天麻参与灰树花固态发酵对纤维素关键酶活力和不同发酵期菌质挥发性成分变化的研究  

Effect of Rhizoma gastrodiae participating in solid-state fermentation of Grifola frondosa on its vitality of key cellulase and variation character of volatile components of fungal substance during different stages

作　　者：吴力亚 吴天祥 张榕欣[1] WU Liya;WU Tianxiang;ZHANG Rongxin(Department of Chemical Engineering,MAOMING POLYTECHNIC,Maoming 525000,China;College of Food Engineering,Guizhou Vocational College of Foodstuff Engineering,Guiyang 551400,China)

机构地区：[1]茂名职业技术学院化学工程系,广东茂名525000 [2]贵州食品工程职业学院粮油食品工程学院,贵州贵阳551400

出　　处：《食品与发酵工业》2024年第17期91-96,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31460537)。

摘　　要：真菌参与中药的发酵不仅可以改变药理成分的结构和功效,而且中药中所含的特有药理成分能够通过改变与真菌生长代谢相关酶的活性影响真菌的生长代谢。该研究以中药天麻(Rhizoma gastrodiae)作为灰树花(Grifola frondosa)固态发酵的外源添加物,探究天麻参与灰树花固态发酵对其纤维素关键酶的影响以及不同阶段菌质挥发性成分的变化规律。结果表明,天麻添加量为40%,能够显著促进灰树花生长,其次天麻添加量为10%~50%,对其纤维素关键酶的活力均有促进效果,并且添加量为40%时,滤纸酶、外切葡聚糖酶、淀粉酶活力均达到其最佳促进效果,三者酶活力分别为空白组(未添加天麻)的1.78倍、0.61倍和1.19倍。在发酵过程中,天麻成分巴利森苷含量显著提高。运用顶空固相微萃取结合气相色谱-质谱联用(headspace solid-phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对不同阶段菌质挥发性成分进行检测,共检测到276种挥发性成分,且发酵过程中酯类、醛类和醇类种类增加,3类呈香成分发酵12 d后分别增加了15、8、4种,发酵显著提高了菌质挥发性化合物的种类和含量。中药天麻与真菌灰树花共发酵可以提高真菌纤维素关键酶活力,提高药效成分巴利森苷的含量,综上所述,改变菌质挥发性成分的种类和含量进而改善产品的风味。通过天麻与灰树花的共发酵丰富了中药资源生物增效的途径,促进中药和食用菌资源的协调开发利用。Fungi participating in the fermentation of traditional Chinese medicine can change the structure and efficacy of pharmacological components and the unique pharmacological components contained in traditional Chinese medicine also affect the growth and metabolism of fungi by altering the activity of enzymes related to fungal growth and metabolism.Traditional Chinese medicine Rhizoma gastrodiae as an exogenous additive for solid-state fermentation of G.frondosa.The study investigated the effects of R.gastrodiae on its vitality of key cellulase and variation character of volatile components of Fungal Substance at different stages.Result shows that with 40%addition of R.gastrodiae can significantly promote the growth of G.frondosa and within the range of 10%-50%of R.gastrodiae which promoted vitality of key cellulase and the activity of filter paper enzyme,exoglucanase and amylase reached their maximum.The enzyme activities of the three groups were 1.78,0.61 and 1.19 times that of the blank group(without R.gastrodiae added)respectively at 40%dosage(P<0.05).Finally the parishin increased significantly during the fermentation process.The technology of HS-SPME-GC-MS was used to detect the volatile components in different stages of fungal substance.Finally 276 volatile components were detected.During fermentation the types of esters,aldehydes and alcohols increased and three aroma components increased by 15,8 and 4 respectively after the 12th day of fermentation which showed that the fermentation significantly increased the types and content of volatile compounds of fungal substance.Research has shown that co-fermentation of traditional Chinese medicine and G.frondosa improve vitality of key cellulase of fungal firstly and increase the content of the parishin and finally improve the types and content of volatile components in the fungal substance which improve the flavor of the product.Co-fermentation of R.gastrodiae and G.frondosa enriches the biological efficiency of traditional Chinese medicine resources that promote t

关 键 词：灰树花 天麻 胞外酶 固态发酵 挥发性成分 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] R28[轻工技术与工程—食品科学与工程]