the ′Jinhua′ fungus grow on and biotransformate kudzu root, get higher active fermentation products, one of advantages of strain was isolated from Fuzhuan Tea, named it as LS1. Pueraria lobata, its in the wild as the substrates in solid-state fermentation. DPPH radical scavenging capacities of fermentation products were investigated, making a determination of the contents of total flavone and fermentation products of puerarin were detected by high performance liquid chromatography. The result show that LS1 was identified preliminarily as Eurotium cristatum with GenBank accession number of KR812327 by morphological characteristics and the analysis of ITS-5.8S rDNA region. The contents of total flavone and puerarin were improved 15.97%、12.33%、20.69% and 20.48%、7%、20.29%, respectively.

关 键 词："金花"菌 葛根 发酵 鉴定 抗氧化 葛根素 

分 类 号：TS201.3[轻工技术与工程—食品科学]