冠突散囊菌固态发酵对苦荞多酚和体外抗氧化活性的影响研究  

Study on the Effects of Solid-state Fermentation by Eurotium cristatum on Tartary Buckwheat Polyphenols and in Vitro Antioxidant Activity

作　　者：万渝 张小倩 陈敏 陈剑雄 李伟丽 吴韬 Wan Yu;Zhang Xiaoqian;Chen Min;Chen Jianxiong;Li Weili;Wu Tao(School of Food and Biotechnology,Xihua University 610039;Huantai Biotechnology Co.,Ltd.610000)

机构地区：[1]西华大学食品与生物工程学院,610039 [2]环太生物科技股份有限公司,610000

出　　处：《粮食储藏》2025年第1期24-32,共9页Grain Storage

基　　金：西华大学“大学生创新创业训练计划”项目(D202405311434206590)。

摘　　要：冠突散囊菌是一种具有多种生物酶的微生物,在固态发酵技术中展现出广阔的应用前景。而苦荞被认为是人类理想的功能性食物来源,备受关注。本研究首次采用冠突散囊菌对鞑靼荞麦粉进行了固态发酵处理,并探讨了其对苦荞的各项理化特性的影响。实验结果显示,经过冠突散囊菌发酵处理后,苦荞的理化性质发生了显著变化。发酵4 d后,苦荞粉的持水性显著降低,而持油性则明显提高。此外,色差分析结果显示,经过发酵处理后的荞麦粉色泽发生了明显变化。值得注意的是,发酵6 d后,其体外抗氧化活性提高了4.17倍。研究结果为研发新型苦荞食品提供了有益的参考和启示。Eurotium cristatum,a microorganism tion prospects in solid-state fermentation technology.Tartary buckwheat,recognized as an ideal functional food source for humans,has attracted considerable attention.This study represents the first exploration of solid-state fer-mentation of Tartary buckwheat flour mediated by Eurotium cristatum,its effects on the physicochemical properties of buckwheat.The results revealed significant changes in the physicochemical characteristics of fermented buck-wheat with Eurotium cristatum.After four days of fermentation,the water-holding capacity of the buckwheat flour decreased notably,while its oil-holding capacity increased significantly.Additionally,colorimetric analysis indica-ted pronounced color changes in the fermented buckwheat flour:Remarkably,the in vitro antioxidant activity of the fermented product increased by 4.17 times after six days of fermentation.These findings provide valuable insights and inspiration for the development of novel buckwheat-based functional foods.

关 键 词：冠突散囊菌 苦荞 固态发酵 理化特性 

分 类 号：TS201[轻工技术与工程—食品科学]