不同益生菌发酵猴头菇对粗多糖提取工艺及其抗氧化能力的影响  

Effects of the Fermentation of Hericium erinaceus by Different Probiotics on the Extraction Process of Crude Polysaccharide and Its Antioxidant Capacity

作　　者：陈寿辉 吴俐[1,2,3,4] 孙钧政 肖志勇 李怡彬 CHEN Shou-hui;WU Li;SUN Jun-zheng;XIAO Zhi-yong;LI Yi-bin(Institute of Food Science and Technology,Fujian Academy of Agricultural Science,Fuzhou,Fujian 350003,China;Key Laboratory of Subtropical Fruit and Vegetable Fungi Processing,Ministry of Agriculture and Rural Affairs,Fuzhou,Fujian 350003,China;National R&D Sub-center of Edible Mushroom Processing Technology,Fuzhou,Fujian 350003,China;Fujian Key Laboratory of Agricultural Products(Food)Processing,Fuzhou,Fujian 350003,China;Fujian Topian Biotechnology Co.Ltd.,Fuzhou,Fujian 350003,China)

机构地区：[1]福建省农业科学院农产品加工研究所,福建福州350003 [2]农业农村部亚热带特色果蔬菌加工重点实验室,福建福州350003 [3]国家食用菌加工技术研发分中心,福建福州350003 [4]福建省农产品(食品)加工重点实验室,福建福州350003 [5]福建拓天生物科技有限公司,福建福州350003

出　　处：《福建农业科技》2023年第7期1-9,共9页Fujian Agricultural Science and Technology

基　　金：福建省科技计划公益类项目(2021S0004);福建省科技计划项目(2023R1030005);福建省人民政府、中国农业科学院“5511”协同创新工程(XTCXGC2021014);福建省财政专项——福建省农业科学院科技创新团队建设项目(CXTD2021018-2)。

摘　　要：为探究益生菌发酵处理猴头菇对粗多糖提取及其抗氧化性的影响,探讨嗜酸乳杆菌、长双歧杆菌、酵母菌(高糖型)发酵处理对猴头菇水提物提取率及其多糖含量的影响,以及分析不同益生菌发酵后对粗多糖总抗氧化能力与红外光谱结构的影响。结果表明:与未经益生菌发酵相比,嗜酸乳杆菌、长双歧杆菌、酵母菌(高糖型)发酵后猴头菇水提物提取率分别降低7.50%、3.50%、10.10%,但提取物中粗多糖含量分别提高25.46%、26.98%、20.20%,其中长双歧杆菌发酵得到的粗多糖提取率最高(11.55%);单因素和正交试验优化得到益生菌发酵猴头菇最佳工艺为:长双歧杆菌添加量为20%、发酵时间4 h、发酵温度42℃,在此最佳工艺条件下水提物提取率为27.85%,提取物中粗多糖含量为62.87%,粗多糖提取率为17.51%。猴头菇经酵母菌发酵后,粗多糖总抗氧化能力最高,达6.07 umol·g^(-1);长双歧杆菌发酵后的粗多糖总抗氧化能力与未经益生菌发酵的粗多糖没有显著差异(P<0.05)。不同益生菌发酵后与未发酵的猴头菇粗多糖的傅立叶红外光谱图基本相似,峰位置略微偏移,具有相似的官能团。In order to explore the effect of probiotic fermentation on the extraction of crude polysaccharide from Hericium erinaceus and its antioxidant activity,the effects of the extraction rates of water extract of Hericium erinaceus fermented by Lactobacillus acidophilus,Bifidobacterium longum and Saccharomyces cerevisiae(high sugar type)and the content of polysaccharide were investigated,and the effects of different probiotic fermentation on the total antioxidant capacity of crude polysaccharide and the infrared spectrum structure were analyzed.The results showed that:compared with the fermentation without probiotics,the extraction rates of water extract of Hericium erinaceus fermented by Lactobacillus acidophilus,Bifidobacterium longum and Saccharomyces cerevisiae(high sugar type)decreased by 7.50%,3.50%and 10.10%,respectively,but the content of crude polysaccharide in the extract increased by 25.46%,26.98%and 20.20%,respectively.The extraction rate of crude polysaccharide fermented by Bifidobacterium longum was the highest(11.55%).The single factor and orthogonal experiments were used to optimize the fermentation process of Hericium erinaceus by probiotics.The optimum technological conditions were as follows:the addition amount of Bifidobacterium longum was 20%,the fermentation time was 4 h,and the fermentation temperature was 42℃.Under the optimum conditions,the extraction rate of water extract was 27.85%,the content of crude polysaccharide in the extract was 62.87%,and the extraction rate of crude polysaccharide was 17.51%.After the fermentation by Saccharomyces cerevisiae,the total antioxidant capacity of crude polysaccharide from Hericium erinaceus was the highest,up to 6.07 umol·g^(-1).There was no significant difference in the total antioxidant capacity between the crude polysaccharides fermented by Bifidobacterium longum and the crude polysaccharides without the probiotic fermentation(P<0.05).The fourier transform infrared spectroscopy of crude polysaccharides of Hericium erinaceus after the fermentation o

关 键 词：益生菌发酵 猴头菇 粗多糖 总抗氧化能力 红外光谱 

分 类 号：S646[农业科学—蔬菜学]