黑木耳发酵菌质总黄酮体外抗氧化活性研究

为满足黑木耳营养功能食品开发需求并实现葛渣的综合利用,本试验对黑木耳固体发酵培养基原料进行筛选,并采用正交试验优化添加葛渣的固体发酵培养基,研究发酵菌质中总黄酮的体外抗氧化活性。结果表明,黑木耳固体发酵最优培养基为50 g玉米糁,添加4.5%葛渣及50 mL优化的液体发酵培养基。发酵菌质总黄酮含量为5.645 mg·g^-1,菌质总黄酮还原力较弱,但对DPPH自由基清除率可达94%,当总黄酮浓度为600μg·mL^-1时对羟基自由基和超氧阴离子自由基清除率最高,分别为97%和98%,表明菌质总黄酮具有较高的体外抗氧化活性。本研究结果为葛渣综合利用及黑木耳新食品的开发提供了科学依据。

In Vitro Antioxidant Activity of Total Flavonoids From Solid Fermented Fungal Substance of Auricularia heimuer

In order to meet the demand of the functional food development from Auricularia heimuer and achieve the comprehensive utilization of the Radix puerariae residue, the stuff of solid fermentation medium were screened, and then the medium composition including residue of R. puerariae were optimized by orthogonal test in this study. Subsequently, the antioxidant activities of total flavonoids extracted from fermented fungal substance of A. heimuer were conducted in vitro. The results showed that the optimal solid fermentation medium was made up of 50 g corn grits, 4.5% residue of R. puerariae and 50 mL optimized liquid fermentation medium. The content of total flavonoids in the above-mentioned culture medium fermented after 35 d was 5.645 mg·g^-1. According to the in vitro antioxidant assays, although the reducing power of total flavonoids was weak, the scavenging activity for total flavonoids towards DPPH radical reached 94%, and the scavenging rate for hydroxyl radical and superoxide anion free radical were 97% and 98% respectively when the flavonoids concentration was 600 μg·mL^-1. The results could provide scientific basis for the comprehensive utilization of residue of R. puerariae and the development of functional nutritious food for A. heimuer.