冠突散囊菌发酵湖北海棠茶过程中主要成分及活性研究  

Dynamic Analysis of the Main Active Components and Activity in Fermentation Process of Malus Hupehensis by Eurotium Cristatum

作　　者：肖咪 刘利敏 李鹏程 薛宏坤 邹先伟[3] 唐劲天[3] 苏彦奇 蔡旭 XIAO Mi;LIU Limin;LI Pengcheng;XUE Hongkun;ZOU Xianwei;TANG Jintian;SU Yanqi;CAI Xu(Department of Pharmacy,Xiehe Jiangbei Hospital,Huazhong University of Science and Technology,Caidian District People's Hospital,Wuhan 430000,China;Wuchang Jiyuqiao Community Healthcare Center,Wuhan 430000,China;Key Laboratory of Particle&Radiation Imaging,Ministry of Education,Department of Engineering Physics,Tsinghua University,Beijing 100000,China)

机构地区：[1]华中科技大学协和江北医院,武汉市蔡甸区人民医院,药剂科,湖北武汉430000 [2]武汉市武昌区积玉桥街卫生服务中心,湖北武汉430000 [3]清华大学工程物理系,教育部粒子与辐射成像重点实验室,北京100000

出　　处：《食品科技》2022年第1期79-86,共8页Food Science and Technology

基　　金：武汉市卫生计生委科研计划项目(WZ20Q10)。

摘　　要：探究冠突散囊菌发酵湖北海棠茶过程中主要成分变化及其功能、品质。以湖北海棠为原料,利用冠突散囊菌,通过测定不同发酵时间的发酵物中不溶性纤维素、水浸出物、多糖、蛋白质、多酚和氨基酸6种成分含量以及体外抗氧化、降糖活性,判断湖北海棠发酵前后活性成分含量与体外活性的变化规律。结果表明,在发酵过程中,多酚和氨基酸含量先增加后略微减少,而不溶性纤维、蛋白质、多糖含量显著降低,其最佳发酵时间为8 d。在发酵至第8天时,与未发酵的湖北海棠相比,水浸出物、多酚、氨基酸的含量达到峰值,分别为508、217、112 mg/g,各增加了31.6%、76.4%、107.4%;不溶性纤维、多糖、蛋白质含量分别降低至184、41、83 mg/g,各减少了41.2%、26.5%、49.4%。发酵后的湖北海棠提取物抗氧化能力、降糖活性分别提高了64.8%、83.3%,且其茶汤汤色、气味、口感均有所改善。相关性分析表明,湖北海棠发酵后的抗氧化、降糖活性与多酚含量呈正相关性(P<0.05)。LC-MS分析结果显示,湖北海棠发酵后,其主要成分——根皮苷含量减少了29.7%,且产生了其他成分,具有显著性差异。该研究探讨了冠突散囊菌对湖北海棠的发酵规律,为开发高品质湖北海棠茶及产品提供了理论依据和技术参考。The dynamic analysis of the main active components,activity and quality in fermentation process of Malus hupehensis by Eurotium cristatum were explored.In this study,Malus hupehensis was used as raw material,and fermented by Eurotium cristatum.The content of insoluble fibre,water extract,protein,polysaccharide,polyphenol and amino acid,and the antioxidant and hypoglycemic activity in vitro in the fermented products at different fermentation time were determined to estimate the change rule of the content of active components and activity of Malus hupehensis before and after fermentation.The results showed that the contents of polyphenols and amino acids were first increased,then decreased slightly in the fermentation process,while the contents of insoluble fiber,protein and polysaccharide were decreased significantly.The optimum fermentation time was 8 days.Compared with unfermented Malus hupehensis,the maximum contents of water extract,polyphenol and amino acid were 508,217,112 mg/g with an increase of 31.6%,76.4%,107.4% at the optimum fermentation time,respectively.Meanwhile,the minimum contents of insoluble fiber,polysaccharide and protein were 184,41,83 mg/g with a decrease of 41.2%,26.5%,49.4%,respectively.In additon,the antioxidant capacity and hypoglycemic activity of fermented Malus hupehensis extract were increased with 64.8% and 83.3%,respectively.And the color,smell and taste of tea soup were improved.According to the correlation analysis,the antioxidant and hypoglycemic activity of fermented Malus hupehensis were positively correlated with the contents of polyphenols (P<0.05).LC-MS analysis showed that the content of phloridin decreased 29.7%,and the components of Malus hupehensis were changed in fermentation process significantly.In this study,the fermentation regular of Malus hupehensis by Eurotium cristatum was researched,which provided a certain theoretical basis and technical reference for the development of high-quality Malus hupehensis tea and products.

关 键 词：湖北海棠 冠突散囊菌 降糖 抗氧化 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]