摘要
以小麦麸皮作为底物进行发酵,以游离阿魏酸含量为评价指标,通过正交试验优化发酵工艺,并检测发酵产物中多酚类物质的抗氧化活性。结果:发酵的最优条件为接种泡盛曲霉,固液比1∶4,温度28℃,发酵时间7 d,此条件下发酵麦麸中游离阿魏酸含量到达高峰(164.3μg/g);抗氧化试验显示,发酵麦麸的多酚提取物具有较强的抗氧化活性,在30μg阿魏酸/mL的浓度下,超氧阴离子自由基清除率为66.3%,DPPH自由基清除率为82.8%,羟基自由基清除率为73.4%,还原力达到1.011。
In this study,the wheat bran was used as substrate for fermentation,free ferulic acid content was used as evaluation index,the fermentation process was optimized by orthogonal experiment,and the antioxidant activity of polyphenol in fermentation products was detected.The results of optimum fermentation conditions were as follows:Aspergillus awamori inoculated,solid-liquid ratio 1∶4,temperature 28℃and fermentation time 7 d.Under these conditions,the content of free ferulic acid in fermented wheat bran reached the peak of 164.3μg/g;the antioxidant tests showed that the polyphenol extract of fermented wheat bran had strong antioxidant activity.At the concentration of 30μg ferulic acid/mL,the scavenging rate of superoxide anion radical was 66.3%,the scavenging rate of DPPH radical was 82.8%,the scavenging rate of hydroxyl radical was 73.4%and the reducing power was 1.011.
作者
曹畅达
方一铭
黄兴
陶宏兵
邓小锋
谢小保
赵国邦
CAO Changda;FANG Yiming;HUANG Xing;TAO Hongbing;DENG Xiaofeng;XIE Xiaobao;ZHAO Guobang(South China State Key Laboratory of Applied Microbiology, Institute of Microbiology, Guangdong Academy of Sciences,Guangzhou Guangdong 510070;Guangdong De-may New Materials Technology Co.Ltd.,Zhaoqing,Guangdong 526238;LamSoon (Hong Kong) Limited, Hong Kong 999077)
出处
《工业微生物》
CAS
2022年第2期25-29,共5页
Industrial Microbiology
关键词
麦麸
曲霉
发酵
阿魏酸
抗氧化
wheat bran
Aspergillus
fermentation
ferulic acid
antioxidation
作者简介
曹畅达(1996~),男,硕士。E-mail:dachangcao@163.com;通讯作者:赵国邦(1956~),男,博士,英国皇家化学院院士,英国皇家认可化学师。E-mail:albert.chiu@lamsoon.com。
