真菌发酵对麦麸酚酸及其抗氧化活性的影响

Effect of Fungal Fermentation on Wheat Bran Phenolic Acids Contents and Antioxidant Activity

DOI：10.3969/j.issn.1673-1689.2019.04.020

中文关键词: 麦麸 固态发酵 游离酚 抗氧化活性 HPLC

英文关键词: wheat bran,solid-state fermentation,phenolic acids,antioxidant activity,HPLC

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中文摘要:

为提高麦麸中活性成分含量及其功能，扩大麦麸利用途径，采用3种真菌（黑曲霉、米曲霉、里氏木霉）发酵麦麸，使用分光光度法和高效液相研究发酵后麦麸中总游离酚质量分数（mg/g）、游离酚酸组分及抗氧化活性。结果表明3种真菌发酵均可不同程度地降解麦麸，提高麦麸中总游离酚和各种游离酚酸的含量及其抗氧化活性，其中米曲霉作用效果最为显著。研究指出真菌发酵是提高麦麸生物活性成分的有效途径，米曲霉是降解麦麸生产阿魏酸的优良菌种。

英文摘要:

In order to increase the contents of the active ingredients，improve the functional activity and broaden the utilization pathways of wheat bran，wheat bran was fermented with three fungi （Aspergillus niger，Aspergillus oryzae，Trichoderma reesei） and free phenolic content，free phenolic composition and antioxidant activity were investigated by spectrophotometry and HPLC. The results showed that three fungi all could degrade wheat bran and increase the contents of total free phenol，phenolic acids composition and antioxidant activity. The effect of Aspergillus oryzae was the most obvious among the three fungi. In conclusion，fungal fermentation is an effective way to improve bioactive ingredients of wheat bran and Aspergillus oryzae is an excellent choice for fermentation of wheat bran.

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