米糠固态发酵工艺优化及对其酚类物质和抗氧化活性的影响  

Optimization of Solid-State Fermentation Technology and Effect on Phenolic Profiles and Antioxidant Activities of Rice Bran

作　　者：董丽红[1] 陈甜妹 曾荣[2] 张名位[1] 王旭 张瑞芬[1] Dong Lihong;Chen Tianmei;Zeng Rong;Zhang Mingwei;Wang Xu;Zhang Ruifen(Sericultural and Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610;School of Food Science and Engineering,Foshan University,Foshan 528225,Guangdong;Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences,Guangzhou 510640)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广州510610 [2]佛山科学技术学院食品科学与工程学院,广东佛山528225 [3]广东省农业科学院农业质量标准与监测技术研究所,广州510640

出　　处：《中国食品学报》2024年第9期333-343,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东特支计划项目(2019BT02N112)。

摘　　要：以脱脂米糠为原料,通过比较微生物种类、发酵时间、发酵温度、接种量等因素对米糠中游离态酚类物质含量的影响,优化建立米糠固体发酵工艺条件,分析发酵前、后米糠中游离态和结合态总酚、总黄酮含量以及单体酚的组成及含量的变化,并评价其体外抗氧化活性的差异。结果表明:米根霉固态发酵米糠增加游离态酚类物质含量的能力最强,最高为612.29 mg GAE/100 g dw;优化确定的最佳发酵工艺为:发酵时间5 d、发酵温度30℃、接种量1%。在该工艺条件下,与发酵前相比,发酵后米糠中游离态总酚和总黄酮含量分别提高了162.2%和58.4%,而结合态总酚和总黄酮含量无明显差异;游离态和结合态单体酚含量均有所改变,其中没食子酸含量均增加最多,分别增加了2.44和8.11倍;米糠游离态酚类物质的ABTS、FRAP和ORAC抗氧化能力分别显著提高了100.7%,71.3%和67.0%。结论:米根霉固态发酵能促进米糠中结合态酚类物质的释放,增加米糠总酚含量,同时提高其总抗氧化活性。Defatted rice bran was used as medium materials.By comparing the effects of microbial species,fermentation time,fermentation temperature and inoculation amount on the content of free phenolics in rice bran,the solid state fermentation conditions of rice bran were optimized.The contents of free and bound phenolics and flavonoids in rice bran before and after fermentation were determined,as well as the compositions and contents of individual phenolics and their antioxidant activity were also analyzed.Result:The Rhizopus oryzae strain had the strongest fermentation ability of increasing the content of free phenolics to a maximum of 612.29 mg GAE/100 g dw in rice bran.The optimum solid state fermentation conditions of rice bran with Rhizopus oryzae were as follows:the fermentation time was 5 days,the fermentation temperature was 30℃,and the inoculation amount was 1%.Under this condition,the contents of free phenolics and flavonoids in fermented rice bran were 162.2%and 58.4%higher than those in unfermented rice bran,respectively,but there was no significant difference in the contents of bound phenolics and flavonoids in rice bran before and after fermentation.Compared with the unfermented rice bran,the contents of free and bound phenolics changed significantly;Among them,the content of gallic acid had the most increased by 2.44 times and 8.11 times,respectively;The ABTS,FRAP,and ORAC antioxidant capacities of free phenolic in rice bran were significantly increased by 100.7%,71.3%,and 67.0%,respectively.Conclusion:Solid-state fermentation of rice bran with Rhizopus oryzae could significantly improve the release of bound phenolic,increase the content of total phenolics,and enhance the total antioxidant activity.

关 键 词：脱脂米糠 米根霉固态发酵 酚类物质 抗氧化活性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205.5[轻工技术与工程—食品科学与工程]