亚黄黏盖牛肝菌固态发酵产物的抗氧化活性研究  

Analysis of antioxidant activities of the solid-state cultivated edible mushroom Suillus subaureus (Peck) Snell

作　　者：周志昊[1] 王凯杰[1] 龚萃萍 李旭莹[1] 邵红军[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国食品添加剂》2016年第11期121-126,共6页China Food Additives

基　　金：中央高校基本科研业务费项目(201602001);国家大学生创新创业项目(201510718016);陕西师范大学勤助科研创新基金项目(KY2015ZD29)

摘　　要：采用玉米、燕麦、荞麦、小麦和大米等5种基质对野生食用菌亚黄黏盖牛肝菌Suillus subaureus(Peck)Snell进行固态发酵,并评价了其抗氧化活性。结果表明:该牛肝菌5种固态发酵产物的黄酮和多酚含量存在明显差异,总黄酮含量从高到低顺序为玉米发酵产物(CEB)>燕麦发酵产物(OEB)>荞麦发酵产物(BEB)>小麦发酵产物(WEB)>大米发酵产物(REB),而总多酚含量则是BEB>CEB>WEB>OEB>REB。在FRAP、DPPH和ABTS的抗氧化体系中,亚黄黏盖牛肝菌不同基质发酵产物浓度与其抗氧化能力呈线性剂量关系,5种发酵产物抗氧化活性则从高到低依次为BEB>CEB>WEB>OEB>REB,亚黄黏盖牛肝菌的荞麦发酵产物具有最强的抗氧化活性。这为亚黄黏盖牛肝菌的深入开发利用提供了思路。In this study, the solid-state fermentation of Suillus subaureus （Peck） Snell using different base materials including corn, oat, buckwheat, wheat, and rice were fermented, and the antioxidant activities of the fermented products were then evaluated in vitro. The results showed the total flavonoid and polypenolic contents of the fermented products of S. subaureus （Peck） Snell were varied considerably, with content in descending order as corn-based fermented products （CEB） 〉 oat-based fermented products （OEB） 〉 buckwheat-based fermented products （BEB） 〉 wheat-based fermented products （WEB） 〉 rice-based fermented products （REB） for total flavonoid, and BEB 〉 CEB 〉 WEB 〉 OEB 〉 REB for total polyphenol respectively. Moreover, the fermented products of S. subaureus （Peck） Snell also displayed a linear dose relationship with antioxidant capacities in DPPH, FARP, and ABTS assays, and the antioxidant activities of different base material fermented products shows a descending order as BEB 〉 CEB 〉 WEB 〉 OEB 〉 REB. These results indicated that S. subaureus （Peck） Snell has a potential in further development of functional food.

关 键 词：亚黄黏盖牛肝菌 抗氧化 多酚 黄酮 固态发酵 

分 类 号：TQ923[轻工技术与工程—发酵工程] TQ922