灵芝全麦菌粮菌种筛选及抗氧化能力评价  

Strain Screening and Antioxidant Capacity Evaluation of Ganoderma lucidum Whole Wheat Fungus Grain

作　　者：李杨 王锋[1] 朱金锦[1] 郭鑫 张巧真 康文艺 秦岭[2] 顾丰颖 LI Yang;WANG Feng;ZHU Jin-jin;GUO Xin;ZHANG Qiao-zhen;KANG Wen-yi;QIN Ling;GU Feng-ying(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193,China;School of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang,Hebei 050018,China;National R&DCenter for Edible Fungus Processing Technology,Henan University,Kaifeng 475004,China)

机构地区：[1]中国农业科学院农产品加工研究所/农村农业部农产品加工重点实验室,北京100193 [2]河北科技大学食品与生物学院,河北石家庄050018 [3]河南大学国家食用菌加工技术研发专业中心,河南开封475004

出　　处：《沈阳农业大学学报》2022年第4期423-431,共9页Journal of Shenyang Agricultural University

基　　金：河南省重大公益专项项目(201300110200);河南大学国家食用菌加工技术研发专业中心开放课题项目(20200105)。

摘　　要：为提升发酵型灵芝全麦菌粮的功能活性,筛选适宜工业化应用的菌株。分析美国大灵芝(MZ)、日本赤灵芝(RZ)、川圆芝(CZ)、韩国灵芝(HZ)、赤芝(LZ)全麦菌粮发酵的生长特性,明确了发酵对菌粮三萜及甾醇、多糖、腺苷、麦角甾醇、多酚含量以及抗氧化活性的影响。结果表明:5种灵芝菌株发酵均能显著提高全麦菌粮中活性物质的含量和种类。其中菌株MZ生长速度最快,其发酵的全麦菌粮中三萜及甾醇、结合酚、腺苷和麦角甾醇的含量最高,分别为(10.55±0.33)mg·g^(-1)、(0.48±0.01)mg·g^(-1)、(0.39±0.01)mg·g^(-1)和(0.23±0.01)mg·g^(-1),依次是发酵前的2.01,1.23,2.88倍,而麦角甾醇是发酵后新出现的活性物质;LZ全麦菌粮中多糖的含量最高,达(55.22±3.74)mg·g^(-1),是发酵前的2.31倍;RZ全麦菌粮中游离酚的含量最高,为(2.49±0.089)mg·g^(-1),是发酵前的7.78倍。发酵后5种全麦菌粮的DPPH和ABTS~+清除能力均显著提高,其中MZ全麦菌粮DPPH清除效果最好,是发酵前的3.31倍,RZ全麦菌粮ABTS~+清除能力最强,是发酵前的4.72倍。基于灰色关联分析法综合评估,最适发酵全麦菌粮的灵芝菌株为MZ。To improve the functional activity of whole wheat fermented with Ganoderma lucidum,the strains suitable for industrial application were screened.In this paper,the growth activity of whole wheat fungus grain fermented by American Ganoderma lucidum(MZ),Japanese Ganoderma lucidum (RZ),Chuan yuan Ganoderma lucidum(CZ),Korean Ganoderma lucidum (HZ) and Red Ganoderma lucidum (LZ) was analyzed.The effects of fermentation on the contents of triterpenoids,sterol,polysaccharide,adenosine,ergosterol,polyphenol and antioxidant activities of whole wheat were determined.The MZ strain grew the fastest,with the highest contents of triterpenoids,sterols,adenosine,and ergosterol in MZ whole wheat fungus grain,which were(10.55±0.33)mg·g^(-1),(0.48±0.01)mg·g^(-1),(0.39±0.01)mg·g^(-1)and(0.23±0.01)mg·g^(-1),respectively.It was 2.01,1.23 and 2.88 times of that before fermentation,and ergosterol was the newly emerged active substance after fermentation.The polysaccharide content of LZ whole wheat fungus grain was the highest(55.22±3.74)mg·g^(-1),which was 2.31 times higher than that of before fermentation.The content of free phenol in RZ whole wheat fungus grain was(2.49±0.089)mg·g^(-1),which was 7.78 times higher than that of before fermentation.After fermentation,DPPH and ABTSscavenging ability of the 5 whole wheat strains were significantly improved,among which MZ whole wheat fungus grains had the best DPPH scavenging ability,which was 3.31 times higher than that of before fermentation,while RZ whole wheat strains had the best ABTSscavenging ability,which was 4.72 times higher than that of before fermentation.Based on the comprehensive evaluation of the gray association analysis method,the most suitable Ganoderma lucidum strain for whole wheat fermentation was considered to be MZ.

关 键 词：灵芝 全麦菌粮 筛选 活性物质 抗氧化活性 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]