GUO Li,WANG Peng,MA Zhi-ting.Study on Active Ingredient of Blueberry Pomace in Solid-state Fermentation by Lentinus edodes [J].Northern Horticulture,2014,38(11):143-146.
香菇固态发酵对蓝莓果渣产物活性成分的研究
- Title:
- Study on Active Ingredient of Blueberry Pomace in Solid-state Fermentation by Lentinus edodes
- 文章编号:
- 1001-0009(2014)11-0143-04
- 分类号:
- S 646
- 文献标志码:
- A
- 摘要:
- 以蓝莓果渣为原料，利用香菇进行固态发酵，以分光光度法、高效液相色谱测定发酵产物中蛋白质、黄酮、花色苷、鞣花酸和没食子酸含量的变化，以研究香菇固态发酵蓝莓果渣过程中生物活性成分的变化。结果表明：蓝莓果渣产物中蛋白质和黄酮含量在第8天达到最高，分别为7.210 mg/g和0.455 mg/g，花色苷含量在发酵第12天时达到最高，为1.878 mg/g；鞣花酸含量呈下降趋势，没食子酸含量呈先增加后下降，第8天达到最高值，为1.755 mg/g。
- Abstract:
- Taking blueberry pomace as raw material,fermentated by Lentinus edodes,using the spectrophotometry,High Performance Liquid Chromatography determination,the change of fermentation product protein,flavonoids,anthocyanins,ellagic acid and gallic acid content were determined,the effect of solidstate fermentation by Lentinus edodes on active ingredient of blueberry pomace were studied. The results showed that the fermentation products using the spectrophotometric determination of protein, flavonoids and anthocyanin content changed, protein and flavonoid content in the first eight days reached the highest level,were 7.210 mg/g and 0.455 mg/g, anthocyanin content in the twelfth day of fermentation was 1.878 mg/g,reached the highest among the treatments.Ellagic acid content decreased, gallic acid content increased first and then decreased, reached the highest value for 1.755 mg/g in the eighth day.
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备注/Memo
第一作者简介：郭丽(1979-)，女，博士，副教授，研究方向为农产品贮藏与加工。E-mail:guoli2138@163.com.
基金项目：黑龙江省普通高校青年学术骨干支持计划资助项目（1252G001）。
收稿日期：2014-03-13