冠突散囊菌发酵燕麦对多酚含量影响的研究

以燕麦为原料，采用冠突散囊菌（Eurotium cristatum）发酵燕麦，探讨燕麦多酚的提取工艺以及发酵条件对多酚含量的影响。结果表明，多酚提取工艺条件为燕麦料液比1∶16（g∶mL），乙醇体积分数60%，浸提温度45 ℃，浸提时间60 min。在此最佳提取工艺条件下，多酚含量可达1.48 mg/g。冠突散囊菌发酵燕麦的发酵条件为燕麦料液比1∶1.0（g∶mL），接种量2%，28 ℃发酵4 d。在此最佳发酵条件及提取工艺条件下，多酚含量最高可达2.28 mg/g。经发酵后的燕麦多酚含量明显升高。

Effect of Eurotium cristatum fermentation on polyphenol content in oats

Using the oats as the raw material, the oat was fermented by Eurotium cristatum. The effect of extraction process and fermentation conditions on polyphenol content was discussed. The results showed that the extraction process conditions of polyphenol were oats solid-liquid ratio 1∶16 (g∶ml), ethanol concentration 60%, extraction temperature 45 ℃ and time 60 min. Under the optimum extraction conditions, the polyphenol content was up to 1.48 mg/g. The oats fermentation conditions by E. cristatum were oats solid-liquid rate 1∶1.0 (g∶ml), inoculum 2%, fermentation temperature 28 ℃ and time 4 d. Under the optimum conditions, the polyphenol content was up to 2.28 mg/g. After fermentation, the oats polyphenol content increased significantly.