姬松茸固态发酵对谷物主要营养成分的影响

初步研究了姬松茸固态发酵对7种谷物（小麦、大米、燕麦、玉米、小米、糜米和高粱）主要营养成分的影响作用,结果表明:经姬松茸固态发酵后,7种谷物固态发酵产物的总酚、氨基酸态氮、水溶性蛋白及还原糖含量随着发酵时间的变化而变化。除了高粱的总酚含量与发酵时间呈负相关（r=-0.687）和大米的还原糖含量与发酵时间呈负相关（r=-0.621）之外,其余谷物的总酚、氨基酸态氮、水溶性蛋白及还原糖含量均与发酵时间呈一定的正相关性,发酵时间的延长有利于发酵产物中这些营养成分含量的显著提高。7种谷物发酵产物中,小米的总酚含量最高,达到1.95mg/g;小麦的氨基酸态氮含量最高,达到0.59%;燕麦的水溶性蛋白和还原糖含量最高,分别达到74.24、123.18mg/g。 

Effect of solid-state fermentation with Agaricus blazei on main nutritional components of grains

In this study,the effects of solid-state fermentation with Agaricus blazei on main nutritional components of 7 kinds of grains(wheat,rice,oat,corn,millet,broomcorn millet and sorghum) were studied. The results showed that the contents of total phenols,amino acid nitrogen,water-soluble protein and reducing sugar in the fermentation products of these grains varied with the time of solid-state fermentation. The total phenols content of sorghum had a negative correlation with the time of solid- state fermentation( r =- 0. 687), so as to the reducing sugar content of rice( r =0.621). The content of total phenols, amino acid nitrogen, water-soluble protein and reducing sugar of other grains had a positive correlation with the time of solid-state fermentation.The results indicated that the prolongation of fermentation time favored the increase of nutritional components contents in fermentation products. Among the 7 fermentation products,the total phenols content of millet was the highest(1.95mg/g),the amino acid nitrogen content of wheat was the highest(0.59%),while the water-soluble protein and reducing sugar contents of oat reached the highest(74.24 and 123.18mg/g,respectively).