蛹拟青霉发酵金针菇菇柄过程中主要活性物质及抗氧化活性的动态变化

以金针菇废菇柄为研究材料,利用蛹拟青霉为发酵菌种,对金针菇废菇柄进行了双向固体发酵。研究了金针菇菇柄发酵菌质多糖、虫草素、虫草酸、蛋白质、氨基酸等活性物质和发酵菌质总还原力和对自由基的清除能力随发酵时间的变化。试验结果表明,发酵菌质中活性物质出现了峰谷变化,在发酵中期随着时间的增加物质含量逐渐增加,与对照组相比,主要成分和抗氧化能力均有大幅度增加,两者具有显著差异。各种活性物质达到最大的发酵时间略有不同,蛹拟青霉发酵金针菇菌质多糖、虫草素、虫草酸含量在发酵28 d时达到最高,分别为:717.68 mg/g、90.9μg/g和25.6 mg/g,分别是对照组的1.92倍、90.9倍和2.34倍;蛋白质和氨基酸含量分别在21 d和24 d达到最高,分别为396.6 mg/g和230.88 mg/g,分别是对照组的2.39倍和4.52倍。发酵菌质的总还原力在21 d^28 d达到最高,且基本稳定。金针菇菇柄发酵菌质的清除DPPH自由基能力在28 d最高,达到72.37%,比未发酵菌质清除DPPH自由基的能力提高了59.5%。

Dynamic Analysis of the Main Active Components and Antioxidant Activity in Fermentation Process of Flammulina velutipes Waste Stalk by Paecilomyces militaris

Taking the Flammulina velutipes wast stalk as research materials,using Paecilomyces militaris as the fermentation strain,the waste stalk of F.velutipes was bi-directional solid-state fermented.The changes of polysaccharides,cordycepin,cordycepic acid,protein and amino acid and total reducing ability and the ability to scavenge free radicals of F.velutipes with fermentation time were studied.The results showed that there was a peak-to-valley change in fermented product,and the content of the substance increased gradually with the increase of time in the middle of the fermentation.Compared with the control group,the main components and antioxidant capacity increased significantly,both of which were significant difference.The fermentation time of maximum various active substances was slightly different.The content of polysaccharides,cordycepin and cordycepic acid was the highest at 28 d after fermentation by P.militaris,which were 717.68 mg/g,90.9μg/g and 25.6 mg/g,respectively,1.92 times,90.9 times and 2.34 times of the control group.The contents of protein and amino acid reached the highest at at 21 d and 24 d,396.6 mg/g and 230.88 mg/g,respectively,which were 2.39 and 4.52 times of the control group.The total reduction capacity of the fermented mycelium reached the highest at 21 d-28 d, and was basically stable. The DPPH free radical scavenging ability of the fermented product of F. velutipes was the highest at 28 days, reached 72.37 %, which was 59.5 % higher than that of the unfermented .