真菌固态发酵对玉米抗氧化性影响

采用两株食品常用真菌(米根霉3.1175和3.2751)固态发酵玉米,研究发酵前后这2株真菌对玉米抗氧化成分以及抗氧化活性的影响。测定了发酵前后玉米中的总酚和总黄酮;并通过氧自由基吸收能力(ORAC)法和循环伏安法测定了发酵前后抗氧化活性。结果发现玉米中总酚含量、抗氧化活性在米根霉3.2751的发酵下得到显著提高(p<0.05),而其黄酮含量在发酵前后变化不显著(p>0.05)。米根霉3.1175发酵的玉米,总酚含量、黄酮含量、ORAC法抗氧化活性变化不显著(p>0.05),循环伏安法抗氧化活性显著下降(p<0.05)。因此米根霉3.2751发酵的玉米相对未发酵玉米具有更好的抗氧化活性。

The effect of fungi solid-state fermentation on antioxidant activity of corn(Zea.Mays L.)

The effect of solid-state fermentation with two fungi(Rhizopus oryzae 3.1175 and 3.2751) on antioxidant compounds and antioxidant activities of corn was investigated in the present work.The content of total phenolics and flavonoids from native and fermented corn were determined.The oxygen radical absorbance capacity(ORAC) and cyclic voltammetry methods were used to determine the antioxidant activities of native and fermented corn.The total phenolics content and antioxidant activity,determined by ORAC and Cyclic voltammetry assay,of R.oryzae 3.2751-fermented corn were increased significantly(p<0.05).However,the flavonoids in R.oryzae 3.2751-fermented corn did not have statistical difference with that of non-fermented corn(p>0.05).The total phenolics content,flavonoids and antioxidant activity,determined by ORAC method of R.oryzae 3.1175-fermented corn did not have statistical difference with that of non-fermented corn(p>0.05).While the antioxidant activity,determined by cyclic voltammetry assay of corn fermented by R.oryzae 3.1175 were decreased significantly(p<0.05).Therefore,the fungi fermented corn has a better antioxidant activity than non-fermented corn especially fermented by R.oryzae 3.2751.