茯苓-香菇柄-山楂叶固态发酵物的抗氧化作用  

Antioxidation of Solid Yeast of Poria Cocos-Roots of Lentinus Edodes-Hawthorn Leaf

作　　者：王谦[1] 安雪[1] 刘敏[1] 

机构地区：[1]河北大学生命科学学院,河北保定071002

出　　处：《食品研究与开发》2016年第11期27-30,共4页Food Research and Development

基　　金：河北省现代农业产业技术体系食用菌创新团队(冀农科发[2013]23号)

摘　　要：以香菇柄、山楂叶为主料,按照一定比例制备固态发酵培养基,将茯苓转接到固态发酵基质中培养,将满管8 d后的固态发酵物烘干;通过超声波提取方法对茯苓-香菇柄-山楂叶固态发酵物和原料基质中总黄酮进行提取,经对比可知,固态发酵物中总黄酮含量要高于原料基质中的含量;固态发酵物中含有多糖、总黄酮等功能因子,具有抗氧化、延缓衰老的作用,通过加压提取的方式获得固态发酵提取液和原料基质提取液后,取适量提取液添加到玉米油、卵黄中,发现固态发酵提取液的抗脂质过氧化作用要显著优于原料基质组;因此将固态发酵提取液开发成功能食品,具有很广阔的发展前景。According to certain proportion to prepare solid state fermentation medium of root of lentinus edodes and hawthorn leaf as main ingredient, cultivated solid-state fermentation substrates switching tuckahoe, and dryed solid yeast of the full 8 days. By ultrasonic extraction method of poria cocos-roots of lentinus edodes- hawthorn leaf solid fermentationcompoungs and medium to extract total flavonoids in raw materials, the total content of flavonoids in the solid state yeast was higner than raw material content of the matrix in contrast. Func- tional factors such as polysaccharides, flavonoids contained in solid yeast had antioxidant, anti-aging effect. Added adequate amount of solid-state fermentation extract and raw material after matrix obtained by means of pressurized extraction to the corn oil and egg yolk, founded that solid-state fermentation extract of lipid perox- ide oxidation resistance was significantly better than the raw material base. So that developed solid-state fermen- tation to be funtied food will have the very broad development prospects.

关 键 词：茯苓 香菇柄-山楂叶 总黄酮 脂质过氧化 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]