R.oryzae MG1发酵对姜油树脂抗氧化活性的影响  

Effect of R.oryzae MG1 fermentation on the antioxidant activities of ginger oleoresin

作　　者：郭京波 闫凤翔 李佳佳 黄梓倩 白云 张秀红 GUO Jing-bo;YAN Feng-xiang;LI Jia-jia;HUANG Zi-qian;BAI Yun;ZHANG Xiu-hong(Food Science College,Shanxi Normal University,Linfen 041004;Life Science College,Shanxi Normal University,Linfen 041004)

机构地区：[1]山西师范大学食品科学学院,临汾041004 [2]山西师范大学生命科学学院,临汾041004

出　　处：《中国食品添加剂》2019年第12期72-80,共9页China Food Additives

摘　　要：以姜油树脂为原料,经Rhizopus oryzae MG1发酵后,研究其对生姜抗氧化性能的影响。以单因素实验为基础,选择姜油树脂添加量、发酵温度及发酵时间为自变量,抗氧化活性为响应值,采用BBD响应面分析优化发酵工艺,确立最佳发酵条件,并进行发酵产物的液相色谱分析。结果表明,在20 mL马铃薯葡萄糖液体培养基中添加70μL姜油树脂,接种1%的孢子悬液,33℃培养4 d为最佳发酵条件。在此条件下,姜油树脂的抗氧化性能提高69.10%;经高效液相色谱分析,发酵液中生姜活性物质的含量均发生了不同程度的变化,且有多种新物质生成。本研究为开发高附加值生姜产品提供了一条新思路。The effect of fermentation with Rhizopus oryzae MG1 on the antioxidant activity of ginger oleoresin was studied. Three factors including the amount of ginger oleoresin, fermentation temperature and fermentation time were optimized using BBD response surface analysis. The selected conditions were as follows : 70 μL of ginger oleoresin in 20 mL of PDA culture medium, 1% of the spore suspension was inoculated, and 33℃ of fermentation temperature for 4 days. Under these conditions, the antioxidant properties of fermented ginger oleoresin increased by 69.10%, compared with those of unfermented ginger oleoresin. The contents of the active substances changed to a certain extent and a variety of new substances were generated in this fermented ginger oleoresin according to HPLC analysis. This study provided a new method for developing high value-added ginger products.

关 键 词：姜油树脂 米根霉 发酵 抗氧化活性 响应面分析 高效液相色谱 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ656.2[轻工技术与工程—食品科学与工程]