灵芝固体发酵龙眼核提取物的主要活性成分及其抗氧化性

为更好的利用龙眼核,使用灵芝对含有不同重量龙眼核的固体基质进行发酵,用60%乙醇提取灵芝发酵后和未发酵基质中的活性成分,并检测了提取物中的多酚类、黄酮类、糖和三萜类物质的含量及其抗氧化活性。结果表明:龙眼核经过灵芝真菌固体发酵后,多酚类和黄酮类含量显著性降低(p<0.05),糖类显著性增加(p<0.05)。发酵龙眼核提取物总抗氧化活性、总还原力、Fe3+还原能力、清除DPPH自由基和ABTS自由基能力均比未发酵提取物降低,但仍然具有一定抗氧化活性。结论:灵芝固体发酵龙眼核产生的菌质物质可以开发为食用或饲用资源。

Main Active Components and Antioxidant Activity of Extracts from Ganoderma lucidum Solid Fermentation Longan Seed

In order to make better use of longan seed resources, Ganoderma lucidum was used to ferment longan seed, and 60% ethanol was used to extract the active components from the fermented and unfermented substrates of 8 treatments. Phenols, flavonoids, sugar and three terpenoids in the 8 extracts and antioxidant activity of extracts were detected, respectively. The results showed that the content of phenols and flavonoids in longan seed by G. lucidum fermentation treatments significant reduced (p<0.05), and sugar increased (p<0.05), and the total antioxidant capacity, total reducing ability, Fe3+ reduction ability, scavenging DPPH and ABTS free radical ability were lower than those of unfermented treatments extracts. But unfermented groups extracts still had some antioxidant ability. Conclusion:The fungal substances by G. lucidum fermentation longan seed can be further developed as edible and forage resources.