摘要
对添加黄芪水提物进行深层发酵的黑木耳菌丝体的生长、活性物质含量和多种抗氧化特性进行研究。结果表明,培养液中黄芪水提物浓度为2.5 mg/mL~10.0 mg/mL时可促进黑木耳菌丝生长,在20.0 mg/mL~30.0 mg/mL时则抑制菌丝生长。添加5.0 mg/mL的黄芪水提物深层发酵后,黑木耳菌丝体中的活性成分含量和抗氧化活性显著增加,其胞外多糖、胞内多糖、总酚酸、总黄酮和总皂苷含量分别为对照组的1.88、1.24、2.65、1.61、1.85倍,DPPH自由基清除率、羟基自由基清除率、还原力和亚铁离子螯合率最高分别为对照组的2.27、1.38、1.58、1.97倍。
The biomass,active compound contents,and antioxidative properties of Auricularia heimuer mycelia were investigated following submerged fermentation with supplementation of an aqueous extract of Astragalus membranaceus. The results indicated that provision of the A. membranaceus extract at concentrations between2.5 mg/mL and 10.0 mg/mL promoted A. heimuer mycelial growth,whereas concentrations between 20.0 mg/mL and 30.0 mg/mL inhibited growth. At a concentration of 5.0 mg/mL,the A. membranaceus-supplemented fermentation substrate significantly promoted the contents of active compounds in A. heimuer mycelia and enhanced antioxidative activities. The contents of exopolysaccharides,intercellular polysaccharides,total phenolic acids,total flavonoids,and total saponins detected in A. heimuer mycelia were 1.88,1.24,2.65,1.61,and 1.85 times those in the controls,and maximally recorded DPPH scavenging,hydroxyl radical scavenging,and ferrochelatation activities were 2.27,1.38,1.58,and 1.97 times those in the controls,respectively.
作者
蒙秋霞
徐全飞
聂建军
潘保华
冯婉君
牛宇
MENG Qiu-xia;XU Quan-fei;NIE Jian-jun;PAN Bao-hua;FENG Wan-jun;NIU Yu(State Key Laboratory of Integrative Sustainable Dryland Agriculture,College of Resources and Environment,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China;College of Agricultural Economics and Management,Shanxi Agricultural University,Taiyuan 030006,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第12期30-36,共7页
Food Research and Development
基金
山西农业大学省部共建有机旱作农业国家重点实验室自主研发项目(202105D121008-1-12)
山西省重点研发计划项目(201803D221011-1)。
关键词
黄芪
黑木耳
深层发酵
活性成分
抗氧化特性
Astragalus membranaceus
Auricularia heimuer
submerged fermentation
active compound
antioxidative property
作者简介
蒙秋霞(1979-),女(壮),副研究员,博士,研究方向:农业生物资源与利用;通信作者:牛宇(1979-),男(汉),研究员,硕士,研究方向:食用菌资源与开发。
